Snowball Pecan Cookies

My holiday baking is in full swing this week and I am so excited to share my family’s Snowball Pecan Cookie recipe. These Christmas cookies have been in our family for generations. First made by my Nana and passed down to me by my Mom. Now I get to make them for my kids too! These delicate little white pillows of pure joy are so simple to prepare and bake. If you’re anything like me, you won’t be able to stop at just one!

These Snowball Pecan Cookies are a perfect treat to share at your annual cookie exchange or office potluck. Just be careful, once you bring them once, you’re going to be asked to bring over and over again! I hope you love these snowball pecan cookies as much as my family does. Let me know what you think in the comments below or share a picture once you make them and tag @maybeimpossibleshow.

Print Recipe

Snowball Pecan Cookies

A classic snowball cookie recipe. A light airy cookie batter, layered with delicious crumbled pecans, then lovingly rolled in white powdered sugar. A must try Christmas cookie that you will be asked to make every year!

Cuisine

Dessert, Holiday Baking

Prep Time

10 minutes

Cook Time

18 minutes

Passive Time

1 hour

Servings

cookies

Ingredients

• 2 cups all purpose flour
• 1 1/2 cups finely chopped pecans
• 1 cup vegetable shortening
• 1/2 cup granulated sugar
• 1 tsp vanilla
• 1/2 tsp salt

Cuisine Dessert, Holiday Baking Prep Time 10 minutes Cook Time 18 minutes Passive Time 1 hour Servings cookies Ingredients 2 cups all purpose flour 1 1/2 cups finely chopped pecans 1 cup vegetable shortening 1/2 cup granulated sugar 1 tsp vanilla 1/2 tsp salt

Instructions

1. Preheat oven to 325 degrees Fahrenheit.
2. In a large bowl, cream together the shortening and sugar until well blended. Feel free to use a hand or stand mixer if you prefer.
3. Stir in the vanilla. Then add the salt and mix until combined.

   
4. Sift in the flour a little at a time, ensuring you blend well before adding in the next amount.

   
5. Add in the pecans and give the dough one more good stir so everything is evenly blended.

   
6. Cover and place in the fridge to cool for an hour. This step is really important if you want to avoid having your cookies spread, so don't cheat here 🙂
7. Remove dough from the fridge and form into 1/2 inch balls. Place on a cookie sheet lined with parchment paper or a silicone baking mat. Because these cookies are made with shortening, they are very delicate after baking so a good non-stick layer is essential.

   
8. Bake for 18 minutes
9. Cool for 5 minutes, then roll in icing sugar and place on a wire rack to cool fully.

   
10. Roll the cooled cookies in icing sugar a second time to ensure they have a really good coating and the cookies is completely covered.

    
11. Serve right away, or store in an air tight container. These cookies freeze beautifully and are actually so yummy to eat cold as well.