Name: Pecan Snowball Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2/3 cups pecans or walnuts, finely chopped; 1/2 teaspoon sea salt; 1 cup unsalted butter, softened; 2 teaspoons vanilla extract; 1/2 cup powdered sugar (plus extra for dusting)

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Pecan Snowball Cookies are classic holiday treats known for their buttery texture, nutty flavor, and delicate powdered sugar coating. These melt-in-your-mouth cookies are incredibly easy to make with just a few pantry staples. Whether you call them snowballs, Russian tea cakes, or Mexican wedding cookies, one thing’s for sure—they’re festive, delicious, and perfect for sharing.

Pecan Snowball Cookies

Why You’ll Love This Recipe

Melt-in-your-mouth texture: Buttery, soft, and tender with every bite.
Simple ingredients: Uses pantry staples—no eggs or complicated steps.
Holiday favorite: A must-have on cookie platters for holidays and other celebrations.
Quick to make: Only 20 minutes from start to finish.
Perfect for gifting: Beautiful and transport-friendly for cookie exchanges.
Nutty and flavorful: Finely chopped pecans add texture and depth.
Freezer-friendly: Great for prepping ahead of busy holiday baking days.
Kid-friendly activity: Easy and fun to roll and sugar-coat with little helpers.
Versatile base: Easily adaptable with different nuts or added flavors.
No chilling needed: Ready to bake immediately—no waiting required.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
2⁄3 cups pecans or walnuts, finely chopped
1⁄2 teaspoon sea salt
1 cup unsalted butter, softened
2 teaspoons vanilla extract
1⁄2 cup powdered sugar, plus extra for dusting

Directions

Preheat your oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, whisk together the flour, finely chopped pecans (or walnuts), and sea salt.
In a separate bowl, use a stand or hand mixer to beat the softened butter, vanilla extract, and ½ cup powdered sugar until smooth and creamy.
Gradually add the dry flour mixture to the butter mixture. Beat on low speed just until the dough is fully combined.
Use a small ice cream scoop or spoon to portion 1-inch balls of dough. Roll them between your palms until smooth and round.
Arrange the dough balls on the prepared baking sheet, spacing them slightly apart.
Bake for 8–10 minutes, or until the bottoms of the cookies are lightly golden. Avoid overbaking.
Let the cookies cool slightly. While still warm but not hot, roll each cookie in powdered sugar until fully coated.
Once completely cooled, roll them again in powdered sugar for a classic, snow-dusted finish.

Servings and timing

Servings: 24 cookies
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Different nuts: Use almonds, hazelnuts, or pistachios for a twist.
Add a spice: Mix in a pinch of cinnamon or cardamom for warmth.
Citrus zest: Add lemon or orange zest to the dough for a bright flavor.
Chocolate dipped: Dip the bottoms in melted chocolate after baking.
Gluten-free: Use a 1:1 gluten-free flour blend.
Coconut snowballs: Roll in shredded coconut instead of or in addition to powdered sugar.
Nut-free version: Substitute finely crushed sunflower seeds for a similar texture.
Espresso kick: Add a teaspoon of instant espresso powder to the dough.
Filled version: Place a chocolate chip or dried cherry in the center of each ball before rolling.
Mini version: Roll smaller balls for bite-sized party treats.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 1 week. They also freeze well—store in a freezer-safe bag or container for up to 2 months. If freezing, re-roll them in powdered sugar after thawing for a fresh snowy look. No reheating is necessary, but they can be warmed slightly in the oven at 300°F for 3–5 minutes if desired.

FAQs

Can I use walnuts instead of pecans?

Yes, both work well in this recipe. Walnuts offer a slightly more bitter, earthy flavor, while pecans are sweeter.

Why are my cookies dry or crumbly?

Be careful not to overbake. These cookies are meant to be tender and just set with a golden bottom.

Do I need to chill the dough?

No chilling is required, which makes this recipe quick and convenient.

Can I make these cookies ahead of time?

Yes! They store and freeze well, making them perfect for prepping in advance.

Why roll the cookies twice in powdered sugar?

The first coating sticks best when the cookies are warm; the second gives them that signature snowball look once cooled.

Can I make them without nuts?

You can omit the nuts, but the texture and flavor will change. Consider substituting with oats or crushed cereal for crunch.

How finely should I chop the nuts?

Chop them very finely so they blend evenly into the dough and don’t make the cookies crumbly.

Can I make them vegan?

Yes, use a vegan butter substitute. Note that the flavor and texture may vary slightly.

Do these cookies spread?

No, they maintain their round shape, making them ideal for that signature snowball look.

Are these the same as Mexican wedding cookies?

Yes, they are very similar. The name varies by region and occasion, but the ingredients and method are almost identical.

Conclusion

Pecan Snowball Cookies are a timeless holiday favorite, beloved for their tender, buttery texture and snowy powdered sugar finish. With simple ingredients and an easy method, these cookies are perfect for baking with kids, gifting to friends, or enjoying with a warm drink on a chilly day. Whether you’re making them for winter or just because, they’re sure to be a delightful addition to your dessert table.