Oh yes, those melt-in-your-mouth Buttery Pecan Snowball Cookies are pure joy! Also called Mexican Wedding Cookies or Russian Tea Cakes, they’re rich, nutty, and coated in powdered sugar — perfect for holiday baking or anytime you want a delicate treat.
❄️ Buttery Pecan Snowball Cookies
Yield: About 36 cookies
Prep Time: 15 minutes
Bake Time: 15–18 minutes
Ingredients:
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1 cup (2 sticks) unsalted butter, softened
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½ cup powdered sugar (plus extra for rolling)
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1 tsp vanilla extract
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2 ¼ cups all-purpose flour
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1 cup finely chopped pecans (toasted for extra flavor)
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¼ tsp salt
Instructions:
1. Prep:
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Preheat oven to 350°F (175°C).
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Line baking sheets with parchment paper.
2. Mix Butter & Sugar:
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In a large bowl, cream softened butter with powdered sugar until light and fluffy.
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Add vanilla extract and mix well.
3. Add Dry Ingredients:
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Gradually add flour, salt, and chopped pecans. Mix just until combined — don’t overmix!
4. Shape Cookies:
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Roll dough into 1-inch balls and place on the prepared baking sheet about 1 inch apart.
5. Bake:
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Bake for 15–18 minutes, until the bottoms are lightly golden but cookies remain pale on top.
6. Coat in Powdered Sugar:
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Let cookies cool for 5 minutes on the baking sheet.
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While still warm, gently roll each cookie in powdered sugar until coated.
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Transfer to a wire rack to cool completely, then roll in powdered sugar again for that perfect snowy finish.
📝 Tips:
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Toast pecans in a dry skillet over medium heat for 3–5 minutes until fragrant — enhances the flavor!
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Store cookies in an airtight container for up to two weeks (if they last that long!).
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Swap pecans for walnuts or almonds if preferred.