Buttery Pecan Snowballs

Posted on December 11, 2025

Introduction

These Buttery Pecan Snowballs are melt-in-your-mouth holiday cookies that combine rich, nutty flavor with a delicate crumbly texture. Perfect for Christmas cookie trays or cozy winter baking days, these cookies feature buttery pecans rolled in sweet powdered sugar for that signature “snowball” look. Whether you know them as Mexican wedding cookies or Russian tea cakes, this timeless treat is guaranteed to bring joy to every bite.

stack of snowball cookies on a white — Buttery Pecan Snowballs 4

Why You’ll Love This Recipe

Buttery, nutty flavor that’s irresistible for cookie lovers
Simple ingredients and easy prep—no fancy equipment needed
Perfect for Christmas gifting or holiday cookie exchanges
Freezer-friendly and great for make-ahead baking
Beautiful snowy look that fits every festive table

Ingredients Needed

For the Cookies

1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2¼ cups all-purpose flour
¼ teaspoon salt
1 cup finely chopped pecans

For Rolling

1 cup powdered sugar (for coating, divided)

Step-by-Step Instructions

Preheat and Prep – Preheat your oven to 350°F and line a baking sheet with parchment paper.
Cream the Butter – In a large bowl, beat the softened butter and ½ cup powdered sugar until creamy and smooth.
Add Vanilla & Dry Ingredients – Mix in vanilla extract, then gradually add flour and salt until a dough forms.
Fold in Pecans – Stir in chopped pecans evenly throughout the dough.
Shape the Cookies – Roll into 1-inch balls and place them 1 inch apart on the baking sheet.
Bake – Bake for 12–15 minutes, until the bottoms are lightly golden (tops will stay pale).
Coat in Sugar – While warm, roll each cookie in powdered sugar. Once cooled, roll again for a snowy finish.

Tips for Success

Toast your pecans first for deeper, richer flavor.
Roll cookies gently while still warm for best sugar coating.
Don’t overbake—these should stay soft and pale on top.
Chill the dough 30 minutes before baking if your kitchen is warm.
Store in an airtight tin to preserve their delicate texture.

Variations & Substitutions

Walnut Snowballs – Swap pecans for finely chopped walnuts.
Almond Snowballs – Add ½ teaspoon almond extract and use almonds instead of pecans.
Gluten-Free Version – Use a cup-for-cup gluten-free flour blend.
Chocolate Chip Twist – Add ¼ cup mini chocolate chips to the dough.
Cinnamon Snowballs – Mix ½ teaspoon cinnamon into the dough for a warm spice note.

Serving Suggestions

Serve with hot cocoa, coffee, or spiced tea.
Add to a holiday cookie platter with fudge and gingerbread men.
Wrap in cellophane bags for easy edible gifts.
Dust lightly with edible glitter for festive sparkle.

close up of buttery pecan snowballs dusted with — Buttery Pecan Snowballs 5

Storage & Reheating

Room Temperature: Store in an airtight container up to 1 week.
Refrigerator: Keeps well for up to 2 weeks.
Freezer: Freeze baked cookies up to 2 months. Thaw at room temperature and re-roll in powdered sugar before serving.
Reheating: These cookies don’t need reheating—just enjoy at room temp!

Frequently Asked Questions

Can I use frozen pecans?
Yes! Just thaw and chop before adding to the dough.

Can I make these ahead?
Absolutely. The dough can be refrigerated for up to 3 days or frozen for a month.

How do I keep the cookies from flattening?
Chill the dough before baking if your butter is too soft.

Can I make these gluten-free?
Yes, substitute an equal amount of gluten-free 1:1 flour blend.

Why do my cookies crack?
That usually happens if the dough is too dry—add 1 tablespoon butter if needed.