Snowball cookies with pecans are butter cookies with only 5 ingredients. Coated in powdered sugar, the cookies have a snowy appearance!

snow ball cookies in a pile on wire cooling rack and top cookie with a bite

A wintery day calls for snowball cookies! These butter cookies are so easy to make and taste delicious! The chopped pecans add flavor and texture while the powdered sugar acts as snow covering the cookies! I love baking these powdered cookies for friends and family around the holidays.

Why this recipe works: There are only 5 ingredients and the dough can be made ahead of time. You can use either pecans or walnuts in the dough. The cookies turn out buttery and sweet!

powdered sugar snowball cookies in a pile on antique wire cooling rack
snowball cookies ingredients in bowls labeled with text

How to make snowball cookies

  1. Make the cookie dough: Cream the butter, sugar and vanilla until light and fluffy. Add flour and pecans and mix until incorporated.
  2. Chill the dough: Cover the bowl and chill it for 45 minutes.
  3. Preheat the oven to 375 F. Line a baking sheet with parchment paper.
  4. Bake cookies: Roll dough into 1-inch balls. Place on baking sheet and bake for 10 to 12 minutes.
  5. Add sugar: Roll the warm cookies in confectioners’ sugar. Serve.

Helpful recipe tips

Weigh your ingredients for accurate measurements. If you don’t have a kitchen scale, be sure to fluff up your flour, spoon it into a measuring cup and level with a knife (don’t pack it down). Do the same for the confectioners’ sugar. Also, keep the dough cold. If the dough become too warm, the cookies will spread and lose their snowball shape. Finally, make sure the cookies are warm when you roll them in the confectioners’ sugar. This helps the sugar stick to the cookies!

photo collage demonstrating how to make snowball cookie dough in a mixing bowl with a hand mixer
photo collage demonstrating how to shape snowball cookies and roll them in powdered sugar

Frequently Asked Questions

What nuts are used in snowball cookies?

This recipe calls for finely chopped pecans, but walnuts may also be used in this recipe.

Why are my snowball cookies hard?

They were likely over-baked. The cookies should be somewhat soft, but crunchy from the nuts.

Why are my snowball cookies falling apart?

They are likely too dry. Add another tablespoon of butter or a tablespoon of milk. If they are falling apart a few days later, then they were sitting out too long. Keep them in an airtight container to help them last longer.

Why did my snowball cookies go flat?

The dough was too warm and the cookies spread in the oven. Make sure the cookie dough chills long enough that the dough becomes firm. Roll the dough quickly as your body heat will warm up the dough. If you’re not baking all the cookies at once, keep the dough in the refrigerator between batches.

Can I freeze snowball cookie dough?

Yes, snowball cookie dough freezes well. Store in an airtight container or wrap the dough in plastic wrap. Freeze for up to 3 months. Defrost in the refrigerator before baking.

snowball cookies in a pile on small wire cooling rack

Related recipes

This recipe is a variation of my secret kiss cookies recipe. Inside each cookie is a hidden chocolate kiss! Similar to these cookies, pecan sandies are made with finely chopped nuts and butter for a melt-in-your-mouth texture and nutty taste. I also love coating cookies in confectioners’ sugar for a beautiful look. My pfeffernusse cookies are powdered cookies full of spice!

snowball cookie with a bite showing chopped pecans inside

Snowball cookies have a melt-in-your-mouth texture with a little crunchiness from the pecans. The dough can be made ahead of time for easy holiday prep! If you try this recipe, leave a review and tag @ifyougiveablondeakitchen on social media so I can see your Christmas cookies!

snowball cookie with a bite showing chopped pecans inside

Snowball Cookies

Snowball cookies with pecans are butter cookies with only 5 ingredients. Coated in powdered sugar, the cookies have a snowy appearance!
5 (5 ratings)


  • 1 cup (226 g) unsalted butter, room temperature
  • ½ cup (60 g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups (250 g) all-purpose flour
  • ¾ cup (93 g) finely chopped pecans, (or walnuts)
  • ½ cup (60 g) confectioners’ sugar, for rolling cookies in


  • In a large bowl of a stand mixer (or using a hand mixer), combine butter, ½ cup confectioners’ sugar and vanilla until light and fluffy, about 2 minutes. Add flour and pecans. Mix until well blended.
  • Cover dough and chill in the refrigerator for 30 to 45 minutes.
  • Preheat oven to 375° F degrees. Line a cookie sheet with parchment paper.
  • Measure about 1 tablespoon of dough and roll into a ball. Place dough balls 2 inches apart on prepared baking sheet. Bake at 375° F for 10-12 minutes or until cookies are set but not browned (the edges may be golden).
  • Allow cookies to cool on the baking sheet for a couple minutes. While the cookies are still warm, roll them in confectioners’ sugar. Set on a wire rack. Before serving, add more powdered sugar, if desired.


Store snowball cookies in an airtight container at room temperature for up to 1 week.
Freeze cookie dough for up to 3 months. Defrost in the refrigerator.
Serving: 1cookie, Calories: 119kcal, Carbohydrates: 11g, Protein: 1g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 16mg, Sodium: 1mg, Potassium: 22mg, Fiber: 1g, Sugar: 4g, Vitamin A: 191IU, Vitamin C: 1mg, Calcium: 5mg, Iron: 1mg

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