Snowball Cookies

These Snowball Cookies are delicate, buttery, and melt-in-your-mouth soft, made with finely chopped pecans and finished with a generous dusting of powdered sugar. With a plush, velvety crumb and a refined, velouté texture, they’re an elevated take on a timeless Christmas cookie classic.

Course Dessert

Keyword christmas cookie, snowball cookie

Ingredients

1 cup grass-fed butter I like salted
¾ cup powdered monk fruit sugar or confectioners sugar
1/2 tbsp pure vanilla extract
2 tbsp raw honey *key ingredient
2 ¼ all purpose flour spooned & levelled
¾ cup chopped pecans
¼ tsp sea salt
more confectioners’ sugar for rolling and dusting

Instructions

Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.In a large bowl, beat the softened butter, confectioners’ sugar, vanilla extract, and honey together until smooth and creamy.
In a separate bowl, whisk together the flour, salt, and chopped pecans. Gradually fold the dry ingredients into the butter mixture until just combined.
Roll or scoop out the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Refrigerate the shaped dough balls for 30–60 minutes to firm them up. This will help the cookies bake thick and hold their classic snowball shape.
Bake the chilled dough balls for 12–15 minutes, until the edges are lightly golden on the bottom while the tops remain pale. Let the cookies cool on the baking sheet for about 5 minutes.
While the cookies are still slightly warm, gently roll or dust them in powdered sugar so it sticks to the surface. Transfer the cookies to a wire rack to cool completely. Once fully cooled, roll or dust the cookies again in powdered sugar for a soft, snowy finish.