Pecan Snowballs Cookies
These outrageously delicious Pecan Snowballs are a classic, melt-in-your-mouth holiday cookie, loaded with pecans and dusted with powdered sugar.
Also known as Mexican Wedding Cookies, Russian Tea Cakes, Southern Butterballs, and Polverone, they are destined to win over any nut lover in your life!
Why You Must Make
- These Pecan Snowballs are those irresistible nut-laden cookies that go by many names. Mexican wedding cookies, pecan crescents, etc.
- The dusting of powdered sugar makes these perfect for the holidays.
- If you have nut lovers in your life, surprise them with a batch of these irresistible cookies!
- Make sure your butter is at room temperature so you don’t struggle with mixing.
- Use a cookie scoop for consistent-sized cookies.
- PRO-Tip: Refrigerating your dough for 30-60 minutes will help you roll the dough into better-shaped balls. The bits of nuts can make this a challenge.
- Feel free to use this recipe to make a crescent-shaped cookie which is another common alternative.
- PRO-Tip: Toast your nuts to bring out the flavor. Watch carefully as they can burn quickly. I either cook on a sheet pan at 350º for about 5 minutes or toast them in a dry saute pan, stirring or shaking the pan every minute or so, for the same amount of time.
How to Make a Cookie Tray
- When deciding what cookies and candies to make for the holidays, a balance of varieties is a must. Fudge for the chocoholics, ginger cookies for the spice lovers, homemade caramels for the caramel fans. I also include butterscotch cookies, English toffee, peanut blossoms.
- I make these pecan snowballs for nut lovers. Chock full of pecans, these gems will become a favorite treat at Christmas!! P.S. You’ll probably need a double batch.
- PRO-Tip: Make sure to wrap each kind of cookie separately. You don’t want these pecan snowballs to taste like gingersnaps after placing them next to each other on a platter or a tray to give away!
Frequently Asked Questions
This alternate name may have been a replacement for “Russian Tea Cakes,” during the period when the Cold War had the US and Russia at odds.
These cookies are crumbly due to the lack of eggs to hold the dough together after they are baked.
Both the dough and the cookies can be frozen. The dough can be frozen for up to a month. The baked cookies can be frozen for up to 3 months. When the frozen cookies defrost, the some of powdered sugar coating may come off or get damp. Reroll any that need a little refresh in powdered sugar.
You May Also Like:
- Double Chocolate Macadamia Nut Cookies from Crazy for Crust
- Maple Walnut Shortbread Cookies from The View from Great Island
- Butter Pecan Cookies from The Food Charlatan
- Loaded Cowboy Cookies
- White Chocolate Macadamia Nut Cookies
- Pecan Pie Thumbprint Cookies
- More Cookie Recipes
- 2 sticks butter, at room temperature
- 1/4 cup plus 1 tablespoon sugar
- 2 teaspoons vanilla
- 1 tablespoon water
- 2 cups flour
- 1/4 teaspoon salt
- 2 cups chopped pecans
- 1 cup powdered sugar, for rolling cookies
- Preheat oven to 325º. Line baking sheets with parchment paper and set aside.
- Cream butter, then add sugar, vanilla, and water. Mix again.
- Stir flour and salt into the mixture.
- Add pecans and mix thoroughly.
- Form tablespoon-sized balls of dough into balls.
- Bake for about 18 minutes or till lightly browned.
- Roll in powdered sugar while warm.
Feel free to roast your pecans before chopping to bring out their nuttiness even more!
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Serving Size:1 cookie
Amount Per Serving: Calories: 130Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 14mgSodium: 58mgCarbohydrates: 10gFiber: 1gSugar: 4gProtein: 1g