Pecan Snowball Cookies are tender, shortbread-style cookies made with butter, powdered sugar, vanilla, flour, and finely chopped pecans. They’re rolled in confectioners sugar after baking, which creates the classic “snowball” look.
If there’s one cookie that brings me back to childhood, it’s Pecan Snowball Cookies. I grew up calling them Russian Tea Cakes and sometimes Butterballs.
These cookies are soft, crumbly, full of toasted pecans, and rolled in powdered sugar that gives them their snowy look.
This recipe uses everyday ingredients, and you don’t need fancy tools — a bowl, a mixer, and a nut chopper for the pecans These are them enough.
Why You’ll Love Pecan Snowball Cookies Recipe?
I get excited about this recipe because it checks all the boxes for busy home cooks:
They come together with simple pantry ingredients, they bake fast, they don’t spread or lose shape, and the texture is soft with crunchy pecan morsels in every bite.
If you enjoy Russian Tea Cakes or Butterballs, these will feel familiar but with a richer nut flavor from the pecans.
How To Prepare Pecan Snowball Cookies?
Recipe Overview
Pecan Snowball Cookies are soft, sweet, nutty cookies rolled in powdered sugar. Perfect for gifting, parties, or late-night cravings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Cuisine: American, Mexican, Russian
- Course: Dessert / Cookies
- Difficulty: Easy
- Yield: About 36 cookies
- Calories: About 110 per cookie
- Servings: 36 cookies
- Serving Size: 1 cookie
Equipment
- Mixing bowl
- Hand mixer or stand mixer
- Nut chopper or knife
- Baking sheet
- Parchment paper
- Cooling rack
- Measuring cups and spoons
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar (plus more for coating)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups White Lily all-purpose flour
- 1 1/4 cups finely chopped pecans
Ingredient Notes
1. Butter: Softened butter gives these cookies the tender, melt-away texture.
2. Powdered sugar: This sweetens the dough and makes the outside coating stick better than granulated sugar.
3. Vanilla: Adds a warm flavor that balances the pecans.
4. White Lily flour: This flour keeps the cookies light.
5. Pecans: A nut chopper helps create even pieces. If the pieces are too big, the cookies may crumble.
Instructions
Step 1: Mix the base
Beat the butter and powdered sugar in a bowl until smooth. I mix until it looks fluffy. Add the vanilla and salt.
Step 2: Add the dry ingredients
Add the flour and mix until the dough starts to come together. It should be soft but not sticky.
Step 3: Add the pecans
Fold the finely chopped pecans into the dough. Chopping them small helps the cookies stay round.
Step 4: Shape the cookies
Roll the dough into small balls, about 1 tablespoon each. Place them on a baking sheet lined with parchment paper.
Step 5: Bake
Bake at 350°F (175°C) for about 12 minutes, or until the bottoms turn light golden. They shouldn’t spread much.
Step 6: Roll in sugar
Let them cool for about 5 minutes, then roll each cookie in powdered sugar. Let them cool again, then roll once more for a thicker snowy coating.
Nutrition
(Per cookie, estimated)
- Calories: ~110
- Fat: 7g
- Carbs: 11g
- Sugar: 4g
- Protein: 1g
Tips and Variations
Tips
- Toasting the pecans first gives more flavor.
- Roll the cookies twice in powdered sugar for a full “snowball” look.
- Make sure the cookies cool slightly before rolling so the sugar sticks.
Variations
- Swap pecans with cashews or walnuts.
- Add a little almond extract with the vanilla for a deeper flavor.
- Mix mini chocolate morsels into the dough for a fun twist.
Serving Suggestions
1. Serve these with hot tea or coffee.
2. Pack them in clear bags tied with ribbon for gifting.
3. Use them on holiday dessert boards next to Chewy Sugar treats and Russian Tea Cakes.
Storing Tips
✅Store in an airtight container for 5–6 days.
✅Freeze baked cookies for up to 2 months.
✅Freeze unbaked dough balls and bake straight from the freezer.
Recipe Notes
- Roll twice in powdered sugar.
- Keep the pecan pieces small.
- Do not overbake.
- Use softened butter for the right texture.
FAQ for Pecan Snowball Cookies
Are Pecan Snowball Cookies The Same As Russian Tea Cakes?
They are close. Snowball Cookies and Russian Tea Cakes share similar ingredients. The flavor mainly depends on the nuts used.
Can I Use Salted Butter?
Yes, but reduce the added salt so the cookies stay balanced.
Why Do I Roll The Cookies Twice?
The first roll melts into the warm cookie, giving a sweet layer. The second roll creates the soft snowball finish.
Conclusion
I love sharing these Pecan Snowball Cookies because they’re simple, quick, and fit any season. If you try them, I’d love to hear how they turned out or what twist you added. Your comments always inspire my next batch.
Pecan Snowball Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup powdered sugar plus more for coating
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups White Lily all-purpose flour
- 1 1/4 cups finely chopped pecans
Instructions
Step 1: Mix the base
- Beat the butter and powdered sugar in a bowl until smooth. I mix until it looks fluffy. Add the vanilla and salt.
Step 2: Add the dry ingredients
- Add the flour and mix until the dough starts to come together. It should be soft but not sticky.
Step 3: Add the pecans
- Fold the finely chopped pecans into the dough. Chopping them small helps the cookies stay round.
Step 4: Shape the cookies
- Roll the dough into small balls, about 1 tablespoon each. Place them on a baking sheet lined with parchment paper.
Step 5: Bake
- Bake at 350°F (175°C) for about 12 minutes, or until the bottoms turn light golden. They shouldn’t spread much.
Step 6: Roll in sugar
- Let them cool for about 5 minutes, then roll each cookie in powdered sugar. Let them cool again, then roll once more for a thicker snowy coating.
Notes
- Roll twice in powdered sugar.
- Keep the pecan pieces small.
- Do not overbake.
- Use softened butter for the right texture.
