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Pecan Snowball Cookies

Servings 50 small cookies
Author Natalie



  • 280 grams (2 cups) all-purpose flour
  • 35 grams (1/4 cup) cornstarch
  • 200 grams (2 cups) natural pecans
  • 200 grams (1 cup) cold butter cut into cubes
  • 60 grams (1/2 cup) sugar powder
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 1-2 tbsp. milk as needed

For coating:

  • 120 grams (1 cup) sugar powder


  1. Preheat the oven to 180c degrees and line baking trays with baking paper.
  2. In a food processor with a steel blade, put flour, cornstarch, pecans, butter, powdered sugar, salt and vanilla and blend together until large lumps of dough form. If the dough does not combine, add some milk gradually and continue to mix.
  3. Make small walnut-sized balls and place them in intervals on the pan.
  4. Bake the cookies for 10-12 minutes or until they are slightly golden but still a bit soft.
  5. Cool for about 10 minutes at room temperature.
  6. Dip the cookies in powdered sugar. Keep in a sealed jar.

Recipe Notes

  • Keep the cookies in a sealed jar for up to 10 days.
  • Instead of pecans, you can use any other nut that you like in the same quantity.
  • It is important not to omit the salt because it balances the sweetness of the cookies.