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Classic, sweet, and salty Snowball Cookies! A timeless holiday favorite that everyone adores. These no-fuss, sweet, buttery, nutty Christmas cookies come together with just a handful of simple ingredients, then rolled through soft vanilla sugar. For an extra-delicious twist, I mix in salted vanilla pecans. They make each cookie just a little more special.
I’ve been planning this year’s cookie box and asking everyone I know for their favorite Christmas cookies. My cousin Maggie—my holiday partner-in-crime—always gives the best suggestions. And every single year, at the top of her list, is a classic snowball cookie. We made them together on Christmas Eve a few years ago, and ever since then, she’s asked me to share my version.
I’ll be honest, if I’m choosing from a cookie box, I almost always reach for something chocolatey, salty-sweet, or truffle-like. I almost never gravitate toward just vanilla.
But vanilla is my youngest brother Oslo’s favorite flavor, so he absolutely loves these cookies, and truly, who wouldn’t? Toasted vanilla pecans and homemade vanilla sugar make them extra special and so, so delicious.
The simplest little cookie… and the perfect one to add to your holiday baking list.
These are the details
Ingredients
- salted butter
- powdered sugar
- vanilla extract
- hazelnut liquor (this is optional)
- flour
- pecans
- vanilla sugar (or additional powdered sugar)
For the Vanilla Pecans (these are optional)
- pecans
- honey
- brown sugar
- vanilla
- sea salt
Kitchen Tools
For this recipe, you’ll need your favorite mixing bowls for baking, a baking sheet, and an electric mixer for the batter.
The Steps
Step 1: Make the dough
Beat the butter with the powdered sugar, vanilla, and hazelnut liqueur (if using—I always recommend it, it highlights the vanilla so beautifully) until creamy. Add the flour, toasted pecans, and salt. The dough will come together quickly.
Step 2: Roll the cookies
Roll the dough into small balls, about a tablespoon each. Arrange on a baking sheet and bake—no chilling needed!
Step 3: Roll through sugar
While the cookies are still warm, dip or roll each one through powdered sugar. Let them cool completely, then roll again to coat every inch in sweetness.
The vanilla pecans
If you want to make these extra special, make the vanilla pecans! Toss raw pecans with honey and brown sugar, then bake until toasted. Once warm, toss with vanilla extract and a pinch of flaky salt. Fold them right into the dough or sprinkle them on top—so delicious.
Add to The Cookies
Cookie Mix-In Ideas:
- chocolate chunks or chips
- crushed peppermint
- white chocolate chunks or chips
- dried cranberries
- mini holiday M&M’s
- crushed pretzels
To really make these festive, make Peppermint Sugar! Simply mix crushed peppermint candies and powdered sugar. Then sprinkle on top of each cookie before baking.
Box these up and add them to your holiday cookie boxes!
Looking for other easy desserts? Here are my favorites:
Snickerdoodle Peanut Butter Chocolate Chex Mix Bars
5 Ingredient Triple Decker Chocolate Peanut Butter Bars
Lastly, if you make these Snowball Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Vanilla Pecan Snowball Cookies
Servings: 36 snowballs
Calories Per Serving: 108 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 sticks salted butter, at room temperature
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon hazelnut liquor (optional)
- 2 1/4 cups flour
- 1/4 teaspoon salt
- 3/4 cups toasted pecans (see notes for recipe)
- 1 cup powdered sugar or vanilla sugar
Instructions
- 1. Preheat the oven to 350° F. Line 2 baking sheets with parchment paper.2. In a bowl, beat together the butter, 1/2 cup powdered sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the flour, pecans, and salt, beating until combined. 3. Roll the dough into tablespoon-size balls. Place on the prepared baking sheet, spacing the cookies 2 inches apart. Bake for 12 minutes, until the cookies are set. Let sit 5 minutes, then roll each cookie through 1 cup powdered sugar while hot.4. Let the cookies cool, then roll each through the sugar one final time. Store in an airtight container for up to 5 days
Notes
Sugared Vanilla Pecans
Toss 2 cups of pecans with 2 teaspoons of honey and 1-2 tablespoons brown sugar. Bake for 10 minutes. Remove from oven and toss with 1 tablespoon vanilla extract. Bake 2 extra minutes. Sprinkle with sea salt. Let cool, then chop.
