Snowball Christmas Cookies – 6 ingredient, buttery, nutty, melt-in-your-mouth shortbread cookie rolled in a blizzard of powdered sugar. A classic must-make holiday favorite.
These Snowball Christmas Cookies are a family favorite for good reason.
Bite size melt-in-your-mouth buttery shortbread cookie with finely chopped pecans, showered in powdered sugar. A little messy, yes – but 100% worth it.
Why this recipe works:
It’s a simple recipe that calls for just 6 ingredients.
Buttery, melt in your mouth delicious flavor.
A holiday classic – ideal for parties, homemade gifts and cookie exchanges.
Ingredients needed to make Snowball Christmas Cookies:
- butter
- granulated sugar
- vanilla extract
- all purpose flour
- finely chopped pecans
- powdered sugar
I recommend using parchment paper for easier cleanup
How to make Pecan Snowball Cookies:
Making the Dough:
Bring the butter to room temperature then finely chop the pecans (using a sharp knife or pulse in a food processor – just don’t let them get powdery).
Line a baking sheet with parchment paper. Add powdered sugar to a small bowl and set both aside.
Add butter and granulated sugar to a medium bowl. Use a hand mixer to cream together then stir in vanilla extract.
Gradually add the flour blending just until combined without overmixing then stir in the pecans by hand. Cover the dough with plastic wrap and refrigerate for 20 minutes.
Shaping and Baking the Cookies:
Preheat oven to 350 degrees. Use a small cookie scoop or tablespoon to form 1″ balls. Roll the balls in your hands until they’re smooth then place them on the prepared baking sheet.
Bake 10-12 minutes until they’re very lightly brown on the bottom (be careful not to overbake).
Transfer cookies to a wire baking rack and cool 2 minutes. Add powdered sugar to a small bowl then gently roll cookies in the powdered sugar and place them back on wire rack to finish cooling.
Once the cookies are completely cooled, reroll them in powdered sugar.
Tips for the best Snowball Christmas Cookies:
- Size: Roll cookies as close in size as possible so they bake evenly.
- Doneness: Cookies are finished baking when they’re very lightly brown. Cracking means they’re overdone and may be a little dry but still delicious!
- Dry dough: If your dough is very dry before you refrigerate, it was probably overmixed. That’s ok! Just blend about a tablespoon of water into the dough until it’s pliable and holds together.
Do these cookies freeze well?
Yes! Snowball Cookies freeze really well. Store in an airtight container, separating layers with wax paper then thaw, roll again in powdered sugar again and serve.
These cookies are a great addition to the holiday season. Keep a batch on hand for dessert or to add a dessert or appetizer tray.
Enjoy!
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Snowball Christmas Cookies
Equipment
- baking sheet
- parchment paper
Ingredients
- 1 cup butter softened to room temp
- ¼ cup granulated sugar
- 1 ½ teaspoon vanilla extract
- 2 cups all purpose flour
- 1 cup finely chopped pecans
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees. Line the baking sheets with parchment paper.
- Finely chop the nuts using either a sharp knife or pulse in a food processor (you don't want the nuts to be a powder).
- Using a hand mixer, cream the room temp butter and granulated sugar together then add the vanilla.
- Gradually add the flour, continuing to blend, then stir in the nuts by hand.
- Cover the dough with plastic wrap and refrigerate for 20 minutes.
- Add the powdered sugar to a small bowl.
- Scoop the dough into 1" balls using a small ice cream scooper then roll in your hands so they balls are completely round.
- Add the cookies to the prepared baking sheet and bake 10-12 minutes until the cookie bottoms are very lightly golden without overbaking.
- Transfer the cookies to a wire baking rack and cool 2 minutes.
- While the cookies are still warm, gently roll them in powdered sugar and return them to the wire baking rack.
- After the cookies are completely cooled, reroll them in powdered sugar.
Great Christmas cookies. A real treat.
Thanks Remo! They’re a favorite in our house 🙂