Classic Pecan Snowball Cookies

Classic Snowball Cookies with Pecans

These buttery, round cookies have a pale, tender crumb flecked with finely chopped pecans and a thick powdered-sugar coating. Chilling the shaped dough helps the cookies stay plump as they bake. Coat them once while warm, after they have firmed up enough to handle, then again when cool for a snowy finish.

Ingredients for Pecan Snowball Cookies

• 1 cup (2 sticks) unsalted butter, softened (225g)
• 1/2 cup powdered sugar, for the dough (60g)
• 2 cups all-purpose flour (240g)
• 1 cup finely chopped pecans (110g)
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt
• About 1 cup powdered sugar, for coating (120g; you may not use it all)

Measure the flour carefully: excess flour can make the cookies dry and difficult to shape. Chop the pecans finely so the dough holds together around them.

How to Bake Pecan Snowball Cookies

1. Mix the butter and sugar: Beat the softened butter and 1/2 cup powdered sugar until smooth and well combined, about 2–3 minutes. Mix in the vanilla and salt.
2. Make the dough: Add the flour gradually, mixing just until the dough comes together. Fold in the pecans. The dough should hold together when pressed.
3. Shape and chill: Divide the dough into about 22–24 equal balls, roughly a heaping tablespoon each. Place them about 1 inch apart on a parchment-lined tray or baking sheet. Refrigerate for about 1 hour to help them hold their round shape.
4. Preheat the oven: Toward the end of the chill, heat the oven to 350°F (175°C) with a rack in the center. Line a light-colored rimmed baking sheet with parchment if the dough balls are on a separate tray.
5. Bake: Place the chilled balls about 1 inch apart on the baking sheet; bake in batches if needed. Bake uncovered for about 10–12 minutes, checking at 10 minutes. The cookies should look set and remain pale on top, with bottoms just beginning to turn light golden. Smaller portions or a fast oven may finish sooner.
6. Coat while warm: Let the cookies firm on the baking sheet for about 5 minutes. Gently roll them in the coating sugar, then transfer them to a cooling rack. Handle them carefully; they are still delicate.
7. Coat again: Once completely cool, roll the cookies in more powdered sugar or sift it over them until generously coated.

How to Keep Snowball Cookies Round and Tender

Shape the dough into similar-sized balls so they bake evenly. The one-hour chill helps limit spreading in this version, though not every snowball-cookie recipe calls for it. If baking in batches, let the baking sheet cool before placing more chilled dough on it.

Remove the cookies when they are set and only lightly golden underneath. Waiting for the tops to brown can leave these small cookies dry and overly crumbly.

Why Coat the Cookies Twice?

Powdered sugar clings to the cookies while they are warm, but rolling them straight from the oven risks breaking them. After a short rest on the pan, coat them gently. The second coating, added when they are fully cool, restores the thick white finish.

Storage and Freezing

Cool the cookies completely before storing them in an airtight container at room temperature for about 4–5 days. Place parchment between layers if stacking them.

Freeze baked cookies in a sealed freezer-safe container for up to about 2 months. Thaw before serving and add more powdered sugar if the coating has absorbed into the cookies. Shaped, unbaked dough balls can also be frozen; let them thaw briefly before baking, and use the appearance of the cookies rather than the clock alone to judge doneness.

Nutrition

Approximate nutrition per cookie, based on 24 cookies: 155 calories, 2g protein, 11g fat, and 13g carbohydrates. Approximate nutrition per 100g: 550 calories, 5g protein, 39g fat, and 46g carbohydrates. Values vary with cookie size and the amount of coating sugar used.