Stuffed Pasta Shells: The Ultimate Comfort Food

Irresistible Buttery Pecan Snowball Cookies: Your New Favorite Holiday Treat!

Is there anything cozier than the smell of buttery, toasty pecans wafting from your oven? I don’t think so! These pecan snowball cookies are my absolute must-make every single year. My grandmother called them Russian Tea Cakes, my mom calls them Mexican Wedding Cookies, but in my kitchen, they’re pure magic. I’ve tweaked this recipe over a dozen Christmases to get it just right. The result is a melt-in-your-mouth cookie that feels like a warm, sweet hug. Let’s bake some happiness together!

A Cookie by Any Other Name: The Sweet History

These delightful little powder-sugared balls have traveled the world! Their roots are often traced back to Europe, likely finding a home in Austrian and Russian baking traditions. As families moved across the globe, the recipe traveled too. In the American South, where pecans are king, bakers added their local nut. That’s the version that won my heart. Whether you know them as snowballs, butterballs, or wedding cookies, their charm is universal: simple ingredients creating extraordinary comfort.

Why You’ll Fall in Love With This Snowball Cookie Recipe

You will adore this recipe because it’s wonderfully simple but tastes fancy. The dough comes together in one bowl with no fussy chilling. They bake in just 11 minutes, making them perfect for a last-minute bake-a-thon. The flavor is pure, rich butter and toasted pecans, wrapped in a cloud of sweet powdered sugar. They’re tender, crumbly, and utterly addictive. Plus, rolling them in sugar is so much fun—kids love to help with this snowy step!

Perfect Occasions for These Snowy Delights

These cookies are the life of any party! I always pack them in pretty tins for holiday gifts. They’re stars on cookie swap platters. A plateful next to a cup of hot coffee or tea turns an ordinary afternoon into a special moment. I’ve even served them at bridal showers and baby showers—their dainty, snow-dusted look is perfect for celebrations. Honestly, any day feels like an occasion with these cookies around.

Gathering Your Ingredients

Here’s what you’ll need to make about two dozen perfect snowballs:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar, plus 1 more cup for rolling
• 1/4 teaspoon salt
• 1 1/2 teaspoons pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 cup finely chopped pecans

Easy Swaps and Substitutions

No worries if you need to change things up! Here are some great options:

• Nuts: Walnuts or hazelnuts work beautifully instead of pecans.
• Gluten-Free: Use a 1-to-1 gluten-free flour blend.
• Dairy-Free: A high-quality vegan butter works well.
• Extra Flavor: Add 1/2 teaspoon of cinnamon or almond extract to the dough.

Let’s Bake: Step-by-Step Instructions

Step 1: Preheat and Prep

First, turn your oven on to 350°F (175°C). This lets it get perfectly hot and ready. Line your baking sheets with parchment paper or silicone mats. This little step is my secret for no-stick cookies and easy cleanup. Trust me, you don’t want to skip it! While the oven heats, get your mixer and ingredients out. This recipe moves fast once you start.

Step 2: Cream the Butter and Sugar

Place the softened butter and 1/2 cup of powdered sugar in your mixer bowl. Beat them together on medium speed for 2-3 minutes. You want it to be light, fluffy, and pale in color. The smell is already amazing! Now, add the vanilla extract and salt. Mix just until they are blended in. Pro tip: Make sure your butter is soft but not melted. It should give easily when you press it.

Step 3: Mix in the Dry Goodies

Turn your mixer to low speed. Gradually add the flour and the finely chopped pecans. The fine chop is key for that perfect texture. Mix just until the dough comes together and no dry streaks remain. It will look a bit crumbly at first, then suddenly form a soft, cohesive ball. Don’t overmix! Overworking the dough can make the cookies tough.

Step 4: Roll and Bake

Now for the fun part! Scoop up about a tablespoon of dough. Roll it between your palms to form a smooth 1-inch ball. Place each ball on your prepared baking sheet, spacing them about 2 inches apart. They won’t spread much, but they need breathing room. Bake for 10-12 minutes. Watch for the bottoms to be just lightly golden. The tops should look set but not brown.

Step 5: The Snowy Sugar Coat

Let the cookies cool on the sheet for exactly 5 minutes. They need to be firm enough to handle but still warm. Pour your remaining cup of powdered sugar into a shallow bowl or a large zip-top bag. Gently roll or shake 3-4 cookies at a time in the sugar. Place them on a wire rack to cool completely. Here’s the chef’s secret: Once they are totally cool, give them a second roll in the powdered sugar. This double coat gives them that perfect, snowy, bakery-style look!

