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Home » Cookies

Published: Dec 6, 2021 by Kathy

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 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 names; Mexican wedding cookies, Russian tea cakes and butter balls.

Another fun way to make snowball cookies are these Snowmen Snowball Cookies!

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 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
  • Lofthouse cookies
  • Cranberry swirl cookies
  • Thumbprint cookies
  • Peppermint cookies
  • Christmas sugar cookies
  • Old fashioned oatmeal cookies
  • Lace 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!

  • Butterscotch Brownies stacked on a white plate.
    Butterscotch Brownies
  • Cookies on a white platter.
    Whopper Cookies
  • A stack of oatmeal lace cookies.
    Lace Oatmeal Cookies
  • Round brown cookies on a white plate.
    Ginger Cookies
A cake stand filled with snowball cookies.

Pecan Snowball Cookies

Kathy Berget
Classic cookie made with toasted pecans and covered with powdered sugar.
5 from 39 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Toasting pecans 10 minutes mins
Total Time 40 minutes 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 5-10 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

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

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
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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Reader Interactions

Comments

  1. Deborah says

    December 18, 2024 at 4:01 pm

    5 stars
    I've always loved these cookies but have never made them. I tried this recipe today and they are delicious. There are so many chocolate cookie and candy options for holiday baking but few for those of us who don't like chocolate. These are such a treat! Thanks for passing along the recipe and hints for success. This will go into my Christmas favorites card file!

    Reply
    • Kathy says

      December 18, 2024 at 5:03 pm

      Hi Deborah,
      Thank you so much! I'm so glad you enjoyed the cookies and thanks for taking the time to leave comment! I appreciate it!
      Merry Christmas,
      Kathy

      Reply
  2. Cindy Jones says

    November 08, 2022 at 4:36 pm

    Them are the worst cookie I've ever made not to mention the waste and cost of nuts!

    Reply
    • Kathy says

      November 09, 2022 at 4:23 am

      I'm sorry you didn't enjoy them. If you've never had a snowball cookie before, they are a different type of cookie and aren't for everyone.

      Reply
  3. 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
    • Deb says

      November 28, 2023 at 6:28 am

      Fantastic!!!

      Reply
      • Kathy says

        November 28, 2023 at 7:07 am

        Thanks so much!

  4. Jen says

    December 28, 2021 at 6:04 pm

    5 stars
    These are excellent. I’ve made other snowball recipes, these are the best!

    Reply
    • Kathy says

      December 29, 2021 at 4:51 am

      Thank you!!! I'm so glad you enjoyed them! 🙂

      Reply
  5. Cheryl A. says

    December 20, 2021 at 4:47 pm

    Can almonds be used instead of pecans for grinding up into the fine flour?

    Reply
    • Kathy says

      December 20, 2021 at 5:06 pm

      Hi Cheryl,
      You can use almonds in place of the pecans. However, I wouldn't grind it as fine as a flour. You just want a coarse grind like you would with the pecans. Be certain to check out the pictures in the post that shows the nuts.
      Kathy 🙂

      Reply
  6. Melanie Shaw says

    December 20, 2021 at 6:14 am

    This has been a family recipe of ours as long as I've been alive (55 yrs). The original recipe card calls them Butter Nut Balls. The only difference is that we roll them into only 1/2 inch balls and can get 99 on a tray at once. Roll in a paper bag of powdered sugar twice and these become little nuggets of absolute perfection! And I have frozen them for up to a year and they are perfectly fine. In fact it is the only Christmas cookie I made this year😄.

    Reply
    • Kathy says

      December 20, 2021 at 6:17 am

      Hi Melanie,
      Thanks for your email! I love hearing about old family recipes. The small size is a great idea and thanks for sharing your tip about using a paper bag to roll the cookies! I'm trying that the next time I make these!
      Kathy 🙂

      Reply
  7. Shelly says

    December 20, 2021 at 12:56 am

    Do all 'snowball/Mexican wedding/Italian wedding's cookies have to be made with nuts, as a main ingredient?
    The two, Mexican Wedding cookies I've had in the past were both made with either almond flour, or, ground up almonds. But there's gotta be an ALTERNATIVE WAY, TO MAKE THESE, WITHOUT NUTS...FOR THOSE WITH MAJOR FOOD/NUT ALLERGIES, TO ENJOY. I know my that, my nephew, Mason, who, is only, 6 yrs old, has had a limited diet, and less food options, due to having several major, life-threatening, food allergies, he's had since day one. Even though, sadly, we now live miles away from each other, I continue to read labels, and choose allergy-friendly options, as much as possible. So are there any recipes, out there for Allergy Friendly Snowball Cookies?

