Here’s a classic Buttery Pecan Snowball Cookies recipe—also known as Mexican Wedding Cookies or Russian Tea Cakes. They’re rich, melt-in-your-mouth, and dusted in powdered sugar ❄️🍪
❄️🍪 Buttery Pecan Snowball Cookies
⏱ Time
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Prep: 15 minutes
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Baking: 12–15 minutes
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Cooling & coating: 10 minutes
🍪 Yield
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About 24 cookies
🧾 Ingredients
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1 cup (225 g) unsalted butter, softened
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½ cup powdered sugar (plus extra for coating)
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1 tsp vanilla extract
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2 cups all-purpose flour
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¼ tsp salt
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¾ cup finely chopped pecans (lightly toasted for best flavor)
👩🍳 Directions (Step-by-Step)
Step 1: Preheat & Prep
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Preheat oven to 175°C (350°F).
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Line a baking tray with parchment paper.
Step 2: Cream Butter & Sugar
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In a bowl, beat softened butter and powdered sugar until light and creamy (2–3 minutes).
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Mix in vanilla extract.
Step 3: Add Dry Ingredients
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Add flour and salt.
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Mix until a soft dough forms.
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Fold in chopped pecans gently.
👉 Dough will be soft but not sticky.
Step 4: Shape Cookies
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Roll dough into 1-inch balls.
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Place on baking tray, leaving space between cookies.
Step 5: Bake
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Bake for 12–15 minutes.
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Cookies should be set but not browned.
Step 6: Sugar Coating
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Let cookies cool for 5 minutes.
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Roll warm cookies in powdered sugar.
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Once fully cooled, roll again for a thick snowy coating.
⭐ Tips for Perfect Snowballs
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Do not overbake—cookies should stay pale
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Toast pecans lightly for deeper flavor
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Double sugar coating = classic snowy look
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Use powdered sugar, not granulated
🔁 Variations
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Walnut Snowballs: Replace pecans with walnuts
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Chocolate Snowballs: Add 2 tbsp cocoa powder
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Orange Twist: Add ½ tsp orange zest
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Gluten-free: Use gluten-free flour blend
🧊 Storage
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Room temperature: up to 5 days in airtight container
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Freezer: up to 1 month
🥗 Approx Nutrition (Per Cookie)
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Calories: ~120
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Fat: 8 g
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Carbs: 10 g
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Protein: 1 g
