
Tender, melt-in-your-mouth pecan snowball cookies dusted in powdered sugar—an old-fashioned holiday favorite that's simple to make and utterly irresistible.

This batch of pecan snowball cookies has been my family's holiday calling card for as long as I can remember. I first learned the basic method from my grandmother one December evening while she hummed carols and measured flour by feel. The magic here is in the contrast: a soft, crumbly cookie that holds together just enough to pick up, then melts gently on the tongue, leaving the warmth of browned butter and the toasted note of pecans. Each bite delivers a buttery richness balanced by a powdery sweetness that looks as festive as it tastes.
I make these every year for cookie exchanges, neighbor gifts, and quiet afternoons with a hot cup of tea. They’re forgiving—no exacting laminations or tempering required—and they travel beautifully, which makes them perfect for holiday tins. The texture is delicate but not fragile, and the twice-rolled powdered sugar finish gives them that snow-dusted look everyone loves. Whenever I bring a tin to a gathering, people immediately ask for the recipe, and I always tell them it’s part technique, part patience: gentle mixing, careful chilling when needed, and the final, blissful roll in sugar while still warm.
On a personal note, these cookies remind me of late-night baking sessions with family—sugar-dusted countertops, a playlist of seasonal songs, and the clinking of little tins being filled. The first time I doubled the recipe for a charity bake sale, they sold out in under an hour. That moment convinced me that these are more than a cookie: they’re a quick way to create holiday cheer.
My favorite part of making these is the ritual: the first roll in sugar while cookies are warm, the patient wait for them to cool, and then the second dusting that transforms plain rounds into snowballs. Friends tell me the twice-coated appearance feels celebratory, and children especially adore the soft center that melts away in their mouths.
Store cooled cookies in an airtight tin at room temperature for up to a week. If you’re layering them, place parchment paper between layers to protect the powdered sugar finish. For longer storage, freeze on a tray until solid (about 1 hour), then transfer to a freezer-safe bag for up to 3 months. When ready to serve, thaw at room temperature and lightly dust with extra powdered sugar to refresh their appearance. Avoid refrigerating—cold air can dry them out faster than keeping them at room temperature.
Swap pecans for chopped walnuts or blanched almonds for a different nutty profile; maintain the same 1 cup quantity. For a gluten-free option, replace the all-purpose flour with a 1:1 gluten-free baking blend and add 1/8 teaspoon xanthan gum if your blend lacks it. If you want a dairy-free version, use a high-quality vegan butter stick measured 1:1—note that texture will be slightly different and flavor will shift away from the classic butteriness.
Serve these rounds on a decorative holiday plate with sprigs of rosemary or cranberries for color contrast. They pair beautifully with coffee, mulled wine, or a simple hot chocolate. For cookie exchanges, arrange them in mini paper liners to preserve the sugar finish. They’re also ideal tucked into small cellophane bags tied with ribbon as edible gifts.
Snowball-style cookies have roots in European holiday baking—variations appear across Eastern Europe and Scandinavia where simple butter-and-nut confections were common for winter celebrations. The powdered sugar finish evokes snow, a poetic nod to the season, and the recipe evolved in American kitchens to include regional nuts like pecans in the South. Over generations, the cookie became a staple of holiday assortments and family traditions.
In summer, swap vanilla for lemon zest and roll the cooled cookies in a light lemon glaze before the final dusting. For autumn, fold in a pinch of cinnamon and nutmeg and use toasted pecans and a splash of maple extract. For special occasions, press a small piece of candied orange peel into the top before baking for a bright, festive twist.
Double the dough, portion into 1-inch balls on a parchment-lined tray, and freeze the raw balls until solid. Store in freezer bags and bake directly from frozen—add 1–2 minutes to the baking time. This approach lets you bake fresh cookies on demand during a busy holiday schedule. Label containers with the bake date and suggested bake time for consistency.
These pecan snowball cookies are simple, elegant, and steeped in the warm memories that make holiday baking so meaningful. Make a few extra—there’s always someone who will be delighted by one more snowball tucked into their hand. Happy baking, and may your kitchen be filled with sugar, laughter, and good company this season.
If the dough feels too soft to shape, chill for 20–30 minutes so it firms up and is easier to roll.
Toast the pecans lightly in a dry skillet to intensify their flavor before chopping.
Roll the cookies in powdered sugar while warm and again after cooling for the classic snowball appearance.
Measure flour by spooning into the cup and leveling for consistent texture and to avoid dry cookies.
This nourishing buttery pecan snowball cookies for the holidays recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. After cooling completely, store in an airtight container at room temperature for up to 1 week. For longer storage, freeze up to 3 months.
You can freeze shaped dough balls on a tray until firm, then transfer to a bag and bake from frozen, adding a couple of minutes to the bake time.
This Buttery Pecan Snowball Cookies for the Holidays recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Beat 1 cup softened unsalted butter with 1/2 cup powdered sugar until smooth and creamy, about 2 minutes. Scrape down the bowl once for even mixing.
Mix in 2 teaspoons pure vanilla extract until fully incorporated.
Stir in 2 cups all-purpose flour and 1/4 teaspoon salt until just combined; avoid overworking to keep the texture tender.
Fold 1 cup finely chopped, toasted pecans into the dough. If too soft, chill 20–30 minutes to firm before shaping.
Form 1-inch balls, place 2 inches apart on parchment-lined sheets, and bake at 350°F (175°C) for 13–15 minutes until bottoms are lightly golden.
Cool 5 minutes on the baking sheet, roll warm cookies in powdered sugar, cool completely, then roll again for a snowy finish.
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