Jump to Recipe

These pecan snowball cookies (also known as Mexican wedding cookies) are incredibly buttery and easy to make. Snowball cookies are perfect for Christmas cookie tins and one batch makes plenty to share!

Stack of pecan snowballs. The top one has a bite taken out of it exposing the center

Pecan Snowball Cookies Overview

Pecan snowball cookies are one of the easiest holiday cookies you can make! The cookie dough calls for only 6 simple ingredients and is very similar to a classic shortbread cookie.

These cookies are also sometimes known as Mexican wedding cookies and Russian tea cakes. The texture is crisp, slightly crumbly, and they are incredibly buttery in flavor. I suggest toasting the pecans before adding them to the dough which really elevates the flavor! 

Tips for Pecan Snowball Success

  • It is extremely important that you measure the powdered sugar and flour accurately. To do this, I always prefer that you weigh the ingredients using a kitchen scale. If you’d still prefer to measure by volume, fluff it up and then lightly spoon it into your measuring cups without packing it down at all. Then level it off. 
  • Pull the snowballs out of the oven when the tops are set and the bottoms are very lightly browned. The tops of the cookies will not really brown. 
  • Toss the cookies in powdered sugar twice! Tossing the cookies in powdered sugar while still warm melts the sugar and helps it seep into the cookie. The second time, the cookies are tossed in powdered sugar when cooled so that the sugar sticks to the outside giving you a beautiful snowy exterior.

How to Make Pecan Snowball Cookies

This recipe only requires 5 very simple ingredients: butter, powdered sugar, vanilla, flour, salt, and pecans.

Toast Pecans (*Optional)

Toasting the pecans is an optional step for the snowballs. I think it really elevates the flavor and is what differentiates this particular recipe from the rest! If you aren’t pressed for time, don’t skip this step.

Pan of pecans ready to be toasted

Place the pecans in a dry skillet over medium-low heat. Stir for several minutes until the nuts are very fragrant and nutty smelling. 

After you toast the pecans you can either chop them very finely with a knife or I prefer to put them into a food processor. Pulse until they are very finely chopped. 

Step 1: Cream Butter and Powdered Sugar

Large mixing bowl with butter, powdered sugar, and vanilla in it
Showing butter, powdered sugar, and vanilla mixture after being creamed together for pecan snowball dough

Start by creaming together the butter with powdered sugar and vanilla extract. It is important that the butter is at a soft, room temperature so that it can easily be creamed. 

Step 2: Add the Dry Ingredients

Flour added into mixing bowl
Mixing flour into the pecan snowball dough
Chopped toasted pecans added into the pecan snowball dough

After the butter and sugar are creamed, mix in the flour and salt followed by the chopped toasted pecans. You don’t want to over-mix at this point or your cookies can become dry and tough. 

Step 3: Shape and Bake

Scooping pecan snowball dough onto a parchment lined baking sheet with a cookie scoop
Rounding pecan snowball dough into balls and placing them back onto parchment lined baking sheet

Use a small scoop or spoon to portion out the cookie dough. I like to use a small cookie scoop that is about one tablespoon in size. These cookies are meant to be about two bites each. 

Next, roll the cookies between your palms to form into balls and place on a baking sheet to bake. The cookies won’t really spread out so you can put up to 20 on one baking sheet. 

Step 4: Roll in Powdered Sugar Twice

Tossing warm snowball cookies into powdered sugar
Bowl of finished pecan snowball cookies, one is being taken out of the bowl

We are going to roll the cookies in powdered sugar twice. Roll them once while they are still warm and then again once they have cooled. This will ensure they are well coated in the powdered sugar. 

Stack of pecan snowball cookies. The top cookie has a bite taken out of it. There are holly berry and round christmas tree ball decorations scattered around the plate

Storage

Store completely cooled cookies in an airtight container at room temperature for up to 5 days.

Make-Ahead

Snowball cookie dough can be shaped into a disc, wrapped tightly in plastic wrap, and frozen for up to 3 months. Thaw overnight in the refrigerator and let sit out at room temperature for about 30 minutes to soften before scooping and shaping into balls.

To freeze the shaped dough balls, make the cookies all the way up to step 5. Place the raw shaped cookie dough balls in a single layer on a sheet pan. Freeze until frozen solid (preferably overnight). Transfer to a zipper bag and freeze for up 3 months. When you are ready to bake, transfer the dough balls to a parchment lined baking sheet and let sit at room temperature for about 30 minutes. Bake as directed.

MORE RECIPES FROM BAKER BETTIE!

If you enjoyed this recipe, you might like to try these other delicious treats perfect for your holiday tin!

Pecan Snowball cookies
Yield: about 40 small cookies

Pecan Snowball Cookies

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

These pecan snowball cookies (also known as Mexican wedding cookies or Russian tea cakes) are incredibly buttery and easy to make. Snowball cookies are perfect for Christmas cookie tins and one batch makes plenty to share!

Ingredients

  • 100 grams (1 cup) chopped pecans
  • 226 grams (1 cup, 2 sticks) unsalted butter, room temperature
  • 80 grams (⅔ cup) powdered sugar, plus more for rolling
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 270 grams (2 ¼ cups) all-purpose flour

Instructions

PREP:

  1. At least 30 minutes before making the dough, remove the butter (226 grams/ 1 cup) from the refrigerator to let come to room temperature. Measure out the rest of the ingredients.
  2. Although toasting the pecans is optional, I highly recommend it to bring out the flavors of the pecans. Place the chopped pecans (100 grams/ 1 cup) in a dry pan over medium-low heat. Stir frequently until they smell fragrant and nutty. This will take about 2-3 minutes. Remove from the heat and pour into a small bowl to cool.
  3. When cool, finely chop the pecans even more with a knife or place in a food processor and pulse a few times until very finely chopped.
  4. Position an oven rack in the middle of the oven. Preheat the oven to 350°F/175°C. Line two sheet pans with parchment paper or silicone baking mats.

Method:

  1. In the bowl of a stand mixer fit with the paddle attachment, or a large bowl with a hand mixer, cream together the butter with the powdered sugar (80 grams/ ⅔ cup) and vanilla extract (1 teaspoon) until light and fluffy (about 90 seconds on medium-high speed).
  2. Add the salt (¼ teaspoon) and flour (270 grams/ 2 ¼ cups) to the mixing bowl and mix until just incorporated. This should only take about 45 seconds of mixing. Do not over-mix. Add the cooled toasted pecans to the bowl and mix until just incorporated.
  3. Use a small cookie scoop or spoon to scoop out the cookie dough, (about 1 tablespoon each). Roll into balls and place on the lined baking sheets. The cookies will not spread much so you can put up to 20 cookies per sheet pan.
  4. Bake one sheet pan at a time for 12-15 minutes until the cookies are lightly browned on the bottoms and are set. The tops will not brown much.
  5. Allow to cool for about 2 minutes on the baking sheets then roll in the additional powdered sugar while still warm. Transfer to a cooling rack to cool completely. Once cooled, roll in powdered sugar again.
  6. Store cooled cookies in an airtight container at room temperature for up to 5 days.

Notes

*Recipe adapted from Land O Lakes

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

© Bettie