Easy Snowball Cookies with Pecans
This snowball cookie recipe makes buttery pecan cookies rolled in powdered sugar with just five ingredients.
They’re easy to add to Christmas cookie trays, pack into gift tins, or bring to a holiday cookie exchange.
Also known as Mexican wedding cookies or Russian tea cakes, these easy cookies have a tender, crumbly texture with finely chopped pecans in every bite.
The dough is simple to mix, and you won’t need cookie cutters, frosting, or decorating supplies.
A coating of powdered sugar gives them their snowy finish. Serve them with coffee, hot chocolate, or a glass of milk for an easy treat.
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Ingredients for Snowball Cookies
You only need five ingredients:
- All-purpose flour: Spoon the flour into your measuring cup and level it off. Packing it into the cup can make the dough too dry.
- Pecans: Finely chop the pecans so they mix evenly into the dough and make the cookies easier to shape.
- Butter: Use softened butter that holds its shape when gently pressed. Melted or overly warm butter can cause spreading.
- Vanilla extract: Adds flavor to the buttery dough.
- Powdered sugar: You’ll use some in the dough and the rest to coat the baked cookies.
How to Make Snowball Cookies
- Mix softened butter with powdered sugar, then add vanilla, flour, and crushed pecans.
- Grind pecans finely – This helps the cookies hold together better. A food processor works best, but a rolling pin and bag will do the trick.
- If your dough feels too soft to roll, chill it for 15–20 minutes to make shaping easier.
- Roll the dough into 1-inch balls, place on a baking sheet, and bake until they are pale on top with light golden bottoms. Overbaking can make them dry.
- Let the cookies rest on the baking sheet until firm enough to handle, then gently roll them in the remaining powdered sugar.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
- Check out my Kitchen Essentials for the pans, mixing bowls, and baking tools I use to make this recipe a breeze.
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Planning your holiday baking?
Use my Christmas Baking Planner to organize your recipes, shopping list, and make-ahead baking schedule.
Snowball cookies are delicate while warm, so let them rest before moving or coating them. Dry dough can also cause crumbling. Measure the flour using the spoon-and-level method, and mix until the dough holds together when gently pressed.
Butter that’s too warm can cause the cookies to spread. Use softened butter rather than melted butter, and chill the dough if it feels soft or greasy before baking.
Yes, you can substitute finely chopped walnuts for the pecans. Keep the pieces small so they mix evenly into the dough.
Warm cookies can absorb some of the powdered sugar. Let them cool completely, then give them another light coating for a snowy finish.
Yes. Bake them ahead and store them in an airtight container for up to five days, or freeze them for longer storage. Once thawed, add more powdered sugar if the coating needs refreshing.
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Making these for a cookie swap?
My Christmas cookie exchange ideas can help you plan the party, while my Christmas Cookie Exchange Printables make organizing and labeling your treats easier.
Snowball Cookies
Ingredients
- 1 ½ Cups All Purpose Flour
- ½ Cup Crushed Pecans
- ½ cup butter Softened
- 1 Tbsp Vanilla
- 1 Cup Powdered Sugar divider
Instructions
- Pre-Heat oven 350 degrees.
- In a large mixing bowl, combine softened butter & a 1/2 cup of the powdered sugar.
- Add in the vanilla.
- Slowly add in the flour.
- Then stir in the crushed pecans.
- Roll into teaspoon sized balls and place on a non-stick or parchment paper lined baking sheet.
- Bake for 12-15 minutes.
- Roll each ball in the leftover powdered sugar.
These are my mom’s favorite cookies. Can’t wait to make them for her this Christmas. She’ll be so excited!