Buttery Pecan Snowball Cookies

Buttery Pecan Snowball Cookies are a classic, melt-in-your-mouth treat that bring cozy nostalgia with every bite. These delicate, nutty cookies are rolled in powdered sugar to give them their signature “snowball” look, making them a favorite for holidays, cookie exchanges, or anytime you’re craving a simple yet irresistible dessert.

Why You’ll Love This Recipe

These cookies are rich, tender, and full of buttery pecan flavor. With just a handful of pantry ingredients, they’re incredibly easy to make and don’t require any fancy tools. They hold their shape beautifully and are perfect for gifting or displaying on your holiday cookie tray. Best of all, they’re bite-sized and addictively delicious.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter
• Powdered sugar (for both the dough and rolling)
• All-purpose flour
• Vanilla extract
• Salt
• Finely chopped pecans

directions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the butter and powdered sugar until light and fluffy.
3. Mix in the vanilla extract and salt.
4. Gradually add the flour, mixing just until combined.
5. Stir in the finely chopped pecans.
6. Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheet about 1 inch apart.
7. Bake for 12–15 minutes, or until the bottoms are lightly golden (tops should not brown).
8. Let cookies cool for 5 minutes, then roll in powdered sugar while still warm.
9. Once completely cooled, roll in powdered sugar again for a snowy finish.

Servings and timing

Servings: About 24 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

• Substitute walnuts or almonds for pecans for a different nutty flavor.
• Add a pinch of cinnamon or nutmeg to the dough for warm spice notes.
• Dip half the cookie in melted chocolate for an elegant twist.
• Use almond extract instead of vanilla for a more unique taste.
• Make mini snowballs for bite-sized party treats.

storage/reheating

Store in an airtight container at room temperature for up to 1 week. For longer storage, freeze the cookies in a single layer, then transfer to a freezer-safe bag for up to 2 months. Let thaw at room temperature and re-roll in powdered sugar before serving if needed. These cookies do not require reheating.

FAQs

Why are they called snowball cookies?

Because they’re round, white, and coated in powdered sugar—just like little snowballs.

Can I make these cookies ahead of time?

Yes, they store well for several days and freeze beautifully, making them great for advance baking.

Can I use salted butter?

You can, but omit the added salt in the recipe to keep the flavor balanced.

Why do I roll them in sugar twice?

The first roll helps the sugar stick while warm, and the second gives them a perfect snowy finish once cooled.

Can I toast the pecans?

Yes, toasting the pecans adds even more depth and a richer nutty flavor.

My cookies spread—what happened?

Overmixing the dough or using too-warm butter can cause spreading. Chill the dough if needed.

Can I make them gluten-free?

Yes, use a 1:1 gluten-free flour blend for best results.

Are these the same as Russian Tea Cakes?

Yes, they’re very similar and go by several names, including Mexican Wedding Cookies and Snowball Cookies.

Do I need a mixer?

No, but a hand or stand mixer makes creaming the butter easier. You can mix by hand with softened butter.

How fine should the pecans be chopped?

Finely chop them so they distribute evenly throughout the dough—too large and the cookies may crack.

Conclusion

Buttery Pecan Snowball Cookies are the ultimate festive treat—simple, elegant, and full of flavor. With their melt-in-your-mouth texture and sweet nutty crunch, these cookies are sure to become a cherished favorite in your baking rotation. Perfect for the holidays or any time you need a little bite of joy.

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