There is something magical about a cookie that dissolves the moment it hits your tongue. Whether you grew up calling these Mexican Wedding Cookies, Russian Tea Cakes, or simply Snowballs, they are a holiday staple that everyone loves.
Unlike many Christmas cookies that require rolling pins and cookie cutters, these come together in one bowl. The secret to that signature tender texture? We use powdered sugar inside the dough as well as on the outside. This ensures every bite is soft, buttery, and packed with pecan flavor.
Why You’ll Love This Recipe
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Melt-in-Your-Mouth Texture: The use of powdered sugar in the dough makes them incredibly tender.
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Simple Ingredients: You only need 6 pantry staples.
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Egg-Free: A great option for those with egg allergies.
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Freezer Friendly: They store beautifully, making them perfect for prepping ahead of the holidays.
Ingredients Notes
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Butter: Make sure your butter is fully softened to room temperature so it creams easily with the sugar.
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Powdered Sugar (Confectioners’ Sugar): We use this for both the dough and the coating. This is the key to that “melting” sensation.
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Pecans: You want these finely chopped. If the pieces are too large, the cookies will be hard to roll and might crumble. Pro-Tip: Toast your pecans in a dry pan for 3 minutes before chopping for extra nutty flavor.
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Flour: All-purpose flour works best here. Be sure to measure correctly (spoon and level method) so the dough isn’t too dry.
Tips for the Perfect Snowball
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Don’t Skip the Chill: Chilling the dough for 30 minutes is mandatory. If the butter is too warm when they go into the oven, the cookies will spread into flat puddles instead of staying round.
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The “Double Roll” Technique: This is the secret to the snowy look.
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Roll 1: Roll them when they are warm. The heat melts the sugar slightly, creating a sticky base layer.
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Roll 2: Roll them again when completely cool. This layer stays fluffy and white.
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Watch the Oven: These cookies should not turn brown. You want them to look set and dry, with perhaps just a hint of golden color on the very bottom.
How to Store and Freeze
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Room Temperature: Store in an airtight container for up to 5 days.
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Freezing: These freeze wonderfully! You can freeze the baked cookies (before the second sugar roll) for up to 3 months. When ready to serve, thaw them on the counter and give them a fresh roll in powdered sugar.
Common Questions:
- Why did my cookies flatten? (Usually, this means the butter was too warm or you didn’t chill the dough. Make sure to chill the dough for the full hour as listed!)
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Can I use walnuts instead? (Absolutely. Walnuts are a traditional substitute if you prefer them over pecans.)
Pecan Snowball Cookies
Ingredients
- 1 cup (227g) softened butter
- 1/2 cup (60g)powder sugar
- 1 teaspoon vanilla extract
- 1 tablespoon water
- 1/4 teaspoon salt
- 2 cups (260g) all purpose flour
- 1–1/2 (150g) cups pecans (finely chopped)
- Powdered sugar for coating
Instructions
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Cream the Butter: In a large mixing bowl (or stand mixer), cream the softened butter and 1/2 cup of powdered sugar together until light and fluffy. This usually takes about 2–3 minutes.
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Add Flavor: Beat in the vanilla extract and salt.
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Mix the Dough: Add the flour, and once the flour is mostly incorporated, fold in the finely chopped pecans. Mix until everything is blended and a dough forms.
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Chill: Wrap the dough in plastic wrap (or cover the bowl tightly) and refrigerate for at least 30 minutes.
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Preheat: While the dough chills, preheat your oven to 350°F (175°C).
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Roll: Scoop tablespoon-sized amounts of dough and roll them into smooth balls between your palms. Place them on the prepared baking sheet (they don’t spread much, so you can place them about an inch apart).
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Bake: Bake for 12–15 minutes. The cookies should be set but pale—do not let them brown on top.
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First Coat: Remove from the oven and let cool on the wire rack for just a few minutes until you can handle them safely. While they are still warm, roll the balls in the coating powdered sugar. (The sugar will melt slightly; this is good!).
- Second Coat: Let the cookies cool completely on the rack. Once cool, roll them in the powdered sugar one last time for a fluffy, white “snowball” finish. Enjoy!
Looking for more cookies like this? Check out these No Bake Apricot Balls.
