Butter Pecan Snowball Cookies (Holiday Melt‑in‑Your‑Mouth Treat)

Your Grandma’s Cookie Tin, Upgraded ❄️

Open any vintage cookie tin at Grandma’s and you’ll find powdered‑sugar dusted spheres that look like miniature snowdrifts. We called them snowballs, but you might know them as Mexican wedding cookies, Russian tea cakes, or butterballs. No matter the alias, they all share the same buttery crumb, nutty crunch, and blizzard of confectioners’ sugar. This version leans into butter pecan snowball cookies—a simple five‑ingredient recipe that goes from mixing bowl to cooling rack in under 30 minutes.

My Aunt Becky perfected these for every church cookie swap. She claimed the secret was using cold salted butter and rolling the warm cookies TWICE in powdered sugar for that freshly‑fallen‑snow look. One bite and they crumble like shortbread, then melt on your tongue as the pecans release toasty notes that play perfectly with sweet sugar snow.

Cookie‑plate debate: Do you prefer finely chopped pecans or walnuts in your snowballs? Cast your vote in the comments!

Why You’ll Love This Recipe

Five pantry staples—no eggs, no leaveners.
Mixer to oven in 10 minutes—dough requires zero chill.
Versatile nuts—pecans, walnuts, or hazelnuts.
Freezer‑friendly—bake ahead and sugar‑roll right before serving.

Ingredient Breakdown

Ingredient	Purpose	Tips & Swaps
Cold salted butter (1 cup)	Fat for tender shortbread texture; salt amplifies flavor	Use unsalted + ½ tsp salt if preferred.
Powdered sugar (½ cup in dough, 1 cup for rolling)	Sweetness + tender crumb; creates snowy coating	Sift to avoid lumps.
All‑purpose flour (2 cups)	Structure	Measure by spoon‑&‑level for accuracy.
Finely chopped pecans (½ cup)	Nutty crunch	Toast 5 min 350 °F for deeper flavor.
Vanilla extract (optional 1 tsp)	Warm aroma	Almond extract for wedding‑cake vibe.

Texture tip: Pulse nuts in food processor 3–4 times—too fine and cookies turn pasty; too coarse and they crumble.

Equipment Checklist

Stand mixer with paddle or hand mixer
Cookie scoop (1 Tbsp)
Parchment‑lined baking sheet
Cooling rack
Shallow bowl for powdered sugar rolling

Step‑by‑Step Instructions

1 | Cream Butter & Sugar (2 min)

In mixer bowl beat 1 cup cold salted butter on medium 30 sec. Add ½ cup powdered sugar; beat 1 min until fluffy.

2 | Add Dry Ingredients (2 min)

Mix in 2 cups flour on low just until crumbly. Add ½ cup finely chopped pecans (and 1 tsp vanilla if using). Beat until dough forms a cohesive mass.

3 | Scoop & Bake (20 min)

Scoop 1‑Tbsp balls, roll lightly, place 1 inch apart on parchment. Bake 325 °F 20 minutes until bottoms pale golden.

4 | Double Sugar Roll (5 min)

Let cookies rest 2 min, then roll warm cookies in powdered sugar; place on rack. When completely cool, roll again for thicker snow coat.

Flavor Variations

Twist	Swap/Add	Flavor Note
Walnut Snowballs	Use walnuts instead of pecans	Earthier taste
Lemon Snowdrops	Add 1 Tbsp lemon zest	Bright citrus pop
Mocha	Replace 2 Tbsp flour with cocoa + 1 tsp espresso powder	Café aroma
Pumpkin Spice	Add ½ tsp cinnamon + pinch nutmeg	Fall version

Make‑Ahead & Storage

Room temp: Airtight container 1 week.
Freeze baked cookies: Skip second sugar roll; freeze 2 months. Thaw, roll in fresh sugar.
Freeze raw dough: Roll balls, freeze on sheet; bake from frozen +2 min.

Nutrition Snapshot

Calories: 80 | Fat: 6 g | Carbs: 7 g | Sugars: 3 g | Protein: 1 g

Troubleshooting Corner

Issue	Likely Cause	Fix
Cookies spread flat	Butter too warm	Start with cold butter; keep dough cool.
Powdered sugar absorbs	Rolling cookies too hot	Let cool 2 min then roll; roll again after cooled.
Crumbly dough won’t bind	Too little moisture	Add 1 tsp cold water and knead.

Tiny Kitchen Science – Why No Egg?

These are shortbread‑style. Butter’s fat coats flour proteins, limiting gluten and yielding melt‑away texture. Eggs would add moisture and protein, making them cakier.

FAQ (Schema‑Ready)

Q – Can I use gluten‑free flour?
Yes, use 1:1 GF blend; texture will be slightly more tender.

Q – Can I add chocolate chips?
Mini chips (¼ cup) work; chill dough 15 min so chips don’t melt out.

Q – Why roll twice?
First roll melts sugar into thin glaze; second gives snowy finish that sticks.

Call‑to‑Action

Whip up a batch? Tag #ButterPecanSnowballs so we can see your sugar‑dust blizzard!