Christmas is my favorite time of year for lots of reasons, but especially because of all the holiday cooking and baking. It’s easy to get overwhelmed though, so I always opt for things that are easy and can produce quite a few servings per batch.
These Pecan Snowball Cookies are perfect for that because they are super easy, only call for 6 ingredients, and each batch makes about 48 cookies. They are great for holiday cookies swaps or packaging up a bunch to share the holiday spirit with neighbors and friends.
So let’s get started here and at least hit the high points. Let’s talk about these pecans for a second. These ain’t your standard chopped pecans. See how fine these are. It’s really important to the texture of the cookie that these be finely chopped. I like to use a handheld nut chopper like the one below.
So after we combine our butter, sugar, vanilla, salt, White Lily flour, and pecans, you’ll see your dough is going to be pretty thick, but that the way it’s supposed to be. You want the cookies to roll into a ball nicely and hold their shape while baking.
As you’re scooping these babies out, you want to get them as uniform as possible so they all bake evenly. The best way to do that is to use a 1 tablespoon cookie scoop (also called a #60 scoop). This one is from Pampered Chef, but you can find them at any kitchen store or even big box stores – just make sure it’s a 1 tablespoon cookie scoop for this recipe.
So, we’re going to roll the dough into balls. Using your hands is messy, but it’s the best way to get the job done. Plus it’s not super messy, being that the dough is pretty firm. We’re going to get super messy when we coat these babies in powdered sugar. No, I’m just kidding… kind of.
Bake for about 15 minutes. You’ll see that they have just ever so slightly started browning and started to crack a little on the tops. No worries though, those cracks usually disappear when the cookies cool.
Let them cool for about 5 minutes, then GENTLY roll them in powdered sugar. Trust me when I say gently. Because they are still warm, they can crumble easily.
After they have cooled completely, coat them in powdered sugar again. The second coating will stick a bit better because the first coating will be kinda sticky.
See, there you go! Pecan Snowball Cookies! Now, make sure you hide some of these is a secret place because once your family tries them, they WILL disappear fast!
Recipe Card
Pecan Snowball Cookies
Ingredients
- 1 cup unsalted butter
- 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
- Preheat the oven to 350° F and line a cookie sheet with parchment or silicone baking mat.
- In a large bowl, (or in the bowl of your stand mixer) cream your butter and sugar together. Add the vanilla and salt and mix well. Slowly add the flour, mixing well after each addition. A thick dough will form. Add the chopped pecans and mix well.
- Scoop 1 tablespoon of the dough out and roll it into a ball and place it on the cookie sheet. I like using a 1 tablespoon cookie dough scoop to get them all the same size. Continue until all the dough has been formed into balls. Place them on the cookie sheet about 1 inch part. Bake for 15 to 18 minutes.
- Allow the cookies to cool for about 5 minutes then gently roll them in powdered sugar while still warm. Allow them to cool completely and then coat them in powdered sugar again.
The dough is more like a damp crumbly pie crust mixture so don’t over mix .
You are going to have to make the balls by squeezing the dough in your hands.
If you grind the nuts in a blender be sure to use pulse or you will end up with nut butter too sticky to really make a dough with.
I substituted half the powdered sugar with swerve powdered sugar substitute and they come out fine.
If they are larger than whatever size yields a count of 48 just add a few more minutes to the bake time.
A tasty cookie that is somewhat fragile. It took me an hour and a half to make these counting the time to grind the nuts and do two sheets of cookies.
I’ve not experienced my dough being that dry. Glad you enjoyed them regardless! 🙂
Do I measure to pecans out before chopping them or do I chop them and then measure?
You chop them and then measure.
Chop then measure. If a recipe reads like, 1 1/4 cups chopped pecans, you chop then measure. If it reads 1/4 cups pecans, chopped, you measure then chop. Does that help?
Made them this morning, delicious!
So glad you enjoyed them!
Mine spread out and didn’t keep the ball shape. That has never happened. Do you know why?
