Snowball Cookies

Buttery, melt-in-your-mouth snowball cookies with toasted pecans, rolled twice in powdered sugar. A classic Christmas cookie with just 7 simple ingredients.

Print Recipe

Prep Time 20

Cook Time 14

Chilling 30

Total Time 1 4

Course Dessert, Holiday Treats

Cuisine American

Servings 36 cookies

Calories 110 kcal

Ingredients

1 cup unsalted butter softened (2 sticks)
1/2 cup powdered sugar for the dough
2 tsp pure vanilla extract
2 1/4 cups all-purpose flour spooned and leveled
1/4 tsp salt
1 cup pecans or walnuts finely chopped, toasted if you like
1 1/2 cups powdered sugar for rolling

Instructions

In a large bowl, beat the butter, 1/2 cup powdered sugar and vanilla on medium speed until creamy, about 2 minutes.
Add the flour and salt and mix on low until a soft dough forms. Stir in the chopped nuts. Cover and chill for 30 minutes.
Heat the oven to 350°F (175°C) and line baking sheets with parchment. Roll the dough into 1-inch balls and place 1 inch apart.
Bake for 12 to 14 minutes, until the bottoms are lightly golden but the tops are still pale.
Cool on the pan for 5 minutes. While still warm, gently roll each cookie in powdered sugar and place on a wire rack.
Once completely cool, roll the cookies in powdered sugar a second time for a thick snowy coating.

Notes

Make ahead: Chill the dough up to 3 days, or freeze dough balls up to 3 months.
Storage: Keep in an airtight container at room temperature for up to 2 weeks.
Reheat: Not needed. Freeze baked cookies (before the second sugar roll) up to 3 months, then roll in sugar again after thawing.
Variations: Use almonds or hazelnuts instead of pecans. Add 1/2 tsp almond extract or 1/4 tsp cinnamon. For nut-free, replace the nuts with 1/2 cup mini chocolate chips.

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