Description

These Buttery Pecan Snowball Cookies are soft, nutty, and coated in a generous layer of powdered sugar. They’re also known as Mexican Wedding Cookies or Russian Tea Cakes — no matter the name, they’re always a hit. With a rich, buttery flavor and delicate crumb, these cookies are perfect for the holidays or anytime you’re craving a sweet bite with a cup of coffee or tea.

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar (plus extra for rolling)
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1/4 tsp salt
1 cup finely chopped pecans

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream the butter and 1/2 cup powdered sugar until light and fluffy.
Mix in vanilla extract.
Gradually add the flour and salt, mixing just until combined.
Stir in the chopped pecans.
Scoop dough into 1-inch balls and place on the prepared baking sheet about 1 inch apart.
Bake for 12–15 minutes, or until the bottoms are lightly golden. The tops should not brown.
Let the cookies cool for 5 minutes, then roll them in powdered sugar while still warm.
Once completely cooled, roll them in powdered sugar a second time for a thick, snowy coating.

Notes

Toasting the pecans before adding them gives an extra nutty flavor.
Store in an airtight container for up to a week.
These cookies freeze well — roll them in powdered sugar after thawing.