When the holidays roll around, there’s one cookie that always brings that magical, snowy cheer straight to your kitchen—the humble yet irresistible Pecan Snowball Cookie. Also known as Mexican Wedding Cookies, Russian Tea Cakes, or Snowdrops, these little sugar-dusted delights practically melt in your mouth. Think buttery, crumbly, nutty centers wrapped in a cloud of powdered sugar—each bite a soft whisper of winter magic.
If you’ve ever had one of these cookies and thought, “I could eat 12 of these,” you’re not alone. And if you’ve never made them yourself, you’re in for an absolute treat (and maybe a new holiday tradition).
Let’s bake the perfect batch of pecan snowball cookies that look exactly like the ones in the photo—round, crack-free, perfectly dusted, and full of nutty goodness. Grab your apron. It’s snowball time.
What Are Pecan Snowball Cookies?
Pecan snowball cookies are small, round, buttery cookies packed with finely chopped pecans and rolled—twice!—in powdered sugar to give them their signature snow-like finish. They’re delicate yet rich, with a texture that crumbles and melts in your mouth almost instantly. These cookies don’t spread in the oven, so they keep their perfect spherical shape, which makes them ideal for holiday cookie platters and gifting.
They’re deceptively simple—no eggs, no leavening agents—just a handful of pantry staples. But when done right, they’re unforgettable. The key lies in the details, and we’re covering them all.
Why These Cookies Are a Must-Bake for the Holidays
There’s a reason why snowball cookies are a holiday classic:
- They look like actual snowballs – Covered in powdered sugar, they fit perfectly into winter and Christmas themes.
- They taste amazing – Rich, buttery, nutty, sweet, but not overly so.
- They’re nostalgic – Many people grew up with these on cookie trays at grandma’s house.
- They’re make-ahead friendly – Bake now, serve later. They even freeze beautifully.
- They make the perfect edible gift – Package them up in tins, boxes, or jars for thoughtful, homemade presents.
Plus, they’re a guaranteed crowd-pleaser. Put a plate out, and they’ll be gone before you can say “snow day.”
Ingredients You’ll Need (and Why They Matter)
Let’s break down what goes into these cookies and why each ingredient is crucial to nailing the perfect texture and flavor.
Butter: The Heart of the Cookie
We’re using a full cup of unsalted butter—softened. Butter is what makes these cookies so tender and flavorful. The lack of eggs means the butter does all the heavy lifting for moisture and richness.
Powdered Sugar: Not Just for Coating
You’ll use ½ cup in the dough and more for rolling. Powdered sugar (not granulated) gives the cookie that fine, crumbly texture. Granulated sugar would make them spread too much and lose their delicate bite.
Vanilla Extract: That Cozy Warmth
Just a teaspoon, but it adds that warm, familiar flavor that ties everything together.
All-Purpose Flour: The Right Texture
You need 2 cups here. This provides structure without making them tough. Don’t pack the flour into the cup—spoon and level it to avoid dry dough.
Toasted Pecans: Nutty Flavor Explosion
The hero of the cookie. We’re using 1 cup of finely chopped pecans, and toasting them is optional—but highly recommended. It deepens their flavor and gives the cookies a warm, nutty aroma that’s absolutely divine.
The Secret Behind Perfect Toasted Pecans
Why Toasting Makes All the Difference
Toasting nuts releases their natural oils and intensifies their flavor. Raw pecans can taste flat. Toasted pecans? Rich, complex, and bursting with buttery flavor.
How to Toast Pecans Properly
- Add them to a dry skillet over medium heat.
- Stir frequently—don’t walk away.
- Toast for about 4–5 minutes, until they’re fragrant and slightly darkened.
- Let them cool before chopping.
The image you see? Those cookies use toasted pecans. You can smell the flavor just by looking at them.
Step-by-Step Guide: Making the Cookie Dough
Here’s how to whip up the perfect dough.
Creaming Butter and Sugar
In a large bowl, beat 1 cup of softened unsalted butter and ½ cup of powdered sugar until light and creamy—about 1–2 minutes. This step is essential. It helps incorporate air and gives your cookies a tender crumb.
Mixing in Vanilla and Salt
Add 1 tsp vanilla extract and ¼ tsp salt. Just a quick mix here.
Folding in the Flour
Add 2 cups of flour, mixing on low speed until just combined. Don’t overmix, or the cookies will get tough.
Adding the Pecans
Now fold in your 1 cup of finely chopped toasted pecans. Make sure they’re evenly distributed through the dough.
How the Dough Should Feel: The Ideal Texture
The dough should be soft, pliable, and slightly crumbly but hold together when pressed. If it’s too dry, try gently kneading it with your hands for a few seconds. You don’t want wet or sticky dough—that will affect the round shape.
