These Buttery Pecan Snowball Cookies are easy, quick to fix, delicious, and they freeze well. You may even have the ingredients in your house right now. Also known as Russian Tea Cakes and Mexican Wedding Cookies but in our house we just call them Snowballs They are the delectable cookie with a thousand names.
Quick answer: Pecan snowball cookies are made from 1 cup softened butter, ½ cup powdered sugar, salt, vanilla, 2¼ cups flour and 1 cup finely chopped pecans. Roll 1-inch balls, bake at 350°F for about 11 minutes, then roll them in powdered sugar twice: once warm and once cool.
If you enjoy making pecan snowball cookies, browse our cookie recipes, and check the USDA FoodKeeper guide to see how long leftovers keep.
Ingredients
- 1 cup butter softened
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups flour
- 1 cup finely chopped pecans
- 1 cup powdered sugar for dusting
How To Make Buttery Pecan Snowball Cookies
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Cream the butter and powdered sugar in a stand mixer. Adjust the mixer speed to low, then add in the salt, vanilla, flour, and pecans.
Step 3: Into an inch ball, roll the batter and place the balls a few inches apart from each other on parchment-covered baking sheets. Place in the preheated oven and bake for about 11 minutes, making sure to keep an eye on the cookies to not over bake them.
Step 4: Take the cookies out of the oven when done and let them cool a little. Meanwhile, place a cup of powdered sugar in a large Ziploc bag or a wide bowl. Gently coat about 3 to 4 cookies at a time. Scoop the cookies using a fork, shaking gently to remove any excess powdered sugar. On cooling racks, transfer the cookies and let them cool completely before rolling each again in the powdered sugar
Why You’ll Love These Pecan Snowball Cookies
- Seven ingredients and no eggs.
- Melt-in-your-mouth: lots of butter and fine pecans make a tender, sandy crumb.
- Freezer-friendly: bake a big batch for holiday trays.
- Known by many names: Russian tea cakes and Mexican wedding cookies are close cousins.
Tips for Perfect Pecan Snowball Cookies
- Chop the pecans finely so the cookies hold their round shape.
- Keep the balls about 1 inch so they bake through in 11 minutes.
- Pull them when the bottoms are just golden; the tops stay pale.
- Roll them in powdered sugar while warm, then again when cool for a thick snowy coat.
Storing Pecan Snowball Cookies
Keep pecan snowball cookies in an airtight tin at room temperature for up to a week. To freeze, layer them between parchment for up to 3 months and give them a fresh roll in powdered sugar after thawing.
Pecan Snowball Cookies FAQ
Can I use walnuts instead of pecans?
Yes. Finely chopped walnuts or almonds work the same way.
Why did my snowball cookies flatten?
The butter was too soft or the dough too warm. Chill the dough for 30 minutes before rolling.
Can I make the dough ahead?
Wrap and refrigerate it for up to 2 days, then roll and bake.
If you enjoy this pecan snowball cookies, try our [None] next, or browse more cookies recipes. Leftovers keep best in a covered container in the fridge; see USDA guidance on leftovers for safe storage times.
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love the ease of this recipe. but, I couldn’t figure out how to save this recipe. TY