Pecan snowball cookies are the one cookie you must have on your holiday cookie platters. Buttery bites with a crumbly texture, a slight nutty flavor and a delicious sweet coating. Perhaps you remember these little round snowball shaped cookies on your grandma's cookie tray along with sugar cookies.
Much like Kahk in the Middle East, these are the quintessential Christmas cookie.
Often referred to as Mexican wedding cookies, Russian tea cakes or Russian butter ball cookies. Snowball cookies are surprisingly a year round cookie, but due to its shape and color, many choose to make them during the winter and holiday season.
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Snowball Cookies
There’s something so special about a recipe that feels like a warm hug, and these pecan powdered sugar cookies are exactly that for me. I love that they come together in no time with simple pantry staples, meaning you can satisfy a cookie craving without a complicated trip to the store. Even better, because they don't spread in the oven, you can bake more at once. This is my little secret for getting a classic Christmas treat on the table in under 30 minutes, with less time baking and an easier cleanup!
Pro Tip
Chopping pecans is necessary because when you buy chopped pecans the pieces are not small enough. You'll want really small pieces of pecans, so more chopping in the food processor gets the pecans nice and small.
Ingredients
Pecan Snowball Cookies
Ingredients
- ¾ cup Pecans finely chopped
- 2 ¼ cups All purpose flour (280g)
- ½ teaspoon Salt
- 1 cup Unsalted butter room temperature
- ½ teaspoon Vanilla extract
- ½ teaspoon Almond extract
- ½ cup Powdered sugar plus extra for rolling
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Finely chop the pecans in a food processor or with a knife until they are in very small pieces.
- In a medium bowl, combine the flour, finely chopped pecans, and salt. Stir with a whisk until evenly distributed.
- In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened butter, vanilla extract, almond extract, and ½ cup powdered sugar on medium speed until smooth and creamy.
- Turn the mixer speed down to low and gradually add the flour-pecan mixture, about ½ cup at a time, mixing just until a cohesive dough forms.
- Using a 1-inch cookie scoop (or tablespoon), scoop the dough and roll it between your palms into smooth 1-inch balls. (Optional: If the dough feels soft or sticky, chill the dough balls in the refrigerator for 15-30 minutes before baking to prevent spreading.)
- On the parchment lined baking sheet, arrange the cookie dough balls about 1 inch apart.
- Bake for 9 to 10 minutes, or until the bottoms are lightly golden.
- Remove from the oven and let cool on the baking sheet for about 5 minutes, or until cool enough to handle comfortably.
- Roll each warm cookie gently in a bowl of powdered sugar until coated, then transfer to a wire cooling rack to cool completely.
- Once completely cooled, roll the cookies in powdered sugar a second time for a thick, snowy white finish.
Notes
- Finely Chopped Pecans: Store-bought pre-chopped pecans are usually too large for snowball cookies and can cause the cookies to crumble. Pulsing them further in a food processor ensures the dough binds smoothly.
- Preventing Flattening: If your cookies flatten during baking, the butter was likely too warm/melted or slightly over-measured. Be sure to measure flour using the spoon-and-level method, and chill the dough balls for 20 minutes before baking if your kitchen is warm.
- Double Sugar Coating: The first coating melts slightly onto the warm cookie to form a sweet base layer, while the second coating gives them their iconic, bright white snowball appearance.
- Storage: Store fully cooled cookies in an airtight container at room temperature for up to 1 to 2 weeks. If making ahead for an event, apply the second coat of powdered sugar right before serving to keep them looking fresh.
Nutrition
How to make Pecan Snowball Cookies
1- Chop the pecans so that they are nice and in small pieces.
2- In a large bowl, combine the flour, finely chopped pecans and salt, stir with a whisk.
3- In a large mixing bowl with your mixer on medium speed beat the butter, vanilla extract, almond extract and powdered sugar until creamy.
4- Add the dry ingredients ½ cup at a time until evenly mixed and dough-like. Using a cookie scoop form 1-inch balls of dough and roll in your hand until an even ball has been formed. Place the cookie dough balls ½-1" apart on prepared baking sheets.
