Melt-in-Your-Mouth Pecan Snowball Cookies

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!

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!

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).

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!

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.

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.

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).

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

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!

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

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. Sign up for my email list, too!