Snowball Cookies Recipe

Rating 5.0
| 1
Snowball cookies melt in your mouth just like a snowflake. This classic Christmas cookie features a buttery pecan dough and is rolled in a generous heap of powdered sugar for an identical appearance to a snowball.
Utensils Dessert
Globe New American
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.


2 cup(s)
pecans, see notes
2 cup(s)
all-purpose flour
1/2 tsp
freshly ground nutmeg
1/2 tsp
kosher salt, see notes
8 oz
unsalted butter, room temperature
1/3 cup(s)
granulated sugar
2 tblsp
cream cheese, room temperature
2 tsp
vanilla extract
2 cup(s)
powdered sugar

Directions 13 steps | 100 Minutes

Step 1

Measure and prep all ingredients.

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Step 2

Chop the pecans until finely ground and transfer the gound pecan to a large bowl.

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Step 3

Add the flour, nutmeg and salt into the bowl and whisk until combined.

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Step 4

In the bowl of a standing mixer fitted with a paddle attachment or with an electric hand mixer, beat the butter and the sugar together on medium speed until lighter in color and fluffy, about 5 minutes.

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Step 5

Add the cream cheese and vanilla and mix until combined.

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Step 6

Turn the mixer to low and add in the flour mixture and mix just until combined.

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Step 7

Line a baking sheet with parchment paper and scoop 1 tablespoon of cookie dough and roll it in between your palms to create a ball shape. Repeat until all of the cookie dough is used.

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Step 8

Refrigerate the cookie dough balls for at least 1 hour.

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Step 9

Preheat the oven to 325°F and line two baking sheets with parchment paper. Space the cookie balls 1½-inches apart on the baking sheet. Bake the cookies for 15-20 minutes, rotating the pans halfway through, until the cookies are lightly browned.

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Step 10

While the cookies are baking, add the confectioner’s sugar in a shallow bowl. Let the cookies cool for 5-7 minutes before rolling the still-warm cookies in the powdered sugar. Reserve the remaining powdered sugar.

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Step 11

Transfer the cookies to a wired rack and let cool completely.

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Step 12

Roll the completely cooled cookies in the reserved powdered sugar for a second time, pressing them into the powdered sugar for a thorough coating.

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Step 13

Store the cookies in an airtight container or serve right away. Enjoy!

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  • Other types of nuts, such as walnuts, also work well in this recipe.
  • Be sure to use Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe. 

Nutrition Per Serving
View All
14.1 g
2 g
22 g


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Chrystal G.


20 Dec 2021

These look amazing and a nice addition to my holiday baking without too much fuss.

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