5- Bake then allow to cool for about 5 minutes or until able to handle. Roll each ball in powdered sugar and place on a cooling rack to cool completely. Roll in powdered sugar again after cooled.
Recipe Variations
- Swap the pecans for equal parts of finely ground walnuts, hazelnuts, pistachios, or almonds. Almond snowballs are often enjoyed as classic Mexican Wedding Cookies or Russian Tea Cakes.
- Fold in ½ cup of mini semi sweet chocolate chips or white chocolate chips into the dough right after adding the flour for a rich chocolate pecan bite.
- Replace ¼ cup of the all purpose flour with ¼ cup of unsweetened cocoa powder for a chocolate twist.
- For extra holiday flair, mix a tablespoon of red and green sprinkles into the dough, or roll the cookies in edible luster dust/colored sanding sugar after their powdered sugar coat.
- Add ½ teaspoon of ground cinnamon, a pinch of nutmeg, or cardamom to the flour mixture for an aromatic, cozy winter spice note.
Recipe Tips
- Standard store bought prechopped pecans are usually too large and will cause your dough balls to crumble or break apart when rolled. Pulse your pecans in a food processor until they are finely ground with a few tiny, crisp bits for texture.
- Too much flour makes shortbread dough dry and crumbly, while too little flour (or warm butter) causes the cookies to spread. Use the spoon and level method: fluff your flour with a spoon, scoop it gently into your measuring cup, and sweep off the top with a butter knife.
- Your butter should be softened to room temperature, soft enough to leave a slight thumbprint when pressed, but not greasy or melting. Warm butter is the primary reason snowball cookies flatten in the oven.
- If your kitchen is warm or the dough feels overly soft while rolling, pop the shaped dough balls onto a baking sheet and chill in the refrigerator for 15 to 30 minutes before baking. This helps them keep their signature round shape.
- Don't skip the second sugar coat.
- First Coat: Roll the cookies about 5 minutes after they come out of the oven while still warm. The sugar will absorb slightly and form a delicious sweet crust.
- Second Coat: Roll them a second time once they are completely cooled to give them that bright, iconic, snow-covered appearance.
Troubleshooting & FAQs
If your cookies flattened during baking, it usually means there was too much butter or the butter was too soft/melted before mixing. Because shortbread-style cookies rely on the right fat-to-flour ratio to hold their spherical shape, make sure your butter is at proper room temperature (softened, but not melting or greasy) and measure your all-purpose flour accurately using the spoon-and-level method rather than scooping straight from the bag.
Generally, this recipe holds its shape well without a long chilling step. However, if your kitchen is warm or the dough starts to feel overly soft and sticky while rolling into balls, chill the shaped dough balls in the refrigerator for about 30 minutes before baking. This prevents them from spreading too much in the oven.
The double coating method is the secret to that classic, snowy white finish. The first dusting of powdered sugar is done while the cookies are still warm (about 5 minutes out of the oven) so it lightly melts and forms a sweet seal. Once the cookies are completely cooled, rolling them a second time ensures that bright, beautiful, powdery snow white appearance.
It is best to chop them further! Store-bought chopped pecans are usually cut into pieces that are too large for snowball cookies. Pulsing your pecans a bit more in a food processor ensures the pieces are nice and fine, allowing the dough balls to bind together smoothly without crumbling apart.
At Room Temperature: Store baked and fully cooled cookies in an airtight container at room temperature for up to 1 week. To keep them looking fresh, you can give them a light dusting of powdered sugar right before serving.
Freezing Baked Cookies: Freeze baked cookies (without the final powdered sugar coat) in an airtight container separated by parchment paper for up to 2-3 months. Thaw at room temperature and dust with powdered sugar.
Freezing Unbaked Dough: You can shape the raw dough balls and freeze them on a baking sheet until solid, then transfer them to a freezer bag. When ready to bake, place them frozen on a parchment-lined sheet and add 1-2 extra minutes to the bake time.
