Buttery Pecan Snowball Cookies Recipe
Description
Buttery Pecan Snowball Cookies, also known as Mexican Wedding Cookies or Russian Tea Cakes, are delicate, melt-in-your-mouth cookies made with rich butter, finely chopped pecans, and a generous coating of powdered sugar. These soft, crumbly cookies have a subtle vanilla flavor and a nutty crunch that makes them perfect for holidays, tea time, or special occasions. Their snow-white appearance makes them especially popular during Christmas and winter celebrations.
Ingredients
For the Cookie Dough:
- 2 ¼ cups all-purpose flour
- ½ cup powdered sugar
- Pinch of salt
- 2 sticks (1 cup) unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 1 cup pecans, finely chopped
For Coating:
- 1 cup powdered sugar
Instructions
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Cream the Butter and Sugar:
- In a large mixing bowl, add the softened butter and ½ cup powdered sugar.
- Beat with a hand mixer or stand mixer until the mixture becomes smooth, creamy, and pale in color.
3. Add Flavorings:
- Mix in the vanilla extract until fully incorporated.
4. Combine Dry Ingredients:
- Gradually add the flour and a pinch of salt to the butter mixture.
- Mix on low speed until just combined. Do not overmix.
5. Add Pecans:
- Fold in the finely chopped pecans, making sure they are evenly distributed throughout the dough.
6. Shape the Cookies:
- Scoop small portions of dough and roll into balls about 1 inch in size.
- You should get approximately 36 cookies.
- Place the dough balls on the prepared baking sheet, spacing them slightly apart.
7. Bake:
- Bake in the preheated oven for 12–15 minutes, or until the bottoms are lightly golden.
- The cookies should remain pale on top.
8. Coat with Powdered Sugar:
- Allow the cookies to cool slightly (about 5 minutes).
- Roll the warm cookies in powdered sugar until fully coated.
- Once completely cooled, roll them again in powdered sugar for a thick, snowy finish.
Tips for Perfect Snowball Cookies:
- Use room-temperature butter for the best texture.
- Chop the pecans very finely so the cookies hold together well.
- Do not overbake—these cookies should stay light in color.
- For extra flavor, lightly toast the pecans before adding them to the dough.
Frequently Asked Questions (FAQ)
Can I make these cookies ahead of time?
Yes! These cookies store very well and actually taste better the next day.
How do I store snowball cookies?
Store in an airtight container at room temperature for up to 1 week, or refrigerate for longer freshness.
Can I freeze them?
Absolutely. Freeze the baked cookies (without powdered sugar) for up to 2 months. Roll in powdered sugar after thawing.
Can I substitute pecans?
Yes, walnuts or almonds work well as alternatives.
Perfect For:
- Holiday cookie trays
- Christmas and winter celebrations
- Tea parties and coffee breaks
- Homemade edible gifts