Introduction

Classic Snowball Cookies are buttery, nutty treats that melt in your mouth and are perfectly dusted with powdered sugar. These delicate cookies are a beloved holiday favorite but are wonderful any time you crave a sweet, crumbly bite.

A pile of round, white powdered sugar covered cookies stacked in two layers inside a white metal tin with Christmas decorations showing red poinsettias, green leaves, and ornaments. The cookies are nestled on bright red tissue paper that lines the box. The tin sits on a white marbled surface that looks like white snowflakes, with a gold ribbon and a red snowflake decoration nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (8oz/225g) butter, room temperature
1/3 cup (2 1/2oz/71g) sugar
2 teaspoons vanilla extract
¼ teaspoon salt
2 cups (10oz/284g) all-purpose flour
2 cups (8oz/225g) toasted pecans, finely ground
1½ cups (6oz/172g) powdered sugar

Instructions

Step 1: Using a large whisk or electric mixer, cream together the butter, sugar, vanilla extract, and salt until smooth and fluffy.
Step 2: Gradually add the flour in two batches using a spatula, then stir in the finely ground toasted pecans until fully incorporated.
Step 3: Cover the dough and refrigerate for approximately 45 minutes. You may also store the dough in the fridge for up to 5 days or freeze for up to 6 weeks.
Step 4: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper, then set aside.
Step 5: Place the powdered sugar in a small bowl and set aside for rolling the cookies later.
Step 6: After chilling, use a 1 tablespoon measure to scoop the dough. Roll each portion between your palms to form a rounded ball. Place the balls 2 inches apart on the prepared baking sheet without flattening them.
Step 7: Bake the cookies for 14-15 minutes. Avoid overbaking; the bottoms should be lightly browned while the tops remain pale.
Step 8: Let the cookies cool on the baking sheet for about 5 minutes. While still warm, gently roll each cookie in the powdered sugar.
Step 9: Transfer the sugar-coated cookies to wire racks to cool completely. Once cooled, roll them in powdered sugar again for a second coating.
Step 10: Store the cookies in an airtight container at room temperature for up to 5 days.

Tips & Variations

For a different nutty flavor, try using finely ground walnuts or almonds in place of pecans.
Ensure the pecans are well toasted for the richest flavor before grinding.
Use a cookie scoop to achieve uniform-sized cookies for even baking.
Be careful not to overbake; the cookies should remain pale on top to keep their tender texture.

Storage

Keep the snowball cookies stored in an airtight container at room temperature for up to 5 days. They can also be frozen after baking and cooling, wrapped tightly, for up to 2 months. To enjoy after freezing, thaw at room temperature and re-roll in powdered sugar if needed.

How to Serve

A white tin box decorated with red poinsettias and green leaves holds several round snowball cookies covered in white powdered sugar. The cookies are piled in two layers inside the box, which is lined with bright red crinkled tissue paper that peeks out around the edges. The box sits on a white marbled surface, partially on top of white snowflake-shaped decorations, giving a festive holiday feel. A small red snowflake ornament is attached to the front corner of the tin box. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute pecans with other nuts?

Yes, you can substitute pecans with walnuts, almonds, or hazelnuts depending on your preference. Toast the nuts before grinding to enhance their flavor.

Why are my snowball cookies crumbly or falling apart?

Snowball cookies are naturally delicate, but if they crumble excessively, make sure the butter is properly creamed and the dough is well mixed. Chilling the dough thoroughly before baking also helps hold the cookies together.