These classic Snowball Cookies are stuffed with Nutella for an even more delicious Christmas cookie treat! You only need a handful of ingredients to make these pecan powdered sugar cookies, and they bake fast. The melt-in-your-mouth texture combined with the chocolate hazelnut filling is unbeatable!
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Why We Love This Stuffed Snowball Cookies Recipe
Snowball cookies are a holiday tradition, but as a chocolate-lover, I wanted to add a little something extra to wow everyone who tries them.
- Stuffed. Stuffing these cookies with Nutella really turned a classic into a new-and-improved hit!
- Melt-in-Your-Mouth. I kept the perfect, airy, buttery texture that makes these powdered sugar cookies melt with every bite.
- Christmas Cookies. These make the best Christmas Cookies for parties, dessert trays, or gifting.
Variations on Powdered Sugar Cookies
I made these snowball cookies stuffed with nutella, but you can stuff them with peanut butter, almond butter, or cookie butter instead. You can also use walnuts or hazelnuts instead of pecans.
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How to Store
Once cooled, store leftover Nutella stuffed snowball cookies in an airtight container at room temperature for up to 7 days.
How to Freeze
To freeze snowball cookies, arrange them on a baking tray, and place them in the freezer for about 1 hour until frozen. Then place them in a freezer-safe bag, and freeze up to 1 month. Thaw before serving.
Classic snowball cookies are made with powdered sugar, butter, flour, vanilla, and pecans.
If your cookies are spreading or falling flat when baking, it means the dough is too warm. This is why it’s important to chill the cookie dough as instructed.
Yes, you can skip the nuts if you prefer, or swap them for another type of nut.
These cookies should only take about 14-16 minutes to bake at 375°F. They’re done when they are light golden brown and firm to the touch
More Stuffed Cookies To Try
Nutella Stuffed Snowball Cookies
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Ingredients
- ¼-½ cup Nutella 68-135 grams
- ¾ cup very finely chopped or ground pecans 63 grams
- 8½ tablespoons unsalted butter 120 grams, room temperature and cubed
- 1½ cups powdered sugar 170 grams, divided into ½ cup (57 grams) and 1 cup (113 grams) portions
- ½ teaspoon pure vanilla extract 2 grams
- ¼ teaspoon kosher salt
- 1¼ cups all-purpose flour 150 grams
Recommended Equipment
- Kitchen Scale (optional)
- Food Processor (click for my favorite) (optional)
Instructions
- Line 2 baking sheets with parchment paper.
- Spray another baking sheet with nonstick spray. Divide the Nutella into ½-teaspoon-sized balls and place the balls on the sprayed baking sheet. Be sure they aren’t touching. Freeze for at least 30 minutes.¼-½ cup Nutella
- Chop the pecans in a food processor until fine. Don’t process too much or the nuts will turn oily. Set aside. (If a food processor isn’t available, place the pecans in a resealable bag and roll or pound until the nuts are finely chopped.)¾ cup very finely chopped or ground pecans
- In the bowl of a stand mixer, beat the butter and ½ cup powdered sugar on medium-high speed until the mixture is light. Add in the vanilla extract, salt, and ground pecans.8½ tablespoons unsalted butter, 1½ cups powdered sugar, ½ teaspoon pure vanilla extract, ¼ teaspoon kosher salt
- Add the flour and mix on low speed until the flour has been incorporated. Roll the dough onto a clean work surface and knead gently for 30 seconds. Form the dough into a ball, cover loosely with plastic wrap, press gently to flatten into a disc, and place in the refrigerator for 30 minutes to firm up.1¼ cups all-purpose flour
- Preheat oven to 375°F.
- Remove the Nutella balls and cookie dough from the fridge. (If the Nutella balls start to soften, place them in the freezer for a few minutes.) Pinch off a 2-inch piece of the dough and divide it in half. Slightly flatten one half in the palm of your hand and place a Nutella ball in the middle of the dough. Top it with the other dough half and wrap the 2 sides together around the Nutella ball. Gently roll the cookie in your hands to seal the edges and to form a ball. Place the cookie ball on a parchment-lined cookie sheet, 2 inches apart, and repeat until all cookies are made.
- Place the trays of cookies in the refrigerator for 30 minutes.
- After 30 minutes, place the cookies in the hot oven and bake 14-16 minutes or until they are light golden brown and firm to the touch. Remove from the oven and let rest 3 minutes on the baking sheet.
- Place ½ cup powdered sugar in a bowl and roll the warm cookies, one-at-a-time, in the sugar. Return them to the still-hot baking sheet to cool another 5 minutes. Roll the cookies with a second coating of powdered sugar. Allow to completely dry.
- If a third coat of powdered sugar is desired, place powdered sugar in a small wire sieve and sprinkle it over the cookies.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Be sure to work with cold ingredients and keep the Nutella balls and the cookie dough very cold to avoid melting.
- Feel free to stuff your cookies with peanut butter, almond butter, or cookie butter instead.
- Use walnuts or hazelnuts in place of pecans for a different flavor.
Nutrition Information
How to Make Stuffed Snowball Cookies Step by Step
Freeze Nutella Balls: Spray a baking sheet with nonstick spray. Divide the ¼-½ cup of Nutella into ½-teaspoon-sized balls, and place them on the baking sheet, making sure they aren’t touching. Freeze for at least 30 minutes to solidify.
Chop the Pecans: Place the pecans in a food processor and chop until fine. Don’t over-process, or the nuts will turn oily. Measure out ¾ cup after chopping, and set them aside. (If you don’t have a food processor, place the pecans in a resealable bag and roll or pound until the nuts are finely chopped.)
Make the Dough: In the bowl of a stand mixer, beat 8½ tablespoons of unsalted butter with ½ cup of powdered sugar on medium-high speed until the mixture is light. Then add in ½ teaspoon vanilla extract, ¼ teaspoon salt, and ¾ cup of ground pecans. Finally, add 1¼ cups of all-purpose flour, and mix on low speed until the flour is fully incorporated.
Roll out the Dough: Roll the dough onto a clean work surface and knead gently for 30 seconds. Form the dough into a ball, cover it loosely with plastic wrap, and press gently to flatten it into a disc.
Chill the Dough: Place covered dough in the refrigerator for 30 minutes to firm up. Preheat the oven to 375°F while you wait.
Assemble the Cookies: Remove the Nutella balls and chilled cookie dough from the fridge. Pinch off a 2-inch piece of the dough and divide it in half. Slightly flatten one half in the palm of your hand and place a Nutella ball in the middle of the dough.
Continue Assembling: Top it with the other half of the 2-inch dough piece, and wrap the 2 sides together around the ball of Nutella.
Shape the Cookies: Gently roll the cookie in your hands to seal the edges and form a ball. Place the cookie balls on a parchment-lined cookie sheet, 2 inches apart, and repeat until all cookies are made. (Note: As you assemble the cookies, if the Nutella or dough starts to get warm, place them in the freezer for a few minutes before making more.)
Chill the Cookies: Place the trays of cookies in the refrigerator for 30 minutes.
Bake the Cookies: Place the tray of cookies in the preheated oven and bake for 14-16 minutes, or until they are light golden brown and firm to the touch. Remove from the oven and let rest for 3 minutes on the baking sheet.
Coat the Cookies: Place ½ cup powdered sugar in a bowl and roll the warm cookies, one at a time, in the sugar. Return them to the still-hot baking sheet to cool for another 5 minutes. Then roll the cookies with a second coating of powdered sugar, and allow them to completely dry.
Finish and Serve: If a third coat of powdered sugar is desired, place powdered sugar in a small wire sieve and sprinkle it over the cookies to serve.
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