5.0 from 84 votes
Snowball Cookies Recipe
Snowball cookies are a classic holiday dessert made with simple ingredients, are buttery, nutty, and just melt in your mouth. Perfect for Christmas, or any other holiday, they'll be a family favorite on the dessert tray!
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 18 servings
Calories: 192 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 3/4 cup pecan halves or pieces
- 2 1/4 cups all purpose flour
- 1/2 tsp kosher salt
- 1 cup unsalted butter softened to room temperature
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup powdered sugar
For rolling
- additional powdered sugar (about a cup or so)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Chop pecans until they're nice and small (I like to use my food processor for this, but you can use a knife if you prefer).
- In a mixing bowl, add the flour, salt, and chopped pecans. Stir and set aside.
- In a separate large mixing bowl, add butter, vanilla extract, almond extract, and 1/2 cup powdered sugar. Use a hand mixer on medium speed to beat the mixture until creamy, a few minutes.
- Add the flour mixture from step 3, about 1/2 cup at a time, mixing well on low speed after each addition, until all flour mixture is added with no flour streaks remaining.
- Use a cookie scoop to scoop 1 inch balls of dough and roll them in your hands to be evenly round. Add balls of dough to prepared baking sheet, leaving at least 1 inch in between each ball.
- Bake in preheated oven for 9-11 minutes, or until lightly golden.
- Remove baking sheet from oven and let cool on the baking sheet for 4-5 minutes.
- While the cookies are cooling slightly, add additional powdered sugar to a shallow bowl. Roll the cookies, one by one, in the powdered sugar, then transfer them to a wire cooling rack to finish cooling.
- Once completely cooled, roll in powdered sugar again, then serve or store.
Cup of Yum
Notes
- Storage
- Cooled snowball cookies should be stored in an airtight container, at room temperature, lined with a paper towel for up to 2 weeks.
- Freezing
- Once the cookies have been rolled in 1 coat of powdered sugar and cooled completely, they should be placed on a lined baking sheet and frozen for 1-2 hours, or until frozen solid.
- Then the cookies can be transferred to a freezer-safe container, labeled with the date, and frozen for up to 3 months.
- Thaw in the refrigerator, then set out to warm to room temperature, roll in powdered sugar and serve.
- Recipe makes approximately 18-24 cookies.
Nutrition Information
Calories
192kcal
(10%)
Carbohydrates
16g
(5%)
Protein
2g
(4%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
27mg
(9%)
Sodium
66mg
(3%)
Potassium
39mg
(1%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
318IU
(6%)
Vitamin C
1mg
(1%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18servings
Amount Per Serving
Calories 192
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 66mg | 3% |
| Potassium | 39mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 318IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.