There’s something truly magical about the first bite of Buttery Pecan Snowball Cookies—the way the rich, crumbly texture melts in your mouth and the gentle sweetness lingers just long enough to make you smile. These cookies have always been a staple in my family’s holiday traditions, thanks to Mama Lou’s loving hands and the countless afternoons my sister Ouma and I spent rolling dough and dusting powdered sugar over our flour-covered kitchen. It’s more than a recipe; it’s a warm hug from the past, a shared moment that brings us all closer even when miles apart.
Table of Contents
Why You’ll Love This Buttery Pecan Snowball Cookies
If you ask me, the charm of Buttery Pecan Snowball Cookies lies in their simplicity and soul. They’re not just any cookie; they’re a memory wrapped in powdered sugar, a testament to Mama Lou’s patience and the joy she found in small, meaningful rituals. These cookies are tender yet sturdy enough to hold their shape, with pecans adding a gentle crunch that’s both comforting and indulgent.
What I adore most is how these cookies invite you to slow down, to savor moments. They’re perfect for gatherings, but also for quiet evenings with a cup of tea or coffee, where the world feels a little softer. When Ouma and I bake them together, it’s never just about the cookies; it’s about the laughter, the stories, and the feeling of home that fills the kitchen.
Ingredients You’ll Need for This Buttery Pecan Snowball Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for rolling
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans (toasted for extra flavor)
- 1/4 teaspoon salt
If you’re looking to switch things up a bit, I’ve found that using browned butter instead of softened butter adds a lovely nutty depth. And if pecans aren’t your favorite, walnuts or almonds make wonderful substitutions without losing that delightful crunch. For a gluten-free version, try a 1:1 gluten-free baking flour, though you might want to adjust the texture slightly with a bit more butter.
Nutrition Facts
- Calories: Approximately 150 per cookie (based on 24 cookies)
- Protein: 2g per cookie
- Fat: 10g per cookie (mostly from butter and pecans)
- Carbohydrates: 15g per cookie
- Fiber: 1g per cookie
- Sugar: 5g per cookie (mostly from powdered sugar)
- Sodium: 45mg per cookie
While these cookies are indulgent, I love to think of them as a treat that balances richness with wholesome ingredients. The pecans add heart-healthy fats and a bit of fiber, making each bite feel a little more nourishing. Mama Lou always said, “A good cookie feeds the soul and the heart,” and I believe these do just that. Learn more: Irresistibly Chewy Snickerdoodle Cookie Bars You’ll Crave
Print
Irresistibly Soft Buttery Pecan Snowball Cookies You’ll Crave All Season
Learn how to make delicious Buttery Pecan Snowball Cookies. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for rolling
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans (toasted for extra flavor)
- 1/4 teaspoon salt
If you’re looking to switch things up a bit, I’ve found that using browned butter instead of softened butter adds a lovely nutty depth. And if pecans aren’t your favorite, walnuts or almonds make wonderful substitutions without losing that delightful crunch. For a gluten-free version, try a 1:1 gluten-free baking flour, though you might want to adjust the texture slightly with a bit more butter.
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This keeps the bottoms from browning too quickly and ensures an even bake.
- In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until the mixture is light, fluffy, and pale in color—about 3 to 4 minutes. I always use an electric mixer, but a sturdy wooden spoon and some elbow grease work just as well.
- Mix in the vanilla extract until fully incorporated. This simple addition brings a warm aroma that fills the kitchen and reminds me of Mama Lou’s cozy kitchen.
- In a separate bowl, whisk together the flour, salt, and chopped toasted pecans. Toasting the pecans beforehand really enhances their flavor—I learned that trick watching Ouma carefully watch the nuts brown in the oven, making sure they don’t burn.
- Gradually add the dry ingredients to the butter mixture, stirring until just combined. The dough will be soft but not sticky—resist the urge to overmix, which can make the cookies tough.
- Using your hands or a small cookie scoop, form the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. I love this part because it feels like shaping little snowballs, just like the ones we used to make in the yard as kids.
- Bake for 15 to 18 minutes, or until the bottoms are just lightly golden and the tops are set. The cookies will look a bit pale on top—that’s perfect!
- Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. While they’re still warm, gently roll each cookie in powdered sugar until coated. This step always feels like adding a snowy blanket, transforming each cookie into a little winter treasure.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Buttery Pecan Snowball Cookies
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This keeps the bottoms from browning too quickly and ensures an even bake.