More Cookie Recipes
- Snickerdoodle Cookies
- Lancashire Cookies
- Greek Almond Cookies
- Butter Crunch Cookies
- Cake Mix Snickerdoodle Cookies
- Barazek Cookies
- Tahini Cookies
- Anise Biscotti
- Cherry Cookies
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Della
Love these cookies so much!!
Christina Reyes-Franks
Hello lovely lady Amira. My name is Christina and I would like to bake your cookies for a Senior Women's Tea Party. I was wondering if it's possible to add well drained, finely chopped Maraschino cherries 🍒 to your recipe? Would I need to make any adjustments to your recipe? Thank you for your recipe!
Amira Ibrahim
Hi Christina, thank you so much for your comment. I haven't made them with cherries before but I was thinking of using 1/2 cup of chopped pecan instead and increase the powdered sugar a notch. When you try it, let me know how it went with you.
Della
These cookies are a hit every time I bring them to any gathering. Especially my grand children! They love them. Thanks for this recipe! Very much appreciated!
mary
love them are so good
Amira
Thank you, I am glad you liked them.
Leah
I love the cookie. Are they supposed to be so crumbly? Mine would fall apart when I took a bite.
Jodi Hunter
These are seriously amazing, a must try for all.
Jan
I’ve made this before and they turned out fantastic, however I made them today and they flattened in the oven.
What did I do wrong??
Lori
I chill my dough, that I want to stay in ball shape, before baking.
Suzanne
I do know these as Mexican Wedding Cookies. I haven't had one in years.
Amira
You know what? Egyptian wedding cookies (kahk) also look like this but with different ingredients. It is the season to try all these delicious cookies. Thanks Suzanne
mary
I have a reiape that is all most like this that I have had for years I love them they are my favoriate cookie I must try your and compare
Amira
Thanks Mary, I hope you'll like them. Happy Holidays.
Neva
I could eat a plateful by myself. I have a friend with Puerto Rican roots who refers to them as. “Cholesterol bombs”.
Florentina
In Europe this were my favorite cookies during Christmas !! Looking forward to make this Xmas.
Amira thank you for all your effort sharing all your delicious recipes with us
thank you !!
Amira
These cookies are incredibly delicious and buttery, making them a global favorite. I appreciate your kind comment, Florentina, and thank you for it.
Amira
Hahaha that's so funny Neva :), Thanks for sharing and I hope you give them a try.
Adrienne
This is one of my favorite holiday cookie recipes and I include it in my holiday cookie tray every year. I have always used pecans, but I love the idea of changing it up with walnuts!
Amira
Aren't they the best? These are, hands down, one of my favorites! Enjoy the cookies Adrienne and Happy Holidays!!!
Teresa
We used to also call these mice when they were shaped in a sort of oblong. It was very cute to put 2Raisins or nuts for their eyes !
T
Amira
Oh I bet that would be so much fun for the kids. Thanks Teresa!
SUSAN
Can't wait to try this recipe!!!
Doris Attard
I always enjoyed all you're receipt, no matter what you post on you're blog .. It is very hard to decided what I pick .you are wonderful thank you for sharing you're receipt
Amira
Than you so much Doris for your sweet comment, I hope you give these a try.
Amira
I hope you give them a try Susan - have fun!
Brandi Hughes
Absolutely love this recipe! it’s a favorite at my house. I have made them for parties, and they are a huge hit! Will have to try this with the recommendations at the end.
Amira
Most definitely Brandi, enjoy!!!
Missy
This is one of my husband’s FAVORITE cookies. I love the options at the end of the recipe. I’m going to try the mini chocolate chips for my granddaughters!
Amira
Looking forward to have my own grand kids one day, I bet it is fun to play in the kitchen with them, thanks Missy.
Caroline Boyle
So glad you shared this recipe. I had lost my grandmother’s version and yours tastes just like hers. Great recipe for kids to help with. Just make extra as they will disappear quickly.
Amira
Indeed, one cannot have too many cookies. 🙂 Regards, Caroline.