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You are here: Home / Recipes / Cookies

Pecan Snowball Cookies

By Susie Weinrich ยท Date Dec 2, 2022ยท 1 Comment ยท May contain affiliate links.

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Pecan Snowball Cookies are delicious two or three bite buttery shortbread style cookies filled with chopped pecans and then rolled in powdered sugar (twice!). They are a traditional Christmas cookie in the United States, but they are also known as a Mexican Wedding Cookie or Russian Tea Cakes. I’ve even heard some call them Pecan Sandies.

A pile of pecan snowball cookies with one broken in half

I grew up in a small town in Iowa and these Snowball Cookies were always served at Christmas time, along with Saltine Toffee, Chocolate Star Cookies, Buckeye Cookies, Peanut Clusters, and Peanut Butter Cup Cookies! All traditional cookie recipes!

Ingredients & Supplies

Here are the ingredients and supplies you need to make this Pecan Snowball Cookie recipe:

  • Stand mixer or hand held mixer
  • plastic wrap
  • parchment paper or reusable silicone baking mat
  • butter
  • powdered sugar
  • vanilla
  • kosher salt
  • finely chopped pecans
  • all purpose flour
all the ingredients for snowball cookies laid out

In the Springtime you can change up some of the ingredients to make Lemon Snowball Cookies!

How to Make Pecan Snowball Cookies – Step By Step

Make the dough completely then form into a disk, wrap in plastic wrap and cool in the fridge for about 45 minutes.

disk of pecan cookie dough
disk of cookie dough wrapped in plastic wrap

Preheat the oven to 350 degrees.

Roll about 1 tablespoon of dough each into balls and place on a parchment lined baking sheet.

pecan snowball cookie dough and a tablespoon scoop
pecan snowball cookies on a baking sheet

Bake for 14-16 minutes. Cool for about 2 minutes then roll in powdered sugar. Cool for another 30 minutes and roll in powdered sugar again (it will really stick the second time!!).

rolling pecan snowball cookies in powdered sugar
dipping pecan snowball cookies in powdered sugar for a second time

You can also watch the Web Story for Making Pecan Snowball Cookies!

Freezing Cookies

These delicious little cookies can be frozen easily so that you can enjoy them at a later time! Which is especially great for the Holidays when we are all SO busy!

Make the cookies completely and cool… pop them in the freezer right on the baking sheet so they are not touching.

Once they are frozen individually you can pop them in a freezer baggie and keep for 3 months.

Frozen baked cookies- let them thaw in the fridge overnight and then store at room temp. Roll in powdered sugar one more time before serving!

Freezing Dough

You can also freeze the dough! Roll into individual cookies, lay out on a baking sheet and freeze. Once they are frozen solid pop them in a freezer baggie and keep for 3 months.

Frozen raw dough cookies – let them thaw in the fridge overnight then continue with baking and rolling in powdered sugar.ย 

Make the cookies completely and cool… pop them in the freezer right on the baking sheet so they are not touching.

Once they are frozen individually you can pop them in a freezer baggie and keep for 3 months.

You can also freeze the dough! Roll into individual cookies, lay out on a baking sheet and freeze. Once they are frozen solid pop them in a freezer baggie and keep for 3 months.

Frozen raw dough cookies – let them thaw in the fridge overnight then continue with baking and rolling in powdered sugar.ย 

Tips

Here are a few tips to make sure your Pecan Snowball Cookies turn out delicious!

  • Make sure your butter is at room temp, softened!
  • Use parchment paper or a silpat to make sure your cookies release from the pan perfectly!
  • Give the cookies a good 2-3 minutes to cool out of the oven before rolling in powdered sugar. This allows the cookie to solidify, ensuring they don’t crumble.
  • Don’t skip the “double dip”. This makes sure you get maximum powder sugar coating! The first coating is like a wet and sticky coating to help the second coat really stick!!
  • If you use a dark baking sheet only bake 14 minutes… if you have a light colored baking sheet then bake 15-16 minutes.

ย 

a pecan snowball cookie that is broken in half to see the middle

Pecan Snowball Cookies

A classic buttery cookie made with just 5 simple ingredients. Similar to a shortbread cookie that is filled with pecans and rolled in powdered sugar (twice!).
Recipe can be doubled for a larger batch!
5 from 1 vote
Print Pin Rate Save Saved!
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Refrigerating the dough and sugaring: 1 hour hour
Total Time: 1 hour hour 30 minutes minutes
Servings: 16 cookies
Calories: 138kcal
Author: Susie Weinrich

Equipment

  • Stand mixer with a paddle attachment or hand held mixer

Ingredients

  • ยฝ cup butter - softened at room temp
  • 1 ยผ cup powdered sugar - divided
  • ยผ teaspoon kosher salt
  • 1 teaspoon vanilla
  • 1 cup all purpose flour
  • ยฝ cup pecans - very finely chopped

Instructions
 

  • In the bowl of a stand mixer with a paddle attachment (or a hand held mixer) cream together the butter and ยฝ cup powdered sugar and the salt.
    Mix in the vanilla extract.
  • Scrape the sides of the bowl down. Then gradually mix in the flour, just until the dough comes together.
    Finally mix in the chopped pecans until just combined.
  • On a lightly floured surface flatten the dough into a 1 inch thick disk. Wrap it plastic wrap and pop in the fridge for 45 minutes to 1 hour.
  • Preheat the oven to 350ยฐ and line a baking sheet with parchment paper.
  • Scoop out 1 tablespoon of dough at a time and with clean hands roll into balls.
  • Bake for 14-16 minutes, until they are barely beginning to brown.
    dark baking sheet = 14 minutes
    light baking sheet = 15-16 minutes
  • Remove from the oven and let the cookies cool for 2 minutes.
  • While they are still warm roll in the remaining ยพ cup powdered sugar. Place on a cooling rack and let them cool completely (about 30 minutes).
  • Roll again in the powdered sugar (it will really stick this time!!).
  • Store in an airtight container at room temp for up to 5 days.

Recipe Tips and Notes:

Recipe can be doubled!! = 32 cookies
FREEZING:
Make the cookies completely and cool... pop them in the freezer right on the baking sheet so they are not touching. Once they are frozen individually you can pop them in a freezer baggie and keep for 3 months.
You can also freeze the dough! Roll into individual cookies, lay out on a baking sheet and freeze. Once they are frozen solid pop them in a freezer baggie and keep for 3 months.
Frozen raw dough cookies - let them thaw in the fridge overnight then continue with baking and rolling in powdered sugar. Frozen baked cookies- let them thaw in the fridge overnight and then store at room temp. Roll in powdered sugar one more time before serving!
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1cookies | Calories: 138kcal | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 87mg | Potassium: 21mg | Fiber: 1g | Sugar: 9g | Vitamin A: 177IU | Calcium: 5mg | Iron: 1mg

About Susie Weinrich

Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

Comments

    5 from 1 vote

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  1. John says

    December 12, 2020 at 10:26 am

    5 stars
    Better double the recipe on this one. No one’s gonna eat just one or two!

    Reply
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Meet The Author:

Susie Weinrich is a professional food photographer and recipe developer. Her thoroughly tested recipes and step-by-step guides give readers confidence in the kitchen.

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