If you’re on the hunt for a cozy, melt-in-your-mouth treat, then trust me, this Chewy Pecan Snowball Cookies Recipe is going to become your new favorite. I absolutely love how these cookies balance that perfect chewiness with a generous nutty crunch, all wrapped up in a snowy blanket of powdered sugar. Stick with me—I promise I’ll share all the tips and tricks so you’ll nail them on your first try, and maybe even have your family begging for more!
Why You’ll Love This Recipe
- Perfectly Chewy Texture: Unlike typical snowball cookies that can be dry, these have a wonderful chewy bite that keeps you coming back.
- Roasted Pecan Flavor: The finely chopped pecans add a toasty richness that pairs wonderfully with the buttery dough.
- Easy to Make: No fancy ingredients or complicated steps—just simple pantry staples and straightforward instructions.
- Twice Rolled in Sugar: The secret to that iconic snowball look and a sweet, powdery finish every time.
Ingredients You’ll Need
These ingredients come together beautifully to create the perfect balance of rich, nutty, and sweet flavors. When shopping, choose fresh pecans and good-quality butter for the best results — authenticity really shines through here.
- Unsalted Butter: Room temperature butter ensures your dough creams smoothly for that fluffy base texture.
- Confectioners’ Sugar: Divided use gives both sweetness and that signature snowy coating.
- Vanilla Extract: Adds warm aroma and depth—don’t skip it!
- All-Purpose Flour: The sturdy structure that lets these cookies hold their shape while remaining chewy.
- Pecans: Finely chopped to spread flavor evenly, but still provide delightful little crunchy bites.
- Kosher Salt: Just a pinch to balance sweetness and round out flavors.
Variations
I love adapting this Chewy Pecan Snowball Cookies Recipe depending on the season or occasion—it’s surprisingly versatile! Feel free to get creative and tweak things to suit your taste or dietary needs.
- Nut Swaps: I sometimes substitute walnuts or almonds for pecans, and it totally works—just offer a slightly different nuttiness.
- Spice It Up: Add a pinch of cinnamon or nutmeg into the dough for a cozy autumn vibe that my family goes crazy for.
- Gluten-Free Version: I’ve had success using a 1-to-1 gluten-free flour blend—just make sure to gently adjust texture if needed.
- Chocolate-Dusted: After the sugar coating, lightly dust the cookies with cocoa powder for a fun twist and extra richness.
How to Make Chewy Pecan Snowball Cookies Recipe
Step 1: Cream the Butter and Sugar Until Fluffy
Start by preheating your oven to 350°F and lining your baking sheets with parchment paper. Using a hand mixer makes this easy: beat the room-temp unsalted butter with half of your confectioners’ sugar and the vanilla extract. You’re aiming for a light, fluffy mixture—not too soft or greasy, but definitely smooth and creamy. This step sets the stage for your cookies’ tender texture.
Step 2: Mix in The Dry Ingredients Gently
Switch your mixer to a low speed, and slowly add the flour, chopped pecans, and salt. The dough will look like coarse sand—that’s exactly what you want. If you mix too vigorously here, the cookies can get tough, so just gentle incorporation is key. I always remind myself to pause and scrape down the sides so everything blends evenly.
Step 3: Shape and Bake the Cookies
Using a 1-tablespoon cookie scoop helps keep your snowballs uniform, but if you don’t have one, just roll small portions in your hands. Leave about an inch of space between each because they hold their shape well and don’t flatten out too much. Bake for about 10-12 minutes, watching closely — you want them pale golden, not browned. I’ve learned the hard way that overbaking dries them out.
Step 4: Double Coat in Confectioners’ Sugar
The magic of snowball cookies? Rolling them in powdered sugar while still warm so it melts slightly and sticks, then letting them cool and rolling again for that iconic soft-white finish. This trick makes every bite sweet and delicate, and as an added bonus, it hides any imperfections! Set them back on your baking sheet after every roll to cool completely.
Pro Tips for Making Chewy Pecan Snowball Cookies Recipe
- Keep Butter at Room Temp: I used to rush this step and ended up with gritty dough—patience here makes creaming silky smooth.
- Don’t Overbake: My best batches came from pulling cookies at the first sign of golden edges, not browned tops.
- Roll While Warm: Rolling in sugar hot from the oven helps the sugar stick better, creating that signature snowball dust.
- Chop Pecans Finely: It prevents the dough from crumbling and ensures even texture with every bite.
How to Serve Chewy Pecan Snowball Cookies Recipe
Garnishes
I usually keep it classic with just the confectioners’ sugar coating, but for festive occasions, I dust a little extra sugar or add a light drizzle of melted chocolate. Sometimes, a sprinkle of finely chopped toasted pecans on top adds that extra wow-factor when serving guests.
Side Dishes
These cookies pair fantastically with a steaming cup of coffee, hot tea, or even a glass of cold milk. At holiday gatherings, I like to serve them alongside other bite-sized desserts and fresh fruit to balance the richness.
