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These easy Snowball Cookies are an old fashioned, buttery shortbread cookie with pecans that are dipped in powdered sugar. They’re an elegant treat to enjoy any time of the year and to add to your Holiday season baking!
Some people know these cookies as Italian wedding cookies, Mexican wedding cookies, and even Russian Tea cookies. I grew up calling Pecan Balls. However you may know them, they are melt-in-your-mouth yumminess that everyone loves.
Pecan balls were one of my Grandma’s specialties and are truly one of my fondest childhood Christmas traditions and are, by far, my favorite cookies. We made these cookies and these Oreo Balls every year and it’s so great creating the same memories with my own children.
These pecan cookie balls are the best simple and delicious treat that comes together quickly and the dough freezes well. It’s hard to beat cookies shaped like little snowballs right?! They are pure decadence.
Ingredients Needed
Butter – a cup of unsalted butter to give that classic, buttery shortbread flavor
Sugar – just a tad of white sugar gets mixed into the dough
Water – a small amount of water to moisten the dough
Vanilla extract – To give it the cookies flavor
All purpose flour – I have also used Bob’s Red Mill One-to-one flour
Pecans – chopped finely in a food processor or with a hand held chopper
Confectioners’ Sugar – to roll and coat the baked cookies in
Tips and Variations
Make them with no nuts if you’d like.
Used chopped walnuts, almonds, or any type of nut you’d like to use.
Add ⅓ cup of mini chocolate chips if desired.
Add ½ cup cocoa powder for a chocolate version.
Chop nut in a food processor or with a hand held chopper.
Add 1 teaspoon of almond extract in place of 1 teaspoon of vanilla extract if desired.
How to Make These Butter Ball Cookies
Preheat oven to 325 ° F
Place the butter and sugar in a large bowl and cream with an electric mixer on medium speed. You can also use your stand mixer with the paddle attachment as well
Add in the water and vanilla extract and mix until combined.
Then add flour and mix on low speed until flour is just mixed in, making sure to scape down the sides of the bowl..
Add the chopped nuts and gently stir to combine.
Chill in the refrigerator for 2 hours
Using a cookie scoop, scoop dough into your hand and roll the dough into 1-inch balls and place on an ungreased baking sheet.
Bake for 20 minutes until golden brown.
After baking, transfer to a wire rack and cool for 5-10 minutes.
Place the confectioners’ sugar in a shallow bowl or plastic bag. Roll each baked cookie ball in the powdered sugar while they are still a little warm. Then place them on a sheet of parchment paper .
Roll in the powdered sugar again for a second time after they have completely cooled to generous coat the outside of the cookies.
How to Store?
Store in an airtight container for up to 5-6 days.
Can snowball cookie dough be frozen?
Yes, you can place the cookie dough in a freezer bag and freezer for up to one month. The entire ball of dough can be frozen or roll the cookie balls and then freeze them. Thaw in the refrigerator or at room temperature prior to baking.
Freeze snowball cookies after baking as well. Once they have thawed completely, roll them in powdered sugar again to freshen them up.
Try these other easy Holiday treats too:
Chocolate Crinkle Cookies
Easy Peppermint Bark
Raspberry Pecan Pinwheel Cookies
Easy Oreo Balls Recipe
Classic Snickerdoodle Cookies
Old Fashioned Snowball Cookies
These easy Snowball Cookies are a buttery shortbread cookie with pecans that will literally melt in your mouth
5 from 51 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Chill dough: 2 hours hours
Total Time: 35 minutes minutes
Servings: 48
Calories: 81kcal
Author: Sherri Hagymas
Ingredients
- 1 cup butter salted 2 sticks, softened
- ½ cup sugar
- 2 teaspoon water optional
- 2 teaspoon vanilla
- 2 cups all purpose flour sifted
- 1 cup pecans chopped
- ½ cup confectioners Sugar
Instructions
Preheat oven to 325 ° F
Place the butter and sugar in a large bowl and cream with an electric mixer. You can also use a stand mixer.
Add in the vanilla extract and water and mix until combined.
Then add flour and mix thoroughly.
Add the chopped nuts and gently stir to combine.
Chill in the refrigerator for 2 hours
Roll the chilled dough into 1 inch balls and place on an ungreased cookie sheet.
Bake for 20 minutes.
After baking, transfer to a wire rack and cool for 5-10 minutes.
Then roll in confectioner's sugar.
Notes
Used chopped walnuts, almonds, or any type of nut you’d like to use.
Add ⅓ cup of mini chocolate chips if desired.
Add ½ cup cocoa powder for a chocolate version.
Add 1 teaspoon of almond extract in place of 1 teaspoon of vanilla extract if desired.
Tips:
Chop nuts in a food processor or with a hand held chopper.
Make them with no nuts if you’d like.
Dough is very dense after adding flour.
Keeping the dough cool is important to the cookies staying nice and round.
Place the dough back in the refrigerator between batches.
Nutrition
Serving: 1ball | Calories: 81kcal | Carbohydrates: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 33mg | Potassium: 16mg | Sugar: 3g | Vitamin A: 120IU | Calcium: 4mg | Iron: 0.3mg
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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