Snowballs, Sandies, Italian Wedding Cookies…the list can go on and on. This popular cookie comes with many names and in many shapes. We like making small balls that you can pop in your mouth in one bite. Grandmommie used to use the same recipe, but shaped them into crescents that were as pretty as they were tasty!

Ingredients for Snowball Cookies

  • 1 C. butter
  • 2 1/4 C. flour
  • 1/3 C. sugar
  • 1 t. vanilla
  • 1 C. chopped pecans
  • 1/4 t. salt
  • about 1 C. powdered sugar


Preheat oven to 325°. In an electric mixer or Kitchen Aid, beat the butter on high speed for about 30 seconds.

Add the sugar, salt, vanilla and about half of the flour and beat until well mixed. Gradually add the remaining flour, beating until completely combined. On low speed, mix in the pecans until evenly distributed.

Using a 1 t. measuring spoon, form the dough into balls and place on greased cookie sheet or Silpat. (This is a great task for tiny hands!) Bake for 20 minutes or until the bottoms are lightly browned.

Let cookies cool slightly. Place about 1 C. powdered sugar in a wide, shallow bowl or pie pan and roll cookies in sugar until balls are completely covered in powdered sugar. (Little helpers love this messy – and often tasty – job.) Makes about 40 cookies.