Pecan Snowball Cookies

A pile of snowball cookies with a bite taken from one to show texture.

4.87 from 15 votes

Sometimes called Russian tea cookies or Mexican wedding cookies, this snowball cookies recipe is a classic holiday cookie that you do not want to miss.

Prep Time15

Cook Time10

Total Time25

Course: baking, Dessert, dessert-cookies

Cuisine: American, Mexican, Russian

Diet: Halal

Servings: cookies

Calories: 144kcal

Author: Amira

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.

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