I grew up baking Pecan Snowball Cookies every holiday season — the buttery dough, the nutty crunch, and that first powdered-sugar kiss are unmistakable. These little round cookies (also called Mexican wedding cookies or Russian tea cakes in other variations) are perfect for cookie exchanges, afternoon tea, or a simple weekend bake when you want something cozy and easy.

If you enjoy no-fuss cookie recipes, you’ll also like the ultra-simple option over at 3-ingredient sugar cookies, which share the same straight‑forward charm.

Why you’ll love this dish

Pecan Snowball Cookies are tiny, elegant, and forgiving. They require no chilling, use pantry-friendly ingredients, and come together fast — great when you need a last-minute plate of cookies for guests or a stress-free baking project with kids. The texture is tender and crumbly, the pecans add toasty richness, and the powdered sugar coating makes them look festive without extra effort.

“These melt-in-your-mouth pecan cookies are my go-to for holiday trays — nutty, buttery, and perfectly snowy.” — home baker review

They’re ideal for holidays, cookie swaps, tea time, or anytime you want a classic cookie that’s both nostalgic and crowd-pleasing.

How this recipe comes together

Before you start, here’s a quick overview so you know what to expect:

Cream butter and powdered sugar until light and smooth.
Stir in vanilla.
Fold in flour and salt to form a soft dough.
Mix in finely chopped pecans.
Shape into tablespoon-sized balls, bake until the edges are just set, then roll warm cookies in powdered sugar.
This whole process takes about 30–40 minutes from start to finish, including baking.

Gather these items

1 cup unsalted butter, softened (room temperature)
1/2 cup powdered sugar, plus extra for coating
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup finely chopped pecans (toast first for extra flavor; see tip below)
1/4 teaspoon salt

Notes and substitutions:

Butter: Unsalted gives you control over salt; if using salted butter, reduce added salt slightly.
Pecans: Swap walnuts or almonds if preferred. Toasting the nuts for 5–7 minutes at 350°F deepens flavor.
Flour: For a gluten-free version, use a 1:1 gluten-free flour blend and watch texture — dough may be slightly more fragile.

Step-by-step instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, beat the softened butter and 1/2 cup powdered sugar together until light and fluffy, about 2–3 minutes.
Add the vanilla extract and mix until combined.
Gradually stir in the flour and salt. Mix just until a soft dough forms; avoid overmixing.
Fold in the finely chopped pecans with a spatula so they’re evenly distributed.
Scoop tablespoon-sized portions of dough and roll them into smooth balls. Place them 1–2 inches apart on the prepared baking sheet.
Bake for 15–20 minutes, or until the bottoms and slightly the edges are light golden. The tops should remain pale.
Remove from the oven and let the cookies cool on the sheet for about 3–5 minutes. While still warm, roll each cookie in powdered sugar to coat.
Let the cookies cool completely on a rack, then roll in powdered sugar again if you want a heavier snow-dusted look. Store or serve once fully cooled.

Best ways to enjoy it

These cookies shine when plated simply. Arrange them on a festive platter with a dusting of extra powdered sugar. Pair with strong coffee, black tea, or a lightly spiced mulled cider. For an afternoon spread, combine with shortbread or ginger snaps to give guests a variety of textures and flavors — they complement both sweet and spiced cookies beautifully. If you want another buttery companion cookie idea, try pairing with a batch of brown sugar pop tart cookies for a playful dessert board.

How to store & freeze

Room temperature: Store in an airtight container at room temperature for up to 5 days. Layer cookies with parchment paper to protect the powdered sugar coating.
Refrigeration: Not necessary for short-term storage and can dry cookies out; only refrigerate if your kitchen is very hot.
Freezing: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature and re-roll in powdered sugar if needed.
Safe handling: Always cool cookies completely before sealing to prevent condensation and sogginess.

Pro chef tips

Toast the pecans: Spread pecans on a baking sheet and toast at 350°F for 5–7 minutes until fragrant. Cool before chopping to preserve texture.
Measure flour correctly: Spoon flour into the measuring cup and level it off. Too much flour makes cookies dry.
Uniform sizing: Use a tablespoon scoop for even baking.
Keep it powdery: Powdered sugar can clump in humid conditions — sift it before coating if needed.
Make ahead: You can form balls and freeze them raw on a tray, then bake from frozen adding a minute or two to baking time. For more simple shortbread-style ideas, see this buttery classic: buttery 3-ingredient shortbread cookies.

Creative twists

Chocolate-dipped: Dip half of each cooled snowball in melted dark chocolate and let set.
Orange-pecan: Add 1 teaspoon grated orange zest to the dough for bright citrus notes.
Espresso: Mix 1 teaspoon instant espresso powder into the flour for a coffee-kissed cookie.
Spiked: Add 1 tablespoon bourbon for an adult version (reduce vanilla slightly).
Vegan: Substitute vegan butter and use a gluten-free flour blend for a vegan and gluten-free take (texture will differ).

Your questions answered

Q: Can I substitute walnuts for pecans?

A: Yes — walnuts are a fine swap and give a slightly earthier flavor. Toast them first for best results.

Q: Do these cookies need to be chilled before baking?

A: No. This recipe is designed to bake straight away; chilling is optional and can firm up the dough but isn’t required.

Q: Why roll them in powdered sugar while warm and again when cool?

A: Rolling warm cookies seals some sugar into tiny cracks and creates an initial coating that sticks. Rerolling after cooling gives a fresh, snow-white finish and more visual impact.

Q: How long do they stay fresh?

A: Kept in an airtight container at room temperature, they stay fresh for about 4–5 days. Freeze for longer storage.

Q: How do I keep them from crumbling?

A: Don’t overbake; remove when bottoms are just lightly golden. Proper measuring and not overworking dough also preserve tenderness without making them brittle.

Conclusion

Pecan Snowball Cookies are a timeless, low-fuss option that delivers big on flavor and festive appearance. For a classic Southern spin on these nutty snowballs, see the recipe at Southern Bite’s Pecan Snowballs. If you’re curious about another melt-in-your-mouth approach, check the variation on Bakes by Brown Sugar’s Melt-In-Your-Mouth Pecan Snowball Cookies for extra technique ideas and flavor notes.