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
Pecan Snowballs Recipe
A cookie known by many names. I love making these for the holidays! Recipe from my friend, Cyn.
- 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!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:1 cookie
Amount Per Serving: Calories: 130Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 14mgSodium: 58mgCarbohydrates: 10gFiber: 1gSugar: 4gProtein: 1g
34 Comments on “Pecan Snowballs Cookies”
They look so delicious – and so completely different to the Snowballs I was used to making with Granny, growing up in Scotland (just posted the recipe in my blog). I have to try them, Liz. They look good, and I’m sure they boomerang into your kitchen many times, Lol.
I don’t think a cookie tray is complete without these. Your’s are perfect Merry Christmas hugs
Thanks for stopping by, Kathleen, and for your sweet comment!
These are always a favorite at our house! Yours look wonderful!
Thanks, Chelsea…if you like nuts, you’ll adore these!
These are gorgeous little cookies! I love the simplicity of the ingredients- sounds simple enough to make with wonderful flavor!
Hi, Lizzie! Now I’m just making and freezing cookie dough to bake off next week…not very exciting~
Lizzy-Seems I’ve missed out on several things you baked this past week. You’ve been a busy little baker. Wow!
Love the snowballs, one of my all time favorites. The mini chocolate cheese cake cupcakes with all the adorable, and yummy toppings, and also the gorgeous Chocolate layered cake.
Wonder what’s for Christmas?…I’m sure all these goodies are gone by now!
Lindsey…you’ll have to keep a stash in your freezer like I do!
I LOVE LOVE LOVE these cookies. I must eat them every year during the holidays. But I’ve never actually made them myself (I just eat them haha). I’m SO making them now. Thank you for the recipe. 🙂
Lindsey @ Gingerbread Bagels
Ann, you’ll have to share a photo the next time you make them!
Holly, thanks for following!!!
These look delish! The mini cheesecakes look awesome too;) I’m your newest follower!
What’s your first favorite, Leef?
Thanks, Kim! Lucky you~
I make a similar cookie every year. I call them pecan puffs. It is my second favorite christmas cookie.
Glad I could help, Kaye 🙂
How timely this recipe is today. Murray is planning on baking these for neighbors and I was wondering where I put Cynthia’s recipe. These are wonderful. Betcha can’t eat just one!
Yes, Patti! Martha dishes…aren’t they cute?
Erica, I should have doubled the recipe!
I should try these liz, I’ve heard over the years how good they are! The little dishes, Martha Stewart collection?? I bought those a few years back, use the little leaves for condiments, mostly for horseradish. Cute idea for individual cookie servings.
Lizzy……I love these cookies. We call them Mexican Wedding Cookies. I’ve been making these since I was a teen, it was my first cookie I made.
When I make them for the holidays I triple the recipe. One batch for my husband to eat in one day and the rest to hand out.
Ahhhh Lambeau has her own ball…….
Thanks for sharing and have a great day!