Easy Buttery Pecan Snowball Cookies

These snowball cookies are the kind of sweet treat that instantly makes everything feel cozy and festive. Soft, buttery, and dusted in a cloud of powdered sugar, each bite melts in your mouth and leaves behind that classic shortbread flavor everyone loves.

Known by many names around the world, from Russian tea cakes to Mexican wedding cookies, these little cookies all share the same tender texture and nutty richness. No matter what you call them, they always bring that familiar, comforting taste that keeps people coming back for more.

What makes this snowball cookies recipe so special is how simple it is. Butter and powdered sugar are whipped together until light and creamy, then blended with vanilla, flour, salt, and finely chopped pecans to create a soft, smooth dough that is easy to shape.

The dough is rolled into small balls and baked just until they turn lightly golden on the bottom. While they are still warm, the cookies are gently rolled in powdered sugar, giving them that snowy look and soft, sweet coating that makes them so irresistible.

Once they have cooled, a second dusting of powdered sugar adds even more sweetness and that signature fluffy finish. You can also switch up the nuts with walnuts, almonds, pistachios, or even cashews, each one bringing a slightly different flavor to this classic holiday cookie.

Snowball cookies are also perfect for making ahead. The dough can be rolled and frozen for later, or the baked cookies can be stored in the freezer and enjoyed whenever a craving strikes, making them just as convenient as they are delicious.

Yield: 30-36

Easy Buttery Pecan Snowball Cookies

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These Buttery Pecan Snowball Cookies is an easy, classic cookie that is a wonderful addition to all the festive treats. These melt in your mouth buttery pecan shortbread cookies are baked to perfection and rolled in powdered sugar.

Prep Time 15 minutes

Cook Time 11 minutes

Total Time 26 minutes

Ingredients

• 1 cup butter softened
• 1/2 cup powdered sugar (confectioner’s sugar)
• 1/4 teaspoon salt
• 1 1/2 teaspoon vanilla extract
• 2 1/4 cups all purpose flour
• 1 cup pecans, finely chopped
• 1 cup powdered sugar for dusting

Instructions

1. Preheat the oven to 350°F.
2. Using a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar on medium speed until light and creamy. Reduce the speed to low, then add the salt, vanilla, flour, and pecans, mixing just until everything comes together.
3. Scoop the dough using a 1-tablespoon scoop and roll it into one-inch balls. Arrange them on parchment-lined baking sheets, leaving a few inches of space between each one. Bake for 8–10 minutes, until the cookies are just lightly golden. Be careful not to overbake.
4. Remove the cookies from the oven and let them cool until they’re just warm enough to handle. Add 1 cup of powdered sugar to a medium bowl, then gently roll each cookie in the sugar to coat. Use a fork to lift the cookies out, shaking off any excess sugar, and place them on a cooling rack.
5. Once the cookies are completely cool, roll them in powdered sugar one more time for a final coating ❄️🍪

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Notes

• Use real honest-to-goodness butter so they taste yummy. I personally use Land O Lakes butter for all my cookies.
• Cream the butter and sugar until light and fluffy
• Chop the pecans fairly fine. Remember you can use different nuts.
• This a thick dough so roll the cookies with your hands because the warmth of your hands will help shape the cookies.
• Preheat the oven and load the baking sheet in the middle of the oven.
• Use parchment paper or silicone baking mats.
• If you have time do a test run with one or two cookies.  It really helps to establish baking time.
• Do not over-bake the cookies. These are a type of shortbread cookies with a crumbly melt-in-your-mouth texture.
• When measuring your flour spoon the flour into the measuring cups and level off with a table knife.
• Store the cookies in an airtight container on the counter for up to 5 days. 

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