Pecan Snowball Cookies
Pecan snowball cookies are a classic Christmas cookie recipe often known as Mexican wedding cookies or Russian tea cakes. This pecan snowball cookie recipe is easy to make. The buttery shortbread cookies are packed with pecans and the perfect addition to your holiday cookie tray.
Ingredients for Pecan Snowball Cookies
- Unsalted butter – Room temperature.
- Powdered sugar – Confectioners’ sugar/icing sugar to sweeten the cookie dough and for coating the cookies.
- Vanilla extract – Pure vanilla extract adds great vanilla flavor.
- Salt
- All-purpose flour
- Pecans – Very finely chopped pecans. I recommend using a food processor to finely grind the pecans.
How to Make Pecan Snowball Cookies
- Make the cookie dough: Cream the unsalted butter, powdered sugar, vanilla extract, and salt. Add in the all-purpose flour and finely ground pecans and mix on low speed until the cookie dough forms.
- Chill the cookie dough: Portion the cookie dough using a medium cookie scoop. Chill the cookie dough balls for 30 minutes.
- Prep and preheat: Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Bake the cookies: Place the dough balls on the prepared cookie sheet. Bake the cookies for about 16 minutes. Cool the cookies on the pan for 2 minutes and transfer to a wire rack to cool for an additional ten minutes.
- Coat the cookies in powdered sugar: Gently roll the warm cookies in powdered sugar. Place on a wire rack to cool completely.
Recipe Tips
- Be sure to chill the cookie dough before you bake the cookies. This helps the cookie dough balls maintain a round shape and creates the perfect texture.
- Roll the cookie dough balls in powdered sugar when they are slightly warm. The warmth will melt the powdered sugar slightly which helps coat the cookies. I also recommend re-rolling the cookies in additional powdered sugar before serving.
- Use a medium cookie scoop to make uniform cookies. If you want a smaller cookie, use a small cookie scoop and reduce the baking time to about 14 minutes.
Frequently Asked Questions
How should I store the cookies?
- Store the cookies in an airtight container or resealable storage bag at room temperature for 2 to 3 days.
Can I make the cookie dough ahead of time?
- Yes! After you portion the cookie dough into balls and chill in the refrigerator for 30 minutes, store the cookie dough balls in an airtight container or resealable storage bag for 1 to 2 weeks. When you are ready to bake, simply place the cookie dough balls on a baking tray and bake as directed.
- You can also store the cookie dough balls in the freezer for up to 1 month.
Can I substitute the pecans with another type of nut?
- Yes! You can replace the pecans with walnuts, almonds, or pistachios.
Other Recipes You Will Love
- Chocolate snowball cookies
- Cherry pistachio snowball cookies
- Cranberry orange shortbread cookies
- Cherry almond shortbread cookies
- Almond shortbread cutout cookies
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Pecan Snowball Cookies
Yield: 2 dozen
Pecan snowball cookies are a classic Christmas cookie recipe often known as Mexican wedding cookies or Russian tea cakes. This pecan snowball cookie recipe is easy to make. The buttery shortbread cookies are packed with pecans and the perfect addition to your holiday cookie tray.
Equipment
Ingredients
- 1 cup (227 g) unsalted butter room temperature
- ½ cup (60 g) powdered sugar
- 2 tsp (8 g) vanilla extract
- ½ tsp (3 g) salt
- 2 cups (250 g) all-purpose flour
- 1 cup (99 g) finely ground pecans
- 1 ½ cups (180 g) powdered sugar for coating the cookies
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter, powdered sugar, vanilla extract, and salt on medium speed until smooth. Add in the all-purpose flour and finely ground pecans and mix on low speed until the dough becomes crumbly. Continue to mix until the dough comes together.
- Portion the cookie dough using a medium cookie scoop. Chill the cookie dough balls for 1 hour.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Place the chilled cookie dough balls on the prepared baking sheet pan. Bake the cookies for about 16 minutes until set. Cool the cookies on the pan for 2 minutes and then transfer the cookies to a wire rack to cool for a few more minutes.
- Gently roll the warm cookies in powdered sugar and transfer the cookies to a wire rack to cool completely.
Notes
- Store the cookies in an airtight container or a resealable storage bag at room temperature for 2 to 3 days.
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Can the cookies be frozen ? If so for how long .
Thank you
Anto
Hi! Yes, the cookies can be frozen. Store them in a freezer-safe storage bag or in an airtight container in the freezer for up to 3 months.