Buttery Pecan Snowball Cookies: Melt-in-Your-Mouth Holiday Magic!
Get ready to bake a batch of these classic Buttery Pecan Snowball Cookies that are as delightful to look at as they are to eat! Also known as Russian Tea Cakes or Mexican Wedding Cookies, these delicate, nutty, and wonderfully buttery cookies are rolled in powdered sugar, creating a beautiful “snowball” effect. They’re incredibly tender and practically melt in your mouth, making them a holiday favorite and an everyday irresistible treat!
These cookies are a celebration of simplicity and pure comfort. The finely chopped pecans add a lovely crunch and nutty depth, while the generous coating of powdered sugar provides a perfect sweet finish. They’re easy to make and guaranteed to disappear fast!
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened (at room temperature)
- ½ cup powdered sugar (for the dough)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans (toasted for deeper flavor, optional)
- 1 cup powdered sugar (for rolling the baked cookies)
Equipment:
- Large mixing bowl
- Electric mixer (handheld or stand mixer)
- Rubber spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper (optional, but helps with even baking and cleanup)
- Small bowl or shallow dish (for rolling cookies in powdered sugar)
- Wire cooling rack
Instructions:
- Preheat Oven & Prep Pans: Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper or leave ungreased.
- Cream Butter & Sugar: In a large mixing bowl with an electric mixer, beat the softened unsalted butter and ½ cup powdered sugar together on medium speed until light and fluffy (about 2-3 minutes).
- Add Vanilla: Beat in the 1 teaspoon vanilla extract until well combined.
- Add Dry Ingredients & Pecans: Gradually add the 2 cups all-purpose flour and 1 cup finely chopped pecans to the butter mixture. Mix on low speed until just combined and a soft, crumbly dough forms. Be careful not to overmix.
- Shape Cookies: Roll the dough into small, 1-inch balls. The dough will be crumbly but should hold together when pressed. Place them about 1 inch apart on the prepared baking sheets.
- Bake: Bake for 12–15 minutes, or until the edges are lightly golden and the bottoms are just barely starting to turn light brown. The cookies will still be quite pale on top. Do not overbake!
- Cool & Roll in Sugar: Remove from the oven. Let the cookies cool on the baking sheets for about 5 minutes. While still warm (but not hot enough to melt all the sugar immediately), roll each cookie generously in the remaining 1 cup powdered sugar that you’ve put in a shallow bowl.
- Second Roll (Optional but Recommended): For that classic “snowball” look, once the cookies are completely cool, roll them a second time in powdered sugar. This ensures a thick, beautiful coating.
- Serve: Transfer to a wire rack to cool completely if needed after the second roll. Serve and try your best not to eat them all before they cool down!
Tips for Perfect Snowball Cookies:
- Finely Chopped Pecans: Ensure your pecans are finely chopped. Larger pieces can make the cookies fall apart. You can pulse them in a food processor, but be careful not to make pecan butter!
- Toasting Pecans: For a richer, deeper nutty flavor, spread the chopped pecans on a baking sheet and toast them in the oven at 350°F (175°C) for 5-7 minutes before adding to the dough. Let them cool completely first.
- Don’t Overbake: These cookies are meant to be pale. Overbaking will make them dry.
- Rolling Warm vs. Cool: Rolling them while slightly warm allows the first layer of powdered sugar to lightly melt and adhere, creating a sticky base for the second, cooler coating. The second roll after cooling provides that perfect snowy finish.
- Butter Temperature: Softened butter is key for a smooth, cohesive dough.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage (they freeze beautifully!).