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Pecan Snowball Cookies

Prep Time 20 minutes
Cook Time 14 minutes
Chill Time 30 minutes
Yield: 4 dozen
Pecan snowball cookies are light, crisp, and not too sweet. A buttery, melt-in your mouth shortbread cookie with finely ground pecans rolled in powdered sugar. Also known was Mexican wedding cookies or Russian tea cakes, this pecan snowball cookie recipe is great for Christmas!

Equipment

  • Electric hand mixer or stand mixer fitted with a paddle attachment
  • Food processor

Ingredients 

  • 1 cup unsalted butter room temperature
  • ½ cup powdered sugar
  • 2 tsp vanilla extract
  • ½ tsp salt
  • 2 cups all-purpose flour
  • 1 cup ground pecans
  • 1 ½ cups powdered sugar

Instructions

  • In a large mixing bowl with an electric mixer or bowl of a stand mixer fitted with a paddle attachment, cream together butter, powdered sugar, vanilla extract, and salt until smooth.
  • Add in all-purpose flour and finely ground pecans. Mix on low speed until the ingredients are well combined. The dough will be crumbly at first. Continue to mix until it comes together into a dough ball. This may take a few minutes.
  • Portion the cookie dough into balls with a small cookie scoop and place on a small baking pan. Chill the cookie dough balls for about 30 minutes.
  • Preheat oven to 350 degrees F and line a baking sheet pan with silicone baking mat or parchment paper.
  • Place the chilled cookie dough balls on the prepared baking sheet pan. Bake the cookies for approximately 12-14 minutes until slightly golden-brown around the edges
  • Remove the baking pan from the oven. Allow the cookies to cool on the pan for 2 minutes. Transfer the cookies to a wire rack for 5 to 10 minutes.
  • Roll the warm cookies in powdered sugar gently, and place on a wire baking rack to cool to room temperature.

Notes

Pecan snowball cookies can be stored in an airtight container for about 3 to 4 days at room temperature.
 
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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