Snowball Christmas Cookies – 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 and no wonder!
Bite size melt-in-your-mouth buttery shortbread cookie with finely chopped pecans is showered in powdered sugar.
A little messy, yes – but 100% worth it.
This simple recipe calls for just 6 ingredients and yields big dividends.
They’ll be a welcome sweet treat at any holiday party, make great homemade gifts and are ideal for cookie exchanges.
What’s in Snowball christmas Cookies:
- granulated sugar
- vanilla extract
- all purpose flour
- finely chopped pecans
- powdered sugar
- 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 the nuts become powdery).
Line a baking sheet with parchment paper then add the powdered sugar to a small bowl and set both aside.
Using a hand mixer, cream the butter and granulated sugar together in a medium size mixing then add the vanilla.
Gradually add the flour blending until combined stir in the pecans by hand.
Cover the dough with plastic wrap and refrigerate for 20 minutes.
Shaping and Baking the Cookies:
Preheat the oven to 350 degrees then scoop 1” size balls using a small (tablespoon size) scooper.
Roll the balls in your hands 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 the cookies to a wire baking rack and cool 2 minutes then gently roll the cookies in the powdered sugar returning to the wire rack to finish cooling.
Once the cookies are completely reroll them in powdered sugar.
tips for the best snowball christmas cookies:
- Roll the cookies as close in size as possible so they bake evenly. I used a 1” scooper. If your cookies are larger, adjust the baking time accordingly.
- The cookies are finished baking when they’re very lightly browned. Cracking means they’re overdone but they’ll still be delicious (may be a little dry inside).
- If you find your dough is very dry before you refrigerate, it was probably overmixed. That’s ok! Just blend about a tablespoon of water with the dough until it’s pliable and holds together.
Can I freeze these cookies?
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.
If you tried this Snowball Cookies recipe or any other on the blog then I’d love to hear from you with a comment or star rating!
Snowball Christmas Cookies
- 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
- 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.