Buttery Pecan Snowball Cookies

Few holiday cookies are as beloved or as timeless as Buttery Pecan Snowball Cookies. These tender, melt-in-your-mouth delights — also known as Russian Tea Cakes or Mexican Wedding Cookies — are the epitome of simple, nostalgic baking. Rolled in a generous coating of powdered sugar, each bite delivers a crumbly, buttery texture accented with the rich nuttiness of pecans. Whether you make them for a Christmas cookie exchange, a cozy winter afternoon treat, or a special occasion, these cookies bring warmth and joy to every bite.

In our family, no cookie platter is complete without a batch of snowball cookies. My grandmother would bake them every December, always leaving a little trail of powdered sugar across the kitchen counters — like edible snowflakes marking her path. We’d sneak them from the cooling rack while they were still warm, and that first bite — soft, nutty, and sweet — became a cherished memory. Now, I continue that tradition with this tried-and-true recipe that’s as easy as it is delicious.

Why You’ll Love Buttery Pecan Snowball Cookies

• Melt-in-your-mouth texture — tender, buttery, and rich with flavor
• Easy to make — no chilling required unless you want extra shape control
• Perfect for holidays and gift giving — beautiful and festive on any dessert tray
• Customizable — switch pecans for walnuts or add a touch of cinnamon
• Make-ahead friendly — freeze baked or unbaked for future cravings
• Crowd-pleaser — loved by kids and adults alike

Ingredients You’ll Need

• 1 cup butter, softened — use real unsalted butter for the best flavor and texture
• ½ cup powdered sugar — adds sweetness and helps create the melt-in-your-mouth crumb
• ¼ teaspoon salt — balances the sweetness
• 1½ teaspoons vanilla extract — enhances flavor depth
• 2¼ cups all-purpose flour — gives the dough structure
• 1 cup finely chopped pecans — toasted pecans add even more flavor
• 1 cup powdered sugar (for dusting) — creates the signature snowy finish

Tip: Toast your pecans for 5–7 minutes at 350°F before chopping for deeper nutty flavor.

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or leave it ungreased — these cookies have enough butter to prevent sticking.

2. Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and ½ cup powdered sugar until light and fluffy. This takes about 2–3 minutes with an electric mixer on medium speed. Add the salt and vanilla extract and mix until incorporated.

3. Incorporate the Flour

Gradually add the flour, about ½ cup at a time, mixing until just combined. The dough will be thick but soft.

4. Fold in the Pecans

Stir in the finely chopped pecans using a spatula or wooden spoon. Make sure they’re evenly distributed throughout the dough.

Optional: Chill the dough for 30 minutes if you prefer a rounder shape and less spread during baking.

5. Shape the Cookies

Scoop about a tablespoon of dough and roll into 1-inch balls using your hands. Place them on the prepared baking sheet, spaced about 2 inches apart.

6. Bake

Bake in the preheated oven for 15–18 minutes. The tops should remain pale, but the bottoms should be lightly golden. Rotate the sheet halfway through for even baking.

7. Cool Slightly

Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes. They’ll still be soft, so handle gently.

8. First Sugar Roll

While still warm, gently roll each cookie in the powdered sugar. Place them on a wire rack to cool completely.

9. Final Dusting

Once fully cooled, dust the cookies with another layer of powdered sugar. This gives them their iconic snowy finish.

Serving and Storage Tips

• To serve: Place them in cupcake liners for a festive presentation. Serve on a holiday cookie platter or as a simple afternoon tea treat.
• Storage: Store in an airtight container at room temperature for up to 1 week. They actually taste even better the next day.
• Freezing (baked): Freeze cooled cookies in a single layer, then transfer to a freezer-safe bag. Thaw at room temp and dust with powdered sugar again before serving.
• Freezing (unbaked): Roll dough into balls and freeze on a tray. Once firm, store in a freezer bag and bake from frozen, adding 1–2 minutes to the bake time.

Helpful Notes

• Don’t overbake. These cookies should be pale on top. Overbaking can dry them out.
• Powdered sugar tricks: Sift your sugar before rolling for a smooth coating.
• Nut-free version: Swap pecans with sunflower seeds or omit altogether.
• Add flavor: A pinch of cinnamon or almond extract makes a nice twist.
• Make it gluten-free: Use a 1:1 gluten-free flour blend for a celiac-friendly version.

Frequently Asked Questions

1. Can I use salted butter?

Yes, just omit the added salt in the recipe.

2. Can I make these ahead of time?

Absolutely. They store well and even taste better after a day or two.

3. Why are my cookies too crumbly?

This can happen if too much flour is added. Spoon and level your flour instead of scooping directly from the bag.

4. Can I use different nuts?

Yes, walnuts, almonds, or hazelnuts work beautifully in place of pecans.

5. What if I don’t have powdered sugar for rolling?

You can pulse granulated sugar in a food processor or skip the final roll — they’ll still be tasty, just less snowy.

Final Thoughts

Buttery Pecan Snowball Cookies are the epitome of classic comfort baking. Simple, elegant, and rich in flavor, these cookies have been passed down through generations and continue to win hearts with every bite. From their delicate crumb to their snowy powdered sugar finish, they embody the warmth and joy of the holiday season — or any time you need a sweet, nutty indulgence.

Whether you’re baking for family, giving edible gifts, or looking for that one cookie that everyone will rave about, snowball cookies never disappoint. Make them once, and they’re sure to become a treasured part of your baking tradition too.