A fresh spin on the timeless Snowball Cookies, these Chocolate Chip Pecan Snowball Cookies are a pecan lover’s dream come true!
Incredibly tender and flavorful, these buttery shortbread pecan meltaways are perfect for the holidays.
I do love a pretty Christmas cookie! Especially when it’s such a classic recipe where I can add my own fresh spin. As you know, I might be a little bit of a holiday cookie expert.
I’m proud that I have over 50 Christmas cookie recipes that I’ve shared over the years, and I’ve meticulously taste tested each and every one! Today, though, we’re talking about this holiday classic: snowball cookies.
Pecans have long been used in all types of baking. I’ve got a great variety of pecan recipes you’ll love! Check out Pecan Pie Cookies, Salted Caramel Pecan Pie Bars, Pecan Rolls, Pecan Thumbprints and more!
We’ve all had a classic snowball cookie, right? They are a deliciously decadent, buttery shortbread cookie rolled in powdered sugar for a snowy effect.
Why You’ll Love this Classic Pecan Snowball Recipe
I’ve made these cookies since childhood!
- They’re so easy! Just a few minutes of prep, bake time and an extra roll in powdered sugar.
- No cookie cutters required – these are shaped by hand.
- No refrigeration required, either! Some snowballs require a little refrigeration but these don’t.
- I love how pretty they look on a Christmas cookie platter – they give a nice variation in texture, color and shape.
- These chocolate chip pecan snowball cookies are so much fun to make and equally beautiful to serve to friends and family!
Why do I refer to them as meltaways? Because they really, truly do melt in your mouth. It’s the combination of the super fine powdered sugar and the loads of butter…these are a decadent, delicious cookie! Let’s get started, shall we?
Ingredients and Substitutions
- Butter – Room temperature, salted or unsalted. Use whatever you have on hand, but if you’re using salted butter, simply omit the additional salt listed below.
- Powdered Sugar – I use powdered sugar both in the cookie itself and for rolling/dusting afterwards.
- Vanilla Extract – make sure to use a good quality vanilla here as the flavor will really shine alongside the butter. I’ve got the easiest step by step homemade vanilla recipe right here.
- Salt – If you are using salted butter for this recipe, you won’t need or want any additional salt here, so skip it!
- All-Purpose Flour – Bleached might give you more of the “snowy” effect you’re after here!
- Miniature Chocolate Chips – miniature, semi-sweet chocolate chips here. Feel free to experiment with a different type of chocolate chip if you’d like!
- Pecans – you can buy whole pecans and chop them yourself, or buy the finely chopped pecan bags from your grocery store.
Variations
- Eliminate the chocolate chips for a traditional shortbread flavor profile.
- Switch the vanilla extract out for almond extract.
- Toast the pecans – simply throw them on a baking pan for around 10 minutes at 350 degrees (before chopping).
- You can also exchange the chocolate chips for sprinkles – what fun!
- Almonds and walnuts also work in place of pecans in this recipe.
Tools to Use
- Mixer (You can also mix by hand)
- Measuring Cups + Measuring Spoons
- Mini Food Processor (for super fine pecans)
- Cookie Scoop
- Baking Sheets
- Flour Sifter
How to Make
- Prep – preheat oven as directed.
- Cream butter and sugars together.
- Create the dough – beat dry ingredients into the wet.
- Next, make dough balls.
- Now, bake and cool.
- Finally, roll in powdered sugar.
Tips
- The easiest way to create a uniform cookie when you’re making these snowballs is to use a cookie scoop.
- Use superfine pecans so they melt in your mouth! (That’s why I think of these as pecan meltaways!) You can buy chopped pecans or simply use your food processor to create a finer chop.
- While you don’t need to chill this dough, you certainly can. This can help ensure that your snowball cookies hold their round shape when baked, too!
- These cookies can easily get too brown on the bottom – watch your bake time and do not bake for over 12 minutes. My oven required exactly 10 minutes but everyone’s oven will be different!
- The first layer of powdered sugar might melt into the cookie a little, so be prepared to do a second dusting before serving.
- Finally, for a gorgeous snowy effect, roll the finished cookies into powdered sugar to cover, and then use a flour sifter to sprinkle more powdered sugar loosely across the top!
Serving Suggestions
- Perfect for gifting and even shipping! Learn how to package cookies here.
- Perfect for cookie platters.
- Great for Christmas cookie exchanges, too!
Shortcuts
- Buy finely chopped pecans to skip the step of grinding your pecans.
- Learn how to soften butter quickly for the ultimate baking shortcut!
Frequently Asked Questions
They are the same style of cookie, as are Mexican wedding cookies! They are very tender and buttery shortbread inspired pecan cookies with powdered sugar.
This might mean that your dough was too warm, or that you measured ingredients for too long. Try chilling the dough for a bit before baking if you have this problem!
How to Store
- At Room Temperature – These snowball cookies will last for up to a week in an airtight container.
- Refrigerate – I don’t suggest refrigerating these cookies after they are baked. However, you can refrigerate the dough for up to three days before baking!
- Freeze – These cookies freeze so well! Wrap tightly and store in an air tight bag for up to three months in the freezer. Thaw overnight in the fridge and then add a dusting of powdered sugar before serving.
More Cookies
Chocolate Chip Pecan Snowball Cookies
Ingredients
- 1½ cups butter softened
- ¾ cup powdered sugar
- 1 tablespoon vanilla extract
- ¼ teaspoon salt (omit salt if using salted butter)
- 3 cups all-purpose flour all purpose
- 1 cup chocolate chips semi-sweet, miniature
- ½ cup pecans finely chopped
Topping
- 1 cup powdered sugar
Instructions
- Preheat oven to 375°F.
- In a large mixing bowl, beat butter, powdered sugar, and vanilla until creamy.
- Gradually beat in flour, salt, chocolate chips and nuts.
- Shape level tablespoons of dough into 1¼" dough balls. Place on ungreased baking sheets.
- Bake 10 to 12 minutes or until cookies are set and lightly golden.
- Remove from oven. Allow to cool on baking sheets for 10 minutes.
- Roll in powdered sugar for a pretty coating, or use a flour sifter to sift the powdered sugar over the top of the cookies.
Julie’s Tips
Tips and Notes
- The easiest way to create a uniform cookie when you’re making these snowballs is to use a cookie scoop.
- I like my pecans to be superfine so they melt in your mouth! You can buy chopped pecans or simply use your food processor to create a finer chop.
- These cookies can easily get too brown on the bottom – watch your bake time and do not bake for over 12 minutes. My oven required exactly 10 minutes but everyone’s oven will be different!
- For an extra gorgeous snowy effect, I like to first roll the finished cookies into powdered sugar to cover, and then use a flour sifter to sprinkle more powdered sugar loosely across the top! Such a beautiful presentation trick.
How to Store
- At Room Temperature – These snowball cookies will last for up to a week in an airtight container.
- Refrigerate – I don’t suggest refrigerating these cookies after they are baked. However, you can refrigerate the dough for up to three days before baking!
- Freeze – These cookies freeze so well! Wrap tightly and store in an air tight bag for up to three months in the freezer. Thaw overnight in the fridge and then add a dusting of powdered sugar before serving.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
How many does it make?
Approximately 4 dozen, enjoy!