Pecan Snowball Cookies
I first made these Pecan Snowball Cookies on a chilly December afternoon, and the kitchen smelled like browned butter and vanilla within minutes. These short, crumbly cookies — sometimes called Mexican wedding cookies or Russian tea cakes when made with walnuts — get their signature melt-in-your-mouth texture from a buttery dough studded with toasted pecans and finished with a blanket of powdered sugar. They’re a holiday staple, but honestly they’re perfect whenever you want a nostalgic, nutty cookie that’s simple to pull together. If you already love other nut-forward cookies, you might enjoy this take on classic butter pecan cookies with a lighter, snowball finish.
What makes this recipe special
Why you’ll love this dish
These cookies are deceptively simple yet feel festive. A few reasons to make them:
- Quick to mix — no chilling required for a soft, scattering dough.
- Budget-friendly pantry ingredients.
- Kid- and crowd-approved: they’re bite-sized and not too sweet before the powdered sugar.
- Great for gift tins and cookie swaps because they travel and store well.
“Crisp edges, tender centers, and a delicate sugar dusting — they vanished before the second cup of coffee.” — a longtime favorite at holiday gatherings
The cooking process explained
Step-by-step overview
Before you start: this recipe is mostly mixing, rolling, baking, and coating. You’ll cream butter and powdered sugar, fold in dry ingredients, add chopped pecans, form 1-inch balls, bake until the edges show a hint of gold, and finally roll warm cookies in powdered sugar for that classic “snowball” finish. Expect about 12–15 minutes of oven time and 30–40 minutes total from start to finish.
Gather these items
Ingredient list
- 1 cup unsalted butter, softened (room temperature)
- 1/2 cup powdered sugar (plus more for coating)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans (see notes)
- 1/4 teaspoon salt
Notes and substitutions:
- Butter: use European-style butter for a richer flavor, or half butter / half shortening for extra tenderness (but the buttery flavor is best).
- Pecans: walnuts or macadamia nuts work well if you prefer; toasting them first deepens the flavor.
- Gluten-free: substitute a 1:1 gluten-free flour blend and allow a little extra resting time if the dough feels crumbly.
How to prepare Pecan Snowball Cookies
Directions to follow
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and 1/2 cup powdered sugar until light and fluffy — about 2–3 minutes with a hand mixer.
- Add the vanilla extract and mix until combined.
- Gradually stir in the flour and salt until the dough just comes together. Avoid overmixing.
- Fold in the finely chopped pecans until evenly distributed.
- Scoop or roll the dough into 1-inch balls and space them about 1–2 inches apart on the prepared sheet.
- Bake for 12–15 minutes, or until the edges are faintly golden (the centers should still look pale).
- Let the cookies cool on the baking sheet for 2–3 minutes, then gently roll each warm cookie in powdered sugar.
- Transfer to a wire rack and let cool completely. For a thicker coating, roll each cookie in sugar a second time once fully cooled.
Best ways to enjoy it
Serving suggestions
- Plate them on a simple white platter with a dusting of extra powdered sugar for a pretty holiday presentation.
- Pair with strong coffee, black tea, or a milky hot chocolate — the nuttiness pairs especially well with espresso.
- Make a cookie tower layered with parchment rounds for parties, or tuck extras into cellophane bags as edible favors.
- For a dessert plate, serve two snowballs with a scoop of vanilla ice cream and warm caramel drizzle.
You can also read more ideas inspired by classic cookie recipes like these and other takes on the flavor profile at this guide to classic butter pecan flavor.
How to store & freeze
Keeping leftovers fresh
- At room temperature: store cooled cookies in an airtight container for up to 5 days. Place parchment between layers to avoid sticking.
- Refrigeration: not necessary and can dry them out; only refrigerate if your kitchen is very hot.
- Freezing: freeze baked cookies in a single layer on a sheet until firm, then transfer to a freezer-safe container or bag for up to 3 months. Thaw at room temperature and recoat with a light dusting of powdered sugar if needed.
