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Home » Cookies » Pecan Snowball Cookies

Published: Dec 6, 2021 · Modified: Dec 6, 2021 by Kathy · This post may contain affiliate links

Pecan Snowball Cookies

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A cake stand piled with round cookies with powdered sugar.

A delicious cookie filled with toasted pecans. These pecan snowball cookies are perfect for adding to your Christmas cookie tray!

Made with just six ingredients and no eggs added!

A cake stand filled with snowball cookies.
Table of Contents
Why make snowball cookies
Key ingredients
Step by step directions
Recipe tips
Recipe Faqs
More delicious cookies
Pecan Snowball Cookies

Why make snowball cookies

Snowball cookies are a classic Christmas cookie. But just because they are a classic doesn't mean you can only make them at Christmas. These pecan snowball cookies are delicious year round!

These easy to make cookies are filled with toasted pecans adding extra flavor to the traditional snowball cookie. Toasting the nuts brings out the flavor of the pecans.

I call these cookies snowball cookies, but they go by several different names; Mexican wedding cookies, Russian tea cakes and butter balls.

Key ingredients

Ingredients for making snowball cookies.
  • Pecans - halved or chopped
  • Butter - I use salted butter
  • Flour - all purpose flour
  • Powdered sugar
  • Vanilla - use a good quality vanilla

Step by step directions

  • Toast pecans in a 300°F oven for 10 minutes
  • Remove pecans from baking sheet and place in a food processor. Allow nuts to cool before processing into a fine dice
  • Pecan halves on a baking sheet.
  • Finely chopped pecans in a bowl.
  • Place softened butter in a mixing bowl. Mix until soft and creamy
  • Add powdered sugar and vanilla and mix well
  • Mix in flour and salt
  • Add chopped pecans
  • Powdered sugar in a mixing bowl with creamy butter.
  • Chopped pecans added to cookie dough.
  • Use a cookie scoop to form balls of dough and place on a lined cookie sheet
  • Bake in a preheated 350° for 13-15 minutes
  • Forming balls of cookie dough with a small scoop.
  • A cookie sheet filled with balls of cookie dough.
  • Remove cookies from oven and allow cookies to cool on baking sheet
  • While cookies are still warm, but not hot, roll in sifted powdered sugar
  • Sifted powdered sugar.
  • Rolling a round cookie in powdered sugar.
  • Place cookies on a baking rack to continue cooling
  • Store in a single layer in an airtight container
Snowball cookies on a baking rack.

Recipe tips

  • Don't skip toasting the pecans. Toasting adds a richer, deeper flavor!
  • The cookie dough may seem a bit crumbly. This is okay.
  • When forming cookies together, if they crumble a bit, use your hands to compress it back together.
  • Use a cookie scoop to get evenly sized cookies. I used a small cookie scoop that's uses 1 tablespoon of dough. Scoop size is #60.
  • Sift your powdered sugar to remove any lumps
  • If the powdered sugar seems to melt away, let your cookies cool a bit more
  • A second coating of powdered sugar can be added, if desired
  • Store cookies in an airtight container with each layer separated by waxed paper or parchment paper
  • Cookies are best stored in a firm container, rather than a plastic bag

Recipe Faqs

How long will snowball cookies last?

Snowball cookies are best eaten within 5 days of baking.

Can I freeze snowball cookies?

Yes, snowball cookies freeze well. After the cookies have fully cooled, add into an airtight container with a layer of waxed paper or parchment paper between each layer of cookies.

Freeze for up to one month. To use, remove from freezer and allow cookies to thaw at room temperature.

Three snowball cookies next to a small mug of coffee.

More delicious cookies

These cookies make a festive presentation on a Christmas cookie tray!

  • Raspberry bow tie cookies
  • Cranberry swirl cookies
  • Thumbprint cookies
  • Peppermint cookies
  • Christmas sugar cookies
  • Old fashioned oatmeal cookies
Small round cookies covered with powdered sugar on a cake stand.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Be certain to check out all my delicious cookie recipes!

