If you love melt-in-your-mouth cookies with a nutty crunch, these Classic Snowball Cookies are a must-try. A classic holiday favorite, these delightful treats feature toasted pecans, real butter, and a generous dusting of powdered sugar. Perfect for Christmas cookie exchanges or enjoying year-round with a cup of coffee or tea!

Why You’ll Love This Recipe

• Buttery & Rich: Made with real butter for a soft, crumbly texture.
• Nutty Flavor: Toasted pecans add depth and crunch.
• Easy to Make: Simple ingredients and quick prep time.
• Perfect for Gifting: These cookies stay fresh for days and are great for holiday treats.

Servings

Makes 25 cookies

Ingredients You’ll Need

• 1 cup (8oz/225g) unsalted butter, softened to room temperature
• 1/3 cup (2 1/2oz/71g) granulated sugar
• 2 teaspoons pure vanilla extract
• ¼ teaspoon salt
• 2 cups (10oz/284g) all-purpose flour, sifted
• 2 cups (8oz/225g) toasted pecans, finely ground
• 1½ cups (6oz/172g) powdered sugar, for coating

How To Make

1. Prepare the Dough

• In a large bowl, cream together butter and sugar using a whisk or an electric mixer until light and fluffy.
• Add vanilla extract and salt, mixing well.
• Gradually fold in the sifted flour in two batches, stirring gently to combine.
• Stir in the finely ground toasted pecans, ensuring an even distribution throughout the dough.

2. Chill the Dough

• Cover the dough with plastic wrap and refrigerate for 45 minutes to help it firm up. (Pro Tip: You can store the dough in the fridge for up to 5 days or freeze it for 6 weeks.)

3. Shape the Cookies

• Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
• Scoop 1 tablespoon of dough per cookie and roll it between your palms to form small, smooth balls.
• Arrange the dough balls 2 inches apart on the prepared baking sheet. Do not flatten them.

4. Bake to Perfection

• Bake for 14-15 minutes in the preheated oven. The cookies should be lightly golden on the bottom but still pale on top.
• Remove from the oven and let them cool on the baking sheet for about 5 minutes.

5. Coat with Powdered Sugar

• While the cookies are still warm, roll them in powdered sugar to create a sweet, snowball-like coating.
• Transfer to a wire rack and let them cool completely.
• Once fully cooled, roll them in powdered sugar again for a perfect finish.

6. Storage Tips

• Store your snowball cookies in an airtight container at room temperature for up to 5 days.
• For longer storage, freeze the cookies for up to 2 months and thaw before serving.

Pro Tips for the Best Snowball Cookies

✔️ Use Unsalted Butter: This allows better control over the salt content in your cookies.

✔️ Don’t Overbake: The cookies should be pale on top but slightly golden underneath.

✔️ Double Sugar Coating: Coating twice ensures a thick, sweet layer of powdered sugar.

✔️ Finely Grind Pecans: This helps distribute the flavor evenly throughout the cookies.

Variations & Substitutions

• Nut Alternatives: Swap pecans for walnuts, almonds, or hazelnuts.
• Flavor Boost: Add a pinch of cinnamon for a warm, spiced touch.
• Gluten-Free Version: Use gluten-free flour for a celiac-friendly alternative.

FAQs

Q: Can I make these cookies ahead of time?
A: Yes! You can refrigerate the dough for up to 5 days or freeze baked cookies for 2 months.

Q: Why are my cookies too crumbly?
A: If the dough is too dry, add a teaspoon of milk to help bind the ingredients.

Q: Can I use other nuts instead of pecans?
A: Absolutely! Almonds, walnuts, or hazelnuts work just as well.

Q: How do I prevent the powdered sugar from melting?
A: Let the cookies cool slightly before rolling in sugar, and coat them twice for the best results.

Classic Snowball Cookies Recipe

If you love melt-in-your-mouth cookies with a nutty crunch, these Classic Snowball Cookies are a must-try. A classic holiday favorite, these delightful treats feature toasted pecans, real butter, and a generous dusting of powdered sugar. Perfect for Christmas cookie exchanges or enjoying year-round with a cup of coffee or tea!

Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes
Yield: 25 cookies

Ingredients

• 1 cup (8oz/225g) unsalted butter, room temperature
• 1/3 cup (2 1/2oz/71g) sugar
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 2 cups (10oz/284g) all-purpose flour
• 2 cups (8oz/225g) toasted pecans, finely ground
• 1½ cups (6oz/172g) powdered sugar

Instructions

1. Prepare Dough: Cream butter and sugar, then mix in vanilla and salt. Gradually add flour and stir in pecans.
2. Chill: Cover and refrigerate dough for 45 minutes.
3. Preheat Oven: Set oven to 350°F (180°C) and line a baking sheet with parchment paper.
4. Shape Cookies: Roll dough into 1-inch balls and place 2 inches apart on the baking sheet.
5. Bake: Bake for 14-15 minutes until lightly golden underneath.
6. First Sugar Coating: Let cookies cool for 5 minutes, then roll them in powdered sugar while warm.
7. Cool & Recoat: Let cool completely on a wire rack, then roll in powdered sugar again.
8. Store: Keep in an airtight container at room temperature for up to 5 days.