Pecan Snow Ball Cookies

by Sarah Recipes

Pecan Snowball Cookies are a buttery, melt-in-your-mouth treat made with finely ground pecans. These delicate, nutty cookies are rolled in powdered sugar, giving them a sweet, snowy finish. Perfect for holiday gatherings or any special occasion, they’re easy to make and always a crowd favorite!

Whether you’re baking for a holiday party, gifting to loved ones, or just enjoying a sweet treat with your coffee, these pecan snowballs are sure to impress. The best part? They’re incredibly easy to make and require just a handful of simple ingredients. Let’s dive into why these cookies should be on your holiday baking list!

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Tips for Success:

  • Ground Pecans: Be sure to use finely ground pecans. You can grind them yourself using a food processor or buy pre-ground pecans. The finer the grind, the smoother the texture.
  • Baking Time: Watch the cookies carefully while baking. You want them to be lightly golden on the bottom but still pale on top. Overbaking can lead to a firmer texture, which isn’t ideal for snowballs.
  • Double the Coating: For a truly snowy effect, roll the cookies in powdered sugar twice—once when they’re warm and once after they’ve completely cooled.
  • Storing: Store your pecan snowball cookies in an airtight container at room temperature for up to a week, or freeze them for up to 3 months. Just layer them with wax paper to prevent sticking.

Pecan Snow Ball Cookies

Pecan Snowball Cookies are buttery, melt-in-your-mouth treats made with ground pecans and rolled in powdered sugar. These delicate, nutty cookies are perfect for holiday celebrations or any sweet occasion!
5 from 1 vote
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Servings 24

Ingredients
  

  • 1 cup unsalted butter softened
  • 3 tablespoons granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 cups ground pecans you can pulse pecans in a food processor to grind them
  • Powdered sugar for rolling

Instructions
 

  • Preheat oven to 350 °F
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Add the vanilla extract and mix until combined.
  • Gradually add the flour and ground pecans, mixing until the dough comes together.
  • Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
  • Bake for 15 minutes, or until the cookies are lightly golden on the bottom but still pale on top.
  • Let the cookies cool on the baking sheet for a few minutes before rolling them in powdered sugar while still warm. Once cooled completely, roll them again in powdered sugar for a snowy finish.
  • Store the Pecan Snowball Cookies in an airtight container at room temperature for up to a week.

Notes

  • Ground Pecans: You can easily grind your own pecans using a food processor, or purchase pre-ground pecans. Just make sure they are finely ground for a smoother dough.
  • Dough Consistency: If the dough feels too soft to roll into balls, chill it in the refrigerator for 15-30 minutes to make it easier to handle.
  • Coating with Powdered Sugar: For an extra snowy finish, roll the cookies in powdered sugar twice: once when they are warm, and again once they are completely cooled.
  • Storage: Store the cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months. Just make sure to layer the cookies between wax paper before freezing to prevent sticking.
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