These little no-bake treats are exactly what you need when you want something sweet but don’t want to turn on the oven.
They taste like the holidays rolled into a ball—buttery vanilla wafers, toasted pecans, and real maple syrup all come together in about 15 minutes.
I started making these years ago when I needed a last-minute dessert for a cookie swap and haven’t stopped since.
The best part?
They actually get better after sitting in the fridge for a day or two, so you can make them ahead without any stress.
Ingredients
- 2 cups vanilla wafer cookies, finely crushed (about 60 cookies)
- 1 cup pecans, finely chopped
- ¾ cup powdered sugar, plus more for rolling
- ⅓ cup pure maple syrup
- 2 tablespoons melted butter
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Toast those pecans first. Put your chopped pecans in a dry skillet over medium heat for about 3-4 minutes, stirring frequently. You’ll smell them getting nutty and fragrant. Let them cool completely before using.
Mix the base. In a large bowl, combine the crushed vanilla wafers, cooled toasted pecans, ¾ cup powdered sugar, and salt. Stir it all together.
Add the wet ingredients. Pour in the maple syrup, melted butter, and vanilla extract. Mix everything with a spoon or your hands until it comes together into a moldable dough. If it feels too dry, add another tablespoon of maple syrup. If it’s too sticky, add a bit more crushed cookies.
Roll into balls. Scoop out about a tablespoon of the mixture and roll it between your palms into a 1-inch ball. Place on a plate or baking sheet. Repeat with the rest of the dough.
Coat in sugar. Put about ½ cup of powdered sugar in a shallow bowl. Roll each ball in the sugar until completely coated. These really do look like little snowballs when you’re done.
Chill. Refrigerate for at least an hour before serving. They’ll firm up and the flavors will blend together beautifully.
Notes
- Make them ahead: These keep in an airtight container in the fridge for up to a week. You might need to re-roll them in powdered sugar before serving since it can absorb into the cookie over time.
- Not a maple fan? Swap the maple syrup for honey or even dark corn syrup.
- Crush those cookies well. Use a food processor if you have one, or put the cookies in a zip-top bag and go at them with a rolling pin. You want fine crumbs, not chunks.
- Get fancy: Try adding a pinch of cinnamon or nutmeg to the dough, or roll them in a mixture of powdered sugar and cocoa powder instead.
Maple Pecan Snowballs
Sweet, nutty, and impossibly easy—these no-bake cookies combine crushed vanilla wafers and toasted pecans with rich maple syrup, then get rolled in a snowy coating of powdered sugar.
- Total Time: 1 hour 20 minutes
- Yield: 24 1x
Ingredients
- 2 cups vanilla wafer cookies, finely crushed (about 60 cookies)
- 1 cup pecans, finely chopped
- ¾ cup powdered sugar, plus more for rolling
- ⅓ cup pure maple syrup
- 2 tablespoons melted butter
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Put your chopped pecans in a dry skillet over medium heat for about 3-4 minutes, stirring frequently. You’ll smell them getting nutty and fragrant. Let them cool completely before using.
- In a large bowl, combine the crushed vanilla wafers, cooled toasted pecans, ¾ cup powdered sugar, and salt. Stir it all together.
- Pour in the maple syrup, melted butter, and vanilla extract. Mix everything with a spoon or your hands until it comes together into a moldable dough. If it feels too dry, add another tablespoon of maple syrup. If it’s too sticky, add a bit more crushed cookies.
- Scoop out about a tablespoon of the mixture and roll it between your palms into a 1-inch ball. Place on a plate or baking sheet. Repeat with the rest of the dough.
- Put about ½ cup of powdered sugar in a shallow bowl. Roll each ball in the sugar until completely coated.
- Refrigerate for at least an hour before serving. They’ll firm up and the flavors will blend together beautifully.
- Prep Time: 20 minutes
- Chill Time: 1 hour
