Pecan Snowball Cookies, also known as Mexican Wedding Cookies or Russian Tea Cakes, are tender, melt-in-your-mouth treats perfect for the holiday season. These round, buttery cookies are loaded with finely chopped pecans and coated in a generous dusting of powdered sugar, giving them their signature “snowball” appearance. With a delicate crumbly texture and a mild nutty sweetness, Pecan Snowball Cookies are delightful with a cup of coffee or hot cocoa. Their simplicity and festive look make them a timeless favorite on holiday dessert tables and a joy to gift.
Pecan Snowball Cookies
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup confectioners' sugar
- 1 tsp vanilla extract
- 1-1/4 cups all-purpose flour
- 3/4 cup pecans, finely chopped
ROLLING
- 1 cup confectioners' sugar
Instructions
- Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes.
- Add vanilla and beat on medium until incorporated. Gradually add the flour and beat on low speed until combined. Add pecans and beat until incorporated. Turn the mixer to high speed and beat for 2 minutes until dough becomes more breadcrumb like and less dry (You should be able to easily shape the dough into a ball using your hands).
- Line two half sheet baking pans with parchment paper or a silicone baking mat. Scoop out a tablespoon of dough and roll into a 1-inch ball with your hands and place an inch apart on the baking sheet. Once the baking sheet is full, transfer to the refrigerator and chill for one hour.
- Preheat oven to 350 F. Bake the cookies for 15-18 minutes, until they are golden brown on the bottom edges.
- Allow cookies to cool on the baking sheet for 5 minutes, then roll them in a bowl of confectioners' sugar while still warm, until completely coated. Transfer the cookies to a wire cooling rack to cool completely. The sugar at this stage will melt and be slightly sticky. Roll them again in confectioners' sugar once completely cooled.
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