Creative Ways to Present
For parties, I’ve arranged these snowball cookies stacked pyramid-style on a cake stand lined with festive napkins. Wrapping them individually in cellophane tied with twine makes wonderful homemade gifts. They also look adorable nestled among evergreen sprigs on a holiday dessert table.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, I store these cookies in an airtight container at room temperature, layered between parchment paper. They stay soft and chewy for up to three days, though honestly, they rarely last that long in my house!
Freezing
I’ve had great success freezing both the cookie dough balls and the baked cookies. For dough, pop the rolled balls on a baking sheet, freeze solid, then transfer to a freezer bag—bake straight from frozen, just adding a couple minutes to baking time. For baked cookies, just wrap tightly in plastic and foil to maintain their chewy goodness.
Reheating
If you want that freshly-baked warmth, I reheat cookies in a 300°F oven for about 5 minutes. This refreshes the softness without drying out the pecans or powdery sugar coating. Avoid microwaving as it tends to melt the sugar too much and makes cookies soggy.
FAQs
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What makes these Chewy Pecan Snowball Cookies different from traditional snowball cookies?
Traditional snowball cookies tend to be crumbly and dry, whereas this recipe balances chewiness with a tender crumb by creaming the butter and sugar well and chopping the pecans finely, resulting in a softer texture that holds together beautifully.
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Can I use other nuts besides pecans in this recipe?
Absolutely! Walnuts, almonds, or hazelnuts work great as substitutes. Just be sure to chop them finely to maintain the right cookie texture and avoid large nut chunks that might break the dough apart.
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How should I store these cookies to keep them fresh?
Store cooled cookies in an airtight container at room temperature for up to 3 days. Layer cookies with parchment paper to prevent sticking and maintain their delicate powdered sugar coating.
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Can I freeze the cookie dough or baked cookies?
Yes, you can freeze both. Freeze shaped dough balls on a tray before transferring to a freezer bag for easy baking later, or freeze baked cookies wrapped tightly—just thaw or bake from frozen and enjoy!
Final Thoughts
I used to struggle finding a snowball cookie recipe that felt silky yet had enough bite — this Chewy Pecan Snowball Cookies Recipe completely changed that. They’re the kind of cookies that make you pause and savor each bite with a smile. Whether you’re baking for a holiday gathering or just a cozy afternoon treat, these will win over anyone’s heart. Give them a try, and I’m confident you’ll want to keep this recipe in your rotation just like I do!
Print
Chewy Pecan Snowball Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Snowball Cookies are rich, buttery, melt-in-your-mouth cookies loaded with finely chopped pecans and coated twice in confectioners’ sugar for a sweet, powdery finish. These classic cookies are perfect for holiday celebrations or any time you crave a delicate, nutty treat.
Ingredients
Cookie Dough
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- ½ cup (62.5 g) confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 cup (105 g) pecans, finely chopped
- ¼ teaspoon kosher salt
- 1 cup (125 g) confectioners’ sugar (for rolling)
Coating
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and promote even baking.
- Cream butter and sugar: In a large bowl, use a hand mixer to cream the unsalted butter with ½ cup of the confectioners’ sugar and the vanilla extract until the mixture is smooth and fluffy, enhancing the cookie’s texture.
- Add dry ingredients: On low speed, gradually add the all-purpose flour, chopped pecans, and kosher salt to the butter mixture. Increase the mixer speed to medium and blend until everything is incorporated and the dough resembles coarse sand.
- Shape the cookies: Using a 1-tablespoon scoop, portion out the dough onto the prepared baking sheets. Then, use your hands to roll each portion into smooth balls, spacing them about an inch apart to allow for slight spreading during baking.
- Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the cookies are just starting to turn light golden brown. Avoid over-baking to maintain their soft texture.
- First sugar roll: Immediately after removing the hot cookies from the oven, roll each cookie in the remaining 1 cup of confectioners’ sugar, ensuring they are fully coated while still warm.
- Cool and second sugar roll: Return the sugar-coated cookies to the lined baking sheets and allow them to cool completely. Once cooled, roll the cookies in confectioners’ sugar a second time to create the signature snowball appearance.
- Storage: Store the cooled snowball cookies in an airtight container at room temperature for up to 3 days to maintain freshness and flavor.
Notes
- These cookies are rich and buttery with a flaky texture, highlighted by the chopped pecans and delicate vanilla flavor.
- Rolling the cookies twice in confectioners’ sugar gives them their classic snowball look and enhances the sweetness and texture.
- Make sure not to over-bake the cookies; they should be just lightly golden to keep them tender.
- Store in an airtight container to prevent the sugar coating from dissolving and the cookies from drying out.
Nutrition
- Serving Size: 1 cookie
- Calories: 127 kcal
- Sugar: 6 g
- Sodium: 35 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 30 mg
