Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 60 cookies (about 5 dozen)
Calories: 63 per cookie
Snowball cookies are a timeless classic, especially loved during the holidays, but truly welcome any time of year. These small, round cookies are known for their delicate texture, rich buttery flavor, and generous coating of confectioners’ sugar that gives them their signature snowy appearance. Each bite is tender and crumbly, with finely chopped pecans adding warmth and depth without overpowering the dough. The simplicity of the ingredients is what makes these cookies special—every component plays an essential role in achieving the melt-in-your-mouth result that snowball cookies are famous for.
The key to perfect snowball cookies is balance. The dough should be soft but not sticky, the pecans must be very finely chopped so they blend smoothly into the cookie, and the baking time should be just right. These cookies are not meant to brown on top; instead, they should remain pale with only lightly golden bottoms. Finished with two separate coatings of confectioners’ sugar, they look festive, elegant, and irresistibly inviting.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup very finely chopped pecans
- 1/4 teaspoon salt
- 1/3 cup confectioners’ sugar, or more as needed for rolling
Instructions
- Preheat the oven and prepare your workspace.
Begin by preheating your oven to 350°F (175°C). Make sure your oven racks are positioned in the center for even baking. Have your baking sheets ready; they do not need to be greased, as the butter in the dough prevents sticking. Preparing everything in advance ensures the process flows smoothly once the dough is ready. - Cream the butter, sugar, and vanilla.
Place the softened butter into a large mixing bowl. Add the 1/2 cup of confectioners’ sugar and the vanilla extract. Using an electric mixer, beat the mixture until it becomes smooth, creamy, and fully combined. This step is important because properly creamed butter creates a light texture and evenly distributes sweetness throughout the dough. - Incorporate the dry ingredients and pecans.
Gradually add the all-purpose flour, very finely chopped pecans, and salt to the butter mixture. Mix slowly and carefully, stopping occasionally to scrape down the sides of the bowl. Continue mixing just until all ingredients are evenly incorporated and a uniform dough forms. The dough should be soft and cohesive, with the pecans evenly distributed.
- Shape the cookies.
Scoop small portions of dough and roll them gently between your palms to form smooth, walnut-sized balls. Place each ball onto the ungreased baking sheets, spacing them about 2 inches apart. Proper spacing allows heat to circulate and ensures even baking without the cookies spreading into each other. - Bake until lightly set.
Transfer the baking sheets to the preheated oven and bake for 12 to 15 minutes. Watch closely during the final minutes. The bottoms should turn a light golden color while the tops remain pale. Avoid overbaking, as these cookies are meant to stay soft and tender. Slight underbaking is preferable to preserve their delicate texture. - Rest briefly before transferring.
Remove the baking sheets from the oven and allow the cookies to sit for a short time. This brief rest helps them firm up just enough to be handled without breaking. Carefully transfer the cookies to wire racks using a spatula. - First coating of confectioners’ sugar.
Place the remaining 1/3 cup of confectioners’ sugar into a shallow bowl. While the cookies are still warm, gently roll each one in the sugar until evenly coated. Return the cookies to the wire racks to cool completely. Add more sugar if needed to maintain a generous coating. - Second coating after cooling.
Once the cookies have fully cooled, roll them in confectioners’ sugar a second time. This final coating enhances both the sweetness and the classic snowball appearance, giving the cookies a thick, snowy finish.
Storage
Store the snowball cookies in an airtight container at room temperature for up to one week. If stacking the cookies, place parchment paper between layers to prevent sticking and to keep the sugar coating intact. These cookies also hold up well for gifting, making them a favorite choice for sharing during festive occasions.