You know those cookies on the Christmas tray that everyone grabs first, and then leaves a trail of powdered sugar on their sweater? Yep — that’s these. Buttery, nutty, delicate little cookies that look like snowballs and taste like pure nostalgia.
Perfect for cookie swaps, gifting in tins, or making with kids who will definitely sneak powdered sugar while rolling them.
If you loved my Shortbread Thumbprint Cookies or Brown Butter Pecan Bars, this is right up your alley.
✅ Quick Tip:
- ✔️ Roll the cookies in powdered sugar while still slightly warm so it sticks, then roll again after cooling for a thick snowy coating.
📋 Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar (plus extra for rolling)
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ¾ cup finely chopped pecans or walnuts
🧁 Instructions
1️⃣ Preheat oven to 350°F. Line two baking sheets with parchment paper.
2️⃣ In a large bowl, cream butter and ½ cup powdered sugar until light and fluffy. Mix in vanilla.
3️⃣ Gradually mix in flour and salt until combined. Stir in chopped nuts.
4️⃣ Scoop and roll dough into 1-inch balls and place on prepared baking sheets about 1 inch apart.
5️⃣ Bake for 12–15 minutes, until bottoms are just lightly golden.
6️⃣ Let cool for 2–3 minutes, then roll warm cookies in powdered sugar. Cool completely, then roll in sugar again.
🍪✨ Serving Tips
- Arrange on a vintage cake stand for a snowy display.
- Gift in cellophane bags tied with ribbon — so charming!
- Add edible glitter for a festive sparkle.
🌰 Creative Variations
- Add a pinch of cinnamon or cardamom for warm spice.
- Use hazelnuts or pistachios instead of pecans.
- Make them mini for bite-sized party nibbles.
🛠️ Troubleshooting
- Cookies too dry? Don’t overbake — they should still be pale.
- Dough too crumbly? Knead a little more to bring it together.
- Powdered sugar melting? Wait until they’re warm, not hot, to roll.
🧊 Storage Info
- Store in airtight container at room temp up to 1 week.
- Freeze (uncoated) up to 2 months. Thaw & roll in sugar before serving.
Snowball Cookies
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- ½ cup powdered sugar plus extra for rolling
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ¾ cup finely chopped pecans or walnuts
Instructions
- 1️⃣ Preheat oven to 350°F. Line two baking sheets with parchment paper.
- 2️⃣ In a large bowl, cream butter and ½ cup powdered sugar until light and fluffy. Mix in vanilla.
- 3️⃣ Gradually mix in flour and salt until combined. Stir in chopped nuts.
- 4️⃣ Scoop and roll dough into 1-inch balls and place on prepared baking sheets about 1 inch apart.
- 5️⃣ Bake for 12–15 minutes, until bottoms are just lightly golden.
- 6️⃣ Let cool for 2–3 minutes, then roll warm cookies in powdered sugar. Cool completely, then roll in sugar again.
Notes
- Pecans are classic, but walnuts or almonds work beautifully.
- Store in an airtight container so they stay tender.
🎁 Let me know if you make them — tag me on Pinterest or Instagram with your snowy creations!
