Buttery Pecan Snowball Cookies – Melt-in-Your-Mouth Holiday Classic
If you’re looking for the perfect cookie that melts in your mouth, looks festive, and bursts with nutty flavor, Buttery Pecan Snowball Cookies (also called Mexican Wedding Cookies or Russian Tea Cakes) are exactly what you need. These bite-sized cookies are soft, crumbly, coated in powdered sugar, and filled with the rich taste of roasted pecans. They’re especially popular during Christmas and the holiday season, but honestly—they’re delicious any time of year.
In this recipe, we’ll go step by step to prepare the most flavorful, buttery, and tender pecan snowballs. I’ll also share helpful baking tips, storage ideas, variations, and serving suggestions so that you can bake them perfectly every time.
Ingredients
Here’s everything you need to make about 24–30 cookies (depending on size):
- 1 cup (2 sticks / 226 g) unsalted butter, softened at room temperature
- ½ cup (60 g) powdered sugar (plus extra for rolling)
- 1 teaspoon vanilla extract
- 2 ¼ cups (280 g) all-purpose flour, sifted
- ¼ teaspoon salt
- 1 cup (120 g) finely chopped pecans, toasted for best flavor
- Extra powdered sugar for coating (about 1 cup / 120 g)
Step-by-Step Instructions
1. Prepare the Pecans
- Preheat your oven to 350°F (175°C).
- Spread the pecans on a baking sheet and toast them for about 6–8 minutes, until fragrant.
- Let them cool, then finely chop them. Toasting brings out their natural oils and enhances the flavor of your cookies.
2. Make the Cookie Dough
- In a large mixing bowl, beat the butter and powdered sugar together until light and fluffy (about 2–3 minutes).
- Add the vanilla extract and mix well.
- Slowly add the flour and salt, mixing on low until just combined.
- Fold in the chopped pecans with a spatula until evenly distributed.
- The dough will be soft and slightly crumbly, but it should hold together when pressed.
3. Chill the Dough
- Cover the dough with plastic wrap and refrigerate for 30–45 minutes.
- Chilling helps the cookies hold their round shape while baking.
4. Shape the Cookies
- Roll small portions of dough into 1-inch balls (about the size of a walnut).
- Place them on a parchment-lined baking sheet, leaving a little space between each ball.
5. Bake
- Bake at 350°F (175°C) for 12–15 minutes, or until the bottoms are lightly golden.
- The tops should remain pale. Avoid overbaking or the cookies will become dry.
6. Coat with Powdered Sugar
- Let the cookies cool for about 5 minutes on the baking sheet.
- While still warm, roll each cookie in powdered sugar until fully coated.
- Place them on a wire rack to cool completely.
- Once cooled, roll them again in powdered sugar for that snowy, festive look.
Helpful Tips
- Don’t skip toasting the pecans – it makes a huge difference in flavor.
- Double sugar coating – the first coat melts slightly, and the second coat makes them look like real snowballs.
- Soft butter only – too hard or melted butter will ruin the texture.
- Chill the dough – this step prevents spreading and keeps cookies round.
- Storage – store in an airtight container at room temperature for up to 7 days, or freeze for up to 2 months.
Variations
- Almond Snowballs: Replace pecans with finely chopped almonds.
- Walnut Snowballs: A more rustic, slightly earthy taste.
- Chocolate-Dipped Snowballs: Dip half the cookie in melted dark chocolate.
- Spiced Snowballs: Add ½ teaspoon cinnamon or nutmeg to the dough for a warm twist.
Serving Ideas
- Serve on a holiday cookie tray alongside gingerbread, sugar cookies, and peppermint bark.
- Pair with hot chocolate, coffee, or tea.
- Wrap in clear bags tied with ribbons for a beautiful homemade gift.
Final Thoughts
These Buttery Pecan Snowball Cookies are the ultimate holiday treat—simple to make, rich in flavor, and beautiful on the table. The combination of buttery dough, toasted pecans, and a snowy sugar coating makes them absolutely irresistible.