Cream Cheese Pecan Snowball Cookies Recipe

If you’re on the hunt for a melt-in-your-mouth treat that feels both comforting and a little fancy, let me introduce you to the Cream Cheese Pecan Snowball Cookies Recipe. These cookies are my go-to when I want something buttery, nutty, and just perfectly tender with that classic snowball cookie powdery sugar coating. I absolutely love how they balance the tangy cream cheese with the crunch and warmth of pecans—you’re going to want to bake a double batch. Keep reading and I’ll walk you through every step and share some tricks I’ve learned along the way so your cookies come out flawless every time!

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Ingredients You’ll Need

The ingredients here come together beautifully to create the perfect texture and flavor balance. Using softened cream cheese and butter makes for a creamy dough, and the pecans—pulverized just enough—add texture without overpowering every bite.

• Cream Cheese: Make sure it’s softened, not melted; this helps achieve a smooth creamy dough.
• Butter: Also softened; the richness complements the cream cheese wonderfully.
• Flour: All-purpose works best to give structure to the cookies.
• Powdered Sugar: Divided for sweetness in the dough and for that signature snowy coating.
• Pecans: I recommend lightly toasting them first to boost their nutty flavor.
• Vanilla Extract: Adds a subtle sweetness that lifts the overall flavor.
• Sea Salt: Just a touch to balance the sweetness and enhance flavor.

Variations

I love experimenting with this Cream Cheese Pecan Snowball Cookies Recipe depending on the season or what’s in my pantry—don’t hesitate to make it your own! If you’re a fan of more spice or want to tweak for dietary needs, here are a few of my fave ways to mix things up.

• Spiced Up: Adding a half teaspoon of cinnamon or pumpkin pie spice creates a cozy, fall-inspired cookie that my family goes crazy for.
• Nut Swap: I’ve tried walnuts or almonds instead of pecans; walnuts add an earthier flavor, almonds a subtle sweetness—both work great!
• Gluten-Free: Using a 1-to-1 gluten-free flour blend keeps the texture just as tender, perfect if you’re gluten sensitive.
• Chocolate Drizzle: For a little extra indulgence, drizzle melted dark chocolate over the cooled cookies—everyone thinks you went the extra mile.

How to Make Cream Cheese Pecan Snowball Cookies Recipe

Step 1: Prepare the Pecans

Start by pulsing your pecan pieces with 2 tablespoons of powdered sugar in a food processor until they break into very small bits. This little trick sweetens them slightly and helps spread their flavor evenly in the dough. If you want to amplify that nutty goodness, lightly toast the pecans beforehand—just 5 minutes in a dry pan or oven does wonders.

Step 2: Cream the Cheese and Butter

In a medium bowl, beat together the softened cream cheese, butter, and half cup powdered sugar until the mixture is smooth, creamy, and well combined. I use a stand mixer, but a handheld beaters work just as well. Adding vanilla here makes the flavors sing, so mix that in too.

Step 3: Incorporate Dry Ingredients and Nuts

Slowly add flour and salt to the cream cheese mixture, mixing until just combined. Overworking the dough can make the cookies tough, so I prefer to mix on low or stir by hand when folding in the pecans—you want every bite to have a nice crunch but the dough itself remains delicate.

Step 4: Shape and Bake the Cookies

Roll dough into approximately 1-inch balls (I use a cookie scoop for consistency) and space them on a parchment-lined baking sheet. Bake at 325°F for about 14 to 17 minutes, watching closely so they don’t over-brown—edges should be just turning golden. This lower temperature baking is key to keeping these cookies tender and moist.

Step 5: Sugar Coating Magic

Once the cookies come out of the oven, let them cool for a few minutes until they’re warm but not hot. Here’s the fun part: roll them in powdered sugar, then let them cool completely and roll again—two or three coatings give that classic snowball powdery look and melt-in-your-mouth sweetness. I promise, this double coating step is where the magic happens.

How to Serve Cream Cheese Pecan Snowball Cookies Recipe

Garnishes

While the classic powdered sugar coating is idyllic, I love to occasionally dust mine with a tiny bit of cinnamon sugar for a warm twist, especially around the holidays. Sometimes a light drizzle of melted white or dark chocolate takes these cookies from everyday to party-ready.

Side Dishes

These cookies pair beautifully with a hot cup of tea or coffee—my favorite afternoon pick-me-up. For festive gatherings, serve alongside spiced cider or a creamy hot chocolate for a cozy vibe that everyone will appreciate.

Creative Ways to Present

I’ve presented these snowball cookies in pretty little stacks tied with twine or nestled in decorative tins lined with parchment paper—perfect for gift-giving. For parties, arranging them on a festive plate with sprigs of fresh rosemary or holly adds a special seasonal touch.

Make Ahead and Storage

Storing Leftovers

I store leftover Cream Cheese Pecan Snowball Cookies in an airtight container at room temperature. They stay tender but keep their shape for up to a week—perfect for nibbling while working or sharing with friends. Just be sure they’re fully cooled before storing so the powdered sugar coating stays intact.

Freezing

One trick I discovered is freezing the dough balls before baking. Pop them on a tray, freeze until solid, then transfer to a bag. When you’re ready, bake the frozen cookies adding a couple extra minutes. Also, baked cookies freeze well—wrap them tightly in plastic then foil to keep them fresh; thaw at room temperature before serving.

Reheating

If your cookies lose a little warmth or become firm after storage, warming them gently in a 250°F oven for 5 minutes softens them right up without melting the powdered sugar coating. Avoid microwaving—it can make the texture rubbery.

FAQs

Final Thoughts

Honestly, this Cream Cheese Pecan Snowball Cookies Recipe is one of those recipes I keep coming back to—whether it’s for holidays, gifts, or just because I crave something tender and buttery with a little nut crunch. It’s approachable and forgiving, making it great for both baking novices and seasoned pros. Give it a try; I’m confident you’ll love how these cookies turn out and might just find yourself making them multiple times a year like me!

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