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Butter Pecan Snowball Cookies are here! If you love yummy buttery shortbread cookies, loaded with finely chopped pecans and smothered in powdered sugar, then you’re going to be totally butter pecan ‘nutty’ over these! These Christmas buttery snowball cookies just melt-in-your mouth!
What are Snowball Cookies?
Snowball cookies are round, bite-sized buttery shortbread cookies with chopped nuts. They are rolled in powdered sugar to give to make them look like actual snowballs!
You’ve probably heard them also referred to as Mexican Wedding Cookies, Russian Tea Cakes, Swedish Tea Cakes, Italian Butter Nuts, Southern Pecan Butterballs, Snowdrops, Viennese Sugar Balls and Sand Tarts. Whew! I’m sure there are some other name droppers out there…there has to be!
It’s no wonder how much these holiday cookies delight cookie fans globally, especially by the different names other countries have come up with over time.
Why are Snowball Cookies Cookies So Popular?
Firstly, they taste so good! They melt in your mouth! Plus, it is a delicious cookie that comes together with simple staple ingredients you probably already have on hand and easy to make!
They are super popular cookie for cookie exchanges. Not only do they appear during Christmas time as one of our favorite holiday cookies, they are also popular at weddings, baby showers, christenings and other festive occasions. It’s like the perfect ‘tea’ cookie looking all elegant and delish! Perfect with a nice cup of tea, coffee, milk or hot cocoa.
These are delicious, delicate little bites of buttery pecan snowball cookie heaven!
Snowball Cookies Tips to Make Them the Best!
- So, ever had a dry, crumbly snowball cookie? YUCK and YUCK! OK, so to make these delectably amazing, you need to make sure to chop your nuts pretty finely, so the cookie keeps that melt in your mouth texture. Too large of nuts makes them crumbly…so chop your nuts pretty finely.
- Setting your butter out a couple of hours for room temperature applies to these Butter Pecan Snowball Cookies to get a superb texture in flour based items than does butter softened in the microwave. It makes a huge difference when baking.
- Do NOT over-bake these cookies! Bake until they are almost but not quite firm and you don’t want them brown. It will make them dry.
- Use a small or medium cookie scoop to measure out even sized balls. You can roll them after measuring out if you so desire, but I like the scoop molded cookies and it’s way easier. 🙂
- And lastly, when rolling the cookies in the powdered sugar, the cookies still need to be hot enough to handle. Let them sit a couple of minutes or so and while they are still hot, place 3 to 4 cookies in at a time in a zip lock bag or bowl filled with powdered sugar. It will melt into the cookies as you roll them and your hands will get a little sticky, but just keep rolling them until they are covered with powdered sugar to your liking.
If you love snowball holiday cookies, you’ll love these Festive Chocolate Snowball Cookies! Perfect for the chocolate peeps!
Ingredients You Need for Butter Pecan Snowball Cookie Recipe
- powdered sugar
- vanilla extract
- all purpose flour
- chopped pecan
- powdered sugar for dusting
How to Make Butter Pecan Snowball Cookies
- Preheat oven to 350 degrees
- Using a mixer, cream softened butter and powdered sugar. Add in salt, vanilla, flour and pecans and mix on low until mixed together.
- Using a small or medium scoop, scoop out cookies onto parchment covered baking sheets a few inches part. Bake for 11-13 minutes or until very lightly browned. Do not over bake.
- Remove from oven and allow to cool just enough to be able to handle them.
- Pour 1 cup powdered sugar in large Ziploc bag or in a wide bowl.
- Gently add 3-4 cookies at a time and roll them gently in powdered sugar.
- Gently shake to remove excess powdered sugar and place on cooling racks.
- Optional: Once completely cooled roll in powdered sugar bag again.
Storing Your Snowball Holiday Cookies
These cookies need to be stored in a sealed container. You could be as basic as a freezer bag, or put them in a pretty holiday container. These will last for about 5 days on the counter.
Freezing Butter Pecan Cookies
- Freeze either after they are baked or you can actually freeze the cookie dough. If you’re freezing the baked cookies, wait to roll in powdered sugar until you’re ready to serve.
- You can freeze them up to six months. These are the ideal make-ahead cookie!
- Store in containers because they will remain fragile when frozen, so they don’t crumble before serving!
More Scrumptious Cookies You’ll Love!
- Peanut Butter Butterscotch Chip Cookies
- M&M Chocolate Chip Candy Cookies
- Soft Sugar Cookies
- Milk Chocolate Kiss Cookies
- Best No Chill Sugar Cookies
- Peanut Butter Cup Chocolate Cookies
Butter Pecan Snowball Cookies
- 1 cup butter softened
- ½ cup powdered sugar
- ¼ teaspoon salt
- 1 ½ teaspoon vanilla extract
- 2 cups + 2 tablespoons all purpose flour
- 1 cup finely chopped pecan
- 1 cup powdered sugar for dusting
- Preheat oven to 350 degrees
- Using a mixer, cream softened butter and powdered sugar. Add in salt, vanilla, flour and pecans and mix on low until mixed together. Using a small or medium scoop, scoop out cookies onto parchment covered baking sheets a few inches part. Bake for 11-13 minutes or until very lightly browned. Do not over bake.
- Remove from oven and allow to cool just enough to be able to handle them. Pour 1 cup powdered sugar in large Ziploc bag or in a wide bowl. Gently add 3-4 cookies at a time and roll them gently in powdered sugar. Gently shake to remove excess powdered sugar and place on cooling racks. Optional: Once completely cooled roll in powdered sugar bag again.