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Butter Pecan Snowball Cookies

Introduction

Butter Pecan Snowball Cookies—also known as Mexican Wedding Cookies or Russian Tea Cakes—are melt-in-your-mouth buttery shortbread cookies filled with toasted pecans and rolled in powdered sugar. They are classic holiday treats, but delicious any time you want something tender, nutty, and lightly sweet.

Description

These cookies are soft, crumbly, and buttery, with a delicate texture and a rich pecan flavor. Because they contain no eggs, the dough is dense but bakes into a perfect sandy shortbread. Once coated in powdered sugar, they look like little snowballs—festive, simple, and irresistibly delicious.

Ingredients

For the Cookies

• 1 cup (226 g) unsalted butter, softened
• 1/2 cup (60 g) powdered sugar
• 1 teaspoon vanilla extract
• 2 1/4 cups (270 g) all-purpose flour
• 1/4 teaspoon salt
• 1 cup (120 g) finely chopped pecans (toasted recommended)

For Coating

• 1 to 1 1/2 cups powdered sugar (for rolling)

Instructions

1. Toast the Pecans (Optional but Recommended): Preheat oven to 350°F (175°C). Spread chopped pecans on a baking sheet and toast for 6–8 minutes until fragrant. Cool completely.
2. Cream Butter and Sugar: In a large bowl, beat softened butter and 1/2 cup powdered sugar until light and creamy.
3. Add Vanilla: Mix in the vanilla extract until incorporated.
4. Add Dry Ingredients: Add flour and salt. Mix on low until the dough begins to come together.
5. Add Pecans: Stir in the chopped pecans. The dough will be thick—this is normal.
6. Chill (Optional but Helpful): Refrigerate dough for 30 minutes to prevent spreading.
7. Shape the Cookies: Scoop 1-tablespoon portions and roll into balls. Place on a parchment-lined baking sheet.
8. Bake: Bake at 350°F (175°C) for 12–14 minutes, until bottoms are lightly golden. Do not overbake.
9. First Sugar Roll: Let cookies cool for 5 minutes, then roll them in powdered sugar while still warm.
10. Second Sugar Roll: Once fully cooled, roll them again in powdered sugar for a thick, snowy coating.

Tips

• Toasting pecans adds deeper flavor and prevents sogginess.
• If the dough seems too crumbly, knead it gently with your hands until it holds together.
• For ultra-white “snowball” looks, double-coat the cookies with powdered sugar.
• Store in an airtight container for up to 1 week.
• The cookies freeze well both before and after baking.

Corrections (Common Mistakes & Fixes)

• Dough too dry: Add 1–2 teaspoons of milk or water and knead lightly.
• Cookies flattening: Dough was too warm—chill 30 minutes before baking.
• Powdered sugar melting: Cookies were too hot—let them cool 5 minutes before coating.
• Crumbly texture: Bake for no more than 14 minutes to prevent over-drying.

Enjoy

Serve your delicious Butter Pecan Snowball Cookies with hot cocoa, coffee, or tea. Their buttery, nutty sweetness and delicate texture make them perfect for holidays, gifting, or simply enjoying with loved ones. Enjoy your homemade snowball magic! ❄️🍪

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