It’s either not enough flour or butter that’s too warm. Refrigerating the dough should help.
If I half the recipe will they turn out alright?
They certainly should! Enjoy!
Absolutely delicious. Just like my moms except she uses walnuts.
So glad to hear you enjoyed them!
These cookies (our family refer to them as Butter Ball Cookies) and Candy Cane Cookies are “Must Make” Christmas Cookies every year. Hope you and yours have a wonderful Christmas Season.
Merry Christmas, Debra!
I made a batch of these today for the first time! They are delicious. However, I’m not going to call them Pecan Snow Balls. Mine didn’t stay in a perfect ball as they baked. So, I’m going to call them Pecan Sandies. Regardless of shape, I will definitely be using this recipe again!
Glad you enjoyed them, regardless!
I have been making Snowball cookies for the past 60+ years and recently purchased a bag of White Lily all-purpose flour and thought I would try out your recipe. The only difference was your recipe calls for 1 cup powdered sugar and 2 cups of White Lily all-purpose flour; my tried and true recipe calls for 1/2 cup powdered sugar and 2-1/4 cups King Arthur all-purpose flour. I followed your recipe exactly and much to my disappointment, your snowball cookies were more like thick pancakes! What happened? White Lily is made from soft winter wheat and King Arthur is made from hard red winter wheat. I would appreciate your professional opinion. I just read the other comments and Sheila and I have the same problem. I’m wondering if Sheila and I purchased a bad batch of flour.
Hi, Pat! Let’s see what we can figure out… Two questions: What temp was your butter? Room temp? Cold? etc. AND What method did you use to measure your flour? Did you sift it?
The butter was at room temperature. I take the butter from the refrigerator the night before and leave it on the cupboard so it will be at room temperature in the morning.
I spoon the flour into a standard measure and then sift it. I do not re-measure it. I always sift the flour after measuring it as many recipes call for baking powder or soda and I want to be sure the leavening agent is completely mixed in the flour.
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Sounds like you did all the right things. In this case, I think the butter was probably too warm. While it’s standard to use room temp butter for most baking, in this case, butter that’s cool won’t melt and spread as quickly. I think chilling the dough would be the best best before scooping and baking. Hope that helps!
My first tray flatten. I did not chill the dough because there was no step encouraging that step. My butter was room temp. So, I placed a tray of rolled cookie dough in the refrigerator for 30 minutes. They still spread but not quite as much. I wish they resembled snow balls for what I’m planning.
I totally understand. With so many variables, it’s really hard to say exactly what the issue was. Refrigerating the dough is just a common troubleshooting step when cookies spread too much.
We let our dough sit in the fridge for a day or two . We feel it intensifies the flavor a bit more. This is the only cookie I must have at Xmas time!
I’ll have to try that!
I have made this recipe for years.. I noticed in this recipe it said nothing about chilling the dough… That was probably the problem.. I have always chilled the dough. Hope this helps.
Agreed! I typically do not have to chill the dough, but if folks find the cookies spread too much, this is the best solution.
My mom always made these as part of her Christmas cookie package. I never even tried them–as a kid I automatically decided I didn’t like them. Then as I got older, I made them for Christmas since my mom couldn’t physically do it anymore. I had to try it. I was hooked. These are now my favorite!
They’re so delicious!
Thank you for your recipe, i love these cookies, i love all your recipes, keep up the good work, best cookie ever,
Thanks, Margie!
This is the BEST cookie recipe ever !! My favorite Christmas cookie !!And yes, I believe that white lily flour makes a big difference in the final product. They are so delicious that I just want to make them right now!! Merry Christmas
Thanks, Suzanne! Merry Christmas!
Well mine look like biscuits! Followed recipe exactly and they are definitely not balls!!!
Oh no! What kind of flour did you use? And when you say “biscuits”, do you mean they flattened?
White Lilly All Pupose. They look like regular sugar cookies, not balls but they taste great!!