Your Baking Timeline

This is a wonderfully quick recipe from start to finish.

• Prep Time: 10 minutes
• Cook Time: 11 minutes per batch
• Cooling Time: 30 minutes
• Total Time: About 1 hour (includes baking in batches)
• Servings: 24 delicious cookies

Chef’s Secret for the Best Texture

For an extra nutty, rich flavor, toast your pecans before chopping them! Spread them on a dry baking sheet and toast at 350°F for 5-8 minutes. Let them cool completely before chopping. This simple step deepens their flavor and makes your cookies taste like they came from a professional bakery. It fills your kitchen with the most wonderful aroma, too.

A Little Cookie Trivia

Did you know the pecan is the only major tree nut that naturally grows in North America? Native Americans used pecans as a vital food source for centuries. They called them “pacane,” which means “a nut requiring a stone to crack.” Putting them in cookies is a deliciously modern way to enjoy this native treasure!

Tools You’ll Need

You don’t need any fancy equipment for this recipe.

• Stand mixer or hand mixer
• Measuring cups and spoons
• Mixing bowls
• Baking sheets
• Parchment paper or silicone baking mats
• Wire cooling rack

Storing Your Snowball Cookies

Keep your cookies in an airtight container at room temperature. Layer them between sheets of parchment paper so they don’t stick together. They will stay fresh and delicious for up to one week. The powdered sugar coating may settle into the cookie a bit over time, which is totally normal.

You can also freeze these cookies beautifully! Place the fully cooled cookies in a single layer on a baking sheet to freeze solid. Once frozen, transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. There’s no need to thaw them before serving—just let them sit at room temperature for a few minutes.

If you want to freeze the dough, that works too. Roll the dough into balls and freeze them on a sheet. Once frozen, bag them up. You can bake them straight from the freezer, just add 1-2 minutes to the baking time. This means you can have fresh, warm cookies anytime the mood strikes!

Tips and Advice for Cookie Success

• Always use real butter for the best flavor and texture.
• Chop your pecans very fine. Big pieces can make the dough hard to roll.
• Set a timer! These cookies go from perfect to overbaked very quickly.
• Let the cookies cool slightly before the first sugar roll. If they’re too hot, the sugar will melt and get sticky.
• The second sugar roll after cooling is non-negotiable for that perfect snowy look.

Presentation Ideas to Impress

Make your cookie platter extra special!

• Stack them in a clear glass jar for a charming kitchen decoration.
• Arrange them on a rustic wooden board with sprigs of fresh rosemary.
• Package them in festive cellophane bags tied with ribbon for gifts.
• Serve them on a vintage cake stand alongside a pot of hot chocolate.

Delicious Variations to Try

Love the basic recipe? Mix it up with one of these fun twists!

1. Chocolate-Dipped Snowballs: Dip half of the cooled cookie in melted dark chocolate. Let it set on parchment paper.
2. Lemon-Pistachio: Use pistachios instead of pecans. Add the zest of one lemon to the dough for a bright, sunny flavor.
3. Espresso Snowballs: Add 1 tablespoon of instant espresso powder to the dry ingredients for a coffee kick.
4. Peppermint Snowballs: Replace the vanilla with 1/2 teaspoon of peppermint extract. Roll in powdered sugar mixed with crushed candy canes.
5. Maple Walnut: Use walnuts and replace the vanilla with 1 teaspoon of pure maple extract.
6. Cashew Snowballs: Use salted, roasted cashews for a sweet and salty treat. They are unbelievably good!

Common Mistakes to Avoid

Mistake 1: Using Melted or Cold Butter

Butter that is too cold won’t cream properly with the sugar. Butter that is melted will make the dough greasy and cause the cookies to spread too much. Your butter should be softened to room temperature. A good test: you should be able to press your finger into it and leave an indent easily. Take it out of the fridge about an hour before you start baking.

Mistake 2: Overbaking the Cookies

This is the biggest culprit for dry, crumbly snowballs! These cookies are meant to be soft and tender inside. They will not look “done” on top. They should look just set and be lightly golden on the very bottom. Set a timer for 10 minutes and check them. They often need only 11 minutes total. Remember, they continue to cook a little on the hot baking sheet after you take them out.

Mistake 3: Skipping the Double Sugar Coat

Rolling the cookies in sugar only once while they’re warm is tempting. But the first coat often melts and soaks in. If you stop there, your cookies will look patchy and sad. The magic happens with the second roll after they are completely cool. This gives them that beautiful, consistent, winter-white finish that makes them true “snowballs.” Be patient—it’s worth the wait!

