Perfect for birthdays or Frozen parties, Troll Cookies look like rocky trolls yet taste melt-in-your-mouth delicious, with pecans, vanilla, and a sweet coating dusted in cocoa and sugar.
Today’s post is about how a little baking mishap turned into something even better. I had seen the prettiest snowball cookies on Pinterest, dusted in icing sugar that looked like fresh snow, and thought they would be perfect for my daughter’s Frozen party. I followed the recipe carefully, but once baked, the cookies did not hold their round shape. They were not flat, but they definitely did not look like the snowballs I imagined. Even chilling the dough did not help, and I felt a bit let down with nearly thirty cookies baked and ready that did not look how I had planned.
The flavour, though, was wonderful, and I couldn’t bring myself to leave them off the table. That’s when I realised they looked more like little rocks. If you’ve seen Frozen, you’ll remember Kristoff’s troll family, who look exactly like stones. So I rolled the cookies in cocoa mixed with icing sugar to give them an earthy colour and sprinkled green sugar on top for moss. In the end, they became Troll Cookies!
Why You’ll Enjoy Making Troll Cookies
- Brings a Frozen theme to life in a playful way and turns simple cookies into edible party magic.
- Kids enjoy decorating with mossy green sugar and feel excited to join in the baking.
- Works as a sweet party snack and also serves as a whimsical centrepiece on the dessert table.
Key Ingredients for Troll Cookies
Butter
This is what gives the cookies their rich flavour and tender, melt-in-your-mouth texture. I always use good quality butter because it makes such a difference in simple bakes like these.
Pecans
Finely chopped pecans add a nutty crunch and a depth of flavour that balances the sweetness.
Cocoa Powder
Mixed into the sugar coating, cocoa creates that earthy, rocky look while adding a subtle chocolatey note. It’s such a clever twist that turns these from ordinary snowballs into playful Troll Cookies.
Find the complete list with measurements in the recipe card below.
How to Make “Frozen” Troll Cookies
Step 1: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy.
Step 2: Add 2/3 cup icing sugar and the salt. Mix in the vanilla.
Step 3: Sprinkle the cornstarch over the mixture so it doesn’t clump in one area. With the mixer on low speed, slowly add the flour and mix until just combined.
Step 4: Stir in the pecans.
Step 5: Scoop the dough 1 tablespoon at a time, roll into a ball, and place the balls on baking trays lined with baking paper.
Step 6: Bake in a preheated oven at 175°C – 350°F for 16 to 18 minutes, or until the bottom edges are lightly golden.
Step 7: Remove from the oven and allow to cool for several minutes. While the cookies are still warm, pour 2 cups of icing sugar into a bowl and mix with enough cocoa powder to reach the desired colour.
Step 8: Roll the cookies in this mixture and transfer them to a wire rack to cool completely.
Step 9: Once the cookies are cool, roll them again in the mixture so they are evenly and generously coated.
Step 10: Decorate with green granulated sugar to make the “moss.”
Step 11: Store the cookies in an airtight container.
Frequently Asked Questions
A stand mixer makes it easier, but you can use a hand mixer or even mix by hand with a sturdy wooden spoon. The butter just needs to be beaten until creamy.
Unsweetened cocoa powder works best, as it balances the sweetness of the sugar. Dutch-processed cocoa will give a darker colour, while natural cocoa creates a lighter stone-like finish.
Yes, you can try substituting the flour with a cup-for-cup gluten-free baking blend. The texture may be slightly different, but the flavour will still be delicious.
Extra Help in the Kitchen
Chill Dough if Sticky – If your dough feels too soft, refrigerate it for 15–20 minutes before shaping. It makes rolling easier and helps cookies keep their form.
Toast the Nuts – Lightly toast pecans before chopping to enhance their flavour. It adds a subtle depth that makes the cookies more interesting.
Use a Small Cookie Scoop – For even sizes, use a cookie scoop instead of eyeballing. This helps them bake evenly and look uniform on the platter.
Variations and Twists
Use Walnuts Instead of Pecans – Walnuts give a slightly more bitter, earthy edge compared to the sweet nuttiness of pecans. They’re a great alternative if you want something stronger.
Add Almond Extract – A few drops of almond extract can change the flavour profile completely, giving a sweet, nutty perfume that pairs beautifully with the sugar coating.
Make a Cocoa-Free Version – Skip the cocoa in the coating and use only icing sugar for a traditional snowball cookie look. This is perfect if you want them to look like snow instead of rocks.
Storage and Shelf Life
Store Troll Cookies in an airtight container at room temperature for 5-7 days. They hold their flavour and texture well, which makes them easy to prepare ahead of a party.
If you’d like to freeze them, bake the cookies and let them cool completely before storing them (without rolling in the sugar mixture) in a freezer-safe container for up to 1 month. When ready to serve, thaw at room temperature and roll in the cocoa-sugar mixture, then finish with the green sugar decoration.
Serving Suggestions
Troll Cookies are a delightful idea for Frozen-themed birthdays, where they work both as a sweet treat and a decorative detail on the party table. They also look right at home on holiday trays or during a family movie night. For gifting, wrap them in clear bags tied with ribbon or place them in small boxes lined with tissue for a homemade present.
Sweet Ideas for Your Next Party
Troll Cookies
Perfect for birthdays or Frozen parties, Troll Cookies look like rocky trolls yet taste melt-in-your-mouth delicious, with pecans, vanilla, and a sweet coating dusted in cocoa and sugar.
Ingredients
- 1 cup butter – softened
- ⅔ cup icing sugar
- ¼ tsp salt
- 2 tsp vanilla extract
- 3 tbsp cornstarch
- 2 cups all-purpose flour
- ½ cup finely chopped pecans
- 1½ –2 cups icing sugar – for coating
- 2 or 3 tbsp cocoa powder – for coating
- Green sugar – to decorate
Instructions
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In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy.
-
Add 2/3 cup icing sugar and the salt. Mix in the vanilla.
-
Sprinkle the cornstarch over the mixture so it doesn’t clump in one area. With the mixer on low speed, slowly add the flour and mix until just combined.
-
Stir in the pecans.
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Scoop the dough 1 tablespoon at a time, roll into a ball, and place the balls on baking trays lined with baking paper.
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Bake in a preheated oven at 175°C – 350°F for 16 to 18 minutes, or until the bottom edges are lightly golden.
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Remove from the oven and allow to cool for several minutes. While the cookies are still warm, pour 2 cups of icing sugar into a bowl and mix with enough cocoa powder to reach the desired colour.
-
Roll the cookies in this mixture and transfer them to a wire rack to cool completely.
-
Once the cookies are cool, roll them again in the mixture so they are evenly and generously coated.
-
Decorate with green granulated sugar to make the “moss."
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Store the cookies in an airtight container.
Recipe Notes
If you don’t have any green sugar, simply add a few drops of liquid green food colour to some granulated sugar in a jar. Shake well until incorporated.
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