Sounds like the ratios might have been off – too much butter or too little flour. Did you try refrigerating the dough some?
Haven’t had these little gems in so long, can’t wait to make them. Especially great that the ingredients are staples so this will be an always on hand recipe.
Thanks
Hope you enjoy!
I have been baking these for over 30 years. Love them! My recipe calls them “Christmas Balls” (Betty Crocker or BH&G book) and we dip them in red and green colored sugar. So so good!!
Love that idea to make them even more festive!
These are the best cookie for Christmas baking. My family and friend wait all year for me to make these Pecan Snowballs. Just finished making a double batch and will freeze them until the big day. Thanks so much for sharing the old fashioned but tried and true recipes. Merry Christmas to you and your family !
Merry Christmas, Sue!
I only have salted butter. Will this work? Should I lower the amount of salt call for in the recipe, if so by how much? Thank you so much for being so helpful.
Yes! I’d just eliminate the other salt entirely. Enjoy!
Thank you I can bake them now.
Enjoy!!
Can you use this cookie recipe for thumbprint cookies?
Hmmm… I’m honestly not sure. I would guess it would work, but can’t say for sure since I’ve never tried it.
Hi Stacey,
I make this recipe every year at Christmas for my family and friends. Each year I have to increase the amount since they are such a big hit. I’m having to do 2 separate triple batches this year, since we didn’t get together last year due to Covid. My family has renamed these to “crack balls” though. Love this recipe!!
That’s awesome! I just love hearing that!
I haven’t made these as yet but I plan to…I wanted to know how to store them and how long do they last?
Store them on the counter in an airtight container for a week. They can also be frozen. When freezing them, I typically toss them in some more powdered sugar when I thaw them.
Thanks for the recipe. So delicious
Thank you! Glad to hear you enjoyed them!
This is the second time I have made these in less than 2 weeks. My husband loved all the pecans and the texture. Much better than the recipe I usually use. Thank you!!
Awesome! I’m so glad that y’all have enjoyed these!!
Gm how many servings does this recipe yield?
You should get about 48 cookies from this recipe. Enjoy!
I’ll be starting my Christmas baking tomorrow and will be using your recipe. My mom found this cookie recipe in her 1948 Woman’s Home Companion Cookbook with the name Butter Balls. We make them every Christmas along with Candy Cane Cookies. For our family it just wouldn’t be Christmas without them.
Debbie, I sure hope you’ll enjoy them!! Great to hear from you!!
Hi, Stacey… Stopping by again to let you know that I am enjoying your recipe for these Pecan Snowball Cookies!! I followed your recipe quite closely except for a couple things. LOL I’m a huge fan of toasting the pecans before chopping and used Gold Medal flour even though I am now living in the South and COULD have grabbed a bag of White Lily. Some habits die hard, I guess. Followed your advice on baking temp and length of time. They turned out perfectly. 🙂 So glad you shared this recipe with us.
Yes, toasting the pecans does elevate the flavor a bit! Thanks for the reminder!
Sorry for this question, I’m new to baking. Do you measure the pecans before or after chopping?
No, this is a great question. In this case, you measure the pecans after they chopped. 1 1/4 cups finely chopped pecans means measure them after chopping. 1 1/4 cups pecans, finely chopped, means chop them afterwards. Hope that helps!
I haven’t made these in years! Thank you for bringing such a great memory back. It’s a small memory but will become a tradition for one of my grandsons and me. These are his favorite cookies and he’s only asked me a couple of times in his 14 years to make them. I think I will make these a Christmas tradition with him this year and every year from here on out!
Love hearing that! Those sweet traditions are so important!
Mom married into a Swedish family and his mother called these Swedish Snowball. She made dozen different cookies but these were the only one’s I remember. My mom baked these for 40+ years and I’ve been baking these for 60 years and hands down the best and favorite cookie. But living up north we made these most years with black walnuts. But the price of that product put it out of my budget and pecans are the prefect substitute. I have made these ahead and frozen the dough with no problem. I start making dough in Nov and bake in December. Can’t seem to find White Lily except for the self-rising but will keep a look out for it.
