Buttery Pecan Snowball Cookies Recipe

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These Buttery Pecan Snowball Cookies are melt-in-your-mouth delicious! With a tender, buttery texture and a dusting of powdered sugar, they’re the perfect holiday treat — or any time you’re craving something sweet and nutty. These classic cookies, also known as Mexican Wedding Cookies or Russian Tea Cakes, come together with simple ingredients and no eggs. Each bite offers a rich, buttery flavor and the crunch of toasted pecans, making them a timeless favorite.

Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened

  • 1/2 cup powdered sugar (plus more for rolling)

  • 2 teaspoons vanilla extract

  • 2 1/4 cups all-purpose flour

  • 1/4 teaspoon salt

  • 1 cup finely chopped pecans (toasted for best flavor)

  • Instructions:

    1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

    2. Cream butter and sugar: In a large mixing bowl, beat the softened butter and 1/2 cup powdered sugar until light and fluffy (about 2 minutes). Mix in the vanilla extract.

    3. Mix dry ingredients: In a separate bowl, whisk together the flour and salt. Gradually add to the butter mixture, mixing just until combined.

    4. Fold in pecans: Stir in the chopped pecans until evenly distributed. The dough will be thick.

    5. Form cookies: Roll the dough into 1-inch balls and place on the prepared baking sheet about 1 inch apart.

    6. Bake: Bake for 12–15 minutes, or until the bottoms are just lightly golden. The tops should not brown.

    7. Cool and roll in sugar: Let cookies cool for about 5 minutes, then roll them in powdered sugar while still warm. Let cool completely and roll again for that classic snowball look.

      Tips:

      • Toast the pecans before chopping for extra flavor.

      • Store in an airtight container up to 1 week.

      • Great for gifting during holidays!

      • Let me know if you’d like a gluten-free version too!

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