These pecan balls are one of those recipes I come back to every single December. They’re soft, buttery, with just a little tang, and honestly, they never last long around here.

pecan ball cookies in a plate. this recipe
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I grew up making pecan balls with my mom every December. It was just something we always did. Now, I get to carry on the tradition with my kids! They love helping mix the dough and roll the cookies, and I love that the whole recipe comes together in under an hour.

My mom’s version didn’t use cream cheese, so the cookies were more flaky. I wanted something a little softer with a slight tang. So, I started adding a bit of cream cheese to the recipe for a soft cookie with just a little crumble.

They don’t last long in our house. Soft, a little buttery, with that light tang from the cream cheese.

Snowball Cookies Recipe Ingredients

See the recipe card for full information on ingredients and quantities.

ingredients for pecan cookies.
  • Flour: The foundation that gives structure and softness. We use all-purpose white flour. 
  • Pecans: For that lovely crunchy texture. Buy pre-chopped pecan pieces or finely chop them yourself.
  • Cream cheese: Makes the cookies deliciously moist – with added richness and a unique tang.
  • Egg yolk: Binds the ingredients together and helps produce a tender crumb. 
  • Butter: For extra flavorful cookies. Use unsalted butter to keep the sodium down.
  • Sugar: A little cane sugar to slightly sweeten the dough. 
  • Vanilla extract: Adds a warm flavor that compliments the pecans’ nuttiness.
  • Confectioners’ sugar: For coating the cookies – a snowy finish for the winter season.
  • Nuts: Replace the pecans with almonds, cashews, or even pistachios. Avoid walnuts as they have too much oil. 
  • Topping: For a decadent twist, wait till cooled and dip in chocolate or even drizzle with white frosting.
  • Spice: A pinch of cinnamon or nutmeg in the dough makes for a more Christmassy flavor. 

How to Make Pecan Snowball Cookies

For more detailed directions, see the recipe card below.

butter and sugar in a glass bowl.

Step 1: Beat the butter, cream cheese, sugar, and salt until creamy.

whipped sugar with butter and egg yolk in a bowl.

Step 2: Add the egg yolk and vanilla.

dry ingredients with wet ingredients in a glass bowl.

Step 3: Beat in flour just until combined.

chopped pecans with cookie dough in a ball.

Step 4: Mix in pecans.

rolled cookie dough on a baking sheet.

Step 5: Form the dough into balls and place it on a cookie sheet. Bake at 375F for 15-18 minutes.

cookies dunked in confectioners' sugar.

Step 6: Roll the baked cookies in confectioners’ sugar and place on a wire rack to cool.

Pecan Balls Recipe Tips

  • Toast the nuts: For a richer and deeper flavor, toast the pecans in the oven at 350°F for about 10 minutes. Use an ungreased baking pan for best results. 
  • Chill if sticky: If the cookie dough is sticking to your hands, chill the dough in the fridge for about 30 minutes before rolling it into balls.
  • Measure properly: Measure all the ingredients correctly and avoid over-mixing for the best texture. The dough should feel moist but not sticky.

How to Store Pecan Snowball Cookies

  • Fridge: Store the cookies in an airtight container in the refrigerator for up to 1 week. 
  • Freezer: Shape the dough into balls and layer in a container with parchment paper in between to prevent sticking for up to 3 months. Bake directly from the freezer for about 22 minutes at 375°F.
Pecan cookies on a plate with a cookie split in half.

Snowball Cookies Recipe FAQs

Why did my pecan balls flatten?

The key is to aim for a thick dough – this means that when you form the balls, they’ll hold their shape nicely.

The most likely cause of flattening is the butter in the dough being too warm. This makes the dough soft and unable to keep its shape while baking. In this case, just chill the dough in the fridge before shaping so it firms up.

Another problem is the amount of flour. Be sure to measure the flour carefully. If there’s not enough – the dough becomes too soft and prone to spreading.

Is it possible to make these pecan balls gluten-free?

Yes, you can make gluten-free pecan balls by substituting the all-purpose flour with a gluten-free flour blend. Just make sure to choose a blend that’s designed for baking – this way, you’ll get the best texture and flavor.

What are some nut-free alternatives for pecans in this recipe?

If nuts aren’t your thing or you’re catering to allergies, you can easily swap out the pecans. Some options include seeds like sunflower seeds or pumpkin seeds. Just give them a quick chop and use them similarly to nuts. 

You can also get creative and use rolled oats or crushed cereal – though this will result in a much different texture.

How do I know when the pecan balls are perfectly baked?

Pecan Balls are perfectly baked when they are deep golden brown around the edges, which usually takes about 15-18 minutes. They should be firm to the touch but still slightly soft in the center.

How far in advance can I make these cookies?

You can make them up to 3 months ahead if you freeze the dough balls and bake later. Baked cookies also freeze well for about 1–2 months.

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pecan ball cookies in a plate.

Snowball Cookies Recipe

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  • Author: Katya
  • Prep Time: 25 min
  • Cook Time: 20 min
  • Total Time: 45 minutes
  • Yield: 35–36 cookies 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
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Description

Celebrate Christmas with our special Pecan Balls – a crumbly, not-too-sweet delight that makes for the perfect holiday treat!

Ingredients

Units Scale
  • 1 cup unsalted butter, softened at room temperature
  • 1 pkg. (8 oz.) full-fat cream cheese, softened at room temperature
  • ¾ cup cane sugar or granulated sugar
  • ½ tsp. kosher salt
  • 1 large egg yolk
  • 1 ½ tsp. vanilla extract
  • 2 cups all-purpose flour, spoon and leveled
  • 1 ½ cups finely chopped pecans*
  • 1 cup confectioners’ sugar

Instructions

  1. Preheat the oven to 375 degrees F. Line a large sheet pan with parchment paper and set aside.
  2. With the mixer on medium-high speed, beat butter, cream cheese, sugar, and salt until creamy. Beat in egg yolk and vanilla, scraping down the side of the bowl. With mixer on low speed, beat in flour just until combined. Mix in pecans.
  3. Form the dough into balls using a heaping tablespoon. If the dough is sticky, cover, and refrigerate for about 30 minutes before rolling. Place on a cookie sheet, 2 inches apart.
  4. Bake for 15-18 minutes or until deep golden brown around the edges. Cool on a cookie sheet for 5 minutes. After 5 minutes, cookies should still be warm but cool enough to touch. Dunk each cookie in confectioners’ sugar while still warm and set on a wire rack to cool. When cooled, dunk in confectioners’ sugar again. Store in an airtight container for up to 1 week, or freeze for up to 3 months.

Notes

  • Pecans: You want small pieces of nuts, similar to the consistency of Panko breadcrumbs. If you purchase pre-chopped nuts, you’ll need to chop them further. It’s best to chop pecans by hand so they don’t release too much oil. If you do end up using a food-processor, use the pulse setting, and be careful – you want finely chopped pecans, not pecan butter.

Nutrition

  • Serving Size: 2 cookies
  • Calories: 280
  • Sugar: 15.2 g
  • Sodium: 51.6 mg
  • Fat: 18.8 g
  • Carbohydrates: 26.9 g
  • Protein: 2.8 g
  • Cholesterol: 42.1 mg