Thanks for sharing that sweet memory!!
Can you make the dough the night before and bake the next day?
I’ve not tried that, os I can’t say for sure.
Yes, you can make the dough the day before… Just wrap tight in saran wrap and chill. With the butter being cold, they do maintain a more “ball type” cookie and dont spread out. Im 75 years old and have made this cookie for at least 50 years.. My favorite.
Thanks for jumping in to help!
The snow balls look awesome and I am gonna try it , just wanted to know if we need to add baking powder or baking soda
Nope, they’re perfect without it. Enjoy!
hello, I made like what you had experienced with white snow pecan balls and I checked
them in the oven and it failed HOW do you do the balls are perfect ? of BELIEVEING
THE LILY WHITE FLOUR seems not work you said “all-purpose flour and don’t see it
mine see “white blended enriched flour it may seems not related to the white pecan balls where
you got the ALL-PURPOSE FLOUR FOR LILY WHITE FLOUR ? I am disappointed. someone
made them for Christmas party . please explain more specific how do you did to them ? something.
missed one .
I’m not sure I understand what you’re asking. Are you saying the cookies spread while they where in the oven?
I have never made snowball cookies.(gasp)! You can be sure Iam going to give them a try.loved your Apple pecan chewies. DELICIOUS.Enjoy the recipies I have tried. Going to make the Apple Nut cake next. You know how it goes. So many recipies,so little time!!
Thanks so much, Charleen! I hope they all turn out great for you!!
I’m having a hard time finding White Lily flour in my area. What other type of flour do you recommend?
White Lily is my favorite, but any soft wheat flour will work.
This are exactly as the Mexican Wedding Cookies
Isn’t it funny how one recipe can have some many different names?
How many cookies does a batch make?
About 3 dozen depending on the exact size. Enjoy!
Has any one had any success freezing the dough or the finished cookie? Please let me know! Thanks!
I’ve not tried it, but hopefully someone else will chime in for us.
Just an FYI – you can most definitely freeze these! I’ve made several batches recently and froze them. When I take them out I just freshen them up with some more powdered sugar and they’re great! I also started flattening the dough balls with the bottom of a cup to make them easier to store in the freezer after they have been baked.
Awesome! Thanks for sharing!
Cookies freeze well… Ive not froze the dough before, but I dont see why it wouldnt be fine to do that.
Stacey, Thank you for the receipt , fabulous cookie, . I went back in the kitchen to get myself another cookie and was not surprised to see they were gone. No big deal , I just made another batch. All your receipts are winners around my home.
Thank you,
Lynn Schultz
Canton, Georgia
So glad to hear you enjoyed them!!
Stacey, I’ve made these a lot over the years, but your recipe is the very best!! Merry Christmas and Happy Holidays!!
Thanks so much, Janet!! Merry Christmas!
We had our annual family cookie bake at my house this past weekend. We made 6 batches of these cookies! Yes! They are a family favorite! Love your recipe! Thanks Stacey!
Wow! That’s a lot of cookies! So happy to be a part of your traditions!
I am making these tonight! Great recipe and I like the 1 1/4 cup measurement of finely ground pecans for these! A few recipes call for one cup. I also LOVE the Pampered Chef Measuring Scoop and I am a rep for PC 🙂 Happy Holidays, ty for this!
Stacey, these look like a staple Christmas cookie. Yum!
I just made Peppermint Pretzel Bark yesterday.
Yum!
I noticed you used White Lily flour for this recipe – and it is a fabulous flour for baking! It will make the most tender cookies (and biscuits!). It is a soft, winter wheat, type of flour and will have a lighter and more delicate crumb than any other regular flour. By the way- my daughter baked these cookies and they were pure delight! Much better than my annual butter pecan recipe. Thanks to you, I’m switching recipes!
