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–+ servings
Snowball cookies on platter with one cut in half.
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5 from 6 votes

Snowball Cookies

Made with just 6 ingredients, these Snowball Cookies are buttery, tender, and literally melt in your mouth.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dessert
Cuisine: American
Servings: 48 cookies
Author: Kristen Chidsey

Equipment

Ingredients

  • 1 cup unsalted butter at room temperature
  • ½ cup powdered sugar for cookie dough
  • 1 tablespoon vanilla extract
  • ½ teaspoon table salt
  • 2 cups all-purpose flour
  • 1 cup finely chopped pecans
  • 1 cup powdered sugar for rolling
US Customary - Metric

Instructions

  • Preheat the oven to 350℉ (175℃).
  • In a large mixing bowl or bowl of a stand mixer, mixi the butter on high speed until creamy and light in color, stopping to scrape down the sides as needed.
    Creamed butter in mixing bowl next to pecans.
  • Add the ½ cup powdered sugar to the butter and mix on low speed until the sugar is fully incorporated into the batter. Once incorporated, increase the speed to medium, and continue to mix for 2 to 3 minutes, or until the mixture is light and fluffy. Add 1 tablespoon vanilla extract and ½ teaspoon table salt. Mix on low speed to just combine.
    Side by side photos showing bowls adding sugar, vanilla, salt, and then after being creamed.
  • Add ½ of the flour to the mixture and mix on low speed to combine. Add the remaining flour and mix again on low speed just until combined.
    Side by side photos of mixing bowls before and after mixing in flour.
  • Add 1 cup finely chopped pecans to the batter and use a wooden spoon or spatula to just incorporate the nuts evenly into the batter.
    Pecans stirred into snowball cookie batter in mixing bowl.
  • Scoop out about 1 tablespoon of the cookie dough and shape into it a 1-inch ball. Place it onto an ungreased cookie sheet. Repeat the process until the cookie dough is gone, being sure to space the cookies 2-inches apart on the cookie sheet.
    Snowball Cookies on baking sheet before baking.
  • Bake for 12 to 15, or until the cookies are just golden brown on the bottom. Once the cookies are baked, remove them from the oven and let them cool for 1-2 minutes.
  • Place the remaining powdered sugar into a bowl and roll the warm cookies in the powdered sugar.
    Baked snowball in dish of powdered sugar.
  • Cool the cookies completely and then roll them again in the remaining powdered sugar.
    Snowball cookies after being rolled in powdered sugar on cooling rack.

Notes

Nuts: You can substitute chopped walnuts, almonds, or pistachios in place of the pecans, or omit the nuts completely.
Storing Cookies: Once fully cooled, store the cookies in an airtight container at room temperature for up to 1 week. Alternatively, freeze in a freezer-safe bag for up to 1 month. Once defrosted, you may want to reroll your cookies in powdered sugar. 

Nutrition

Calories: 84kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 25mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 121IU | Vitamin C: 0.02mg | Calcium: 3mg | Iron: 0.3mg
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