Buttery Pecan Snowball Cookies
Delicate, melt-in-your-mouth, and dusted in snowy sweetness, Buttery Pecan Snowball Cookies are the essence of holiday charm and timeless baking.
The buttery base, enriched with almond flour and toasted pecans, creates a rich, nutty flavor wrapped in a tender crumb. Fragrant hints of vanilla, almond, and orange blossom water add layers of elegance, transforming a simple cookie into something truly special.
Rolled twice in powdered sugar, these little snowballs sparkle on dessert tables, offering both nostalgic comfort and refined sophistication in every bite.
Why People Will Love Buttery Pecan Snowball Cookies:
Melt-in-your-mouth texture – a tender, buttery crumb that dissolves delicately with each bite.
Nutty sophistication – toasted pecans and almond flour bring depth, warmth, and a refined nuttiness.
Elegant flavors – subtle hints of vanilla, almond extract, and orange blossom water elevate the cookies beyond ordinary shortbread.
Festive beauty – rolled in snowy powdered sugar, they sparkle on holiday trays and bring a nostalgic, celebratory feel.
Versatile delight – equally perfect with tea or coffee, as a holiday gift, or as an everyday indulgence.
Make-ahead friendly – these cookies store well, making them ideal for preparing in advance for gatherings or gifting.
Universal appeal – their balance of sweetness and texture pleases both children and adults, across generations.
Key Ingredients:
Butter – the heart of the recipe, providing richness, tenderness, and that melt-in-your-mouth crumb snowball cookies are known for.
Powdered sugar – used in both the dough and the final coating, it adds delicate sweetness while creating the iconic snowy finish.
Orange blossom water – a fragrant note that lifts the cookies with subtle floral elegance, giving them a unique depth.
Vanilla & almond extracts – together they build layers of warmth and nuttiness, enhancing both the butter and the pecans.
Pastry flour – lighter than all-purpose, it gives the cookies a fine, tender texture rather than heaviness.
Almond flour & toasted almonds – infuse nutty complexity, balancing the buttery base with earthy crunch and aroma.
Expert Tips:
Use high-quality butter – since butter is the foundation, choose a good European-style or high-fat butter for richer flavor and a softer crumb.
Toast the nuts properly – roasting almonds before chopping intensifies their nutty aroma and prevents raw or bland flavors from seeping into the dough. Let them cool fully before mixing in to avoid melting the butter prematurely.
Measure flour accurately – snowball cookies are delicate; too much flour makes them dry and crumbly, too little makes them spread. Weighing flour (224 g) ensures consistency.
Chill twice for best shape – the initial 30-minute chill firms the dough, while chilling shaped dough balls before baking prevents spreading and preserves the classic round “snowball” look.
Don’t overbake – these cookies should stay pale with only light golden bottoms. Overbaking robs them of their tender texture. Remove them as soon as they set and smell nutty.
Coat while warm, then again when cool – rolling warm cookies ensures the first sugar layer clings, while re-rolling after cooling creates the perfect snowy coating.
Store with parchment layers – to keep them from sticking together, layer them with parchment in an airtight container. Their flavor actually deepens after a day or two.
Add a flavor twist – a pinch of cardamom, cinnamon, or citrus zest in the dough can add another dimension without overpowering the classic flavor.
How to make Buttery Pecan Snowball Cookies
Ingredients :
1 cup (227g) butter
½ cup (60g) Redpath® Icing Sugar
1 C. 1 tbsp (15 ml) orange blossom water
1 C. 1/2 tsp (5 mL) pure vanilla extract
½ tsp. 1/2 tsp (2 ml) pure almond extract
½ tsp. (3g) salt
2 cups (224 g) pastry flour
¾ cup (75 g) almond flour or finely ground almonds
¼ cup (36 g) whole almonds, toasted and finely chopped
Instructions:
Cream the butter
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and fluffy, about 2 minutes.
Add sugar and flavorings
Sift the icing sugar into the butter and beat on medium-low speed until pale and creamy. Mix in the orange blossom water, vanilla extract, almond extract, and salt until fully incorporated.
Combine dry ingredients
In a separate bowl, whisk together the pastry flour, almond flour, and finely chopped toasted almonds.
Mix the dough
Add half of the dry mixture to the butter mixture and mix on low speed just until combined. Add the remaining dry ingredients and mix again until no streaks remain. Avoid overmixing.
Chill the dough
Cover the bowl and refrigerate for 30 minutes.
Prepare the oven and pan
While the dough chills, preheat the oven to 325°F (163°C). Line a large baking sheet with parchment paper.
Shape the cookies
Scoop equal portions of dough using a small cookie scoop and place them 2 inches apart on the prepared baking sheet. Roll each portion into a smooth ball with your hands. Chill the shaped dough balls for another 20 minutes, or until firm.
Bake
Bake for 15–18 minutes, or until the bottoms are lightly golden. The tops should remain pale with just a hint of color. Allow cookies to cool on the baking sheet for 5–10 minutes.
Coat in sugar
Place icing sugar in a shallow dish. While cookies are still warm, gently roll them in the sugar to coat. Transfer to a wire rack to cool completely, then roll or dust with icing sugar a second time once cooled.
Store and serve
Keep cookies in an airtight container at room temperature for up to 1 week. Serve with tea, coffee, or as a festive holiday treat.
