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Home / Recipes / Dessert / Cookies / Melt-in-Your-Mouth Pecan Snowball Cookies

Melt-in-Your-Mouth Pecan Snowball Cookies

1 hr
| 7 Comments |
4.86 from 14 votes
Jump to Recipe 12/08/20 | Updated: 12/08/20 | by Nora
Pecan Snowball Cookies Pin 4

These Pecan Snowball Cookies are my favorite Christmas classic – they’re melt-in-your-mouth tender, filled with chunks of pecans and look so pretty!

overhead view of platter with snowball cookies

These amazingly buttery Pecan Snowball Cookies are almost too good to be true. Almost. My grandma made a variation of these every year, only she put in the effort to make them crescent-shaped. Can you imagine the work?

While these (and Snickerdoodles, Thumbprints, Molasses Cookies, basically all the cookies…) are a Christmas classic for us, they also go by the names of Mexican wedding cookies or Russian tea cakes. So many names for the same delicious little thing!

What I love most about them is how pretty they look after the double-dip in powdered sugar – truly like little snowballs. Also, they only need a handful of ingredients, which is always a plus in my books!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for pecan snowball cookies with text labels
Ingredients for Pecan Snowball Cookies: Flour, butter, icing sugar, pecans, vanilla extract and salt.

Ingredient notes

  • Icing sugar: Make sure your icing sugar is lump-free, so I recommend sifting it if it is very stuck together.
  • Butter: Feel free to use stick margarine in place of the butter. I do not recommend using oil or buttery spread.
  • Pecans: You can leave these out, or use chocolate chips instead!

How to make Snowball Cookies

These cookies are the easiest Christmas treat! First, you cream the butter, vanilla and salt together with a hand mixer, until the butter is very creamy (1).

collage of photos to show creaming of butter and icing sugar

Then, add the flour and icing sugar and mix on low until combined into a crumbly-looking cookie dough (2). Do not overmix the dough, or the cookies will come out tough!

collage of steps to show making cookie dough

Now add the pecans and stir in until evenly distributed (3). I use my hand mixer, but you can also do it with a spatula if you’re concerned that your beaters might break.

collage of steps to show making snowball cookie dough

Shape the cookie dough into tablespoon-sized balls, set 2 inches apart on lined baking sheets (4). Freeze the cookies on the baking sheets for 10 minutes before baking.

collage of steps to show rolling snowball cookie dough into balls

Once the cookies are baked, you need to roll them in icing sugar as soon as you can handle them – they definitely still need to be very warm for the first layer of sugar to stick.

I let them cool on a wire rack and then roll them in icing sugar again for an extra-pretty look (5).

collage of steps to show rolling pecan snowball cookies in icing sugar

This double-rolling is completely optional, but worth it!

overhead closeup of a pile of pecan snowball cookies

Recipe tips

  • Don’t add more butter than the recipe calls for: too much butter will make these melt away in the oven. They are still tasty when flat (ask me how I know), but not as pretty.
  • Don’t overbake: I almost baked the cookies in the photos a little too long. You want these just lightly browned, or they will be dry. Snowball cookies bake in 10-15 minutes, depending on how hot your oven runs. Check on them after 10 minutes, then watch them closely if you decide to bake for longer.
  • How to chop the pecans: This is entirely up to you. I like to leave them chunkier, I don’t like it when they almost vanish in the cookie dough. But if you prefer them finely chopped, then go for it!
cut open snowball cookie on a cookie platter

Storage tips

These cookies keep very well if stored right.

On the counter

These snowball cookies can be stored on the counter in an airtight container. They are best eaten fresh within 5-7 days.

Freezer instructions

Snowball cookies freeze without any problems, either unbaked or baked.

To freeze unbaked cookies: Roll the dough into balls and freeze them in a single layer on a lined baking sheet until firm. Transfer to freezer bags labelled with the name and use-by date (freeze for up to 2 months). To bake, let the dough balls sit on a plate for 30 minutes, then bake as directed in the recipe.

To freeze baked cookies: Freeze the cookies in freezer-friendly containers. Separate layers with wax paper. To thaw, leave them on a cooling rack at room temperature for about 30 minutes. Roll in powdered sugar again to make them look pretty and fresh.

More easy Christmas cookies

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PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable Recipe Card
overhead view of platter with snowball cookies
Save Recipe Saved!

