Description
This easy pecan snowball cookies recipe makes buttery, melt-in-your-mouth cookies filled with toasted pecans and coated in powdered sugar. Also known as Mexican Wedding Cookies or Russian Tea Cakes, these holiday favorites are simple to bake and impossible to resist.
Ingredients
Units
Scale
- 1 cup unsalted butter softened
- 3/4 cup powdered sugar plus extra for rolling
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 1/4 cups all-purpose flour
- 3/4 cup toasted pecans chopped
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, beat the butter and ¾ cup powdered sugar together until light and fluffy — about 2–3 minutes.
- Mix in the vanilla extract and salt until combined.
- Gradually mix in the flour, stirring just until the dough comes together. Don’t overmix — it should feel soft but not sticky.
- Add the toasted chopped pecans and fold gently until evenly distributed.
- Use a 1 ½-inch cookie scoop to form balls and place them 1 inch apart on the prepared baking sheet.
- Refrigerate for 45 minutes to help the cookies hold their round shape.
- Preheat the oven to 350°F (175°C). Bake for 8–10 minutes, or until the bottoms are just lightly golden.
- Let cookies cool on the pan for 2–3 minutes, then roll in powdered sugar while warm — this first coat helps the sugar stick.
- Transfer cookies to a wire rack to cool completely, then roll once more in powdered sugar for that perfect snowy finish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Holiday Treats
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 40 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 15 mg