Buttery Pecan Snowball Cookies
Buttery Pecan Snowball Cookies are melt-in-your-mouth holiday favorites, filled with finely chopped pecans and coated in snowy powdered sugar. Also known as Russian Tea Cakes or Mexican Wedding Cookies, these nutty, crumbly treats are perfect for cookie trays, edible gifts, or cozy winter evenings. Simple, elegant, and irresistible!
Ingredients
- 1 cup butter softened
- ½ cup powdered sugar
- ¼ teaspoon salt
- 1½ teaspoons vanilla extract
- 2¼ cups all-purpose flour
- 1 cup finely chopped pecans
- 1 cup powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C).
- Cream butter, ½ cup powdered sugar, salt, and vanilla until light and fluffy.
- Gradually add flour, mixing until just combined.
- Stir in chopped pecans evenly.
- Roll dough into 1-inch balls and place on an ungreased baking sheet 2 inches apart.
- Bake for 15–18 minutes, until bottoms are lightly golden and tops are still pale.
- Cool for 5 minutes, then roll warm cookies in powdered sugar.
- Let cool completely, then roll again in powdered sugar for a snowy finish.
Notes
- Use room temperature butter for easy mixing.
- Chill dough for 30 minutes for rounder cookies and better shape retention.
- Toast pecans for deeper flavor before chopping.
- Store in an airtight container for up to 1 week, or freeze for up to 3 months.
- Great with walnuts or almonds if you prefer a variation.