Pecan Snowball Cookies

Butter cookies are probably the only cookies I will never get tired of. These are exactly the cookies I want to have in the jar in my kitchen on a regular basis, and they allow endless variations. You can make cookie dough, roll is and cut into shapes, you can make regular round cookies, and you can also make these pecan snowball cookies that are a melt-in-your-mouth treat that is simply irresistible.

These pecan snowball cookies are covered in a sugar powder layer that gives them a beautiful snowball appearance, which makes them perfect for Christmas. They have a buttery, rich texture, and make the perfect treat next to a warm cup of tea in cold winter days. Pecans are the ultimate nuts for these cookies to my taste, but feel free to make them with any other nuts you like – almonds, walnuts, pistachios and even cashews.

These cookies are perfect for holiday season, and will also make a great edible gift. Put them in a small bag with a red ribbon and it’s a great small present everyone’s gonna love. And the main bonus is that they are so easy to make!

Pecan Snowball Cookies

Photo: Natalie Levin

4.95 from 78 votes

Pecan Snowball Cookies

Servings 50 small cookies
Author Natalie



  • 280 grams (2 cups) all-purpose flour
  • 35 grams (1/4 cup) cornstarch
  • 200 grams (2 cups) natural pecans
  • 200 grams (1 cup) cold butter cut into cubes
  • 60 grams (1/2 cup) sugar powder
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 1-2 tbsp. milk as needed

For coating:

  • 120 grams (1 cup) sugar powder


  1. Preheat the oven to 180c degrees and line baking trays with baking paper.
  2. In a food processor with a steel blade, put flour, cornstarch, pecans, butter, powdered sugar, salt and vanilla and blend together until large lumps of dough form. If the dough does not combine, add some milk gradually and continue to mix.
  3. Make small walnut-sized balls and place them in intervals on the pan.
  4. Bake the cookies for 10-12 minutes or until they are slightly golden but still a bit soft.
  5. Cool for about 10 minutes at room temperature.
  6. Dip the cookies in powdered sugar. Keep in a sealed jar.

Recipe Notes

  • Keep the cookies in a sealed jar for up to 10 days.
  • Instead of pecans, you can use any other nut that you like in the same quantity.
  • It is important not to omit the salt because it balances the sweetness of the cookies.
Pecan Snowball Cookies

Photo: Natalie Levin

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