Snowball cookies are a great holiday dessert that isn’t too rich or sweet. Snowballs be made at any time, of course, but they are most popular in the winter.
Remember when you were a kid and your mama or daddy would bring home a big box of powdered sugar donuts?
It was the best! It was like eating snow. Sweet, sugary, and totally messy snow. I loved it more than life.
I’m much more likely to reach for a glazed donut these days, but any time I eat something covered in powdered sugar, I feel like a kid.
Even though these snowball cookies are rolled in powdered sugar, they aren’t tooth-achingly sweet.
The cookie itself really isn’t sweet at all until it’s coated in the powdered sugar. It’s a bit like a shortbread cookie, but it’s absolutely loaded with ground pecans. The texture is just perfect – soft with a slight crunch.
We absolutely LOVE these snowball cookies! They’re a classic for a reason!
How to make our snowball cookie recipe:
Add your butter, flour, sugar, and chopped pecans to a bowl and mix them all together.
As it is mixing, you will need to scrape the sides down of the bowl to make it mix well.
This dough doesn’t come together quite like a traditional dough. It will be very crumbly, but as you shape it, the heat from your hands will help bring it all together.
We use a cookie scoop to get the perfect amount of dough and then drop it into our hand and roll.
Bake the cookies for about 20 minutes at 325 degrees.
You’ll want to let these cool a bit on the baking sheet. I love how they hold their shape so perfectly!
When they are done, roll them in powdered sugar and you are ready to go.
Tips and tricks:
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For this recipe, it is helpful to have a stand mixer. You can stir this up yourself, but with this dough, you will find it much faster and easier to use a stand mixer.
I use this stand mixer nearly every day. It works for cookies and so much more!
A cookie scoop is always helpful for making sure your cookies are the same size – this ensures they’ll bake evenly too!
These cookies are prone to crumbling if you don’t let them cool before rolling them in cookie dough. It is best to not move them from the cookie sheet at all until they have cooled down.
Powdered sugar is the most popular coating of these cookies for sure. However, you could also cover them in cinnamon and sugar if you wanted. So tasty!
Skip the powdered sugar and drizzle with melted chocolate or white chocolate, if you like.
Trying to cut the sugar? Try using powdered monkfruit in place of the powdered sugar.
Storing the snowball cookies
These cookies need to be stored in a sealed container.
You could be as basic as a freezer bag, or put them in a pretty holiday container.
These will last for about 5 days on the counter.
Don’t miss out on these other favorite holiday cookies!
Red Velvet Gooey Butter Cookies are pretty, festive, and tasty!
My Chocolate Espresso Snowcaps make for a unique treat.
You can’t go wrong with a classic in Peppermint Patty Cookies.
In my house, we can put peanut butter on anything. So these Peanut Butter Nutella Sandwich Cookies are for the win!
These Snowball Cookies transport me back to my childhood. They definitely rank in the top 5 favorite cookies for me, which is saying a lot because I seem to make cookies every other day.
- 1 cup butter, softened
- 2 cups flour
- 2 cups finely diced pecans
- 1/4 cup granulated sugar
- Powdered sugar for rolling
Preheat oven to 325 degrees.
Add the butter, flour, pecans, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until well combined. Scrape the bowl as needed.
Roll the dough into 1 inch balls and place on a parchment lined baking sheet. The dough will be very crumbly but should come together in your hands as you roll.
Bake for 18-20 minutes or until lightly browned.
Cool on the pan for 5 minutes and then roll in the powdered sugar.
Store tightly covered for up to 5 days.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.
This post was originally published in December, 2013. It was updated with new pictures in October 2019.