- In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until the mixture is light, fluffy, and pale in color—about 3 to 4 minutes. I always use an electric mixer, but a sturdy wooden spoon and some elbow grease work just as well.
- Mix in the vanilla extract until fully incorporated. This simple addition brings a warm aroma that fills the kitchen and reminds me of Mama Lou’s cozy kitchen.
- In a separate bowl, whisk together the flour, salt, and chopped toasted pecans. Toasting the pecans beforehand really enhances their flavor—I learned that trick watching Ouma carefully watch the nuts brown in the oven, making sure they don’t burn.
- Gradually add the dry ingredients to the butter mixture, stirring until just combined. The dough will be soft but not sticky—resist the urge to overmix, which can make the cookies tough.
- Using your hands or a small cookie scoop, form the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. I love this part because it feels like shaping little snowballs, just like the ones we used to make in the yard as kids.
- Bake for 15 to 18 minutes, or until the bottoms are just lightly golden and the tops are set. The cookies will look a bit pale on top—that’s perfect!
- Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. While they’re still warm, gently roll each cookie in powdered sugar until coated. This step always feels like adding a snowy blanket, transforming each cookie into a little winter treasure.
Tips for Making the Best Buttery Pecan Snowball Cookies
Every time I make these cookies, I think of Mama Lou’s wisdom and the little lessons she passed down. Here are some tips that I’ve gathered over years of baking with her and Ouma:
- Use room temperature butter: This helps the sugar cream properly, creating the light texture that defines snowball cookies.
- Toast your pecans: It’s a small step that makes a big difference in flavor.
- Don’t skip the powdered sugar coating: It’s not just for looks; it adds that melt-in-your-mouth sweetness and a delicate texture.
- Chill the dough if too soft: If your kitchen is warm, let the dough rest in the fridge for 20 minutes before shaping to make handling easier.
- Handle gently: These cookies are tender, so be careful when rolling and transferring them to avoid cracking.
Serving Suggestions and Pairings
When I serve Buttery Pecan Snowball Cookies, I like to create little moments of joy around them. They’re perfect with a warm cup of spiced tea or a rich, dark coffee. On chilly days, pair them with hot cocoa topped with a swirl of whipped cream for a cozy afternoon treat.
For holiday gatherings, arrange the cookies on a platter alongside dried fruits, slices of sharp cheddar, or even a drizzle of honey. Ouma once surprised me by pairing these cookies with a sharp blue cheese and a glass of sweet dessert wine, and it was a revelation—sweet, salty, creamy, and crunchy all at once.
Storage and Reheating Tips
One of the best things about Buttery Pecan Snowball Cookies is how well they keep. I remember packing them up carefully in tins for friends and family during the holidays, knowing they’d stay fresh and delicious for days.
- Store cookies in an airtight container at room temperature for up to one week.
- For longer storage, freeze the cookies in a sealed container or freezer bag for up to three months.
- When ready to enjoy, let frozen cookies thaw at room temperature. You can refresh them with a quick 5-minute warm-up in a 300°F oven, which brings back that fresh-baked softness.
- If the powdered sugar fades during storage, simply roll the cookies again in powdered sugar before serving.
Frequently Asked Questions
What are the main ingredients for Buttery Pecan Snowball Cookies?
The main ingredients for Buttery Pecan Snowball Cookies include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Buttery Pecan Snowball Cookies?
The total time to make Buttery Pecan Snowball Cookies includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Buttery Pecan Snowball Cookies ahead of time?
Yes, Buttery Pecan Snowball Cookies can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Buttery Pecan Snowball Cookies?
Buttery Pecan Snowball Cookies pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Buttery Pecan Snowball Cookies suitable for special diets?
Depending on the ingredients used, Buttery Pecan Snowball Cookies may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Buttery Pecan Snowball Cookies are more than just a recipe to me—they’re a connection to Mama Lou’s kitchen, to the laughter and stories shared with Ouma, and to the traditions that shape who we are. Each batch carries the warmth of family, the comfort of nostalgia, and the simple joy of baking with love.
Whether you’re making them for a holiday celebration or just because, I hope these cookies bring you the same happiness and sense of home they’ve given me throughout the years. So grab your mixing bowl, dust off that rolling pin, and let the sweet memories and buttery goodness fill your kitchen and heart.
