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Holiday Snowball Cookies

Course: Dessert
Author: Liza Huber of Sage Spoonfuls


  • 2 cups organic, unbleached all-purpose flour
  • 2 cups ground pecans
  • ¾ teaspoon salt
  • 2 sticks of unsalted butter – softened
  • ½ cup of granulated sugar
  • 2 teaspoons of vanilla extract
  • 1 cup powdered sugar for rolling the cookies


  • Preheat oven to 325°.
  • Line a large baking sheet with unbleached parchment paper.
  • Place the pecans into a food processor and pulse until coarsely ground.
  • Place the flour, ground pecans and salt into a large mixing bowl and sift together with a fork to evenly incorporate ingredients.
  • Place the butter and sugar into a food processor and pulse until creamy.
  • Add the flour mixture into the food processor and blend until the dough starts to come together. It will be a coarse dough.
  • Remove the dough from the food processor and place into a mixing bowl.
  • Roll the dough into 24-30 little “snowballs” with your palms and place them on the baking sheet. These cookies don’t spread much when cooking so you can line them up relatively close together.
  • Place the baking sheet into the oven on the center rack and bake for 17-20 minutes, until the bottoms just begin to brown.
  • Remove from the oven and let cool for about 30 minutes. Put the powdered sugar into a glass pie dish and roll the cookies to evenly coat in the sugar.
  • Let the cookies sit for 30-60 minutes and roll them again in the powdered sugar.
  • Serve and enjoy!
  • Leftovers will stay fresh in an airtight container for up to 5 days at room temperature.