You are so right – there’s nothing quite like White Lily! I hate to break up your tradition, but I’m glad you enjoyed these! 🙂
Can I make these in advance and freeze them until Christmas? They look amazing.
Yes. Just make sure they are airtight and you’ll probably want to re-coat them with the powdered sugar before serving.
I followed the recipe, but…..can you please tell me why my cookies lost their shape and were no longer “snow balls”. They flattened out a bit while baking.
Hmm… there are so many reasons it could have happened. The butter could have been too soft, they could have baked too long at a low temp. How did they taste?
I’ve had this happen to me before. And the reason was always one of these two: I always make these cookies in double batches, and either when I doubled all the other ingredients, I forgot to double the flour, or I remembered to double the flour, but I still didn’t put in enough cups of it, because I just can’t count!
Great tip!
I have found that if you shape the balls on the cookie sheet, then chill (I do 15 min. in the freezer) before baking, they retain their shapes much better. You can take the cookie sheet of cookies directly from the freezer into the oven.
Thanks for helping out!
I’ve made these cookies for years with one difference. I use self rising flour. I think it might have more salt than just the amount called for in the recipe. I love the saltiness with the sweetness. Either way, these are the best cookies on earth. Thanks
My Mom passed away in 2001, and this was a cookie she always baked at Christmas. When I left home, she took the time to write down her recipes, and put them in a book for me and my sisters. It became a prized possession, and as time went on, and I moved again, the book got packed. After unpacking, I realized that I could not find that precious book. I searched online for many months to find something similar, but nothing came close to that simple recipe. I finally found the box containing Mom’s recipe book, but I could not resist telling you that yours is the genuine article. These evoke memories of family and love to me. Thank you so much!
Thanks so much, Susan! Those types of recipes are my absolute favorite!
Like you all said never mind what these are call they are delicious.
Because i am Greek i like to shear with you one little secret to make the perfect Kourabiedes. The secret is that you start by beating the butter (in room temperature )on it’s own for thirty minutes .It’s best to use an electric mixer because to do it by hand is very tiring .After that you just add the rest of the ingredients .Do not expect a soft easy to manage mix.It will be quite hard .The rest is as you know it .Beating the butter for 30 minutes makes it very light and as a resold the cookies will be crispy and then melt in the mouth .Here in Greece we use almonds ,which before are added to the mixture are baked in the oven for 15 minutes at 140 C”.Good luck to all of you and have a marry Christmas .
Thanks for the tips, Sophie!
Just discovered this blog today via The Country Cook. The name, Pecan Snowballs, caught my attention as we have another snow day here in NE Ohio (GRIT transplanted north of M-D line). Since we are not able to go out or at least not for very long, this will be a great treat for the kids to make. We have a lot of pecans from my brother in MS and all the other ingredients on hand. My mom has made these for years at Christmas mostly, however, they are great for showers, etc. She also puts a small cherry in the center and rolls the dough around it. So a little cherry surprise nestled in all that buttery, pecan and sugar goodness. Thanks for the idea of yummy snow day activity with the kiddos!
Welcome! The cherry sounds like a delicious addition! I’ll have to try that next time.
My favorite. We call them Granny’s Cookies since Mother always made them. I’ve been making them for fifty plus years. For the past few years I’ve formed them, frozen them on a parchment-lined baking sheet and stored them in freezer bags until I’m ready to bake. Freezing changes neither the texture nor taste.
Wonderful tip! Thanks for sharing!
Is it best to freeze the dough before baking or freeze the cookie after its baked?
If it is best to freeze the dough before baking- is it best to freeze the dough in one large ball or as separate already separately rolled balls?
You can do it either way. If you decide to freeze the dough, portion it out a just like you’re going to bake them and freeze them on a sheet pan until hard, then transfer to a freezer bag for long term storage.
