Buttery Pecan Snowball Cookies

Buttery Pecan Snowball Cookies, also known as Mexican Wedding Cookies or Russian Tea Cakes, are a delightful treat that’s perfect for any occasion. These small, round cookies are loaded with chopped pecans and generously coated in powdered sugar, resulting in a buttery, nutty, and melt-in-your-mouth experience with every bite. Whether you’re baking for a holiday gathering, a special event, or simply satisfying a sweet tooth, these cookies are sure to impress.


For the Cookie Dough:

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup finely chopped pecans

For Rolling and Coating:

  • 1 cup powdered sugar (for rolling)
  • Additional powdered sugar for coating


Preparing the Cookie Dough:

  1. In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy.
  2. Stir in the pure vanilla extract.
  3. Gradually add the all-purpose flour and salt to the mixture. Mix until well combined. The dough should come together and be slightly sticky.
  4. Gently fold in the finely chopped pecans until evenly distributed throughout the dough.
  5. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. Chilling the dough helps it firm up, making it easier to handle.

Shaping the Cookies:

  1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
  2. Once the dough has chilled, use your hands to shape it into small, walnut-sized balls (about 1 inch in diameter). Place these balls on the prepared baking sheet, spacing them about 1 inch apart.


  1. Bake the cookies in the preheated oven for 14-18 minutes, or until they are set and just barely starting to turn golden on the bottom. Be cautious not to overbake; the cookies should remain pale in color.

Coating in Powdered Sugar:

  1. Allow the cookies to cool on the baking sheet for a few minutes until you can handle them comfortably.
  2. While they are still warm, gently roll each cookie in powdered sugar until it’s generously coated. Place the sugar-coated cookies on a wire rack to cool completely.
  3. Once the cookies are completely cool, roll them in powdered sugar again for a second coating. This double coating gives them that signature “snowball” appearance.


  1. Arrange your Buttery Pecan Snowball Cookies on a serving platter or in a decorative tin.
  2. Serve and enjoy these delightful, melt-in-your-mouth treats with a cup of your favorite tea or coffee.

Variations and Tips

  • Nut Variations: Feel free to use other finely chopped nuts like walnuts or almonds if you prefer a different flavor or texture.
  • Flavor Extracts: Experiment with different extracts such as almond or lemon for a unique twist on the classic recipe.
  • Gluten-Free Option: You can use a gluten-free all-purpose flour blend to make these cookies suitable for those with gluten sensitivities.
  • Customized Coatings: Instead of powdered sugar, try rolling the cookies in cocoa powder, colored sugar, or even crushed candy canes for a festive touch.
  • Storing: Store your Buttery Pecan Snowball Cookies in an airtight container at room temperature. They can last for up to two weeks, making them a great make-ahead treat.
  • Gift Idea: These cookies make wonderful homemade gifts. Package them in decorative boxes or tins and share them with friends and family during the holidays.


Buttery Pecan Snowball Cookies are a classic treat that never goes out of style. With their rich, nutty flavor and delicate sweetness, they’re a crowd-pleaser for all ages. Whether you’re savoring them with a cup of tea or sharing them at a special event, these cookies are sure to bring joy and warmth to any occasion. So, gather your ingredients and start baking these melt-in-your-mouth delights today!

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