You’re in for a treat — Buttery Pecan Snowball Cookies are a classic holiday favorite! Also known as Mexican Wedding Cookies, Russian Tea Cakes, or simply snowballs, these melt-in-your-mouth cookies are packed with toasted pecans, coated in powdered sugar, and full of rich, buttery flavor.
❄️ Buttery Pecan Snowball Cookies
🍪 Yield: ~24 cookies
🕒 Total Time: ~35 minutes (plus cooling)
📋 Ingredients:
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1 cup (2 sticks) unsalted butter, softened
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½ cup powdered sugar (plus more for coating)
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2 teaspoons vanilla extract
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2 cups all-purpose flour
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¼ teaspoon salt
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1 cup finely chopped pecans (toasted for best flavor)
🔪 Instructions:
1. Toast the Pecans (Optional but recommended)
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Preheat oven to 350°F (175°C).
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Spread pecans on a baking sheet and toast for 5–7 minutes, or until fragrant.
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Let cool, then chop finely.
2. Make the Dough
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In a large mixing bowl, cream together the butter and ½ cup powdered sugar until light and fluffy.
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Mix in the vanilla extract.
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Gradually add flour and salt, mixing until just combined.
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Stir in the chopped pecans.
Dough will be thick and crumbly — that’s normal!
3. Chill (Optional for easier rolling)
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Chill dough for 20–30 minutes if it’s too soft or sticky.
4. Shape and Bake
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Preheat oven to 350°F (175°C) if not already done.
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Roll dough into 1-inch balls and place on a parchment-lined baking sheet.
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Bake for 13–15 minutes, or until bottoms are just golden. Tops should remain pale.
5. Cool and Roll in Sugar
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Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.
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While still warm, roll cookies in powdered sugar.
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Once completely cool, roll them again for a thick “snowball” coating.
🌟 Tips & Variations:
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Add a pinch of cinnamon or nutmeg for a warm holiday twist.
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Substitute walnuts or hazelnuts if you prefer.
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Store in an airtight container for up to 1 week, or freeze for up to 2 months.