Pecan Snowball Cookies

These Pecan Snowball Cookies are a favorite Christmas classic – they’re melt-in-your-mouth tender, filled with chunks of pecans and look so pretty!
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
4.86 from 14 votes
Print Add Review

Recipe details

Prep 20 mins
Cook 20 mins
Cooling time 20 mins
Total 1 hr
Servings 2 dozen
Difficulty Easy

Ingredients
 

For the dough:

  • 1 cup butter softened
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 2 ¼ cups all-purpose flour
  • ½ cup powdered sugar
  • 1 cup chopped pecans

For rolling:

  • 1 cup powdered sugar

Instructions
 

  • Make cookie dough: Place butter, vanilla and salt in a large mixing bowl. Beat well with an electric mixer. Add flour and ½ cup powdered sugar and mix until fully combined. Add the pecans and mix on low until incorporated.
  • Shape cookies and chill: Roll dough into 1 tablespoon sized balls and place on lined baking sheets. Freeze for 10 minutes.
  • Bake: In the meantime, preheat the oven to 350°F. Bake the cookies in batches (only one baking sheet in the oven – or the cookies on the bottom could melt away!) for around 15 minutes or until lightly golden brown in color.
  • Roll in powdered sugar: Cool for 5 minutes on the baking sheet. Place 1 cup powdered sugar in a medium bowl. Roll the cookies in the sugar and set on a cooling rack to cool completely. Roll in the powdered sugar again.
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Notes

Ingredient notes

  • Icing sugar: Make sure your icing sugar is lump-free, so I recommend sifting it if it is very stuck together.
  • Butter: Feel free to use stick margarine in place of the butter. I do not recommend using oil or buttery spread.
  • Pecans: You can leave these out, or use chocolate chips instead!

Baking tips

  • Don’t add more butter than the recipe calls for: too much butter will make these melt away in the oven. They are still tasty when flat (ask me how I know), but not as pretty.
  • Don’t overbake: I almost baked the cookies in the photos a little too long. You want these just lightly browned, or they will be dry. Snowball cookies bake in 10-15 minutes, depending on how hot your oven runs. Check on them after 10 minutes, then watch them closely if you decide to bake for longer.
  • How to chop the pecans: This is entirely up to you. I like to leave them chunkier, I don’t like it when they almost vanish in the cookie dough. But if you prefer them finely chopped, then go for it!

Storage tips

These cookies keep very well if stored right.
On the counter:
These snowball cookies can be stored on the counter in an airtight container. They are best eaten fresh within 5-7 days.
Freezer instructions:
Snowball cookies freeze without any problems, either unbaked or baked.
To freeze unbaked cookies: Roll the dough into balls and freeze them in a single layer on a lined baking sheet until firm. Transfer to freezer bags labelled with the name and use-by date (freeze for up to 2 months).
To bake, let the dough balls sit on a plate for 30 minutes, then bake as directed in the recipe.
To freeze baked cookies: Freeze the cookies in freezer-friendly containers. Separate layers with wax paper.
To thaw, leave them on a cooling rack at room temperature for about 30 minutes. Roll in powdered sugar again to make them look pretty and fresh.
Nutrition is an estimate.

More recipe information

Course: Dessert
Cuisine: American

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. Vicki says

    December 30, 2021 at 12:46 am

    There is no recipe on this page, only pictures and how to instructions. That’s great, but quantities would be really nice. I’ve used the jump to recipe button and manual scrolling and it ends at the sentence More Easy Christmas Cookies. 🙁

    Reply
    • Nora says

      January 01, 2022 at 10:41 am

      I don’t know what happened for you there, Vicki, but it must have been a bug. The recipe card is right below the “more easy Christmas cookies” part. It has big lettering at the top saying “printable recipe card”. Sorry for the negative experience you had!

      Reply
  2. Elena says

    December 08, 2021 at 7:40 pm

    5 stars
    I followed the directions and measurements exactly, the exception was that I combined everything by hand. Perfect!

    Reply
    • Nora says

      December 08, 2021 at 10:39 pm

      I’m so glad, Elena!

      Reply
  3. Michelle Cannon says

    December 08, 2020 at 9:53 pm

    These are one of my FAVORITES! I’ll have to try your recipe.

    Reply
  4. Cindy says

    December 09, 2018 at 7:34 am

    5 stars
    Tried these yesterday because I needed a last-minute recipe that didn’t call for a long chilling time. We baked some without freezing even (forgot….) and they still turned out fine! And I LOVE the funky pecan pieces, like our Meemaw used to make. thanks for a great recipe!!!!

    Reply
    • Nora says

      December 09, 2018 at 7:36 am

      So happy to read this Cindy! Glad to know the cookies work without freezing, too. And yes to chunky pecans 🙂 Thanks for taking the time to review the recipe, I appreciate it so much!

      Reply

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Nora Rusev from Savory Nothings

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Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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