Pecan Snowball Cookies – Buttery, Nutty & Melt-In-Your-Mouth Classics

Adam

Pecan Snowball Cookies – Buttery, Nutty & Melt-In-Your-Mouth Classics

These Pecan Snowball Cookies are one of the most loved classic Christmas treats. Soft, buttery, and rolled in snowy powdered sugar, they melt in your mouth with every bite. The toasted pecans add warm nutty flavor, delicate crunch, and a rich aroma that makes these cookies perfect for the holiday season. Pecan snowballs are also known as Mexican wedding cookies, Russian tea cakes, or butterballs — but no matter what you call them, they’re always delicious. Their crumbly, tender texture and sweet powdered sugar finish make them a festive favorite for cookie boxes, parties, gifting, and cozy December baking sessions. Made with simple pantry ingredients and ready in minutes, these cookies are easy for beginners yet impressive enough to feel like a special Christmas treat.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 14

Total Time 24

Servings: 26 cookies

Ingredients Equipment Method Notes

Ingredients

Dry Ingredients

270 g all-purpose flour
¼ teaspoon kosher salt
80 g powdered sugar plus extra for rolling

Flavor

1 teaspoon vanilla extract

Nuts

100 g pecans finely chopped (toasted for best flavor)

Dairy

226 g unsalted butter 1 cup, softened

Equipment

Mixing bowl
Hand mixer or stand mixer
Measuring cups & spoons
Rubber spatula
Baking sheet
Parchment paper
Cooling rack
Small bowl for powdered sugar

Method

Step 1: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

Step 2: In a mixing bowl, beat the softened butter until smooth and creamy.

Step 3: Add powdered sugar and vanilla extract, mixing until fluffy and well combined.

Step 4: Add flour and salt, mixing until a soft dough forms.

Step 5: Fold in the finely chopped pecans until evenly distributed.

Step 6: Scoop about 1 tablespoon of dough and roll into small balls.

Step 7: Arrange the dough balls on the baking sheet with slight spacing.

Step 8: Bake for 12–14 minutes, until the bottoms are lightly golden.

Step 9: Allow cookies to cool for 3 minutes, then roll each warm cookie in powdered sugar.

Step 10: Once completely cooled, roll again in powdered sugar for a snowy finish.

Notes

🧊 Storage & Reheating
Room Temperature

Store in an airtight container for up to 1 week.

Freezer

Freeze baked cookies for up to 2 months.

Reheating

No reheating needed — simply thaw and enjoy.

🥄 Variations

Pecan Chocolate Chip Snowballs: Add ½ cup mini chocolate chips.

Cinnamon Pecan Snowballs: Add 1 teaspoon cinnamon to the dough.

Maple Pecan Snowballs: Replace vanilla with 1 teaspoon maple extract.

Extra Nutty Snowballs: Add 1½ cups pecans instead of 100 g.

Gluten-Free Snowballs: Use a 1:1 gluten-free flour blend.

❓ 10 FAQs
1. Should I toast the pecans?

Yes — toasting enhances flavor and aroma.

2. Can I use salted butter?

Yes, but reduce added salt.

3. Why are my cookies crumbly?

Snowballs naturally have a tender, crumbly texture from the butter.

4. Can I chill the dough?

Yes — chilling 20 minutes helps cookies hold shape.

5. Why do I roll them twice?

The first coat melts in, the second creates the snowy finish.

6. Can I replace pecans with other nuts?

Yes — almonds, walnuts, hazelnuts, or pistachios work great.

7. Can I reduce the sugar?

Lightly — powdered sugar helps with texture.

8. Do these cookies spread?

No — they stay round and compact.

9. Can I freeze the dough?

Yes, freeze dough balls for up to 2 months.

10. Are these good for gifting?

Yes — they pack beautifully and stay fresh for days.

🏁 Conclusion

These Pecan Snowball Cookies are buttery, nutty, soft, and delicious — the perfect holiday cookie to bake for Christmas gatherings, cookie boxes, or cozy winter nights. Their snowy powdered sugar coating and warm pecan flavor make them timeless, elegant, and unbelievably addictive. One bite, and you’ll understand why they remain a holiday classic.