Pecan Snowball Cookies

These buttery pecan snowball cookies melt in your mouth with every bite, tender, nutty, and dusted in sweet powdered sugar. They’re the same ones I’ve baked every Christmas since my kids were little, though truth be told, we make them all year long.

I still remember the first time I made them, my youngest was barely tall enough to reach the counter, standing on a chair to “help” roll the dough. Powdered sugar ended up everywhere, but the giggles that filled the kitchen made the mess worth it. Every time I bake these cookies now, that memory comes rushing back, the smell of toasted pecans, the soft clink of the cooling rack, and the joy of baking something simple and special together.

With just six simple ingredients and one bowl, these cookies come together in minutes and bake into perfect little snowballs, crisp on the outside, soft inside, and full of buttery, toasted pecan flavor.

Whether you’re filling a holiday cookie tin, treating yourself with a cup of coffee, or tucking a few into lunchboxes, these cookies never last long. Simple, classic, and always a hit.

Why You’ll Love These Pecan Snowball Cookies

These buttery pecan snowball cookies are melt-in-your-mouth classics that belong on every holiday cookie tray — or really, any day you need a little sweetness. With just six simple ingredients, they come together fast and bake into tender, crumbly shortbread balls coated in powdered-sugar “snow.”

You’ll love the toasted pecan flavor, the easy one-bowl prep, and how beautifully they freeze and store for gifting. Whether you call them Mexican wedding cookies or Russian tea cakes, this tried-and-true recipe delivers that nostalgic, buttery bite every single time.

Pecan Snowball Cookie Ingredients

These classic pecan snowball cookies use just six pantry staples — no chill time, no fancy tools, just melt-in-your-mouth magic.

Ingredients (US Cups + grams where helpful):

• 1 cup (226 g) unsalted butter, softened — room temperature butter gives that tender, shortbread texture.
• ¾ cup (90 g) powdered sugar, plus extra for rolling — adds sweetness and that signature “snowy” coating.
• 1 teaspoon pure vanilla extract — for warm, buttery flavor.
• ½ teaspoon salt — balances the sweetness and brings out the pecans.
• 2 ¼ cups (281 g) all-purpose flour — spooned and leveled, not packed.
• ¾ cup (85 g) toasted pecans, finely chopped — toasting deepens the nutty flavor and adds crunch.

Tip: Toast the pecans in a dry skillet for 4–5 minutes, stirring often, until fragrant — it makes all the difference!

Ingredient Notes & Swaps

• Gluten-Free: You can make these gluten-free pecan snowball cookies by swapping the flour for a 1:1 gluten-free baking blend. Choose one with xanthan gum for the same tender, crumbly texture.
• Vegan: Use plant-based unsalted butter — no other changes needed! The dough stays soft, and the cookies bake up just as buttery and rich.
• Nut-Free: If you need a nut-free version, replace the pecans with lightly toasted oats or sunflower seeds. They add texture without the allergens.
• Flavor Boosts: Dress them up for the holidays or gifting: add a splash of bourbon, ½ teaspoon maple extract, or a touch of fresh orange zest to the dough. Little twist, big wow.

Baking Equipment You’ll Need

• Large mixing bowl: roomy enough for creaming butter and sugar without splatter.
• Hand or stand mixer: to beat the butter until light and fluffy.
• Rubber spatula: perfect for folding in the chopped pecans.
• Cookie scoop (1 ½-inch): keeps the cookies uniform so they bake evenly.
• Baking sheets + parchment paper: for easy cleanup and even browning.
• Wire cooling rack: helps cookies cool evenly (and keeps bottoms from steaming).
• Small bowl + spoon: for rolling cookies in powdered sugar.

Tip: If you bake cookies often, line your baking sheets with reusable silicone mats — they help prevent over-browning and save parchment paper.

How to Make Pecan Snowball Cookies

These cookies couldn’t be easier — just a few simple steps and a dusting of sugar magic. Here’s exactly how I make them every time:

Start by lining a baking sheet with parchment paper so your cookies don’t stick and clean-up stays easy.

In a large mixing bowl, beat together the butter and powdered sugar until the mixture looks light, creamy, and fluffy — about two to three minutes. This step is key to that melt-in-your-mouth texture.

Next, mix in the vanilla and salt for a little extra flavor, then slowly add the flour. Stir just until everything comes together into a soft dough — no need to overmix.

Now, fold in the toasted pecans until they’re evenly spread throughout. You should see little bits of nut in every scoop.

Use a 1½-inch cookie scoop to roll the dough into neat little balls and place them on your prepared baking sheet, about an inch apart. Pop the tray into the fridge for about 45 minutes — this helps the cookies hold their round shape in the oven.

When you’re ready to bake, preheat the oven to 350°F (175°C) and bake the cookies for 8 to 10 minutes, just until the bottoms turn a light golden color. Don’t wait for them to brown on top — they’ll stay pale and perfect.

Let the cookies cool for a couple of minutes, then gently roll them in powdered sugar while still warm. This first coating melts slightly, helping the sugar stick beautifully.

Transfer the cookies to a wire rack to cool completely, then give them one last roll in powdered sugar for that pretty snowball look.

Storage, Freezing & Gift Ideas

• To Store: Keep your cookies in an airtight container at room temperature for up to 5 days. If the sugar coating fades, just re-roll them in a little powdered sugar before serving.
• To Freeze (Baked): Once the cookies have cooled completely, arrange them in a single layer in a freezer-safe container, separating layers with parchment paper. Freeze for up to 2 months. When you’re ready to serve, thaw at room temperature and give them a fresh dusting of sugar.
• To Freeze (Unbaked Dough): Scoop and roll the dough into balls, then freeze them on a tray until firm. Transfer to a freezer bag or container and label it. When the craving hits, bake straight from frozen — just add 1–2 extra minutes to your bake time.
• To Gift: Snowball cookies make beautiful homemade gifts. Pack them in a tin lined with tissue or wax paper, tuck in a small card with reheating and freezing tips, and tie it all up with a ribbon. They’ll keep their shape and flavor beautifully, even when mailed.

Tip: Tuck a mini packet of powdered sugar inside your gift tin — it’s the secret to a “freshly dusted” look when your cookies reach their lucky recipient!

In short, this pecan snowball cookie recipe delivers everything you love about classic holiday cookies — buttery, nutty, tender, and coated in snowy layers of powdered sugar. These easy pecan cookies come together in one bowl, bake up soft and crumbly, and practically melt in your mouth.

Did you try this pecan snowball cookie recipe? Leave a comment below and let me know if you added your own twist. And if you loved these melt-in-your-mouth snowballs, don’t forget to save this recipe to Pinterest so you can find it easily later!

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