Classic Powdered Sugar Snowball Cookies
These buttery, melt-in-your-mouth snowball cookies come together with just 5 base ingredients and a short chill, then get a snowy coating of powdered sugar.
- Prep45 min
- Cook15 min
- Total1h
- DifficultyEasy
- Servings36
Snowball cookies are a classic holiday treat: tender, nutty, and generously coated in powdered sugar. This version keeps things simple, using just a handful of pantry staples and a short chill time, so you can have a batch ready in about an hour.
Toasting the pecans is optional but highly recommended—it brings out their natural oils and adds a warm, rich flavor that pairs beautifully with the buttery dough. The double coating of powdered sugar gives these cookies their signature snowy look and a soft, sweet finish.
Ingredients
Converted amounts are rounded.
Method
- In a large bowl, using a hand mixer or a stand mixer with the paddle attachment, beat the butter on medium speed for 1 minute until completely smooth and creamy. Add 3/4 cup (90g) confectioners’ sugar and beat on medium-high speed until combined and creamy, scraping down the sides and bottom of the bowl as needed. Then beat in the vanilla extract on medium-high speed until combined.
- Reduce the mixer speed to low and gradually add the flour and salt. The dough will look dry and crumbly at first—don't worry, it will come together. Once all the flour is added, increase the speed to high and beat until the dough forms a cohesive ball. Finally, mix in the chopped pecans, if using.
- Cover the dough tightly and refrigerate for at least 30 minutes and up to 3 days. If chilling for 3 or more hours, let the dough sit at room temperature for about 30 minutes before rolling, as it will be very stiff.
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Pour the remaining 1 and 1/4 cups (150g) confectioners’ sugar into a shallow bowl for coating.
- Scoop or roll 1 tablespoon (20g) of dough per cookie and shape into balls. Place them on the prepared baking sheets, spacing them at least 2 inches apart. Bake for about 15 minutes, until the bottoms are golden brown and the tops are just barely browned.
- Let the cookies cool on the baking sheet for 5 minutes, then gently roll each cookie in the confectioners’ sugar to coat completely. Transfer to wire racks to cool completely—the sugar will melt slightly and become sticky; that's normal.
- Once the cookies are completely cool, roll them in the confectioners’ sugar again. This second coating will stick properly and give them their snowy finish.
- Store the cookies in an airtight container at room temperature for up to 1 week.
💡 Tips
- If you don't have pecans, you can substitute with walnuts or almonds, but toasting them first is key for flavor.
- For a cleaner shape, chill the dough longer before rolling; it will be easier to handle.
- Don't skip the second coating of powdered sugar—it's what gives the cookies their signature snowy look.
Inspired by a recipe from Sally's Baking Addiction