  • Chocolate Cherry Cookies
  • Chocolate Meringue Cookies
  • Oatmeal Chocolate Chip Bars
  • White Chocolate Macadamia Nut Cookies
A cake stand filled with snowball cookies.

Pecan Snowball Cookies

Kathy
Classic cookie made with toasted pecans and covered with powdered sugar.
5 from 9 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 15 mins
Cook Time 15 mins
Toasting pecans 10 mins
Total Time 40 mins
Course Cookie, Dessert
Cuisine American
Servings 48 cookies
Calories 94 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Stand Mixer
  • Cookie Sheet
  • Cooling Rack
  • Cookie Scoop
  • Sieve
Prevent your screen from going dark

Ingredients
  

  • 1 cup pecans
  • 1 cup butter (at room temperature)
  • ¾ cup powdered sugar
  • 2 teaspoons vanilla
  • 2 cups flour
  • ¼ teaspoon salt
  • 2 cups powdered sugar (sifted, for rolling cookies)

Instructions
 

Toast Pecans

  • Toast pecans in a 300°F oven for 10 minutes, stirring once halfway through baking time.
    1 cup pecans
  • Remove pecans from baking sheet and place in a food processor. Allow nuts to cool before processing into a fine dice

Cookie Dough

  • Place softened butter in a mixing bowl. Mix until soft and creamy
    1 cup butter
  • Add powdered sugar and vanilla and mix well
    ¾ cup powdered sugar, 2 teaspoons vanilla
  • Mix in flour and salt
    ¼ teaspoon salt, 2 cups flour
  • Add chopped pecans and stir until combined
  • Use a small cookie scoop to form balls of dough and place on a baking sheet lined with parchment paper or a silicone mat
  • Bake in a preheated 350° for 13-15 minutes until cookies are just slightly browned on top
  • Remove cookies from oven and allow cookies to cool on baking sheet
  • While cookies are still warm, but not hot, roll in sifted powdered sugar
    2 cups powdered sugar
  • Place cookies on a baking rack to continue cooling
  • Store in an airtight container with a layer of parchment paper between each layer of cookies

Notes

  • Don't skip toasting the pecans. Toasting adds a richer, deeper flavor!
  • The cookie dough may seem a bit crumbly. This is okay.
  • When forming cookies together, if they crumble a bit, use your hands to compress it back together.
  • Use a cookie scoop to get evenly sized cookies. I used a small cookie scoop that's uses 1 tablespoon of dough. Scoop size is #60.
  • Sift your powdered sugar to remove any lumps
  • If the powdered sugar seems to melt away, let your cookies cool a bit more
  • A second coating of powdered sugar can be added, if desired
  • Store cookies in an airtight container with each layer separated by waxed paper or parchment paper
  • Cookies are best stored in a firm container, rather than a plastic bag

Nutrition

Serving: 1cookieCalories: 94kcalCarbohydrates: 11gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 10mgSodium: 46mgPotassium: 16mgFiber: 1gSugar: 7gVitamin A: 119IUVitamin C: 1mgCalcium: 3mgIron: 1mg
Keyword snowball cookies
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!
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Comments

  1. Cindi says

    January 04, 2022 at 5:42 pm

    5 stars
    Kathy ❤️your recipe it's a match to
    mine. This cookie has taken on
    several different names over many years, Snowballs, Mexican Wedding
    Cakes(cinnamon added). Walnuts or
    Pecans. All are basically the same
    Loads of butter and sugar what not
    To love‼️. LoL☺️

    Reply
    • Kathy says

      January 05, 2022 at 4:36 am

      Hi Cindi,
      Thanks! 🙂 It's amazing how many different versions there are of this cookie. And you're right, enough butter and sugar and you've got a winner!
      Kathy

      Reply
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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics..

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