Name: Pecan Snowball Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 70 min
Ingredients: 3/4 cup powdered sugar (plus extra sugar for rolling the cookies); 1 cup unsalted butter (softened); 1/2 tsp. salt; 1 tsp. vanilla extract; 2 1/4 cups all purpose flour; 3/4 cup toasted pecans (chopped)

These Pecan Snowball Cookies are soft, buttery, and covered in powdered sugar, looking just like tiny snowballs. This simple Christmas cookie recipe is a great choice if you need something quick for a cookie swap, holiday tray, or just a sweet treat with coffee.

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photo of the finished pecan snowball cookies

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These cookies have been around for years, sometimes called “Mexican wedding cookies” or “Russian tea cakes,” but no matter the name, they always bring back that cozy holiday feeling.

You might want to try my Gingerbread Whoopie Pies or my Gooey Coconut Popcorn Marshmallow Snowball Bites.

How to Make Pecan Snowball Cookies

Ingredients you’ll need for this recipe

3/4 cup powdered sugar, plus extra sugar for rolling the cookies
1 cup unsalted butter, softened
1/2 tsp. salt
1 tsp. vanilla extract
2 1/4 cups all-purpose flour
3/4 cup toasted pecans, chopped

Step-by-Step Guide

1. Line a baking sheet with parchment and set aside.

2. In a large mixing bowl, beat together the 3/4 cup powdered sugar and 1 cup unsalted butter.

3. Add the vanilla and salt, and mix until well combined.

4. Slowly add the flour, mixing until just combined.

5. Fold in the chopped pecans.

6. Use a 1 1/2 inch cookie scoop to scoop the dough onto the parchment, 1 inch apart. Move the cookies to the refrigerator to chill for 45 minutes.

7. When ready to bake, preheat your oven to 350°F. Bake the cookies for 8–10 minutes.

8. Allow the cookies to cool 2–3 minutes, and layer some powdered sugar onto a plate. Roll the still-warm cookies in powdered sugar and move to a cooling rack.

9. Before serving, roll once again in powdered sugar.

Serve and Enjoy!

Important Recipe Notes

Don’t skip the 45-minute chill. It helps the cookies keep their round shape while baking.
Toast the pecans before adding them to give the cookies a richer flavor. You can toast them in the oven at 350°F for 5–7 minutes or until fragrant.
Roll the cookies in powdered sugar while they’re still warm so the sugar sticks better. Then roll them again once cooled for that snowy look.
Store cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months.

Prep Time:15

Cook Time:10

Chill Time:45

Total Time:1 10

Ingredients

3/4 cup powdered sugar plus extra sugar for rolling the cookies
1 cup unsalted butter softened
1/2 tsp. salt
1 tsp. vanilla extract
2 1/4 cups all purpose flour
3/4 cup toasted pecans chopped

Instructions

Line a baking sheet with parchment and set aside.
In a large mixing bowl, beat together the 3/4 cup powdered sugar and 1 cup unsalted butter.
Add the vanilla and salt, and mix until well combined.
Slowly add the flour, mixing until just combined.
Fold in the chopped pecans.
Use a 1 1/2 inch cookie scoop to scoop the dough onto the parchment, 1 inch apart. Move the cookies to the refrigerator to chill for 45 minutes.
When ready to bake, preheat your oven to 350°F. Bake the cookies for 8–10 minutes.
Allow the cookies to cool 2–3 minutes, and layer some powdered sugar onto a plate. Roll the still warm cookies in powdered sugar and move to a cooling rack.
Before serving, roll once again in powdered sugar.