Buttery Pecan Snowball Cookies

Buttery Pecan Snowball Cookies: A Melt-in-Your-Mouth Delight

 Buttery Pecan Snowball Cookies, also known as Russian Tea Cakes or Mexican Wedding Cookies, are a beloved treat that crumbles and melts in your mouth with every bite. These bite-sized delights are loaded with toasted pecans and coated in a snowy dusting of powdered sugar, making them a perfect addition to holiday gatherings or any time you’re in the mood for a sweet, nutty indulgence. Join us as we uncover the recipe for Buttery Pecan Snowball Cookies that will make your taste buds sing with joy.


For the Buttery Pecan Snowball Cookies:

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar, plus extra for coating
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup pecans, finely chopped and toasted


Prepare the Cookie Dough:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the chopped pecans evenly on a baking sheet and toast them in the preheated oven for about 8-10 minutes, or until they become fragrant and slightly golden. Be sure to watch them closely, as nuts can burn quickly. Remove the toasted pecans from the oven and let them cool.
  3. In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until light and fluffy.
  4. Stir in the pure vanilla extract.
  5. Gradually add the all-purpose flour and salt to the butter mixture, mixing until a dough forms.
  6. Gently fold in the toasted and chopped pecans until they are evenly distributed throughout the dough.

Shape the Cookies: 7. Take a small amount of dough and roll it into 1-inch balls. You can use your hands to shape the dough.

  1. Place the dough balls on an ungreased baking sheet, spacing them about 1 inch apart.
  2. Bake in the preheated oven for 12-15 minutes, or until the cookies are set and the bottoms are lightly golden.

Coat in Powdered Sugar: 10. While the cookies are still warm but not hot, roll each one in powdered sugar to coat generously. This will create the signature “snowball” appearance.

  1. Place the powdered sugar-coated cookies on a wire rack to cool completely.
  2. Once the cookies are fully cooled, roll them in powdered sugar one more time for an extra snowy finish.

Cook’s Notes:

  • Be sure to finely chop the pecans to ensure they distribute evenly throughout the cookie dough.
  • It’s essential to toast the pecans, as this enhances their flavor and adds a delightful nuttiness to the cookies.
  • These cookies are delicate, so handle them with care when rolling them in powdered sugar.
  • For a twist on this classic recipe, you can add a hint of cinnamon or nutmeg to the cookie dough for a warm and aromatic touch.
  • Buttery Pecan Snowball Cookies can be stored in an airtight container at room temperature. They tend to get even better in flavor and texture after a day or two.

 Buttery Pecan Snowball Cookies are a timeless treat that brings the comfort of homemade goodness to every bite. With their rich, buttery flavor and nutty crunch, they are the perfect companion to a warm cup of tea or coffee. So, bake a batch of these delightful snowballs and let them melt in your mouth, leaving you with a sense of joy and sweet nostalgia.