Buttery Pecan Snowball Cookies are a timeless holiday favorite known for their tender, crumbly texture and generous coating of powdered sugar. Also called Mexican Wedding Cookies, Russian Tea Cakes, or Pecan Snowballs, these cookies practically melt in your mouth with every bite. Rich butter flavor, finely chopped pecans, and a delicate sweetness make them irresistible for Christmas trays, tea time, or anytime you crave a nostalgic treat.
This easy, no-fuss recipe delivers perfect snowball cookies every single time.
⭐ Why You’ll Love This Recipe
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Ultra-buttery, soft, and crumbly texture
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Simple pantry ingredients
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No eggs required
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Perfect for holidays, gifting & cookie swaps
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Freezer-friendly and make-ahead approved
🛒 Ingredients You’ll Need
For the Cookies
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1 cup (225 g) unsalted butter, softened
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½ cup powdered sugar (plus more for rolling)
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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¼ teaspoon salt
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1 cup finely chopped pecans
👩🍳 Step-by-Step Instructions
Step 1: Cream the Butter
In a large bowl, beat the softened butter until smooth and creamy. Add powdered sugar and beat until light and fluffy. Mix in the vanilla extract.
Step 2: Mix Dry Ingredients
In a separate bowl, whisk together flour and salt. Gradually add to the butter mixture, mixing just until combined.
Step 3: Add Pecans
Fold in the finely chopped pecans until evenly distributed throughout the dough.
Step 4: Shape the Cookies
Scoop about 1 tablespoon of dough and roll into small balls. Place them on a parchment-lined baking sheet, spacing about 1½ inches apart.
Step 5: Bake
Preheat oven to 350°F (175°C).
Bake for 12–15 minutes, or until the bottoms are lightly golden (tops should remain pale).
Step 6: Roll in Powdered Sugar
Let cookies cool for 5 minutes, then gently roll them in powdered sugar while still warm.
Once completely cooled, roll them again for that signature snowy coating.
❄️ Pro Tips for Perfect Snowball Cookies
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Chop pecans very finely for the best texture
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Do not overbake—light color keeps them tender
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Roll twice in powdered sugar for a classic look
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Use real butter (no substitutes) for best flavor
🧊 Storage & Freezing
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Room Temperature: Store in an airtight container up to 1 week
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Refrigerator: Up to 2 weeks
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Freezer: Freeze baked cookies up to 3 months
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Make-Ahead Dough: Freeze dough balls and bake straight from frozen (add 1–2 minutes baking time)
