Oh, friends — this recipe feels like a hug straight from the oven! ❄️ Before we dive in, I just want to say a huge thank you for being here. Your messages, photos, and kitchen stories are what make sharing these recipes so special.
Today, I’m bringing you one of my all-time favorites — Buttery Pecan Snowball Cookies. Whether you know them as Mexican Wedding Cookies, Russian Tea Cakes, or just “those little powdered sugar clouds,” they have one thing in common: pure, buttery bliss.
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Why You’ll Love These Cookies
If you adore melt-in-your-mouth cookies that are delicately sweet and loaded with nutty flavor — this is your dream come true!
✨ Here’s why you’ll fall in love with them:
- Tender & crumbly: The texture is buttery and soft, never dry.
- Nostalgic flavor: Pecans and vanilla bring that homemade warmth.
- Make-ahead friendly: Perfect for holiday gifting or anytime baking.
- Beautiful presentation: Rolled in powdered sugar — they look like little snowballs!
What Do Buttery Pecan Snowball Cookies Taste Like?
These cookies are buttery and rich, with a subtle sweetness that doesn’t overwhelm. The pecans add a gentle crunch, while the powdered sugar coating gives them that signature “snowy” finish that practically dissolves on your tongue. They’re festive, cozy, and elegant — all in one bite.
Benefits of This Recipe
- Uses simple pantry ingredients.
- No eggs — perfect for those with allergies.
- Freezer-friendly — bake now, enjoy later.
- Ideal for holiday cookie swaps, gifts, or cozy weekends with coffee or cocoa.
Ingredients You’ll Need
For one perfect batch (about 24 cookies):
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar, plus extra for rolling
- 1 teaspoon pure vanilla extract
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
- ¾ cup finely chopped pecans
Pro Tip: Toast the pecans in a dry pan or oven at 350°F for 5–7 minutes before chopping — it deepens their flavor and gives your cookies a wonderful, nutty aroma.
Tools You’ll Need
- Mixing bowls (one large, one medium)
- Electric mixer or stand mixer
- Spatula
- Baking sheet
- Parchment paper or silicone baking mat
- Wire rack for cooling
Ingredient Additions & Substitutions
- Nuts: Swap pecans for walnuts, almonds, or hazelnuts.
- Flavor boost: Add ¼ teaspoon almond extract for extra aroma.
- Festive twist: Roll in cinnamon-sugar for a cozy variation.
- Gluten-free option: Use a cup-for-cup gluten-free flour blend.
Step-by-Step Instructions
Step 1: Prepare the Oven and Pans
Preheat to 350°F (175°C). Line your baking sheets with parchment paper or a silicone mat to prevent sticking and ensure even browning.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the butter and ½ cup powdered sugar with a mixer until creamy and fluffy — about 2–3 minutes. Add vanilla and mix until incorporated.
Step 3: Combine the Dry Ingredients
In another bowl, whisk together flour and salt. Gradually add the flour mixture to the butter mixture on low speed. Mix just until the dough comes together — don’t overmix!
Step 4: Fold in the Pecans
Stir in the finely chopped pecans until evenly distributed. The dough will be soft but not sticky.
Step 5: Shape and Bake
Roll the dough into 1-inch balls and place them about 1 inch apart on your prepared sheets. Bake for 12–15 minutes, or until the bottoms are lightly golden.
Step 6: Coat in Powdered Sugar
Let the cookies cool for 5 minutes — just until they’re warm but not hot. Roll them in powdered sugar to coat completely. Once fully cooled, roll again for that perfect snowy look!
What to Serve With These Cookies
They’re heavenly with:
- A cup of hot chocolate or cappuccino ☕
- A glass of cold milk (classic combo!)
- On a holiday dessert platter with truffles and shortbread
Tips for the Perfect Snowball Cookies
- Soft butter only: It blends smoothly without greasiness.
- Double roll: Rolling twice in sugar gives that signature powdery finish.
- Cool completely: If you store them warm, the sugar coating can dissolve.
- Use real vanilla extract — it truly elevates the flavor.
Storage & Freezing
- Room temperature: Store in an airtight tin up to 1 week.
- Fridge: Lasts up to 2 weeks when chilled.
- Freezer: Freeze baked cookies for up to 2 months. Thaw at room temp, then dust again with powdered sugar if needed.
Frequently Asked Questions
Can I make these ahead?
Yes! You can refrigerate the dough for up to 3 days or freeze it before baking.
Can I use a food processor for the pecans?
Absolutely — just pulse lightly. You want fine bits, not pecan dust.
Why did my cookies flatten?
They may have been too warm going into the oven. Chill the dough for 20 minutes before baking if your kitchen is warm.
Nutritional Information (Per Cookie)
Approximate values:
- Calories: 140 kcal
- Fat: 10 g
- Carbohydrates: 12 g
- Sugar: 5 g
- Protein: 2 g
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