If it feels too sticky to roll, chill it for 10–15 minutes.
Shaping the Snowballs: Tips for Smooth, Crack-Free Cookies
This step is all about consistency and care.
Scooping and Rolling
Use a 1-tablespoon scoop to portion out your dough. Roll each scoop into a smooth ball with your hands. Take your time—roll until no cracks show. That’s how you get those perfect snowball shapes like in the photo.
Why Size Consistency Matters
Cookies that are the same size will bake evenly. Uneven cookies can either overbake or be undercooked inside.
You should get about 30–36 cookies total.
Baking Them Just Right
Set your oven to 350°F (175°C). Line your baking sheet with parchment paper.
Bake for 11–13 minutes. You want the bottoms to be just lightly golden, but the tops should stay pale and snowy. Overbaking will make them dry and brown—not the look we’re going for.
The Two-Part Powdered Sugar Coating
This is what makes them look like real snowballs. Don’t skip either coating!
First Coating: While They’re Still Warm
Let them cool on the baking sheet for about 5 minutes, then gently roll each cookie in powdered sugar (about ¾ cup for this step). The sugar will melt slightly and cling to the warm cookie. That’s what we want—it forms a base layer.
Second Coating: After They Cool
After they’ve fully cooled (another 20 minutes), roll them again in fresh powdered sugar (another ¾ cup). This gives them that classic, fluffy, snowy finish like in the photo.
For extra flair, sift some additional powdered sugar over the top before serving.
The Magic of the Double Coating: Fluffy and Snowy Look
Let’s be honest—without the generous dusting of powdered sugar, these would just be buttery pecan balls (still delicious, but not nearly as festive). What makes these cookies look so magical, especially in the photo you saw, is the two-stage coating of powdered sugar. That snowy-white, velvety appearance isn’t just for show—it adds a delicate sweetness that balances the nutty richness of the pecans and the butter.
The first coating, done while the cookies are still warm, slightly melts into the cookie surface, locking in moisture and flavor. This step creates a “glue” for the second layer, which goes on once they’re cool. That final dusting gives you that picture-perfect snowball look—white, fluffy, and irresistible. If you want your snowballs to look exactly like the ones in the image, this double-roll technique is absolutely essential.
Pro tip? Use a sifter or fine mesh strainer to lightly snow them right before serving. It adds drama, elegance, and a big “wow” factor for guests.
Serving Ideas & Holiday Presentation
These cookies are holiday royalty. Whether you’re putting together a festive dessert table, packing up cookie tins for friends, or simply enjoying them by the fire with a hot drink, pecan snowball cookies fit beautifully into any holiday scene.
Serve Them On a Holiday Platter
- Use a wooden board or white platter for contrast.
- Sprinkle powdered sugar on the board for that snowy vibe.
- Add fresh cranberries, orange slices, cinnamon sticks, or sprigs of rosemary for festive decoration.
Make Edible Gifts
- Place snowballs in mini cupcake liners.
- Stack them in gift boxes or clear jars.
- Tie with a ribbon and include a handwritten label (they’ll love it!).
Pair With Drinks
- Hot chocolate: the richness of cocoa pairs perfectly with buttery cookies.
- Coffee or espresso: that nutty profile shines with a dark roast.
- Eggnog: for the ultimate holiday indulgence.
This cookie is pure cozy joy, so make sure to serve it in a way that elevates its charm.
Print
Perfect Pecan Snowball Cookies Recipe
- Prep Time: 15 minutes
- Total Time: 1 hour 12 minutes
- Category: Christmas Cookies / Holiday Baking
Description
❄️ Buttery, nutty, cloud-soft cookies that melt in your mouth and sparkle like fresh winter snow! These pecan snowballs are pure holiday magic. 🎄✨
Ingredients
1 cup (226 g) unsalted butter, softened
½ cup (60 g) powdered sugar
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups (240 g) all-purpose flour
1 cup finely chopped pecans (toasted for best flavor)
1½ cups powdered sugar, divided for coating
Instructions
Toast the pecans (optional but recommended!) 🌰✨
Add pecans to a dry skillet and toast over medium heat for 4–5 minutes until fragrant.
Let cool, then chop finely.
⏱️ Duration: 5 minutes
Make the dough 🧈💛
Beat the butter and ½ cup powdered sugar until creamy (1–2 minutes).
Add vanilla and salt; mix briefly.
Add the flour and mix on low until a soft dough forms.
Fold in the pecans.
⏱️ Duration: 3 minutes
Shape the cookies 🎯
Scoop about 1 tablespoon of dough and roll into smooth balls.