- Dough freezing: shape dough into a log, wrap tightly, and freeze for up to 2 months. Slice and bake directly from semi-frozen, adding a minute or two to the bake time.
Food safety note: handle nuts and butter with clean hands and utensils; discard any cookies that develop off smells or mold.
Pro chef tips
Helpful cooking tips
- Toast the pecans in a dry skillet for 4–6 minutes over medium heat until fragrant — cool completely before chopping and folding in. It amplifies the nutty flavor.
- Measure flour by spooning it into the cup and leveling with a knife to avoid dense dough.
- If dough feels too crumbly, add 1/2 teaspoon of milk or cream to help it bind. If too wet, add a tablespoon of flour.
- Roll in powdered sugar while the cookies are warm for a better initial coating; repeat after cooling for a snowier look.
- Use a small cookie scoop for uniform size so all cookies bake evenly.
For more technique ideas and flavor swaps, explore other cookie tips like those found in this collection of butter pecan cookie variations.
Creative twists
Recipe variations
- Chocolate-dipped: dip half of each cooled cookie in melted dark or milk chocolate and let set on parchment.
- Citrus-kissed: add 1 teaspoon finely grated orange zest to the dough for a bright lift.
- Spiced: mix 1/2 teaspoon ground cinnamon and a pinch of nutmeg into the flour for a warm, holiday note.
- Vegan: swap butter for a high-quality vegan butter and use a little extra powdered sugar for binding; results will be slightly different but still tasty.
- Nut-free: replace pecans with toasted sunflower seeds or crushed pretzels for crunch.
Helpful answers
FAQ
Q: Can I make the dough ahead of time?
A: Yes. You can shape the dough into balls and refrigerate for up to 24 hours before baking, or freeze shaped balls for up to 2 months. Bake from chilled but add a minute or two to the bake time.
Q: Why are my cookies crumbly and falling apart?
A: Likely too much flour or not enough creaming. Make sure butter is softened (not melted), measure flour properly, and don’t overmix. If the dough is dry, add 1/2–1 teaspoon milk to bring it together.
Q: Do I need to toast the pecans?
A: Toasting is optional but recommended — it deepens flavor and reduces any raw, bitter notes. Cool them completely before folding into the dough to avoid softening the butter.
Q: How can I get a whiter powdered sugar coating?
A: Roll the cookies in powdered sugar while still warm for an initial thin coat, then once cooled roll them again for a brighter, snowier appearance.
Q: How many cookies does this recipe make?
A: Using 1-inch balls, expect roughly 30–36 cookies depending on exact sizing.
Conclusion
If you want another trusted take on this classic, see the Southern-style approach at Pecan Snowball Cookies – Southern Bite for regional notes and gift-worthy presentation ideas. For a variation that emphasizes texture and extra nuttiness, try the recipe at Melt-In-Your-Mouth Pecan Snowball Cookies – Bakes by Brown Sugar which compares different coating techniques.
Pecan Snowball Cookies
Ingredients
Main ingredients
- 1 cup unsalted butter, softened (room temperature) Use European-style butter for a richer flavor, or half butter / half shortening for extra tenderness.
- 1/2 cup powdered sugar (plus more for coating)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour For gluten-free, substitute with a 1:1 gluten-free flour blend.
- 1 cup finely chopped pecans Walnuts or macadamia nuts can be used; toasting them first deepens the flavor.
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and 1/2 cup powdered sugar until light and fluffy — about 2–3 minutes with a hand mixer.
- Add the vanilla extract and mix until combined.
- Gradually stir in the flour and salt until the dough just comes together. Avoid overmixing.
- Fold in the finely chopped pecans until evenly distributed.
- Scoop or roll the dough into 1-inch balls and space them about 1–2 inches apart on the prepared baking sheet.
Baking
- Bake for 12–15 minutes, or until the edges are faintly golden (the centers should still look pale).
- Let the cookies cool on the baking sheet for 2–3 minutes, then gently roll each warm cookie in powdered sugar.
- Transfer to a wire rack and let cool completely. For a thicker coating, roll each cookie in sugar a second time once fully cooled.
