I bake small cookies most weekends. I made them the first time when I needed a quick gift to bring to a neighbor. The dough keeps well in the fridge. This makes baking a fresh batch easy when guests drop by.

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They fit a simple plan. I bake a few trays and tuck them into tins. Buttery Pecan Snowball Cookies work well for tea, small parties, or a quiet night in. I like how a small batch fills the house with a warm, nutty scent.

These are small, round cookies made from butter, flour, and chopped pecans. They taste rich and nutty. The outside gets a light dusting of powdered sugar that gives a mild sweetness and a soft texture. People often make them for holidays, afternoon tea, or to share with friends. For a different holiday plate, try a mint twist like peppermint cookies alongside them.

Why make this recipe

This recipe saves time and uses few items you likely have on hand. It mixes in one bowl. The bake time is short, so you can make them the same day. The flavor is buttery with a nutty bite from pecans. You can make the dough ahead and freeze it. This makes it easy to bake fresh cookies when you want. The simple skill level helps when you cook with kids or bake for a last-minute gathering. This version gives a neat, consistent cookie every time.

How to make this recipe

Start by creaming the butter and sugar to get a light texture. Add the vanilla and then fold in the flour, pecans, and salt until the dough binds. Shape the dough into small balls and bake until the bottoms are just golden. Let the cookies cool a bit, then roll them in powdered sugar while warm. The final cool-down firms the cookie and sets the coating. This process keeps the centers tender and the outside slightly crumbly in a good way.

Ingredients

1 cup unsalted butter, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 cup finely chopped pecans

1/4 teaspoon salt

Additional powdered sugar for coating

Butter gives the cookie its rich taste and soft crumb. Powdered sugar sweetens and helps with the melt-in-your-mouth feel. Vanilla adds a mild, warm flavor. Flour provides structure so the cookie holds its shape. Pecans give texture and a nutty flavor that makes the cookie interesting. Salt balances the sweetness. Extra powdered sugar coats the warm cookies and gives the classic snowball look.

Directions

Preheat the oven to 350°F (175°C).
In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
Stir in the vanilla extract.
Gradually add the flour, chopped pecans, and salt to the butter mixture, mixing until the dough comes together.
Roll the dough into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
Bake for 15-20 minutes, or until the bottoms are lightly golden.
Remove from the oven and allow to cool slightly.
While still warm, roll the cookies in additional powdered sugar to coat.
Let them cool completely on a wire rack before serving.

Notes: Creaming the butter and sugar well adds air and helps the cookies stay tender. Chilling is not required here but a short rest can make rolling easier. Roll while warm so the sugar sticks well. Cool fully so the sugar does not melt off.

How to serve this recipe

Serve the cookies on a small plate or in a box for gifts. They pair well with hot drinks like tea, coffee, or cocoa. For a dessert tray, add a soft cookie like vanilla cream cookies for variety. These cookies work at holiday parties, bake sales, or casual visits. If you give them as a gift, stack them in layers with tissue to keep the powdered sugar neat.

How to store this recipe

Store at room temperature in an airtight container for up to five days. Place a sheet of parchment between layers to protect the powdered sugar. For longer storage, freeze cooled cookies in a sealed bag for up to three months. Thaw at room temperature. You can also freeze the dough balls on a tray, then move them to a bag. Bake from frozen with an extra minute or two on the bake time.

Tips to make this recipe

Use room-temperature butter so it creams easily. Measure flour by spooning it into the cup and leveling; too much flour makes a dry cookie. Chop pecans finely so they mix in and the cookie stays smooth. If the dough feels too soft, chill it briefly to make rolling easier. Roll the cookies while warm for a good sugar coat. If sugar melts away, re-roll after cooling. Buttery Pecan Snowball Cookies do well with small, steady tweaks and they keep their classic shape.

Variation

You can swap pecans for walnuts if that is easier to find. For a slightly different flavor, add a pinch of cinnamon or orange zest to the dough. If you want a gluten-free option, replace the flour with an equal-weight gluten-free mix that is meant for baking. Do not add wet ingredients; they will change the texture. The recipe is simple, so big changes can make the result less like the classic snowball cookie.

FAQs

Q: Can I use salted butter?

A: Yes. Reduce added salt or skip it to balance flavors.

Q: Can I make the dough ahead?

A: Yes. Chill it up to two days or freeze for longer.

Q: Why roll while warm?

A: Warm cookies pick up the powdered sugar so it sticks well.

Q: Do these cookies spread a lot?

A: No. They hold their round shape if you roll them small.

Q: How do I keep them from crumbling?

A: Don’t overbake. Remove when the bottoms are just golden.

Conclusion

These cookies are easy and useful for many small moments. They bake fast and store well, so you can make them during the week and share them with friends. For a classic take, see Butter Pecan Snowball Cookies – The Original Dish for another example. For a home-style approach, check Best Snowball Cookies Recipe – Small Town Woman. For a variation linked to Mexican wedding cookies, read Easy Buttery Pecan Snowball Cookies (Mexican Wedding Cookies).