Pecan Snowball Cookies

These classic pecan snowball cookies are a must for any cookie swap! Also known as Russian tea cakes or Mexican wedding cookies, they never disappoint.

These cookies are buttery, nutty, and practically melt in your mouth. They’re coated in snowy blanket of powdered sugar for a finishing touch.

There’s something so satisfying about their soft, crumbly texture paired with the sweet sugar coating.

One bite, and you’ll understand why these cookies are loved across so many cultures! 

Why You’ll Love These Pecan Snowball Cookies

Melt-In-Your-Mouth Texture: These cookies deliver a delicate, crumbly texture that dissolves effortlessly with every bite, making them irresistibly satisfying.

Nutty, Buttery Delight: The rich combination of toasted pecans and buttery dough creates a comforting and indulgent taste.

Gift-Worthy Gems: Their sturdy yet delicate nature makes them ideal for holiday gift boxes, cookie exchanges, and care packages.

Time-Saver: The simple 8-step recipe requires minimal ingredients and no complex techniques.

Ingredients

• Pecans: Finely chopped nuts add a rich, buttery crunch and distinctive Southern flavor to these delicate cookies.
  
• Unsalted Butter: The foundation of these cookies provides richness and tender texture.
  
• Powdered Sugar: It creates a delicate sweetness in the dough and forms the characteristic snowy coating.
  
• Vanilla Extract: It adds warmth and depth to the cookie dough, complementing the nutty pecans.
  
• All-Purpose Flour: It gives the cookies their shape and creates a tender, melt-in-your-mouth texture.
  
• Salt: It balances the sweetness and enhances all other flavors in the cookies.

How to Make Pecan Snowball Cookies

These cookies couldn’t be easier to throw together! They’re perfect for last-minute entertaining.

1. Prep. Preheat your oven to 350°F and line baking sheets with parchment paper.

2. Mix the wet ingredients. In a large mixing bowl, use an electric mixer to cream the softened butter, 1/2 cup powdered sugar, and vanilla extract until smooth and fluffy.

3. Add the dry ingredients. Gradually add the flour, salt, and finely chopped pecans to the butter mixture. Mix until the ingredients come together to form a soft dough.

4. Shape. Roll the dough into small balls roughly the size of a walnut. Place them on the prepared baking sheets, spacing them about 2 inches apart.

5. Bake. Bake for 10–12 minutes, or until the bottoms are just lightly golden and the tops remain pale. Avoid overbaking, as these cookies are best with a tender texture.

6. Cool slightly and coat. Remove the cookies from the oven and allow them to cool on the baking sheets for 1–2 minutes. While still warm, roll the cookies gently in a bowl of powdered sugar to coat them thoroughly. Place the coated cookies on wire racks to cool completely.

7. Add the final coating. Once the cookies have cooled, roll them in powdered sugar again for an extra snowy finish.

8. Serve. Store the cookies in an airtight container at room temperature and enjoy these melt-in-your-mouth treats anytime!

Tips for the Best Pecan Snowball Cookies

Here are some tried-and-true tips for perfect snowball cookies.

• Get the butter nice and soft. Softened butter ensures smooth mixing and prevents cookies from spreading too much during baking.

• Be accurate. Use a kitchen scale to measure flour and sugar to avoid dry or overly flat cookies caused by incorrect proportions.

• Get the pecans toasty. Toasting pecans for 8–10 minutes before chopping enhances their nutty flavor, adding depth to the cookies.

• And chop them finely. Finely chopped pecans distribute evenly throughout the dough, ensuring a consistent nutty flavor in every bite.

• Don’t overmix! Mix ingredients just until combined to avoid tough cookies. Overmixing can lead to a denser texture.

• Use a trusty cookie scoop. A cookie scoop ensures uniformly sized cookies, which bake evenly and look more professional.

• Let them chill. Chill the rolled dough balls for about 10 minutes in the freezer to help maintain their round shape while baking.

How to Store

Keep your leftover cookies fresh to share with family and friends by following these steps.

To Store: Place the cookies in an air-tight container at room temperature for up to a week, using parchment paper between layers to prevent sticking. For longer storage, keep them in the refrigerator for up to 2 weeks. But be aware they may absorb some moisture.

To Freeze: Roll the unbaked dough into balls and freeze them on a lined baking sheet until firm. Then, transfer to freezer bags for up to 2 months. For baked cookies, store them in freezer-friendly containers with wax paper between layers for up to 3 months. Roll in fresh powdered sugar after thawing.