Irresistibly buttery, dense with a melt-in-your-mouth texture, Christmas cookies, holiday treats.

The holiday season is also a baking season! And for those who love baking, just like I do, a wide array of cookies on Christmas Day has quite been a tradition for some families.

Today’s Snowball Cookies are quite popular ’cause they also make wonderful edible holiday gifts.

These white powdered cookies don’t use any leavening agents nor eggs which are common in most cookie recipes.

The powdered sugar goes into the batter and also served as a snowy powdery coating after it gets baked, thus the name snowball.

You’ll be delighted how short the ingredient list is for this pecan snowball cookies. Yep! They’re mostly baking staples probably sitting in your pantry.

The key to a perfect pecan snowball cookie is to roll the cookies in powdered sugar while they are still warm -about 2-3 minutes after you take them out from the oven.

These pecan snowball cookies stay fresh at room temperature for up to a week. You may also freeze for up to 3 months or simply freeze the unbaked cookie dough for up to  3 months.

Although the addition of nuts (pecans) in this cookie recipe adds a nice crunchy texture, you may omit it if you’re allergic to nuts. It’d still work fine.

How To Make Pecan Snowball Cookies