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Snowball cookies have always been my go-to for holiday gatherings because they look beautiful on any dessert tray and melt in your mouth with every bite. Their delicate crumb and gentle sweetness make them disappear fast in my house—especially right after dusting on that second layer of powdered sugar. If you love a cookie that is festive, tender, and packed with buttery pecan flavor, these snowball cookies are truly a nostalgic treat.
The first time I tried making these, my kitchen was surrounded with powdered sugar and laughter as everyone rolled and sampled the cookies right off the rack. Now we bake extra batches for teachers and neighbors—they have become a much-loved family tradition.
Ingredients
- Finely chopped pecans: add a rich nutty flavor and their texture is essential for the signature crunch
- Unsalted butter at room temperature: is the key to a melt in your mouth crumb and golden bottom
- Granulated sugar: gives the dough just the right gentle sweetness without overpowering the butter
- Vanilla extract: rounds out the flavor and gives a cozy note that feels like the holidays
- All purpose flour: provides structure and balances the richness of the butter and nuts
- Good quality powdered sugar: is needed both for rolling and for an extra dusting that gives that snowy look
- Pecans (freshest possible): toast them lightly before chopping to unlock extra aroma
Instructions
- Preheat and Prepare Pans:
- Set your oven rack in the middle position and heat to three hundred twenty five degrees Fahrenheit. Line two baking sheets with parchment paper and set aside to keep cookies from sticking
- Toast and Prepare Pecans:
- Spread your pecans out in an even layer on a baking sheet and toast for six minutes. Stir once halfway through so they toast evenly. Let them cool before processing
- Chop the Pecans:
- Use a food processor to grind one cup of pecans finely. Add remaining pecans and pulse a few times for a mix of textures. Both small and larger bits make the cookies interesting
- Mix Dry Ingredients:
- Stir the flour and a pinch of salt into the bowl of chopped pecans until mixed well. Set this bowl aside while you get your butter ready
- Cream the Butter and Sugar:
- Beat your softened butter with sugar in a large bowl on medium speed for three minutes. Scrape the sides of your bowl partway through so everything gets incorporated. This step matters for an ultra smooth dough
- Add Vanilla and Combine Dough:
- Pour in the vanilla and mix on low for a few seconds. Add the pecan flour mixture a little at a time. Beat on the lowest speed until everything just comes together into a soft dough
- Shape and Bake:
- Scoop out portions of dough with a tablespoon and roll into balls using your hands. Space them an inch apart on your pans. Bake one tray at a time for eighteen minutes. Rotate halfway so they cook evenly. The bottoms should be just golden when done
- Roll in Powdered Sugar:
- Cool cookies on their pans for five minutes. While warm, roll each in powdered sugar for a first coating. Set on a wire rack. When cool, dust with a second layer or a sprinkle for the best snowball look
My favorite ingredient has always been the toasted pecans. When I was little I would sneak a spoonful out of the bowl before it made it into the dough for their rich aroma. These cookies remind me of late night baking sessions during the holidays with my sisters, everyone rolling dough and dusting cookies in sugar together.
Storage Tips
Store cookies in an airtight container at room temperature for up to one week. Layer them with a bit of parchment to keep the sugar coating neat. If storing longer, you can freeze baked or unbaked portions. Just thaw and re-roll in powdered sugar when ready to serve. The texture remains perfect and the flavor stays fresh.
Ingredient Substitutions
Swap chopped pecans for walnuts almonds or pistachios for a twist. For a nut free batch use roasted unsalted sunflower or pumpkin seeds—simply chop them the same way. Gluten free one to one baking blends work perfectly in place of regular flour. And if you run out of vanilla try a bit of almond extract for another classic holiday version.
Serving Suggestions
Snowball cookies shine on a mixed holiday cookie platter next to gingerbread snaps or chocolate crinkles. They pair beautifully with hot cocoa or black coffee. I like to stack them into small cellophane bags tied with a ribbon as edible gifts for friends. For extra fun roll half your cookies in extra festive colors of sanding sugar before serving.
Cultural and Historical Context
These cookies are loved worldwide with different names. In Italy they are called Italian Wedding cookies and in Mexico they are served at celebrations as polvorones. Traditionally served at weddings and special holidays, their simple ingredients and snowy look have made them a comfort sweet across many generations.
Seasonal Adaptations
Make them extra festive for winter by adding a pinch of cinnamon or orange zest to the dough. For spring celebrations use chopped pistachios and a hint of lemon zest. In summer make mini snowballs and add colorful sprinkles to the sugar for a bright party tray.
Success Stories
Many readers have written to share how snowball cookies brought back childhood memories or became their new family tradition after one bake. My friend’s daughter made these for a class party and came home with not a single crumb left. I also love hearing about readers who gift them each holiday season to neighbors and teachers in pretty tins to spread cheer.
Freezer Meal Conversion
For ultimate holiday prep, freeze unbaked balls of dough on a tray until firm, then store in a bag for easy baking straight from the freezer. Simply add a minute or two to baking time. You can also freeze the fully baked cookies without sugar coating. Thaw and dust with fresh powdered sugar for that just-baked look whenever you need a last minute treat.
Snowball cookies are such a joy to bake and gift. The memories you make in the kitchen will last just as long as the sweet flavors of each batch.
Common Recipe Questions
- → Can I substitute other nuts for pecans?
Yes, walnuts or almonds can be used in place of pecans for a different flavor and texture.
- → How do I prevent cookies from spreading?
Chill the dough before baking and ensure butter is not overly soft to help the cookies hold their shape.
- → What is the best way to coat in powdered sugar?
Roll cookies in powdered sugar while still warm, then coat again once cooled for a thick snowy finish.
- → Can these cookies be prepared ahead of time?
Absolutely! Store baked cookies in an airtight container or freeze dough balls before baking.
- → Are snowball cookies suitable for nut-free diets?
Omit pecans or substitute with seeds like sunflower or pumpkin to create a nut-free version.