I remember when I first tried making Pecan Snowball Cookies after moving to the U.S.—life was busy, and I needed a simple, comforting treat that didn’t take forever. These melt-in-your-mouth cookies quickly became my go-to for cozy evenings. They’re incredibly easy to make and bring that classic warmth to any kitchen, perfect for sharing with family and friends.
Table of Contents
Why You’ll Love These Easy Pecan Snowball Cookies
- Incredible melt-in-your-mouth texture that melts just right without being greasy
- Foolproof method for sweet treats with vegetable shortening that guarantees no spreading or flat cookies
- Simple ingredient list that’s easy to find and quick to put together for all kinds of recipes
- Double rolling in powdered sugar gives them that perfect snowy coating every time
Key Ingredients & Their Roles
- Vegetable Shortening: Provides the ideal texture and prevents spreading unlike butter, giving you those classic snowball shapes.
- Powdered Sugar: Used both inside the dough for tenderness and outside for that signature snowball coating.
- Vanilla Extract: Adds warmth and depth to the sweet dough flavor.
- Salt: Balances sweetness and enhances overall taste.
- White Lily All-Purpose Flour: A soft flour that keeps the cookies tender yet sturdy enough to hold the dough.
- Finely Chopped Pecans: Essential for texture and flavor, finely chopped pecans create a cohesive dough and a delightful crunch. Toasting pecans beforehand is optional but recommended for deeper flavor.
Essential Tools for Perfect Snowballs
- Mixer (stand or hand): Makes creaming the shortening and sugar easy, ensuring a smooth dough without overworking it.
- Baking Sheets: Even heat distribution helps cookies bake uniformly.
- Parchment Paper or Silicone Baking Mat: Prevents sticking and keeps cleanup simple.
- 1 Tablespoon Cookie Scoop: Key to forming evenly sized dough balls for consistent baking and presentation.
How to Make Pecan Snowball Cookies (Step-by-Step)
Ingredients
- 1 cup vegetable shortening (approx. 205 grams)
- 1 cup powdered sugar, plus more for coating (approx. 120 grams)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups White Lily all-purpose flour (approx. 240 grams)
- 1 1/4 cups finely chopped pecans (approx. 150 grams)
Instructions
- Preheat the oven: Set to 350°F and line a cookie sheet with parchment or a silicone baking mat.
- Cream shortening and sugar: Use a mixer to combine the vegetable shortening and powdered sugar. Add vanilla and salt, mixing well. Slowly add the flour, mixing well after each addition until a thick dough forms. Add chopped pecans and mix thoroughly.
- Form dough balls: Scoop 1 tablespoon of dough and roll into balls. Place them on the cookie sheet about 1 inch apart. Using a 1-tablespoon cookie scoop helps ensure uniform size.
- Bake: Bake for 15 to 18 minutes.
- Roll in sugar: Let cookies cool about 5 minutes, then gently roll them in powdered sugar while still warm. After they cool completely, coat them in powdered sugar again.
- Store: Keep at room temperature in an airtight container up to a week or freeze for longer storage.
The Secret to the “Snowball” Effect: The Double Roll Explained
The magic happens with the double roll in powdered sugar. Rolling the cookies while warm lets the sugar melt just enough to form a base layer. Once cooled, the second roll adds a thick, snowy white coating that won’t dissolve or weep. This technique creates the iconic look and texture of perfect pecan snowball cookies every time.
Pro Tips for the Best Pecan Snowball Cookies
- Finely Chopped Pecans: Ensures the dough holds together well, avoiding crumble and making rolling easier.
- Don’t Overmix: Mix flour just until combined to prevent tough cookies; overworking develops gluten.
- Uniform Scoops: Use a cookie scoop to keep all cookies the same size for even baking and lovely presentation.
- Chill If Needed: If your kitchen is warm, chill dough balls on the baking sheet for 15-20 minutes before baking to prevent spreading.
These tips ensure perfect pecan snowballs every time, much like you’d perfect other classic cookie recipes.
Variations and Substitutions
| Variation | Substitution | Notes |
|---|---|---|
| Different Nuts | Swap pecans for walnuts or almonds | Ensure they are also finely chopped. |
| Add Spices | Add 1/2 tsp of cinnamon or cardamom | Mix in with the flour for even distribution. |
| Gluten-Free | Use a good quality 1-to-1 GF flour blend | Texture will be slightly more delicate. No other changes needed. |
Troubleshooting Your Pecan Snowball Cookies
| Problem | Likely Cause & Solution |
|---|---|
| My cookies are flat / spread too much. | Shortening was likely too warm. In a hot kitchen it softens too much. Solution: Chill scooped dough balls on the baking sheet in the fridge for 20-30 minutes before baking. |
| My dough is too crumbly to roll. | Normal for this dough type! Solution: Use your hands to firmly press and compact the dough into balls; the warmth from your hands helps the dough come together. Don’t add extra liquid. |
| My powdered sugar coating dissolved. | May have only coated once or rolled while too hot. Solution: Follow the double-roll method exactly. Cool cookies about 5 minutes before the first roll, then cool completely before the second. |
Storage, Freezing, and Make-Ahead Guide
- Room Temperature: Store cookies in an airtight container for up to one week, maintaining freshness and that snowy coating.
- Freezing Baked Cookies: Layer baked, powdered sugar-coated cookies with parchment paper in a sturdy container. Freeze up to 3 months. Thaw at room temperature before serving.
- Freezing Unbaked Dough: Freeze dough balls placed on a baking sheet first until solid, then transfer to a freezer bag. Bake from frozen, adding 2 extra minutes to baking time.
Frequently Asked Questions
What’s the difference between Pecan Snowball Cookies, Russian Tea Cakes, and Mexican Wedding Cookies?
These names often refer to similar cookies with slight regional variations in nuts or spices, but all share that crumbly, melt-in-your-mouth texture and powdered sugar coating.
How do I keep my snowball cookies from crumbling?
Use finely chopped nuts and mix just until combined. Handling the dough gently helps it hold together better.
Can I use butter instead of shortening in this recipe?
Shortening provides less spread and a tender texture, which is key here. Butter may cause more spreading and change the crumb.
What’s the best way to finely chop pecans – food processor or by hand?
Hand chopping gives more control and prevents nut buttering, but a quick pulse in a food processor works if you watch carefully.
Conclusion: Share Your Sweet Success!
These Pecan Snowball Cookies are truly a joy to bake—simple, quick, and reliably delicious. They’re the perfect treat to bring a little extra comfort and sweetness to your day. If you try the recipe, please drop a comment below with your results, questions, or share a photo of your beautiful snowballs on social media tagging @aisharecipes. I can’t wait to see your sweet creations!
ecan Snowball Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment or a silicone baking mat.
- Cream shortening and 1 cup powdered sugar with a mixer; beat in vanilla and salt, then gradually mix in flour until a thick dough forms. Stir in chopped pecans.
- Scoop 1-tablespoon portions, roll into balls, and place 1 inch apart on the baking sheet; bake 15–18 minutes.
- Cool 5 minutes, gently roll warm cookies in powdered sugar, let cool completely, then coat again. Store airtight at room temperature up to 1 week or freeze for longer storage.
