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The Best Snowball Cookies Recipe (Grandma’s Secret)


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  • Author: Evelyn Marcella Rivera
  • Total Time: 45 minutes
  • Yield: 3.5 dozen (42 cookies) 1x

Description

This is the classic Snowball Cookies recipe you’ve been searching for. It’s a simple, buttery, melt-in-your-mouth cookie packed with finely chopped pecans and wrapped in a sweet, snowy coat. The “secret” isn’t a rare ingredient; it’s the simple, traditional technique of a double roll in powdered sugar that makes them so incredibly nostalgic and delicious. They are the quintessential Christmas cookie, and this foolproof recipe will make them a star on your holiday table.


Ingredients

Units Scale
  • 1 cup (2 sticks / 226g) Unsalted Butter, softened to room temperature
  • 1/2 cup (60g) Powdered Sugar (for inside the dough)
  • 1 tsp Pure Vanilla Extract
  • 2 1/4 cups (270g) All-Purpose Flour
  • 3/4 cup (85g) Finely Chopped Pecans
  • 1 to 2 cups Extra Powdered Sugar (for rolling)

Instructions

  1. Cream Butter, Sugar, and Vanilla: In a large mixing bowl, use an electric mixer to beat the 1 cup of softened unsalted butter and the 1/2 cup of powdered sugar. Cream on medium speed for 2-3 minutes, until light, pale, and fluffy. Beat in the 1 tsp of vanilla extract.
  2. Add Flour: Add the 2 1/4 cups of all-purpose flour. Mix on the lowest possible speed until the flour is just combined and a soft, crumbly dough forms. Do not overmix.
  3. Add Pecans: Gently stir in the 3/4 cup of finely chopped pecans with a rubber spatula until they are evenly distributed.
  4. Preheat and Form Cookies: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper. Roll the dough into 1-inch balls (about 1 tablespoon each) and place them 1 inch apart on the prepared baking sheets.
  5. Bake: Bake for 13-15 minutes. The cookies should not look browned on top; the bottoms will be just barely golden.
  6. The First Sugar Roll (Warm): Let the cookies cool on the pan for 5 minutes (they will be very delicate). While the cookies are still warm, place about 1 cup of the extra powdered sugar in a small bowl. Roll each warm cookie in the sugar to create a “base coat.” Place the sugar-coated cookies on a wire cooling rack.
  7. The Second “Snowball” Roll (Cool): Let the cookies cool completely on the wire rack. Once they are 100% at room temperature, roll each cookie in the powdered sugar a second time. This second roll is what sticks and gives them that beautiful, thick, snowy-white finish.

Notes

  • Melt-in-Your-Mouth Texture: Properly creaming the butter and sugar for 2-3 minutes until light and fluffy is crucial for the final texture.
  • Don’t Overmix: When adding the flour, mix on the lowest speed only until the flour disappears. Overmixing develops gluten and will make your cookies tough instead of tender.
  • Pale is Perfect: Do not overbake! The cookies should not look browned on top. The bottoms will be just barely golden. They will be very delicate when hot.
  • The Double Roll Secret: The first roll (while warm) creates a melted base coat. The second roll (when completely cool) is what sticks and gives that beautiful, thick, “snowball” finish.
  • Uniform Cookies: Use a small cookie scoop (about 1 tablespoon size) to ensure all your cookies are the same size and bake evenly.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert, Cookies, Holiday
  • Method: Baking, Rolling
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 85 kcal
  • Sugar: 3 g
  • Sodium: 1 mg
  • Fat: 6 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 7 g
  • Fiber: 0.5 g
  • Protein: 1 g
  • Cholesterol: 10 mg