Mistake 4: Not Chopping the Nuts Finely Enough

Large pieces of pecan can make the dough difficult to roll into smooth balls. The chunks can cause cracks and an uneven texture. Take the time to chop your nuts until they are about the size of a grain of rice or smaller. You can pulse them in a food processor, but be careful not to turn them into nut butter! A few quick pulses is all you need.

Your Snowball Cookie Questions, Answered

Can I make these cookies ahead of time?

Absolutely! These cookies are fantastic for making ahead. You can bake them and store them in an airtight container at room temperature for up to a week. The flavor actually improves after a day or two. You can also freeze the baked cookies for up to three months. Another great make-ahead tip is to freeze the shaped dough balls. Then you can bake just a few fresh cookies whenever you want them.

Why are my cookies flat and spreading?

If your cookies are spreading and getting flat, the most common reason is butter that is too warm or melted. Make sure your butter is just softened, not greasy. Also, double-check your flour measurement. If you scoop flour directly from the bag with the measuring cup, you can pack in too much. The best way is to spoon the flour into the measuring cup and level it off. Too little flour will also cause spreading.

Can I use a different type of nut?

Yes, you can use many different nuts. Walnuts are a classic and delicious substitute. Hazelnuts, almonds, or macadamia nuts would also be wonderful. Just make sure to chop them very finely, just like the pecans. If you want to try a nut-free version, you can leave the nuts out entirely. The cookies will be a bit more delicate, but still very tasty. You could add a handful of mini chocolate chips instead.

My powdered sugar is getting sticky and melting. What did I do wrong?

This happens when the cookies are too hot when you try to roll them. You need to let them cool on the baking sheet for a full 5 minutes first. They should be warm to the touch, not hot. If you try to coat them straight out of the oven, the heat and steam will melt the sugar into a gluey paste. Be patient during this short cooling period. It makes the whole sugar-coating process much cleaner and easier.

How do I get the powdered sugar to stick better for the second coat?

The secret is in the timing. For the second coat, the cookies must be completely cool to room temperature. If there’s any lingering warmth, the sugar won’t stick as well. You can also give them a very light spritz with water from a spray bottle before the final roll. Just one tiny mist over the batch helps the sugar adhere perfectly. Don’t soak them, just a light mist is all you need.

Can I make these without a mixer?

You definitely can! Use a large bowl and a sturdy wooden spoon or a flexible spatula. Creaming the butter and sugar will take a bit more elbow grease, but it’s totally doable. Just beat them together vigorously for a few minutes until light and fluffy. Then switch to mixing in the dry ingredients by hand. It’s a great workout, and the dough comes together nicely. Just be sure your butter is properly softened to make hand-mixing easier.

Are these the same as Mexican Wedding Cookies or Russian Tea Cakes?

They are essentially the same family of cookies! The core recipe of butter, sugar, flour, and nuts is nearly identical across cultures. The name changes based on tradition and region. Mexican Wedding Cookies often use pecans or walnuts. Russian Tea Cakes might use hazelnuts. My buttery pecan version fits right in. No matter what you call them, they are all buttery, nutty, sugar-dusted delights.

Can I use salted butter?

You can use salted butter if it’s what you have. Just omit the extra 1/4 teaspoon of salt called for in the recipe. The small amount of salt in salted butter is usually enough to balance the sweetness. I prefer unsalted butter because it lets me control the exact amount of salt. This way, I know my cookies will taste just the way I want them to every single time.

How do I fix dough that is too crumbly?

If your dough seems too dry and won’t hold together when you try to roll it, don’t panic. The most likely cause is a bit too much flour or a very dry climate. Fix it by adding moisture back in. Add one teaspoon of very cold water or milk at a time. Mix it in with your hands until the dough just comes together. Be careful not to add too much liquid. You want it to be pliable, not wet or sticky.

What’s the best way to chop the pecans?

You have a few great options. A sharp chef’s knife on a cutting board gives you the most control. Rock the knife back and forth over a small pile of nuts. You can also use a food processor. Pulse it in very short bursts—just 3 or 4 pulses—until the nuts are finely chopped. Be watchful. If you process too long, you’ll end up with pecan butter. Either way, the goal is lots of small, even pieces.

Ready to Share the Sweetness

There you have it—everything you need to make the most irresistible buttery pecan snowball cookies. This recipe is a treasure from my kitchen to yours. It’s simple enough for a beginner but special enough for any holiday table. The moment you bite into that sweet, crumbly, nutty cookie, you’ll understand why it’s my forever favorite. I hope these cookies fill your home with wonderful smells and your family with joy. Now, go preheat that oven and make some memories. Happy baking!