Introduction

Snowball Cookies are tender, buttery delights coated in sweet confectioners’ sugar, perfect for holiday gatherings or any cozy day. With a subtle crunch from pecans and a melt-in-your-mouth texture, these cookies are sure to become a favorite treat.

A white decorative plate full of round cookies covered in thick white powdered sugar is placed on a white marbled surface. The cookies are light beige underneath the powdered sugar and have a crumbly texture. There are two broken cookies at the top and one broken cookie on the right, revealing a soft, crumbly inside with a slightly darker tone than the outside. Two whole cookies sit on the left side of the plate. A gray cloth with dark snowflake patterns is draped behind the plate on the left side. A small white bowl with red and white sugar crystals is partially visible at the bottom right corner. Nearby, a white spatula with a snowman design lies on the white marbled surface close to the cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
3/4 cup (90g) confectioners’ sugar

2 teaspoons pure vanilla extract
2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)

1/8 teaspoon salt
Optional: 3/4 cup (100g) finely chopped and toasted pecans

1 and 1/4 cups (150g) confectioners’ sugar (for coating)

Instructions

Step 1: In a large bowl, use a handheld mixer or stand mixer with a paddle attachment to beat the butter on medium speed for 1 minute until smooth and creamy. Add 3/4 cup (90g) confectioners’ sugar and beat on medium-high speed until combined and creamy, scraping down the bowl as needed. Beat in the vanilla extract on medium-high speed until incorporated.
Step 2: Switch mixer to low speed and gradually add the flour and salt. Though the dough may look dry at first, continue mixing. Increase speed to high once all flour is added; the dough will come together. Finally, fold in the chopped pecans if using.

Step 3: Cover the dough tightly and chill in the refrigerator for at least 30 minutes or up to 3 days. If chilling longer than 3 hours, let the dough sit at room temperature for 30 minutes before shaping, as it becomes very stiff.
Step 4: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats. Pour 1 and 1/4 cups (150g) confectioners’ sugar into a shallow bowl for coating.
Step 5: Scoop or roll 1 tablespoon (20g) of dough per cookie into balls. Place them at least 2 inches apart on the prepared baking sheets.

Step 6: Bake for about 15 minutes until the bottoms are golden brown and tops are just barely browned. Let the cookies cool on the baking sheet for 5 minutes.
Step 7: Gently roll the warm cookies in the confectioners’ sugar to coat completely. Transfer to wire racks to cool completely. Once cooled, roll the cookies in confectioners’ sugar again to ensure a thick, sweet coating.

Tips & Variations

For a nut-free version, simply omit the pecans and increase the flour by a tablespoon to compensate.

Use finely chopped walnuts or almonds if you want a different nutty flavor.
Be sure to use softened butter at room temperature for smooth, easy mixing.
Rolling the cookies twice in confectioners’ sugar gives them their signature snowy look and sweetness.

Storage

Store snowball cookies in an airtight container at room temperature for up to one week. They maintain their tender texture best this way. If desired, you can also freeze the baked cookies in a sealed container for up to three months. Thaw at room temperature before enjoying. Re-rolling in confectioners’ sugar after thawing can refresh their snowy coating.

How to Serve

The image shows a pile of round cookies covered in white powdered sugar, placed in a white dish with red patterns on the edges. The cookies are light golden-brown in color underneath the powder, with a soft crumbly texture visible on one cookie that is broken in half and placed on top. The cookies are stacked closely, filling the dish fully against a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can chill the dough tightly wrapped in the refrigerator for up to 3 days. Remember to let it sit at room temperature for about 30 minutes if chilled longer than a few hours to make rolling easier.

Why do the cookies need to be rolled twice in sugar?

The first rolling coats the warm cookie, allowing the sugar to slightly melt and stick. After cooling, rolling a second time ensures a thick, snowy layer of confectioners’ sugar that gives these cookies their characteristic look and taste.