These Christmas Snowball Cookies are buttery pecan cookies rolled in powdered sugar, with a tender texture and just the right amount of sweetness.
Made with five simple ingredients and no chilling required, they’re an easy addition to your holiday baking list. Find more treats to bake and share in my cookie recipes.
If you’re planning a holiday baking day, browse my Christmas cookie recipes for more treats to fill your cookie trays and gift boxes.
Jump to:
- Quick Answer
- What Makes These Christmas Snowball Cookies Special
- Ingredient Notes
- Snowball Cookie Step-By-Step Instructions
- Candi’s Pro Tips
- Substitutions and Variations
- Storage and Freezing
- What to Serve With Snowball Cookies
- Christmas Snowball Cookie FAQs
- Check Out These Favorite Recipes
- Christmas Snowball Cookie Recipe
- Christmas Snowball Cookies With Pecans
Quick Answer
Christmas snowball cookies are round, buttery cookies made with finely chopped pecans and coated in powdered sugar after baking. This recipe bakes at 400°F for about 12 minutes. Let the cookies cool completely before rolling them in sugar, then coat them again if you want a thicker white finish.
What Makes These Christmas Snowball Cookies Special
Holiday cookie trays are more fun with a little variety, and these powdered sugar cookies add something different alongside chocolate treats and decorated sugar cookies. Their simple ingredients make them easy to fit into a busy baking day.
Make-ahead friendly: Bake them ahead or freeze a batch for later.
Five ingredients: Powdered sugar goes into both the dough and the coating.
No eggs or leavening: These cookies have a tender, shortbread-like texture.
No required chilling: Shape and bake the dough once it comes together.
Easy to share: Add them to cookie exchanges, gift tins, or holiday dessert platters.
Ingredient Notes
See the recipe card below for the complete measurements.
Salted butter: Use softened butter that still holds its shape. It should give slightly when pressed without looking melted or greasy. Salted butter provides the seasoning for this recipe.
Powdered sugar: Also called confectioners’ sugar, it sweetens the dough and creates the white coating. Measure the dough sugar and coating sugar separately.
Pecans: Finely chop the pecans so they distribute evenly and the dough is easier to roll. Avoid large pieces that can cause the cookies to break apart.
All-purpose flour: Spoon the flour into your measuring cup and level it off. Scooping directly from the bag can pack in too much flour and make the dough dry.
Vanilla extract: Adds flavor to the buttery dough without overpowering the pecans.
Snowball Cookie Step-By-Step Instructions
Step 1: In a large bowl, beat the softened butter with the powdered sugar designated for the dough and the vanilla until smooth and creamy.
Step 2: Stir in the flour and finely chopped pecans until the ingredients form a dough. Scrape the bottom and sides of the bowl so no dry flour remains.
Step 3: Divide the dough into 12 equal portions and roll each portion into a ball. Arrange them on the prepared baking sheet with a little space between each cookie.
The dough does not normally need chilling. If it feels greasy or the balls will not hold their shape, refrigerate the shaped cookies briefly before baking, then Bake.
Step 4: Let the cookies firm up on the baking sheet before carefully transferring them to a cooling rack. Once completely cool, gently roll them in the remaining powdered sugar.
For a thicker coating, let the cookies rest for a few minutes and roll them in the sugar again.
Candi’s Pro Tips
- Start with softened, not melted, butter. Butter that is too warm can cause spreading.
- Keep the portions even. Similar-sized cookies bake more evenly.
- Watch the bottoms. Waiting for the tops to brown can leave these cookies overbaked.
- Handle them gently. They are delicate when fresh from the oven and become easier to move as they cool.
- Use a cool baking sheet. If you double the recipe, let the pan cool before adding the next batch.
- Refresh the coating before gifting. A light second coat of powdered sugar helps them look their best in a cookie tin.
Substitutions and Variations
Walnut snowball cookies: Replace the pecans with the same amount of finely chopped walnuts.
Almond flavor: Replace the vanilla with ½ teaspoon almond extract for a different flavor.
Vanilla bean paste: Use the same amount in place of vanilla extract.
Unsalted butter: If using unsalted butter, add a small pinch of salt to the dough.
Changing the flour, using a butter substitute, or leaving out the nuts can affect how the dough holds together. Those versions should be tested before serving them for a special occasion.
Storage and Freezing
Room temperature: Store completely cooled cookies in an airtight container for up to one week. Keep them in a cool, dry place and separate layers with parchment paper.
Freezing: Freeze cooled cookies in a freezer-safe container for up to three months, with parchment between the layers.
Thawing: Let the cookies thaw in their container at room temperature. Once thawed, refresh the powdered sugar coating if needed.
Making dough ahead: Refrigerate the covered dough for up to two days. Before shaping, let it soften just enough to roll without cracking.
What to Serve With Snowball Cookies
Serve these buttery cookies with a freshly brewed pot of hot tea while you wrap gifts or catch up with a friend. Coffee and hot chocolate are delicious options, too.
For a colorful cookie tray, pair them with Red Velvet Crinkle Cookies. If you’re planning a larger dessert table, add Mini Peppermint Cheesecakes for another festive treat.
These powdered sugar cookies also make a pretty addition to a Christmas tea party. Arrange them on a small platter or tuck a few into individual treat bags for guests to take home.
Christmas Snowball Cookie FAQs
The usual culprit is butter that got too warm. The dough should feel like a soft shortbread when you roll it. If your kitchen is warm or the dough feels greasy, chill the shaped balls for 10 to 15 minutes before baking, and make sure the oven is fully preheated before the tray goes in.
For this recipe, let the cookies cool completely before rolling them. If the first coating looks thin, let them rest for a few minutes and gently roll them again.
These names are often used for similar buttery cookies made with nuts and coated in powdered sugar. Individual recipes can differ in the type of nuts, proportions, and cookie size.
Yes. Bake them ahead and keep them in an airtight container for up to one week, or freeze them for up to three months. Refresh the sugar coating after thawing if needed.
Check Out These Favorite Recipes
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Christmas Snowball Cookie Recipe
Christmas Snowball Cookies With Pecans
Ingredients
- 3/4 cup salted butter
- 1/2 cup powdered sugar
- 1/2 cup pecans chopped
- 1 1/2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar for rolling
Instructions
- Preheat the oven to 400°F
- In a large bowl, beat the butter with the powdered sugar and vanilla extract until you have a smooth, creamy mixture.
- Add the flour and chopped pecans directly to the bowl. Mix with a spatula until all the ingredients are well combined.
- There's no need to refrigerate the dough. Form walnut-sized balls, about 2 tablespoons each, or 12 equal portions.
- Place the balls on a baking sheet, leaving a little space between them.
- Bake in the preheated oven for 12 minutes, or until the cookies are lightly golden brown on the bottoms.
- Remove from the oven and let cool completely.
- Once cool, roll the cookies in powdered sugar until completely coated.
