Easy Pecan Snowball Cookies
These easy pecan snowball cookies are buttery, tender, covered in powdered sugar, and taste just like little bites of Christmas. Made with only five simple ingredients and no eggs, they’re one of the easiest holiday cookies you can bake.
Every holiday season, there comes a moment when I decide it’s time to make cookies. Not one batch of cookies, of course. That would be far too reasonable. I mean trays and trays of cookies covering every available inch of the kitchen.
And no Christmas cookie tray is complete without these pecan snowball cookies.
A Favorite Family Christmas Cookie
This snowball cookie recipe came from my grandma, who made trays filled with different cookies every Christmas. Of everything she baked, these were always among my favorites.
They’re rich and buttery with just the right amount of nutty flavor from the ground pecans. Then there’s the powdered sugar, which turns every bite into a delicious, and occasionally messy, little snowstorm.
We call them snowball cookies, but you might also know similar cookies as Mexican wedding cookies or Russian tea cakes. Whatever you call them, it’s nearly impossible to eat only one.
Why You’ll Love These Pecan Snowball Cookies
- Only five basic ingredients
- No eggs and no chilling required
- Ready in under 30 minutes
- Easy enough to make with kids
- Perfect for Christmas cookie trays, parties, and homemade gifts
- Full of that nostalgic, passed-down-from-Grandma magic
Ingredients You’ll Need
These simple Christmas cookies come together with five main ingredients:
- Salted butter: Let the butter soften at room temperature so it creams smoothly with the sugar.
- Powdered sugar: Powdered sugar sweetens the dough and creates the classic snowy coating.
- All-purpose flour: Sift or carefully measure the flour to avoid adding too much.
- Ground pecans: Finely ground pecans give the cookies their delicate texture and nutty flavor.
- Vanilla extract: A little vanilla brings all those buttery flavors together.
You’ll also want extra powdered sugar to sprinkle on or roll the finished cookies in.
Pecan Snowball Cookies
Ingredients
- 1 Cup Salted Butter, softened
- ½ Cup Powdered Sugar
- 1 ¾ Cup all-purpose Flour, sifted
- ½ Cup Finely Ground Pecans
- ½ tsp Vanilla extract
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Cream butter and powdered sugar together in the mixer until smooth
- Add the sifted flour, ground pecans, and vanilla extract. Mix just until a soft dough forms.
- Shape cookies into small 1-inch balls and place them on a cookie sheet.
- Bake in oven for 12 minutes or until the bottoms of the cookies turn light golden brown.
- Let cool and sprinkle with or roll in additional powdered sugar.
- For a thicker coating, let the cookies cool completely and roll them in powdered sugar a second time.
A Few Tips for the Best Snowball Cookies
1. Measure the Flour Carefully
Too much flour can make snowball cookies dry and crumbly. For the best results, spoon the flour into the measuring cup and level it with a knife instead of scooping it directly from the bag.
2. Grind the Pecans Finely
Large pieces of pecan can make the dough harder to shape. Aim for finely ground nuts, but stop before they turn into pecan butter.
3. Don’t Overbake the Cookies
Snowball cookies should remain pale on top. Look for lightly golden bottoms instead of waiting for the entire cookie to brown.
4. Keep the Cookies the Same Size
Rolling the dough into evenly sized 1-inch balls helps the cookies bake evenly. A small cookie scoop makes this quick and easy.
5. Coat Them Twice for Extra “Snow”
One coating gives the cookies a light dusting. Two coatings create the thick, snowy finish often seen on traditional Christmas snowball cookies.
Frequently Asked Questions
- Are snowball cookies the same as Mexican wedding cookies?
- The recipes are very similar. Both are buttery, nut-filled cookies covered in powdered sugar. Depending on the family or region, they may also be called Russian tea cakes, wedding cookies, or butterballs.
- Do snowball cookies contain eggs?
- This snowball cookie recipe contains no eggs. The softened butter holds the dough together and gives the cookies their rich, tender texture.
- Can I use walnuts instead of pecans?
- Yes. Walnuts are commonly used in similar snowball cookie recipes. They will change the flavor slightly, so pecans are best if you want to preserve this family recipe’s flavor.
- Why did my snowball cookies spread?
- The butter may have been overly warm or melted. It should be soft enough to mix but not oily or runny. Incorrectly measured flour can also cause the cookies to spread.
- Should I add powdered sugar while the cookies are warm or cool?
- Powdered sugar sticks best when the cookies are slightly warm. For a thick white coating, roll them once while warm and again after they’ve cooled completely.
- How should I store snowball cookies?
- Store snowball cookies in an airtight container at room temperature, placing parchment or wax paper between the layers to protect their powdered-sugar coating. If the sugar begins to disappear into the cookies during storage, give them another quick dusting before serving. They’ll look freshly snow-covered again—and no one needs to know how easy the fix was.
- Can I freeze pecan snowball cookies?
- Yes. Once the cookies have cooled completely, place them in a freezer-safe container with parchment paper between the layers. For the prettiest finish, freeze them before adding the final powdered-sugar coating. Let them thaw at room temperature, then roll or sprinkle them with fresh powdered sugar before serving.
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