These are my all time favorite holiday cookies! My Mom made these every year for our family Christmas party, among other goodies, yet, out of all the goodies available, these were always my favorite. I got the recipe from her when I moved away from home, and continue to make them for the holidays. Sadly, nobody else I know makes these cookies, so I was happily surprised to see that you did a post on them.
We sure love them! I love hearing other people’s connections to food like this. Thanks for sharing!! Merry Christmas!!
Thank you for this recipe, you gave me back something..well someone, I lost a long time ago. When I was child every Christmas my grandmother would make these and tonight I was able to be with her again. I cried after I took the first bite. Thank you so much.
Awww, Sara, what a beautiful memory. Thank you for sharing it.
Sara, what an amazing and sweet memory. I’m so glad that I was able to give a little of her back to you. Merry Christmas, friend!!
Ive been making these for about 40 years. (I’m 58) They are also called Mexican Wedding Cakes or Russian Teacakes. Whatever they’re called they are tasty bite size buttery sweet treats and are great with tea.
They have lots of different names, but are so, so good!
I made these today and oh my goodness! To die for! And the kids love em! I’m so glad I found these on fb!
SO glad they turned out well for you!
Hi Stacey,
I have not bought any brownie mix since I started using your Scratch brownies recipe! They are wonderful and so easy to make! I started using them in my Pampered Chef square brownie pan and I just wanted you to know it doesn’t take as long in that kind of pan. I think mine was only done after 20 minutes! They are just the right size to take for goodies to any doctor’s office. Thanks again for the great “Scratch Brownies” recipe. Merry Christmas!
Lena Kelley
Lena! I’m just tickled you’re enjoying that recipe so much! It’s amazing out easy and delicious homemade can be! Thanks for letting me know about that pan. I have one, too!
Hi Stacey,
These cookies are very similar to the Greek Kourabiedes my late mother-in-law made. The Greek method is to prepare a bed of powdered sugar on a sheet pan lined with waxed or parchment paper. She would put the sugar into a strainer and sift it on to completely cover the pan. As the warm cookies came out of the oven she sat them one by one onto the sugar covered pan. Then she sifted more powdered sugar over them until they were totally covered. She made these by the hundreds every Christmas and gave them away as gifts. She put each one in a white paper cupcake liner. They are absolutely delicious and they will explode in your mouth when you eat one. We used to laugh because you couldn’t sneak one…the sugar down the front of your shirt was a dead give away. She made them when I married her son 49 years ago. It was so funny to see all those ladies and gentlemen with white powdered sugar down the front of their beautiful clothes.
I send you wishes for a very Merry Christmas. May God continue to bless you and your family.
What a wonderful memory! They sure are messy but totally worth the sugar dribble. Thanks so much for sharing, Sylvia! Merry Christmas!
One of my favorite cookies, and a must have cookie for Christmas! Thanks Stacey!
I agree!
My recipe is very similar. Sometime I would roll out in little fingers for weddings and parties. Other times would make smaller and flatten just a bit for “wedding cookies”. No matter the shape they are wonderful. I like your idea of making a little bigger and calling them snowballs. The nuts do have to be finely chopped. I thought I was the only one with a nut chopper like yours. Have had it for years and works wonderful for these. Thanks for the recipe.
They are so versatile!
I also have the exact chopper. So easy to use love it
These have been a must-have favorite in our family for years!
Yes! Our too!
Thank you for posting this Christmas favorite! I was shopping yesterday and looked all around for this cookie I expect to be out there this time of year, but didn’t see a one. I’ll just make my own! You make it look so easy; I can hardly wait to get started!
They are super easy and super delicious!
We decided to scale down our baking list this year but I refuse to go without these cookies! They are the best.
They are a MUST!
They are a MUST always????
Stacey, I love these classic cookies, yours look delicious!
Thanks so much, Melissa!
This is my very favorite cookie at Christmas time. I use your recipe the only thing I do different is make them more like a flat cookie than a round ball easier to pop on your mouth. Lol
Mrs D
Ha! Perfect!