Important Notes When Making Buttery Pecan Snowball Cookies:
Butter temperature matters – start with softened (not melted) butter. Too soft or melted butter will make the dough greasy and prevent the cookies from holding their round shape.
Flour type impacts texture – pastry flour is preferred because it creates a delicate, tender crumb. Substituting all-purpose flour works but may make the cookies slightly denser.
Nuts should be finely chopped – large chunks can cause cracking in the cookies. Aim for a fine, even chop so the nuts integrate smoothly into the dough.
Chilling is non-negotiable – both resting the dough and chilling shaped balls prevent spreading in the oven and help the cookies keep their iconic “snowball” look.
Low and slow baking – bake at 325°F to avoid browning too quickly. The tops should remain pale, with just a hint of golden color on the bottoms.
Sugar coating requires timing – the first roll must be done while cookies are still warm so the sugar adheres, and the second roll after they’re cool for a perfect snowy finish.
Flavor develops over time – these cookies taste even better the next day, as the flavors of butter, almond, and vanilla meld into the dough.
Storage is key – keep in an airtight container at room temperature, layered with parchment to prevent sticking. Properly stored, they stay fresh and flavorful for up to a week.
Perfect for gifting – their sturdy texture and festive sugar coating make them ideal for holiday cookie boxes or as make-ahead treats.
How To Enjoy Buttery Pecan Snowball Cookies After Cooking:
1. Let Them Rest and Cool Properly
Once baked, allow the cookies to sit on the tray for 5–10 minutes. This brief resting period keeps them from crumbling when you roll them in sugar while still warm.
2. Double Coat in Powdered Sugar
Roll the warm cookies in powdered sugar for the first layer—it clings better when the cookies still have a little heat. After they cool completely, roll them again (or dust lightly) to give them the iconic “snowball” look.
3. Serve with the Right Pairings
Hot beverages: These cookies are perfect with coffee, tea, or hot chocolate, as the buttery crumb balances the warmth of the drink.
Festive pairings: Pair with mulled wine, spiced cider, or eggnog during the holidays for a seasonal treat.
Light sides: Serve alongside fresh fruit or other nutty cookies for a dessert platter with texture contrast.
4. Presentation Ideas
Pile the cookies high on a cake stand for a snowy, festive centerpiece.
Place in decorative tins or glass jars for gifting.
Dust with a final snowfall of powdered sugar right before serving for extra elegance.
5. Storage and Next-Day Enjoyment
Keep in an airtight container, layered with parchment, at room temperature for up to 1 week.
They actually taste better on the second day, as the flavors of butter, nuts, and almond extract deepen.
If frozen, let them thaw at room temperature, then dust again with sugar to freshen their appearance.
6. Make It a Holiday Ritual
Enjoy these cookies with family or friends while decorating the tree, wrapping presents, or gathered around a warm fire. Their nostalgic flavor and snowy look make them a cookie worth savoring slowly.
Nutrition Information:
For Buttery Pecan Snowball Cookies (per cookie, assuming about 30 cookies from the recipe):
Calories: 120 kcal | Total Fat: 8.5 g | Saturated Fat: 3.8 g | Monounsaturated Fat: 3.2 g | Polyunsaturated Fat: 1 g | Cholesterol: 15 mg | Sodium: 55 mg | Total Carbohydrates: 10 g | Dietary Fiber: 0.8 g | Sugars: 3.5 g | Protein: 2 g
Frequently Asked Questions:
Why are these cookies called “snowball cookies”?
Because of their appearance. After baking, they are rolled twice in powdered sugar, giving them a snowy, round look that resembles little snowballs—perfect for holidays and winter gatherings.
Can I substitute other nuts for the almonds?
Yes. Pecans, walnuts, pistachios, or hazelnuts all work well. Just toast and finely chop them first to ensure the same nutty aroma and delicate crunch.
Why do I need to chill the dough twice?
To preserve shape and texture. The first chill allows the dough to firm up for easier rolling, while the second chill (after shaping) prevents the cookies from spreading in the oven, keeping their classic round shape.
How long do these cookies stay fresh?
Up to 1 week at room temperature. Store them in an airtight container layered with parchment to prevent sticking. For longer storage, they can be frozen for up to 2 months.
Do I have to use orange blossom water?
No, but it adds depth. Orange blossom water gives a delicate floral note that elevates the flavor. If you don’t have it, you can substitute with an extra splash of vanilla extract or a touch of citrus zest.
Why is it important to toast the nuts first?
To enhance flavor and texture. Toasting brings out the natural oils and nutty aroma, giving the cookies a richer taste and a more defined crunch.
How do I keep the cookies from crumbling when rolling them in sugar?
Let them cool slightly. Roll them in powdered sugar while still warm, but not piping hot—about 5–10 minutes after baking. This way they’re sturdy enough to handle but warm enough for sugar to cling.
Why do I need to chill the dough twice?
For shape and structure. The first chill firms the dough for easier shaping, while the second chill (after rolling into balls) prevents spreading in the oven, ensuring the cookies stay perfectly round.
Can I make the dough ahead of time?
Yes. The dough can be refrigerated for up to 2 days or frozen (tightly wrapped) for up to a month. If frozen, thaw in the fridge overnight before shaping and baking.
How do I know when the cookies are done if they stay pale on top?
Check the bottoms. Snowball cookies should remain pale on top, with only light golden color underneath. If the tops turn brown, they are overbaked and will lose their tender, melt-in-your-mouth texture.