There is something so cozy about a plate of snowball cookies sitting on the counter in December. Each little round is tender and crumbly, with a rich, nutty flavor from the toasted pecans and a soft coating of powdered sugar that dusts your fingers with every bite. The aroma of vanilla and warm nuts drifting from the oven is basically the smell of the holidays.
These cookies are perfect when you need a big batch without a lot of fuss. The dough comes together in one bowl with just a handful of pantry staples, it does not need eggs, and it holds up beautifully for days, so you can bake ahead for cookie exchanges, teacher gifts, or a Christmas Eve dessert table. They also ship well, which makes them a sweet choice for care packages.
SaveMy favorite part is the second roll in powdered sugar. The first coat melts a little into the warm cookies and the second one gives them that fluffy, snow covered finish. If you have little helpers in the kitchen, hand them this job. It gets messy in the best way, and everyone ends up with sugar on their noses.
Snowball Cookies
Ingredients
Cookie Dough
Coating
Instructions
- Toast the pecans
Preheat the oven to 350°F. Spread the pecan halves on a rimmed baking sheet and toast for 7 to 8 minutes, until fragrant and a shade darker. Let them cool for 10 minutes, then chop them very finely with a knife or pulse in a food processor until they look like coarse sand. Leave the oven on.
- Line the baking sheets
Line two baking sheets with parchment paper or silicone baking mats. This keeps the delicate bottoms from browning too fast and makes the cookies easy to lift off.
- Cream the butter and sugar
In a large bowl, beat the softened butter and 1/2 cup powdered sugar with a hand or stand mixer on medium speed for about 2 minutes, until pale, light, and fluffy. Scrape down the sides of the bowl once halfway through.
- Add the flavorings
Beat in the vanilla extract and almond extract, if using, until fully combined and smooth, about 30 seconds.
- Mix in the dry ingredients
In a separate bowl, whisk together the flour and salt. Add it to the butter mixture in two additions, mixing on low speed just until no dry streaks remain. The dough will look crumbly at first but should hold together when you squeeze a piece in your hand.
- Fold in the pecans
Add the finely chopped toasted pecans and mix on low or stir with a sturdy spatula until they are evenly spread through the dough. Cover the bowl and chill for 30 minutes so the dough is easier to roll and the cookies keep their round shape.
- Shape the cookies
Scoop the dough by level tablespoons and roll each portion between your palms into a smooth 1 inch ball. Place them about 1 1/2 inches apart on the prepared baking sheets, 18 cookies per sheet.
- Bake until set
Bake one sheet at a time on the center rack for 12 to 14 minutes, until the bottoms are lightly golden and the tops look set and dry but are still pale. Do not wait for the tops to brown or the cookies will turn dry.
- First sugar roll
Place the 1 1/2 cups powdered sugar in a shallow bowl. Let the baked cookies rest on the sheet for 5 minutes, then gently roll each warm cookie in the powdered sugar and set it on a wire rack. The sugar will melt slightly and form a thin base coat.
- Cool and roll again
Let the cookies cool completely on the rack, about 15 minutes. Roll them in the remaining powdered sugar a second time for a thick, snowy finish, then serve or store.
Substitutions and variations
- Swap the pecans for walnuts, almonds, or hazelnuts, toasting them the same way for the best flavor.
- For a nut free version, leave out the nuts and add 1/4 cup extra flour plus 1/2 cup mini chocolate chips or rainbow sprinkles.
- If you only have salted butter, use it and skip the added salt.
- Replace the almond extract with 1/2 teaspoon orange zest for a bright citrus twist.
Chloe's tips
- Chop the pecans as finely as you can so the cookies stay round and do not crumble when rolled.
- Use butter that is soft enough to press with a finger but not greasy or melted, or the cookies will spread.
- Spoon and level the flour instead of scooping it straight from the bag to avoid dry, sandy cookies.
- Handle the warm cookies gently during the first roll, since they are fragile until they cool.
How to store it
- Store the cookies in an airtight container at room temperature for up to 1 week, with parchment between layers.
- Freeze the baked, uncoated cookies for up to 3 months, then thaw and roll them in powdered sugar before serving.
- Unbaked dough balls can be frozen on a sheet pan, bagged, and baked straight from the freezer with 1 to 2 extra minutes.
- Give the cookies a fresh dusting of powdered sugar if the coating looks thin after a few days.
Serving suggestions
These little snowballs fit right in on any holiday spread.
- Pile them on a Christmas cookie tray with gingerbread and sugar cookies.
- Serve with hot cocoa or a mug of coffee for an afternoon treat.
- Pack them in mini cupcake liners inside a tin for easy homemade gifts.
- Set them out with eggnog at a holiday party.
Frequently asked questions
Why are my snowball cookies falling apart?
Crumbly cookies usually mean too much flour or nuts that were chopped too coarsely. Spoon and level your flour, chop the pecans finely, and make sure the dough holds together when squeezed before you roll it.
Why did the powdered sugar disappear?
The first coat melts into the warm cookies, which is exactly what you want as a base. The second roll after they cool completely is what gives them the thick white look.
Are snowball cookies the same as Russian tea cakes?
Yes, they are very close cousins. Snowball cookies, Russian tea cakes, and Mexican wedding cookies are all buttery nut cookies rolled in powdered sugar, with small differences in the nuts and flavorings used.
Can I make the dough ahead of time?
Absolutely. Wrap the dough tightly and refrigerate it for up to 3 days. Let it sit at room temperature for about 15 minutes so it is easier to roll before shaping.
Let's get cooking!
Snowball cookies are proof that the simplest recipes often become the most loved. With a little butter, toasted pecans, and a happy cloud of powdered sugar, you will have a big batch of melt in your mouth treats ready for sharing. Bake a double batch this year, because these tend to vanish from the cookie tray faster than you can refill it.
