Snowball Cookies are one of our favorite classic Christmas cookies made with butter, vanilla, powdered sugar, flour, salt, and chopped pecans. They bake up soft and tender, then get rolled in powdered sugar twice for a sweet, “snowy” finish we all love.
We love these for cookie trays, neighbor gifts, holiday parties, and Christmas baking days because they’re simple but always feel special. They’re buttery, nutty, melt-in-your-mouth delicious, and one of those cookies everyone recognizes right away. We know you’ll love these guys!
For more favorites, try our Christmas Sugar Cookies, Peppermint Cookies, and Christmas Cookies.
Why You’ll Love It + Why it works:
- Pantry Staples: Simple ingredients make them easy to bake for the holidays.
- A Dessert Plate Must: Perfect for cookie trays, gifting, parties, and Christmas dessert plates.
- Softened Butter Creates a Tender Dough: Creaming it with powdered sugar helps the cookies bake up soft and delicate.
- Rolling Twice Gives the Best Coating: The first powdered sugar layer sticks to the warm cookies, and the second adds the pretty snowball finish.
Snowball Cookies Ingredients
- Unsalted butter, softened (1 cup): Creates the rich, buttery base and helps the cookies bake up tender. See How to Soften Butter Quickly.
- Vanilla extract (1 teaspoon): Adds warm flavor that pairs perfectly with the pecans and powdered sugar.
- Powdered sugar (½ cup): Sweetens the dough and helps create a soft, delicate texture.
- All-purpose flour (2¼ cups): Gives the cookies structure and helps them hold their round shape. See How to Measure Flour.
- Salt (¼ teaspoon): Balances the sweetness and brings out the buttery flavor.
- Pecans, chopped (1 cup): Adds nutty flavor, texture, and classic snowball cookie flavor.
- Powdered sugar, for dusting, as needed (⅓ cup): Coats the cookies and gives them their snowy holiday look.
How to Make Snowball Cookies
PREP. Preheat the oven to 350°F.
BATTER. In the bowl of a stand mixer (or with an electric mixer), cream 1 cup butter, 1 teaspoon vanilla, and ½ cup of powdered sugar. Stir in 2¼ cups flour, 1 cup chopped pecans, and ¼ teaspoon salt. Mix until well combined.
Roll dough into balls, about 1 tablespoon wide, and place on an ungreased cookie sheet.
BAKE. Bake for 14-15 minutes or until a light golden brown.
GARNISH. Roll hot cookies in ⅓ cup powdered sugar. Once they have cooled, roll them once more in sugar. Enjoy!
Kristyn’s Recipe Tips
- Chill the dough for 30 minutes to make rolling easier and help the cookies keep their round shape.
- Be sure to roll cookies TWICE in powdered sugar for that classic snowy finish (once while warm and again after cooling).
- Chop the pecans small so they spread evenly through the cookies.
- Roll the dough into even 1 tablespoon balls so they bake at the same rate.
- We’ve made these countless times. Be sure not to let the cookies brown. They need to stay light to stay soft and for the best texture.
Snowball Cookie Recipe
Ingredients
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup pecans, chopped
- ⅓ cup powdered sugar, for dusting, as needed
Instructions
- Preheat oven to 350°F.
- Cream butter, vanilla, and ½ cup of powdered sugar. Stir in flour, pecans, and salt. Mix until well combined. Roll dough into balls, about 1 tablespoon wide, and place on an ungreased cookie sheet.
- Bake for 14-15 minutes. Do not let them brown.
- Roll hot cookies in powdered sugar. Once they have cooled, roll them once more in sugar.
Notes
- Chill the dough for 30 minutes to make rolling easier and help the cookies keep their round shape.
- Roll cookies twice in powdered sugar for that classic snowy finish—once while warm and again after cooling.
- Use softened butter, not melted butter, so the dough mixes together properly.
- Chop the pecans small so they spread evenly through the cookies.
- Roll the dough into even 1 tablespoon balls so they bake at the same rate.
- Do not let the cookies brown, they should stay light for the best texture.
- Make-ahead tip: bake the cookies ahead and store them covered, then add a fresh dusting of powdered sugar before serving if needed.
Nutrition
Recipe FAQ
Cover and store in the fridge for 1-2 days or freeze for up to 3 months. See How to Freeze Cookie Dough for tips.
Store cookies in an airtight container at room temperature for 1 week or freezer for 3-4 months. Remove from the container to thaw so that the condensation won’t cause cookies to get sticky.
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This recipe was originally published November 2018.
I like to make them at Christmas time
It’s so funny that I was making these when I sat down to read your daily email! This is my go-to recipe for easy, works-everytime, everyone-loves-them Christmas cookies!
My grandma loves these snowball cookies! They’re soft and decadent. We will be having this for Christmas!
That makes me so happy to hear!
I used walnuts instead of pecans and vegan butter instead of regular and these cookies were the bomb! They do indeed melt in your mouth. Excellent!
Before rolling into balls to bake,, dough doesn’t hold together to
Make the balls. Is this normal?
I love these cookies ! I’ve been making them the last few Christmases & also give them as gifts . now that my daughter is gluten free , I will be trying this recipe with gluten free flour !