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!
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
- 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
- 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
- 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
- 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
- Place cookies on a baking rack to continue cooling
- Store in a single layer in an airtight container
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
Snowball cookies are best eaten within 5 days of baking.
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.
These cookies make a festive presentation on a Christmas cookie tray!
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!
Pecan Snowball Cookies
Ingredients
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 creamy1 cup butter
- Add powdered sugar and vanilla and mix well¾ cup powdered sugar, 2 teaspoons vanilla
- Mix in flour and salt¼ 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 sugar2 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
Cindi says
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☺️
Kathy says
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