    Reply
    • Kathy says

      December 20, 2021 at 4:58 am

      Hi Shelly,
      I'm sure there are recipes out there without nuts. I have not made them without nuts before, but you could try making my recipe without nuts as an experiment. Or do a search on Google for "snowball cookies without nuts" I just typed that in and came up with several results. I'm sure there are plenty of delicious choices.
      Kathy 🙂

      Reply
    • Linda says

      December 21, 2021 at 6:30 am

      You can add crushed peppermint candy or other flavors like lemon to the cookies instead of nuts

      Reply
      • Kathy says

        December 21, 2021 at 7:08 am

        Thanks for the tip!

  8. Roseanne Deskevich says

    December 19, 2021 at 5:47 am

    Can I make this dough in advance and refrigerate??

    Reply
    • Kathy says

      December 19, 2021 at 6:09 am

      Hi Roseanne,
      Yes, you can make this dough ahead of time and refrigerate it. When ready to bake, remove the dough and let rest at room temperature for about 30 minutes before shaping the cookies and baking.
      Happy Baking,
      Kathy 🙂

      Reply
  9. Barbar Kramer says

    December 18, 2021 at 8:52 pm

    What can I do if I don't have a food processor?

    Reply
    • Kathy says

      December 19, 2021 at 6:08 am

      Hello,
      Only the nuts are chopped using the food processor. You can make these by chopping the nuts by hand. You want to achieve a fine chop. You might have the best luck to finely chop the nuts.
      Enjoy!
      Kathy 🙂

      Reply
  10. Nancy Sullenberger says

    December 18, 2021 at 4:53 pm

    I made these and the I would need to double the recipe next time, they went super fast. Lasted only 1 night!

    Reply
    • Kathy says

      December 18, 2021 at 7:41 pm

      Such a wonderful problem to have! 🙂

      Reply
  11. Doughboy McChubby says

    December 18, 2021 at 11:21 am

    Well; I stand corrected. Evidently I have been locked away too long as a result of the Covid 19 quarantine. Lo and behold, some folks do call them Mexican Wedding Cookies...

    That said, we Italians have been scarfing these down since the days of my great-great Nonna...

    Reply
    • Kathy says

      December 18, 2021 at 7:42 pm

      I find these cookies have so many different names and ones I had no idea about at all! It's been fun learning how versatile the name is! Now if we could only figure out who made the first cookie! 😉

      Reply
  12. Doughboy McChubby says

    December 18, 2021 at 11:17 am

    These are called ITALIAN Wedding cookies. In my fifty-plus years on this planet, not once have I heard these called Mexican Wedding Cookies, nor has any of my Mexican friends offered me one.

    Just sayin'.

    Reply
    • Kirsten says

      December 22, 2021 at 4:32 am

      Being married to a Hispanic, I can definitely confirm these are Mexican Wedding cookies.

      https://www.ice.edu/blog/mexican-wedding-cookies

      Reply
      • Kathy says

        December 22, 2021 at 4:53 am

        Thank you! 🙂

  13. David @ Spiced says

    December 07, 2021 at 5:18 am

    5 stars
    These are my favorite holiday cookies - hands down! I haven't made a batch this year, but this post is making me crave them. The only problem is you can't sneak a cookie - the trail of powdered sugar always gives you away. Haha!

    Reply
    • Kathy says

      December 07, 2021 at 6:04 am

      Oh, that is so true!!! I ate one the other day and carefully wiped my mouth to remove all traces. Then I looked down and saw the tell tale signs sprinkled across my black vest! 🙂

      Reply
5 from 39 votes (35 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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