Description
Pecan Snowballs are tender, buttery, melt-in-your-mouth cookies rolled in powdered sugar until they resemble little snowy holiday treats.
Introduction
These classic cookies—also called Mexican Wedding Cookies or Russian Tea Cakes—are known for their delicate texture and rich nutty flavor.
Why You’ll Love This Recipe
These cookies are incredibly soft, easy to make, and filled with warm toasted pecan flavor.
Ingredients
1 cup (226 g) unsalted butter, softened
1/2 cup (60 g) powdered sugar, plus extra for coating
1 teaspoon vanilla extract
2 1/4 cups (280 g) all-purpose flour
1/4 teaspoon salt
3/4 cup (85 g) finely chopped pecans
Instructions
Toast the pecans at 350°F (175°C) for 5–8 minutes, then cool.
Cream the butter, powdered sugar, and vanilla.
Whisk flour and salt in a separate bowl.
Mix dry ingredients into the butter mixture, then add pecans.
Chill dough 30–60 minutes (optional).
Roll into 1-inch balls and bake 12–15 minutes.
Cool slightly, then roll in powdered sugar twice.
Variations
Use almonds, walnuts, or hazelnuts.
Add cinnamon, nutmeg, or orange zest.
Make gluten-free with 1:1 GF flour.
Tips for Best Results
Do not over-bake.
Use room-temperature butter.
Chop pecans very finely.
Double-coat in sugar.
Storage Tips
Store airtight for 1 week.
Freeze up to 3 months.
Serving Suggestions
Serve with tea, coffee, or on a holiday cookie tray.
FAQs
Why did they spread? Butter may have been too soft.
Why dry? Too much flour.
Can I make ahead? Yes—chill or freeze the dough.
Conclusion
A buttery, snowy, melt-in-your-mouth classic that’s perfect for holidays or gifting.