This post was originally published on December 2, 2025
I made these for a friendsgiving party and they went down a treat! I made them again for me and my family today and I just love them 😍
Hey Ciana,
Happy Monday! I love to hear this recipe turned out well for you! Thanks for making it:)
Happy Holidays!
Can I make these the day before serving?
Hi Lauren,
You bet, that will work nicely for you! I hope you love these cookies!
Happy Holidays!
The texture ended up more crumbly than melt-in-your-mouth, and between the plain cookie base and the double coating of sugar it just tasted overly sweet without much real flavor. I tried the ‘vanilla pecans’ idea and it just made the dough clunky instead of adding nuance — felt like extra work for something that didn’t improve the cookie. Even toasted the pecans like the recipe suggests and it barely made a difference. The hazelnut liqueur note was subtle at best, so I’m not sure it’s worth the extra ingredient. Overall? A very average snowball cookie with a long ingredient list and way too much powdered sugar for my taste.
Hi Sasha,
Thanks for trying these cookies and sharing your feedback, so sorry they were not enjoyed!
I am confused, why do you make 2 cups of the honey pecans, and only 2/3 cup used in recipe, thanks
Hi Jo,
You are going to use 3/4 cup in the recipe. Once the 2 cups are chopped it’s going to be less and should be perfect for the recipe.
Please let me know if you have any other questions!
These are absolutely delicious and addictive! Honestly, I’m hesitant to make them again because last time I had zero self-control and ate about half before my husband finished the rest. Thanks Tiegen for sharing such a quick, simple, and delicious recipe!
Hey there,
Wonderful! I appreciate you making this recipe and your comment, love to hear it was enjoyed!🎄
Two sticks of butter could be different measurements in Canada, what are the grams for the amount of butter you use?
Hi Sydney,
1 stick of butter is 113 grams or 1/2 cup.
Please let me know if you have any other questions!
Is it ok to not add the pecans?
Hi Emily,
Sorry, I would not recommend that for this recipe, they are part of the dough.
Please let me know if I can help in any other way!
What’s the oven temperature for the vanilla pecan portion?
Hi Molly,
You will bake at 350F. Please let me know if you have any other questions!
Would these freeze well? Or could I freeze the dough ahead of time and then roll and bake?
Hi Lauren,
Yes, you can freeze these! I would roll in fresh powdered sugar once thawed to freshen them up a bit.
I hope you love these cookies!
If I am not making the vanilla pecans, do I toast the pecans? Thank you!
Hi Beverly,
No, you do not have to:) Let me know if you have any other questions, I hope you love this recipe!
These turned out quite stodgy for me.
Hi Elliot,
Sorry to hear this. Was there anything you may have adjusted in the recipe? Please let me know how I can help!
Can I make the dough ahead of time the day before baking?
Hi Randi,
Sure, that would be okay for you to do.
Please let me know if you have any other questions!
Hi Tieghan – made Snowballs tonight to kick off our holiday cookie baking – they are wonderful! Loved the multiple layers of flavors /texture was perfect for this delicate cookie. I used Frangelico liqour, made the pecans as directed, and dusted with confectioners sugar. The liqour and vanilla pecans flavors were a step up from other recipes and made all the difference from the many versions of this cookie out there. I did use 1 cup of the vanilla pecans [finely chopped in processor] and vanilla paste. Your Snowball recipe is our new holiday version – EXCELLENT! Thank you – Lee Mc
PS – I bake every year burning my favorite Gingerbread Smash candle!!
Thank you so much, Lee:) I am so glad to hear these cookies were such a hit! I appreciate you making them and your feedback!
Happy Holidays!
Lee Mc… your review has me preparing to make these later today. I even have a Gingerbread Smash candle waiting to be lit! I’m gonna straight-up copycat you today. Merry Christmas!
Could you substitute gluten free flour?
Hi Mary,
Yes, that should be okay for you to use. I hope you love these cookies!
Happy Holidays!
These are great! I made a batch for my mom, they’re so delicious and I didn’t find them to be dry at all. They were very light and flavorful, the vanilla pecans were awwwesome!
Hey Valerienne,
Amazing! I appreciate you making this recipe and your comment, so glad it was a hit!
Have a wonderful weekend!
Is there a substitute for hazelnut liquor?
Thank you!
Hi Cher,
It’s optional, so you can just omit it if you don’t want to use it:)