Pecan Snowball Cookies are such a treat with a tender shortbread base, studded with crunchy pecan pieces and a powdered sugar finish. These classic Christmas cookies are a fun way to satisfy your cookie craving without overindulging.
Snowball cookies are also known as Russian Tea Cakes and Mexican Wedding Cookies. I make these classic pecan snowball cookies every year for the holidays, along with peanut butter blossoms and rocky road cookies.
Pecan Snowball Cookies were originally created as a way to use up leftover pecans after Christmas. You can also use them to make Mini Chocolate Pecan Pies and/or Chocolate Pecan Pie Bars. Or if you’d prefer a healthier option, try them as part of this Peach, Pecan, and Goat Cheese Salad with Citrus Vinaigrette. Today, pecan snowballs are a popular holiday cookie because they are delicious and fun to eat. They are also a great alternative to traditional chocolate chip cookies.
Pecan snowballs are a delicious treat that everyone loves. They are also a fun way to get kids involved in baking. My daughter loves rolling these cookies in the powdered sugar. The powdered sugar gives them their snowy look. These cookies are a little bit crumbly and have a lighter texture than other cookies.
Prep Time: 10 minutes
Bake Time: 14 minutes
Yields: 36 cookies
Ingredients
- 1 cup unsalted butter, softened
- 5 tbsp granulated sugar
- 2 tsp pure vanilla extract
- 1/4 tsp fine-grain sea salt
- 2 cups all-purpose flour
- 2 cups finely chopped walnuts, almonds or pecans
- 1/2 cup confectioners’ sugar
Instructions
- Using a handheld electric mixer (or stand mixer), cream together softened butter and granulated sugar until smooth. Beat in the vanilla and salt.
- Gradually add the flour, beating after each addition. Stir in the finely chopped nuts until blended.
- Divide dough in half, wrap in plastic and refrigerate for 45 minutes.
- While the dough is in the fridge, preheat the oven to 350°F. Line two baking sheets with a silicone mat or parchment paper. Set aside.
- Remove dough from the refrigerator and scoop 1-inch balls. Roll the balls with your hands until round.
- Place dough balls about 1 inch apart on prepared baking sheets. Bake in the oven until the cookies are just beginning to brown around the bottom edges — about 12 to 14 minutes — being careful not to overbake.
- Carefully transfer cookies to wire racks for a couple of minutes. Spoon the powdered sugar into a sifter and dust the cookies while they are still warm. Let the sugar-coated cookies cool completely.
- Dust once again with the confectioners’ sugar.
Variations
Snowball cookies cookies are soft, chewy, and sweet, and they come in a variety of flavors. While I’ve gone for crunchy pecans for the holidays, you can try any of these variations at any time of year:
Chocolate Snowball Cookies: Add cocoa powder to the dough for a chocolate twist on the classic snowball cookie.
Almond Snowball Cookies: Swap out the pecans for almonds if you want the nuttiness but a different flavor.
Lemon Snowball Cookies: Add lemon zest and juice to the dough for a tangy taste.
Cinnamon Snowball Cookies: Warm it up with some ground cinnamon in the dough. Might be a good one for Valentine’s Day.
Coconut Snowball Cookies: Roll the cookies in shredded coconut before baking for a tropical twist on the classic snowball.
Nutella Snowball Cookies: Add a spoonful of Nutella to the dough for a rich, chocolate-hazelnut flavor.
Peanut Butter Snowball Cookies: If Nutella isn’t your thing, substitute peanut butter for some or all of the butter in the recipe for a peanut buttery twist.
FAQs
Rather than dredge, I have found it much easier to use a sifter and sift the powdered sugar over the cookies. I like to sift the powdered sugar over the cookies when they are warm. Then, once the cookies have cooled, I dust them again with powdered sugar. This is a much easier technique than rolling the cookies in the powdered sugar.
Refrigerating the dough should help them maintain their shape. Make sure the butter is only softened, not melted. Don’t overhandle the dough. This will warm them up and cause them to spread. If these don’t help, perhaps roll them into smaller balls. Larger balls tend to spread more.
Ooooh! Good idea. This will enhance the nuttiness.
How To Store Pecan Snowball Cookies
Let the cookies cool completely. Place them in an airtight container. If you need to layer them, place a piece of parchment paper between them. You can store them in a coo, dry place at room temperature for up to a week. They will last for a couple of weeks in the fridge. You can also freeze them for up to 3 months.
Pecan Snowball Cookies
Ingredients
- 1 cup unsalted butter softened
- 5 Tbsp granulated sugar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine-grain sea salt
- 2 cups all-purpose flour
- 2 cups finely chopped walnuts almonds or pecans
- 1/2 cup confectioners sugar
Instructions
- Using a handheld electric mixer (or stand mixer), cream together softened butter and granulated sugar until smooth. Beat in the vanilla and salt. Gradually add the flour, beating after each addition. Stir in the finely chopped nuts until blended. Divide dough in half, wrap in plastic and refrigerate for 45 minutes.
- While the dough is in the fridge, preheat the oven to 350° F. Line two baking sheets with a silicone mat or parchment paper. Set aside.
- Remove dough from the refrigerator and scoop 1-inch balls. Roll the balls with your hands until round.
- Place dough balls about 1 inch apart on prepared baking sheets. Bake in a preheated oven until the cookies are just beginning to brown around the bottom edges, about 12 to 14 minutes, being careful to not overbake.
- Carefully transfer cookies to wire racks for a couple of minutes. Spoon the powdered sugar into a sifter and dust the cookies while they are still warm. Let the sugar-coated cookies cool completely, then dust once again with the confectioners sugar.
Nutrition
You might also like these Christmas cookie recipes:
What’s your favorite Christmas cookie recipe?