These snowball cookies are light and tender cookies studded with pecans and chocolate chips, then rolled in powdered sugar. A melt in your mouth treat that’s perfect for the holidays!
HOW DO YOU MAKE SNOWBALL COOKIES?
These cookies start with butter, flour, sugar and vanilla extract, which are mixed together to form a crumbly shortbread style dough. Miniature chocolate chips and finely chopped pecans are added to the mix, and the cookies are formed into little balls, then baked. The finishing touch is two coats of powdered sugar for an irresistible treat!
Traditionally, snowball cookies are made with pecans. I added the chocolate because I think it really amps up the flavor of these cookies, and it’s fun to bite into a pure white cookie and see little flecks of chocolate goodness inside. If you prefer to stick with pecans, you can add more nuts in place of the chocolate.
TIPS FOR SNOWBALL COOKIES
- It’s best to keep these cookies on the smaller side so that they hold their round shape when they bake. You can use a measuring spoon or cookie scoop to make sure the cookies come out similar in size.
- The cookies are dipped in powdered sugar two times – once when they’re hot, and a second time after they’ve cooled off.
- The cookie dough can be frozen for up to one month, then thawed and baked at a later date.
- It’s important that the pecans be finely chopped so that they can be evenly distributed throughout the dough.
- Snowball cookies can be stored in an airtight container at room temperature for up to 5 days.
- If you don’t want to use pecans, you can substitute walnuts or almonds instead.
HOW LONG DO YOU BAKE SNOWBALL COOKIES?
These cookies bake for 16-18 minutes or until the edges of the cookies are light golden brown. You don’t want to over bake your cookies as they’ll lose that melt-in-your-mouth texture and become tough if they spend too long in the oven.
HOW LONG DO COOKIES STAY FRESH?
I find that these cookies are best when eaten within 1-2 days. You can technically store them for longer than that, but the powdered sugar coating will start to dissolve over time. You can re-roll your cookies in powdered sugar right before serving if you’re planning to store your cookies for a while.
- 1 cup butter softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 cup finely chopped pecans
- 1/2 cup miniature chocolate chips
- 1 1/2 cups powdered sugar
- Preheat the oven to 325 degrees F. Line two sheet pans with parchment paper or nonstick baking mats.
- Place the butter and granulated sugar in the bowl of a mixer and beat until light and fluffy.
- Add the vanilla extract and beat for 30 seconds.
- Add the flour, pecans and chocolate chips. Mix on low speed until a crumbly dough forms.
- Roll the dough into 1 inch balls and place 1 1/2 inches apart on the prepared pans.
- Bake for 16-18 minutes until light brown. Let the cookies cool for 5 minutes, then roll them in the powdered sugar.
- Let the cookies cool completely then roll again in powdered sugar. Serve.