Pecan Snowball Cookies

These simple, buttery cookies, studded with pecans and rolled in sweet powdered sugar are perfectly balanced in flavor and texture.

Makes: 26-28 cookies

Prep time:

Total time:


  • 2 cups all-purpose flour – using spoon and level method
  • 1 cup unsalted butter softened
  • 1/2 cup powdered sugar
  • 1 1/2 cups finely chopped pecans or walnuts
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • More powdered sugar for rolling cookies

  • Stand mixer, hand mixer, or wooden spoon with mixing bowl
  • Baking (cookie) sheet
  • Parchment paper or silicone baking mat

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
  2. Cream butter and sugar together, add vanilla extract and mix until light and fluffy.
  3. Slowly add flour and mix at low speed, scraping sides of bowl as needed. Mix until just combined. Add chopped nuts, mix at low speed until nuts are evenly distributed. Be careful not to overmix.
  4. Roll dough into 1-Tablespoon sized dough balls and place on prepared cookie sheet about 1 inch apart.
  5. Bake cookies for 13 - 15 minutes or until bottoms are just slightly brown.
  6. Remove from oven and cool for 5 minutes. While still warm, roll cookies in powdered sugar.
  7. Place cookies on a cooling rack or back on the pan, and allow to cool completely. Once cooled, roll in powdered sugar again.

  • Spoon and level method for measuring flour: spoon flour into measuring cup until it domes over the top. Use the back of the spoon to scrape the excess off, leveling the flour with the cup. Do not pack the flour into the measuring cup.
  • Cookies do not brown, until they are burned. A good hint that they are done is when the bottoms are golden brown, and the tops no longer have a sheen to them.
  • Dough can be frozen up to 3 months. However, defrost the dough for 15 minutes at room temperature before baking.
  • You can leave the nuts out all together to be nut-free, or swap them for your favorite type. Pecans, walnuts, and hazelnuts work well here.
  • You can use margarine for this recipe, however butter produces the best tasting/textured cookies.
  • Dough should not spread while cooking, however if this happens you can chill dough in refrigerator for 5-10 minutes before baking.

Allergen Warning: Contains nuts, wheat, and dairy products.

Other recipes you may like: