Buttery Pecan Snowball Cookies

Melt-in-your-mouth, nutty, and coated in powdered sugar — Buttery Pecan Snowball Cookies (also called Mexican Wedding Cookies or Russian Tea Cakes) are holiday classics ❄️🌰

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🌰 Buttery Pecan Snowball Cookies

🛒 Ingredients (Makes 24–30 cookies)

• 1 cup (2 sticks) unsalted butter, softened

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

• 2 ¼ cups all-purpose flour

• ¼ teaspoon salt

• 1 cup finely chopped pecans (lightly toasted for best flavor)

• 1–1½ cups powdered sugar (for rolling)

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🔥 Instructions

1️⃣ Prep

• Preheat oven to 350°F (175°C).

• Line a baking sheet with parchment paper.

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2️⃣ Make Dough

1. Cream butter and ½ cup powdered sugar until light and fluffy.

2. Mix in vanilla.

3. In a separate bowl, whisk flour and salt.

4. Gradually add dry ingredients to butter mixture.

5. Fold in chopped pecans.

The dough will be soft but not sticky.

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3️⃣ Shape

• Roll into 1-inch balls.

• Place about 1 inch apart on baking sheet.

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4️⃣ Bake

• Bake 12–15 minutes.

• Cookies should be set but not browned (just lightly golden on bottom).

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5️⃣ Roll in Sugar

• Let cool 5 minutes (still warm).

• Roll gently in powdered sugar.

• Cool completely, then roll again for a thick “snowy” coating.

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❄️ Tips for Perfect Snowballs

• Finely chop pecans so cookies hold together.

• Don’t overbake — they should stay pale.

• Toast pecans 5–7 minutes beforehand for deeper flavor.

• Store in airtight container up to 1 week.

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If you’d like, I can also share:

• A chocolate-dipped version

• A lemon snowball twist

• Or a shortbread-style extra-buttery variation 😊