Buttery Pecan Snowball Cookies
Introduction
Buttery Pecan Snowball Cookies are a timeless holiday classic that melt in your mouth with every bite. These delicate cookies, often called “Mexican Wedding Cookies” or “Russian Tea Cakes,” are loaded with finely chopped pecans, rich butter, and coated in sweet powdered sugar. Perfectly crumbly, buttery, and nutty, they add a touch of nostalgia and warmth to any festive gathering—or any day you crave a cozy, nutty treat.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for coating
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped pecans
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the Butter and Sugar: In a large bowl, beat together the softened butter and 1/2 cup powdered sugar until light and fluffy. Add the vanilla extract and mix again.
- Add Dry Ingredients: Stir in the flour and salt gradually until combined. The dough will be thick and crumbly. Gently fold in the chopped pecans.
- Shape the Cookies: Scoop about 1 tablespoon of dough and roll into small balls. Place on the baking sheet about 1 inch apart.
- Bake: Bake for 12–15 minutes, or until the bottoms are lightly golden. The tops should remain pale.
- Coat in Powdered Sugar: Let cookies cool for 5 minutes, then roll them in powdered sugar while still warm. Once fully cooled, roll them again for a snowy finish.
Description
These Buttery Pecan Snowball Cookies are irresistibly soft with a crumbly texture that melts as soon as it touches your tongue. The buttery flavor pairs beautifully with the nutty crunch of toasted pecans, while the powdered sugar adds a sweet, delicate finish. They’re simple, elegant, and look just like tiny snowballs—perfect for gifting, parties, or cozy nights in.
Tips
- Toast the pecans before adding them for deeper flavor (bake at 350°F for 6–8 minutes, stirring once).
- Don’t overbake—the cookies should stay pale with golden bottoms.
- Double-coat in powdered sugar for a perfect snowball look.
- Refrigerate dough for up to 3 days or freeze for longer.
- Use room temperature butter for even mixing.
Correction
If your cookies flatten too much, your butter may have been too soft or warm—try chilling the dough for 20–30 minutes before baking. If they’re too dry, lightly measure the flour (don’t pack it in) or add a teaspoon of milk to soften the dough slightly.
Enjoy
Serve your Buttery Pecan Snowball Cookies with a warm cup of coffee, hot cocoa, or tea. They’re melt-in-your-mouth good, dusted with snowy sweetness, and guaranteed to bring smiles all season long.
