Feeling nutty? Make these sweet snowball cookies.
This pecan snowball cookie recipe (also known as Mexican wedding cookies or Russian tea cakes) makes a sweet, buttery batch of nut cookies that taste festive and fun.
All About Pecan Snowball Cookies (a.k.a. Mexican Wedding Cookies or Russian Tea Cakes)
Pecan snowball cookies, Mexican wedding cookies, or Russian tea cakes: No matter what you call them, these are hands-down one of my favorite cookie recipes. And that’s saying something, because I love all cookies.
In addition to snowball cookies, Mexican wedding cookies, and Russian tea cakes, these nutty, buttery balls of goodness also go by butterballs and Danish wedding cookies. But no matter what you call them, this sweet and easy cookie’s high-butter, high-nut ratio ensures a crisp, melt-in-your-mouth texture that crumbles blissfully when bitten.
How to Make This Snowball Cookie Recipe (Mexican Wedding Cookies)
Luckily, there is not much to these simple, easy-to-mix snowball cookies with pecans. They are a basic shortbread cookie, meaning no leavening and a high-fat/low moisture ratio.
The Mexican wedding cookie ingredients are simple: butter, powdered sugar, flour, salt, vanilla extract, and chopped nuts.
How to mix, roll, bake, and add powdered sugar to these pecan snowball cookies:
- Preheat the oven to 400°F and line two half-sheet pans.
- In a bowl, mix together the butter, 1/2 cup confectioner’s sugar, flour, salt, vanilla, and chopped nuts.
- Scoop into rounded tablespoon-sized rounds and roll between your hands into balls.
- Bake one sheet pan at a time for 12 to 14 minutes on the center rack, until the bottoms are light golden brown. While still warm, roll in powdered sugar. Cool fully on a cooling rack.
- When fully cool, dust or roll again with confectioner’s sugar.
What Type of Nuts Are in Snowball Cookies (Russian Tea Cakes)?
Traditionally, pecans or walnuts are used for these cookies, and can be used interchangeably. I prefer pecans, which I think have a slightly better flavor for baking and a more noticeable color.
No matter which type of nut you choose, make sure that they are chopped into small pieces.
Want my pro tip for making pecan or walnut halves into pieces? Put the nuts in a clean baggie or between the fold of a clean dish towel and bang them with the bottom of a pot until broken into small pieces.
Troubleshooting: Why Are My Pecan Snowball Cookies Dry?
If your snowball cookies taste dry, they were likely overbaked a little. These cookies have a low moisture content, so baking just until light brown on the bottom is key.
How to Make Powdered Sugar Stick to the Snowball Cookies When Rolling Them
To make powdered sugar stick to the pecan snowball cookies or Mexican wedding cookies, roll the baked cookies in the confectioner’s sugar while still warm. The heat helps “glue” the powdered sugar onto the cookie.
I then like to give them a second roll or fresh dusting of powdered sugar when cooled.
If your cookies have already fully cooled, you can pop them back in a 325 degree F oven just until warm, about 5 minutes.
Here are all my pecan snowball cookie recipe (Mexican wedding cookie) tips:
- The pecan shortbread cookie dough will seem a little crumbly. That’s normal and correct.
- Roll these in powdered sugar while they are still warm. It helps the sugar adhere. You will re-roll or dust them again once cooled.
- If you don’t mind small bits of nuts, this entire cookie dough can be made in about one minute in a food processor. The tedious part is scooping and rolling — but it is so worth it.
- Traditionally, you should use pecans or walnuts. While not necessary, you could always toast them in a pan for a few minutes to bloom their flavor.
- Since these cookies do not have many ingredients, it becomes all the more imperative that the ingredient quality is good. Choose pure vanilla extract, make sure your nuts are not rancid, and use good quality, unsalted butter.
Love Russian Tea Cakes or Butterball Cookies? You’ll also like:
- Pecan Sugar Shortbread Cookies
- Slice-and-Bake Butter Cookies
- 10 Holiday Cookies to Sweeten the Season
- Spiced Gingerbread People Cookies
Pecan Snowball Cookies (Mexican Wedding Cookies)
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup confectioner's sugar, plus more for rolling
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 3/4 cup chopped walnuts or pecans
Instructions
- Preheat the oven to 400°F and line two half-sheet pans.
- In a bowl, mix together the butter, 1/2 cup confectioner's sugar, flour, salt, vanilla, and chopped nuts.
- Scoop into rounded tablespoon-sized rounds and roll between your hands into balls.
- Bake one sheet pan at a time for 12 to 14 minutes on the center rack, until the bottoms are light golden brown. While still warm, roll in powdered sugar. Cool fully on a cooling rack.
- When fully cool, dust or roll again with confectioner's sugar.Tip: These will keep in an airtight container for a week.
These are. my favorite cookies. Thank you for this recipe.
I know the recipe says use either, but do you have a preference for pecans or walnuts? I used walnuts. Came out great.
My Italian grandmother always made these and we called them (in English ) Butter Balls. Always used finely chopped walnuts and the zest of an orange. No vanilla extract.. I’ve made them for years and are a family favorite .
Mmm…the orange zest must have smelled fantastic. Thanks for sharing that. I love that these have so many names!
These are called Crack Balls in my house. They will mess you up and the addiction will not fail!
My FAVORITES!!! This is a wonderful recipe, buttery and nutty and not too sweet.
An excellent shortbread cookie that I have been making regularly. Thank you for the tip about rolling the cookies while warm to make the powdered sugar stick!
Just exactly right. Made with a combination of walnuts and pecans. The tip for getting the powdered sugar to stick was so helpful because I used to fully cool them first. Game changer–thanks.