Pecan Snowball Cookies

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These Pecan Snowball Cookies are a healthy way to make classic snowball cookies. The favorite Christmas cookie of many, this buttery cookie features pecans and is rolled in a powdered sugar finish to complete the look of a snowball. Our version uses almond flour instead of all-purpose flour, and relies on the natural sweetness of pecans and maple syrup to provide the flavor.

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One of the most popular Christmas cookie recipes, these simple cookies go by many different names such as Mexican wedding cookies or Russian tea cakes. It certainly goes to show these pecan snowballs are favorite cookies for many all over the world! For good reason, too, their simple ingredients provide a complex flavor of sweet and nutty that seems to simply melt in your mouth, just like a little snowball would.

These buttery snowball cookies are great for the holiday season. With their plump white shape, they make great Christmas cookies, and are reminiscent of a snowball, hence the name. This is a classic cookie to include in cookie exchanges during Christmas time.

What makes these buttery Pecan Snowball Cookies different is the ingredients used to make them. While almond flour keeps this treat gluten-free, it also improves upon the nutty flavor of this festive treat, making it a versatile dessert option for Christmas parties. It also tastes great with a cup of coffee on a snowy morning!

Using maple syrup as a sweetener provides a natural sweetness and its own distinct flavor. It’s nice to use a natural, wholesome sweetener here as you will being rolling the finished cookies in powdered or confectioners’ sugar, which may be harder to find organic versions of.

Why You’ll Love this Recipe:

Melt-in-your-mouth texture: Soft, buttery centers with a delicate powdered sugar coating.
Wholesome ingredients: Made with almond flour, maple syrup, and coconut oil instead of refined sugars or butter.
Naturally gluten-free and dairy-free: A classic holiday cookie everyone can enjoy.
Easy to make: No mixer needed, just stir, roll, and bake.
Perfect for gifting: Beautifully coated snowballs that look festive on any cookie tray.

Ingredients to Make Pecan Snowball Cookies:

pecans. Finely chopped pecans add rich, buttery flavor, toast them lightly before mixing for extra depth.
almond flour. Provides a soft, tender crumb while keeping the cookies gluten-free.
coconut oil. Replaces butter for a dairy-free option and adds subtle sweetness. Melt before mixing for easier blending.
maple syrup. A natural sweetener that helps bind the dough while adding a hint of caramel flavor.
vanilla extract. Adds warmth and rounds out the nutty flavor of the cookies.
powdered sugar. The classic finishing touch for that snowy look, use organic powdered sugar or a sugar-free version if preferred.

How to Make Pecan Snowball Cookies:

Preheat oven to 350°F and line a baking sheet with parchment paper.
Add pecans to a food processor and pulse until finely chopped.
In a medium bowl, combine almond flour, chopped pecans, maple syrup, melted coconut oil, and vanilla extract. Stir until a thick dough forms.
Roll dough into 1-inch balls and place them on the prepared baking sheet.
Bake for 12–14 minutes, or until the bottoms are lightly golden.
Let cookies cool for 5 minutes, then roll in powdered sugar while still warm.
Allow to cool completely and roll in powdered sugar a second time for a snowy finish.

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Digital Hand Mixer

Recipe Notes & Tips:

Toast the pecans: Toast them in a dry skillet for 3–5 minutes before chopping to bring out their buttery flavor.
Mix by hand: The dough comes together quickly, avoid over mixing to keep the cookies tender.
Chill if needed: If the dough feels too soft or sticky, chill it for 10–15 minutes before rolling.
Even sizing: Roll dough into uniform 1-inch balls so they bake evenly.
Watch the bake time: The cookies should stay pale with just a hint of golden color on the bottom.
Double coat in powdered sugar: Rolling once while warm helps the sugar stick, and a second coating after cooling gives that perfect snowy finish.
Storage tip: Store in an airtight container at room temperature with parchment between layers to prevent sticking.
Make ahead: These cookies freeze beautifully, just dust with a fresh layer of powdered sugar before serving.

Serving Suggestions:

How to Store:

Room Temperature: Store cooled cookies in an airtight container for up to 5 days. Place parchment paper between layers to prevent sticking.
Refrigerator: Keep in an airtight container for up to 10 days if you prefer a firmer texture.
Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature and re-roll in powdered sugar before serving.

FAQs:

Can I use a different nut?

Yes, walnuts, hazelnuts, or almonds all work well in place of pecans, though each will slightly change the flavor.

Why are my cookies crumbly?

If the dough seems too dry, add an extra teaspoon of melted coconut oil or maple syrup to help bind it together.

Can I skip the powdered sugar coating?

You can, but it’s what gives these cookies their signature snowball look and sweetness. Try rolling them in finely shredded coconut as an alternative.

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