Description
These Copycat Snowball Cookies feature tender, buttery dough studded with toasted pecans and rolled in snowy powdered sugar. Ready in just 40 minutes, they taste better than any bakery version and cost a fraction of the price. Perfect for holidays, cookie exchanges, and gift-giving, these melt-in-your-mouth cookies stay fresh for up to 2 weeks.
Ingredients
For the Cookie Dough:
1 cup (2 sticks) unsalted butter, softened to room temperature
1/2 cup powdered sugar (for dough), sifted
1 teaspoon vanilla extract
2 cups all-purpose flour, sifted
1/4 teaspoon salt
1 cup pecans, toasted and finely chopped
For the Coating:
2 cups powdered sugar (for coating), sifted
Additional 1/2 cup for second coating (optional)
Instructions
1. Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
2. Toast pecans on baking sheet in preheated oven for 5-7 minutes until fragrant. Cool completely, then chop finely (not to paste). Set aside.
3. In large bowl using electric mixer, cream softened butter until fluffy, about 2-3 minutes.
4. Add 1/2 cup sifted powdered sugar and beat until light and pale, 3-4 minutes.
5. Mix in vanilla extract until fully incorporated.
6. In separate bowl, whisk together sifted flour and salt.
7. Add flour mixture gradually to butter mixture, mixing on low speed until just combined. Don’t overmix.
8. Fold in chopped toasted pecans by hand with spatula until evenly distributed throughout dough.
9. Using 1-tablespoon cookie scoop, portion dough and roll into smooth balls between your palms.
10. Place dough balls on prepared baking sheets spacing about 1 inch apart (they don’t spread much).
11. Bake on middle oven rack for 12-15 minutes until bottoms are lightly golden but tops remain pale.
12. Remove from oven and cool on baking sheet for 5 minutes until cookies can be handled without breaking.
13. While cookies are still warm, gently roll each cookie in sifted powdered sugar, coating completely.
14. Transfer sugar-coated cookies to wire rack to cool completely.
15. Once cookies are completely cool, roll again in fresh sifted powdered sugar for snow-white appearance.
16. Store in airtight container at room temperature up to 2 weeks, or freeze up to 3 months.
Notes
Use room temperature butter (60-65°F) that indents easily when pressed – not cold or melted.
Toasting pecans is essential for maximum flavor – don’t skip this step.
Chop pecans finely but not to paste consistency – small pieces prevent crumbly cookies.
Don’t overbake – remove when bottoms are barely golden, not browned on top.
Roll cookies while still warm for best powdered sugar adhesion.
Use fresh, sifted powdered sugar for second coating for pristine white appearance.
For nut-free version, substitute finely ground rice cereal or graham cracker crumbs for pecans.
European-style butter (82%+ fat) creates even more tender cookies if available.
Dough can be made ahead and refrigerated up to 3 days or frozen up to 3 months.
Unbaked dough balls can be frozen and baked directly from freezer (add 2 minutes baking time).
Store cookies away from humidity which can dissolve powdered sugar coating.
Refresh coating with fresh powdered sugar before serving if needed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 75
- Sugar: 6g
- Sodium: 15mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
Keywords: snowball cookies, mexican wedding cakes, russian tea cakes, butter cookies, holiday cookies