Holiday Snowball Cookies — these buttery, melt-in-your-mouth classics made with just 5 ingredients are perfect for Christmas. They’re soft, slightly crumbly, and rolled in a fine layer of powdered sugar, just like real snowballs that melt in your mouth!
If you’re looking for the easiest and most delicious recipe for winter cookies, you’re in the right place! Every year at the beginning of December, I start baking a whole lineup of Holiday Cookies. I try new recipes, but I always come back to the good old classics.
Without exception, I make Holiday Maraschino Cherry Shortbread Cookies every year — if you’ve never made them before, try them now and see why they’re a must! White Chocolate–Dipped Candy Cane Sugar Cookies and Christmas Sugar Cookies with Cream Cheese Frosting are also always on my Christmas cookie list…
If you don’t like fancy holiday snowball cookies or simply don’t enjoy decorating them, these snowball cookies are the perfect choice — just roll them in powdered sugar! They’re so simple, yet they look beautiful, like real snowballs: wintry, festive, and nostalgic.
Why does this recipe work?
Quick and beginner-friendly, with no complicated steps.
Buttery, soft, and melt-in-your-mouth
Perfect for holiday cookie boxes and gifts.
Freezer-friendly — great for making ahead
Make the ultimate snowball cookies this holiday season! Let’s walk through the steps one by one to get the perfect cookies on your festive dessert plate.
Grab your ingredients and let’s get started!
Ingredients:
- Unsalted butter
- Powdered sugar
- Finely chopped pecans
- Vanilla extract
- All purpose flour
Just 5 ingredients for cookies that will wow you and disappear from the plate in no time! Yes, really — make them and see for yourself.
The ingredient amounts and full recipe are at the bottom of the post in the recipe card. Below is a short step-by-step guide with accompanying photos.
How to Make Holiday Snowball Cookies
Step 1: Beat the butter and powdered sugar, then add the vanilla.
Step 2: Add the flour and mix until combined.
Step 3: Fold in the pecans.
Step 4: Chill the dough.
Step 5: Form into balls and place on a baking sheet.
Step 6: Bake the cookies.
Step 7: Let them cool.
Step 8: Roll them in powdered sugar.
And what do you think? Could it get any easier? Besides being quick and easy to make, they’re incredibly delicious — which, you’ll admit, is the most important part! So don’t wait until the last minute — try them now and be ready to celebrate the holidays!
Tips and Tricks for Perfect Holiday Snowball Cookies
- Use softened butter. Be careful not to make it too soft, or the cookies will spread too much while baking.
- Use finely ground pecans. This helps the dough come together more easily, makes the balls easier to shape, and ensures the cookies bake evenly. Large pecan pieces can cause the cookies to crumble, while finely chopped pecans give a smooth, uniform texture.
- Don’t overmix the dough. Overmixing can make the cookies tough.
- Chill the dough for 30–45 minutes before baking. This helps the cookies hold their shape instead of spreading out while baking.
- Roll the cookies in powdered sugar twice: once while they’re still warm, and again after they’ve cooled. This gives them the classic snowball looks.
- Be careful not to overbake! They’re done when the bottoms just start to turn golden.
FAQs
Why do my cookies spread while baking?
This usually happens if the butter was too soft or the dough wasn’t chilled long enough. When you press the butter, it should leave an indentation, not be shiny or overly soft! Make sure to chill the dough long enough so the balls are firm. After shaping, return them to the refrigerator for 10–15 minutes before baking.
Can I use other nuts instead of pecans?
Absolutely! Try walnuts or almonds — they work perfectly.
Can I make them without nuts?
Yes! Simply replace the nuts with the same amount of flour.
How can I make my snowball cookies keep their round shape while baking?
The dough should be soft but not too soft or sticky. If it’s too soft, the balls will flatten! Add 1–2 tablespoons of flour, mix, and bake a few test cookies. Make sure to leave enough space between them. Keep the dough chilled in the fridge while baking.
Storage
Store the cookies in an airtight container at room temperature for up to 7 days, or in the freezer for up to 2 months.
The best time of the year is right ahead of us — a season we all eagerly await and enjoy every step of preparing for. That special day, Christmas, when the family comes together, fills the air with a magical atmosphere.
Everything smells like freshly baked cookies, and even Santa can’t wait to try them! Make a variety of treats, including homemade Holiday Snowball Cookies, and rest assured they won’t be missed!
If you enjoyed this recipe, please leave a review and follow me on Pinterest, Instagram, and Facebook.
Holiday Snowball Cookies
Holiday Snowball Cookies — these buttery, melt-in-your-mouth classics made with just five ingredients are perfect for Christmas. They’re soft, slightly crumbly, and rolled in a fine layer of powdered sugar, just like real snowballs that melt in your mouth! If you’re looking for the easiest and most delicious recipe for winter cookies, you’re in the right place!
Ingredients
- 1 cup ( 2 sticks ) unsalted butter, softened
- 1 3/4 cups powdered sugar, divided
- 1/2 teaspoon vanilla extract
- 2 cups ( 240 g ) all purpose flour
- 1/2 cup finely chopped pecans
Instructions
- In the bowl of a stand mixer or a large mixing bowl (if using a hand mixer), beat the softened butter and ½ cup powdered sugar on medium-high speed until smooth and creamy.
- Add the vanilla and mix to combine. Scrape down the sides of the bowl if needed.
- Reduce the speed to low, gradually add the flour, and mix until just combined. Do not overmix! Finally, fold in the pecans with a spatula to distribute evenly.
- Cover the dough with plastic wrap and chill in the refrigerator for 30–45 minutes.
- Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper.
- Remove the dough from the fridge, then scoop about 1 tablespoon of dough at a time and gently roll it between your palms to form smooth balls. Place them on the prepared baking sheet about 1½ inches apart.
- If the dough balls are too soft, return them to the fridge for 10–15 minutes to firm up. This prevents spreading and keeps them perfectly round while baking.
- Bake the cookies for 15–20 minutes, or until the bottoms just start to turn golden. Remove from the oven and let them cool for a few minutes on the baking sheet.
- While still warm, roll them in the remaining powdered sugar. Once completely cooled, roll them in powdered sugar again for the final snowball looks.
Notes
- Use softened butter. Be careful not to make it too soft, or the cookies will spread too much while baking.
- Use finely ground pecans. This helps the dough come together more easily, makes the balls easier to shape, and ensures the cookies bake evenly. Large pecan pieces can cause the cookies to crumble, while finely chopped pecans give a smooth, uniform texture.
- Don’t overmix the dough. Overmixing can make the cookies tough.
- Chill the dough for 30–45 minutes before baking. This helps the cookies hold their shape instead of spreading out while baking.
- Roll the cookies in powdered sugar twice: once while they’re still warm, and again after they’ve cooled. This gives them the classic snowball looks.
- Be careful not to overbake! They’re done when the bottoms just start to turn golden.
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