Place on a parchment-lined baking sheet.
⏱️ Duration: 10 minutes
Bake the cookies 🍪🔥
Preheat oven to 350°F (175°C).
Bake for 11–13 minutes until bottoms are lightly golden.
⏱️ Duration: 13 minutes
First powdered sugar coating (while warm) ❄️
Let cookies cool on the baking sheet for 5 minutes.
Roll each warm cookie fully in powdered sugar.
⏱️ Duration: 10 minutes
Second powdered sugar coating 🎁
Once completely cool, roll again in fresh powdered sugar.
Sift extra on top for the flawless snowy finish.
⏱️ Duration: 10 minutes
Notes
Toasting the pecans gives a deeper, nuttier flavor — highly recommended!
For the smoothest snowball shape, roll each dough ball firmly to remove cracks.
Double-coating in powdered sugar is key to achieving that flawless snowy look.
Store in an airtight container for up to 1 week; they get even better the next day.
Nutrition
- Serving Size: 30–36 cookies
- Calories: ~110 kcal per cookie
Make-Ahead and Storage Tips
Good news: pecan snowball cookies are make-ahead friendly, and they stay fresh for quite a while—if you can resist eating them all at once.
Storing at Room Temperature
- Store in an airtight container at room temp.
- They last up to 7 days.
- Re-roll or dust with extra powdered sugar if needed before serving.
Freezing the Dough
- Roll the dough into balls.
- Place on a baking sheet and freeze until solid.
- Transfer to a freezer bag—label and date it.
- When ready to bake, let thaw for 15 minutes, then bake as usual.
Freezing Baked Cookies
- Yes, you can freeze them!
- Freeze without the second sugar coating.
- Thaw, then roll in fresh powdered sugar before serving.
Snowball cookies are surprisingly resilient. Just keep them dry and cool, and they’ll reward you with melt-in-your-mouth goodness every time.
You may like as well :
White Chocolate Caramel Pecan Fudge 🍫🌰 – The Ultimate Decadent Treat
Big Gourmet Cranberry Pecan Chocolate Domes – A Showstopper Dessert
Variations to Try
Want to play around with the classic? Here are some fun, creative twists on the traditional pecan snowball.
1. Chocolate Chip Snowballs
Add ½ cup of mini chocolate chips to the dough. Chocolate + pecans = pure joy.
2. Nut Substitutions
Not into pecans? No problem:
- Walnuts (earthy and soft)
- Almonds (crunchier and sweet)
- Hazelnuts (rich and toasty)
Just make sure to chop and toast them for best flavor.
3. Citrus Zest
Add 1 teaspoon of orange or lemon zest to the dough for a bright, refreshing twist that balances the richness beautifully.
4. Spice It Up
Try adding a pinch of cinnamon or cardamom to the dough for a warm, spiced version. Perfect for fall and winter.
These cookies are versatile, so don’t be afraid to make them your own.
Final Thoughts: Why These Will Be Your Forever Favorite
There are cookies that you bake once and forget. Then there are cookies like these—Perfect Pecan Snowball Cookies—that earn their place in your holiday traditions year after year.
They’re elegant, nostalgic, and deliciously simple. They require no fancy equipment, no hard-to-find ingredients, and no complicated techniques. Yet what you get is nothing short of magical: buttery, crumbly, nutty perfection dusted in sweet powdered sugar.
They look exactly like snowy treats straight from a winter fairy tale—and they taste even better.
Whether you’re baking with family, gifting to friends, or just treating yourself, these cookies are always a win.
So go ahead. Pour yourself a cup of something warm, put on your favorite holiday playlist, and get baking. These pecan snowball cookies are waiting to become the highlight of your season.
Similar recipes :
🎄 Christmas White Chocolate Cranberry Pecan Candy Recipe
Lazy Girl Pecan Pie Bars – The Easiest Southern Treat You’ll Ever Make
FAQs
1. Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum or add ¼ teaspoon separately for better texture.
2. Do I need to toast the pecans?
Toasting is optional but highly recommended. It deepens the flavor and brings out the natural oils in the nuts, giving the cookies a richer, nuttier taste.
3. Can I use other nuts instead of pecans?
Absolutely! Walnuts, almonds, hazelnuts, or even macadamia nuts work well. Just be sure to toast and finely chop them before adding to the dough.
4. Why do my cookies crack when I roll them?
Your dough might be too dry or too cold. Try letting the dough rest at room temp for a few minutes or kneading it slightly before rolling.
5. Can I freeze baked cookies with powdered sugar?
Yes, but it’s better to freeze them before the second sugar coating. After thawing, re-roll in fresh powdered sugar for the best appearance and taste.
