Buttery, nutty, and dusted in powdered sugar, this snowball cookies recipe is the ultimate holiday treat. These delicate shortbread bites melt in your mouth with every snowy, sweet bite.
Perfect for Christmas trays or a cozy afternoon indulgence, these cookies come together easily with pantry staples and festive charm baked right in.
Star Ingredients Behind These Snowy Beauties
- Unsalted butter – The heart of these cookies, butter gives them that rich, tender crumb that practically melts on the tongue.
- Powdered sugar – Used both in the dough and for the snowy coating, it adds that whisper-light sweetness essential to snowball cookies.
- All-purpose flour – A neutral base that helps the cookies hold their classic round shape while keeping the texture soft and crumbly.
- Pecans or walnuts – Finely chopped for a toasty crunch, they add warmth and depth to every bite.
- Vanilla extract – A splash of this aromatic essence lifts the entire cookie with gentle sweetness.
Let’s Make Magic: How to Bake Snowball Cookies
Preheat your oven and let your butter soften—these cookies begin with a dreamy mix of creamed butter and powdered sugar. Once fluffy, stir in the vanilla, salt, and flour, then fold in the finely chopped nuts.
Scoop and roll the dough into petite balls, spacing them gently on a parchment-lined baking sheet. Bake until the bottoms are just kissed with golden brown—no overbaking here!
While still warm (but not hot), roll each cookie in powdered sugar for its signature snowball look. Once completely cooled, give them another sugary toss for that picture-perfect finish.
Pro Tips & Tasty Variations to Try
To achieve the perfect melt-in-your-mouth texture, don’t rush the butter-sugar creaming step—this aerates the dough, resulting in lighter cookies. Always measure flour correctly using the spoon-and-level method to avoid a dry dough. A test batch of one or two cookies is a smart move for finding your ideal bake time.
For a twist, try swapping in almonds or hazelnuts. A touch of cinnamon or orange zest in the dough also adds festive flair. Want a grown-up version? Add a splash of amaretto or bourbon for a subtle, warming note.
Storing Your Snowballs: Sweetness That Lasts
Keep these snowy treasures in an airtight container at room temperature for up to five days. If you’d like to make them ahead, freeze the uncoated baked cookies, then roll them in powdered sugar after thawing to keep their powdery look fresh. Reheat briefly in a low oven for that just-baked warmth.
Pecan Snowball Cookies
Ingredients
- 1 cup powdered sugar for coating
- 1 cup unsalted butter softened
- ¾ cup finely chopped pecans or walnuts
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla extract
- ½ cup powdered sugar confectioner’s
- 2 ¼ cups all-purpose flour
Instructions
- Preheat the oven to 350°F. In a stand mixer fitted with a paddle attachment, cream together the softened butter and ½ cup of powdered sugar on medium speed until light and fluffy. Reduce the mixer to low and incorporate the salt, vanilla extract, all-purpose flour, and finely chopped nuts until a soft dough forms. Using a 1-tablespoon scoop, shape the dough into one-inch balls and place them a few inches apart on baking sheets lined with parchment paper. Bake for 8 to 10 minutes, just until the bottoms are lightly golden—do not over-bake.
- Remove the cookies from the oven and allow them to cool slightly until they can be comfortably handled. Meanwhile, pour 1 cup of powdered sugar into a medium bowl. Carefully roll each warm cookie in the sugar, using a fork to lift and gently tap off excess. Transfer cookies to wire racks to cool completely. Once fully cooled, roll each cookie in powdered sugar once more for a snowy finish.
