Snowball Cookies

Buttery, melt-in-your-mouth cookies rolled in powdered sugar—an old-fashioned family favorite.

Snowball Cookies are one of those timeless treats that feel right at home during the winter months, though they’re welcome on the cookie tray any time of year. Buttery, tender, and generously coated in powdered sugar, these little cookies practically melt in your mouth.

This recipe comes from my mother’s recipe box, passed along from my aunt, who was a wonderful baker. Her kitchen was always filled with the comforting aroma of cookies, rolls, breads, and pies, and everything she made was done with care and love. These snowball cookies were always a favorite—simple to make, easy to bake, and always a hit with family and friends. Best of all, you can enjoy these “snowballs” without ever having to step out into the cold.

Ingredients:

1 c. butter, softened
1/2 c. powdered sugar
2 tsp. vanilla
2 c. flour
1/4 tsp. salt
1 c. pecans, chopped
powdered sugar to roll the cookies in

Directions :

Preheat the oven to 350°F. Line a baking sheet with parchment paper or leave it ungreased.

In a large mixing bowl, beat the softened butter, powdered sugar, and vanilla with an electric mixer until smooth and creamy.

Add the flour and salt, mixing on low speed just until combined. Do not overmix. Stir in the chopped pecans until evenly distributed throughout the dough.

Using your hands or a small cookie scoop, shape the dough into walnut-sized balls (about 1 inch). Place them on the prepared baking sheet, spacing them slightly apart.

Bake for 12–15 minutes, or until the bottoms are lightly golden while the tops remain pale. Be careful not to overbake—these cookies should stay light and tender.

Let the cookies rest on the baking sheet for 1–2 minutes. While still warm, gently roll them in powdered sugar to coat.

Transfer to a wire rack to cool completely. Once cooled, roll them a second time in powdered sugar for that classic “snowball” finish.

Serve and enjoy.

Helpful Tip for Coating the Cookies

For an easy and mess-free way to coat the cookies, place powdered sugar in a covered plastic container. Add a few cookies at a time, cover, and gently shake until coated. The first coating will be light, but the second roll in powdered sugar is what gives these cookies their beautiful snowy finish.

Tips for Best Success:

• Use softened, not melted butter for the right texture.
• Finely chop the pecans so the cookies hold together well.
• Don’t overbake—the tops should stay pale.
• Roll twice in powdered sugar for the best coating.
• If dough feels too soft, chill it for 20–30 minutes before shaping. 

Variations and Substitutions:

• Nuts: Swap pecans for walnuts or almonds.
• Nut-free: Omit nuts and add 2–3 tablespoons cornstarch for a softer texture.
• Flavor twist: Add 1/2 teaspoon almond extract or a hint of cinnamon.
• Chocolate version: Mix in mini chocolate chips.
• Toasted nuts: Lightly toast pecans first for deeper flavor. 

 Serving Suggestions:

• Add to a holiday cookie tray or gift tin
• Serve with coffee, tea, or hot cocoa
• Pair with other vintage cookies for a family dessert spread
• Perfect for cookie exchanges or gatherings

How To Store:

Room temperature: 
Store in an airtight container for up to 1 week

Refrigerator: 
Not necessary, but will extend freshness slightly

Freezer (baked): 
Freeze up to 3 months; thaw and re-roll in powdered sugar

Freezer (dough): 
Freeze shaped dough balls and bake from frozen, adding 1–2 minutes 

Frequently Asked Questions:

Why are my cookies spreading too much?
The butter may have been too soft. Chill the dough before baking.

Can I make these ahead of time?
Yes, they store and freeze very well, making them great for advance baking.

Why roll twice in powdered sugar?
The first coating melts slightly into the cookie; the second gives that classic snowy look.

Can I use salted butter?
Yes—just reduce or omit the added salt.

Do I have to use nuts?
No, but they are traditional. The texture will be slightly different without them.