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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
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I’m curious how the pecans with peppermint would taste! I love both, but feel like they would be competing flavors. Trying to decide if I want to try!
Hey Brenda,
I think it would be fun for the holidays! Let me know if you give it a try!
These turned out so dry and dense for me, disappointing!
Hi Carol,
Very sorry to hear this. They are a little bit of a dry cookie. Please let me know if there is anything that I can help with!
These are more like a shortbread consistency. More dry, but yummy. I’m going to make these today—may shape into crescents and dip in chocolate!
Can these be made ahead and frozen?
Hey Pam,
You bet, that will work nicely for you! I would roll them through powdered sugar again once thawed:)
I hope you love this recipe! Happy Holidays!
These are SO easy & SO delicious! Not at all too dry like most Russian tea cakes or snowball cookies! Just the right amount of crumble, & perfect with a cup of coffee or tea. 10/10 would recommend using the sugared vanilla pecans from the recipe above. Can’t wait to try it with the hazelnut liquor next time!
Hey Brooke,
Fantastic! I appreciate you making this recipe and your comment! So glad it was enjoyed:)
Happy Holidays!
These turned out super dry for me despite following the recipe exactly.
Hi Rebecca,
Very sorry to hear this. Thanks for trying these cookies and sharing your feedback!
Have you tried this with any other nuts such as peanuts or cashews? My daughter’s allergic to pecans (and walnuts).
Hi Denise,
I am so sorry, I have not. I would try cashews if you want to give it a go!
Let me know if you try this recipe!
I have been making these my whole life, in our family we call them Russian tea cakes!
Love this! Thanks for sharing, Kelsey:)
I’ve also been making these exact same cookies for years. The original recipe is from the Betty Crocker Cookbook from the 1960s, where they are called Mexican wedding cakes.
Does this work at high altitude?
Hi Suzy,
You bet! You can follow the recipe as written:)
Please let me know if you have any other questions, I hope you love these cookies!
Hi! Can you use Amaretto liqueur in place of the hazelnut? I have that on hand already.
Thanks!
Hey Sheila,
Sure, I bet that would be yummy! I hope you love this recipe!
Have a great December!
I can’t find the comments on Half-Baked Harvest recipes. Please tell me where to look.
Hi Rae,
They are all written below the recipe card:)
Please let me know if I can help in any other way!
I am making these cookies right now. Pecans are in the oven. I am anxious to try them.
You have two amounts of powdered sugar listed – which one is for the batter & which one is to roll it in?
Hi Janet,
The 1/2 cup of powdered sugar is used in step 2 for the batter and the remaining 1 cup is used in step 3 for rolling the cookies in.
Please let me know if you have any other questions!
I see you updated the instructions after my original comment – thanks!! I’ll let you know how they turn out!
How do you make the vanilla sugar to roll the cookies in?
Hi Aimee,
It’s just granulated sugar with vanilla bean powder. You can roll the cookies in this or the classic powdered sugar.
Please let me know if you have any other questions!
Were you on GMA this morning? Why don’t you ever promote your appearances?
Hi Camille,
I was! Lol I’m not sure:)
Do you leave the pecans whole to make sugared vanilla version or do you chop them up first? And how fine or course do you chop before adding them to the recipe?
Hi Krista,
You are going to make them whole and then chop after baking. I hope this helps!
Let me know if you give these cookies a try!
Hi there, wondering best way to freeze these. Bake, freeze, defrost and roll in powdered sugar? Making cookies ahead of holidays for gifting and eating later
Hey Alyson,
I would make them and do the first roll in powdered sugar, freeze, and roll them in powdered sugar after thawing.
I hope you love these cookies!