This buttery pecan snowball cookie recipe is my go-to for holiday baking and cozy winter evenings. I discovered this combination years ago while trying to recreate the delicate, nut-forward cookies my grandmother used to bring to family gatherings. The result is a delicate, crumbly cookie with a rich butter backbone, a gentle vanilla perfume, and the toasted crunch of finely chopped pecans. They slice through the quiet hours of December like a little festive memory — everyone always reaches for a second, and they travel well for cookie exchanges and neighborly gifts. I first made these on a snowy afternoon when the power flickered and I had a bag of pecans to use. The slow creaming of butter and powdered sugar filled the kitchen with a warm, sweet scent that felt like company. The dough is forgiving: soft but manageable, and if it needs a little chill the cookies respond beautifully. What makes them special is the double coating of powdered sugar — the first roll seals in warmth and the second gives that iconic snowy finish. They’re delicate on the tongue, not overly sweet, and the pecans add an almost praline note when toasted lightly.

Ingredients

• Unsalted butter: 1 cup (softened to room temperature). Use high-quality butter such as Plugrá or Kerrygold for a richer, cleaner butter flavor; it provides the tender, meltaway texture these cookies are known for.
• Powdered sugar: 1/2 cup for the dough plus extra for rolling. Confectioners' sugar dissolves easily in the butter; sift if lumpy for the smoothest dough.
• Vanilla extract: 2 teaspoons. Use pure vanilla extract rather than imitation for the best aromatic depth; a vanilla bean paste can be a lovely upgrade.
• All-purpose flour: 2 cups. Measure by spooning into the cup and leveling — too much flour will make the cookies dry rather than tender.
• Salt: 1/4 teaspoon to balance sweetness and enhance the buttery notes.
• Pecans: 1 cup finely chopped. Lightly toast in a dry skillet for 4–6 minutes until fragrant, then cool before chopping to intensify the nutty flavor without adding oiliness.

Instructions

Cream the butter and sugar: In a large bowl, beat 1 cup of softened unsalted butter with 1/2 cup powdered sugar until pale and creamy, about 2 minutes on medium speed with a hand mixer or stand mixer fitted with the paddle. The goal is a smooth, aerated base — scrape the bowl to ensure even mixing. If butter is too cold, it won’t blend smoothly; if too warm, the dough becomes greasy. Add vanilla: Mix in 2 teaspoons pure vanilla extract until fully incorporated. Vanilla brightens the profile and gives the cookies that familiar, comforting aroma; stir just until combined to preserve the light texture. Incorporate dry ingredients: Sift or whisk together 2 cups all-purpose flour and 1/4 teaspoon salt, then add to the butter mixture in two additions. Mix on low speed until just combined — do not overwork. Overmixing develops gluten and will toughen the cookies. The dough should feel soft and sandy, not sticky. Fold in pecans: Gently fold in 1 cup finely chopped toasted pecans with a spatula so the nuts are evenly distributed. If the dough feels too soft to handle, cover and chill for 20–30 minutes; chilling firms up the butter and makes shaping easier without changing the final texture. Shape the cookies: Roll the dough into 1-inch balls (about 1 tablespoon per cookie) and place them about 2 inches apart on a parchment-lined baking sheet. For uniform cookies, use a small cookie scoop. If desired, chill the shaped cookies 10 minutes before baking to maintain shape. Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 13–15 minutes, rotating the sheet halfway through if you’re baking multiple trays. They’re ready when the bottoms are just beginning to turn a light golden color; avoid browning the edges to keep the classic pale appearance. First sugar roll and finish: Let the cookies cool on the baking sheet for 5 minutes. While still warm, roll each cookie in powdered sugar to coat. Transfer to a wire rack to cool completely, then roll again in powdered sugar for the signature snowy finish.

Storage Tips

Store fully cooled cookies in an airtight container at room temperature for up to 5 days. To keep them from sticking together, layer them with parchment or wax paper. For longer storage, freeze sealed cookies or unbaked dough balls on a tray until firm, then transfer to a freezer bag for up to 3 months. When freezing baked cookies, thaw at room temperature while still in the container to prevent condensation from making the sugar wash away; if needed, dust with a little extra powdered sugar after thawing to refresh the finish.

Ingredient Substitutions

If you need to swap ingredients, choose wisely: for a nuttier profile use walnuts instead of pecans at a 1:1 ratio, but toast them to bring out flavor. For a dairy-free version, use a high-quality vegan butter in a 1:1 swap — expect slightly different mouthfeel but similar structure. If you’re gluten-free, replace the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum; chilling the dough longer helps maintain shape. For less sugar intensity, reduce powdered sugar in the dough by 1–2 tablespoons and adjust rolling sugar to taste.

Serving Suggestions

Arrange these on a holiday platter with a mix of colored cookies for contrast — ginger cookies and dark chocolate crinkle cookies pair beautifully. They’re lovely with hot beverages: serve alongside strong coffee, masala chai, or spiced hot chocolate. For an elegant dessert plate, place three cookies with a small scoop of vanilla ice cream and a drizzle of caramel. They also work as a delicate accompaniment to afternoon tea or coffee breaks throughout the season.

Cultural Background

Snowball-style cookies are a feature of many traditions across Europe and America, often associated with winter celebrations because of their white, powdered-sugar coating that resembles fresh snow. Variations include Mexican wedding cookies, Russian tea cakes, and Italian butterballs; each uses similar techniques but highlights local nuts or flavorings. The pecan version is an American adaptation that celebrates Southern nut varieties and holiday baking customs.

Seasonal Adaptations

In winter, add a pinch of ground cinnamon or cardamom to the dough for a warm spice twist, or fold in 1 teaspoon orange zest for a bright holiday lift. For spring or summer gatherings, substitute 1/2 cup of the pecans with toasted sunflower seeds for a different texture. For a chocolate-holiday version, gently fold in 1/3 cup cocoa powder and reduce flour by 2 tablespoons to keep the dough balance; the powdered sugar finish remains essential.

Meal Prep Tips

Make the dough up to two days ahead; keep it covered in the refrigerator. Shape the dough into balls and freeze on a tray until firm, then store in a sealed bag — bake from frozen adding an extra 2–3 minutes to the bake time. This method is perfect for last-minute entertaining: you can bake only what you need and keep the rest frozen. Use a small cookie scoop for uniform sizes, and mark batches with a date if you’re freezing multiple varieties.

There’s a quiet joy in making a simple cookie well: a few quality ingredients treated thoughtfully deliver a lovely result. These pecan snowball cookies are perfect for gifting, sharing, or just a tender treat by the window while the world goes soft with snow. Make them your own, and enjoy every sugared bite.