Go Back

Vanilla Bean Snowball Cookies

Vanilla bean snowball cookies are tender, buttery cookies with finely chopped pecans and a double coating of powdered sugar. Bake them until the bottoms are lightly golden and the tops remain pale for their classic snowy finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Cooling 5 minutes
Total Time 40 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 0.5 cup powdered sugar for the dough
  • 1 cup powdered sugar for coating
  • 1 vanilla bean
  • 0.25 tsp salt
  • 2.25 cups all-purpose flour
  • 1 cup pecans finely chopped

Equipment

  • 2 baking sheets

Method
 

  1. Preheat the oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. Beat the butter and 1/2 cup powdered sugar in a large bowl until smooth.
  4. Scrape the seeds from the vanilla bean into the bowl and mix in the salt.
  5. Mix in the flour just until a soft dough forms.
  6. Stir in the pecans until evenly distributed.
  7. Shape the dough into 1-inch balls, using about 1 tablespoon of dough for each.
  8. Arrange the balls about 1 inch apart on the prepared baking sheets.
  9. Bake for 12–15 minutes, switching the sheets between racks and rotating them halfway through, until the cookie bottoms are lightly golden but the tops remain pale.
  10. Let the cookies cool on the baking sheets for 5 minutes.
  11. Gently roll the cookies in the remaining 1 cup powdered sugar and transfer them to a wire rack.
  12. Once the cookies are completely cool, roll them in the powdered sugar again.

Notes

For the strongest vanilla flavor, scrape the seeds from the vanilla bean thoroughly. Store airtight in the refrigerator for up to 1 week; freeze for up to 2 months. For a gluten-free variation, use a measure-for-measure gluten-free flour blend.