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Home / Recipes / Pecan Snowball Cookies (Mexican Wedding Cookies)

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Pecan Snowball Cookies (Mexican Wedding Cookies)

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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.

plate of snowball cookies mexican wedding cookies russian tea cakes with cup of tea

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.

ingredients for cookies (Russian Tea Cakes) vanilla, pecans, flour, sugar, butter

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:

  1. Preheat the oven to 400°F and line two half-sheet pans.
  2. In a bowl, mix together the butter, 1/2 cup confectioner’s sugar, flour, salt, vanilla, and chopped nuts.
  3. Scoop into rounded tablespoon-sized rounds and roll between your hands into balls.
  4. 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.
  5. When fully cool, dust or roll again with confectioner’s sugar.

pecan snowball cookies baked cookies getting rolled in powdered 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.

cooling rack of baked pecan snowballs mexican wedding cookies with powdered sugar

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.

Pecan snowball Cookies Recipe, Butterball Cookies or Mexican Wedding Cookies

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.

plate of snowball cookie mexican wedding cookies russian tea cakes with cup of tea

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
Snowball Cookies Recipe, Butterball Cookies or Mexican Wedding Cookies
Print Recipe

Pecan Snowball Cookies (Mexican Wedding Cookies)

Snowball cookies, also called Mexican wedding cookies or Russian tea cakes, are a nutty, sweet shortbread everyone always loves. These cookies are fun and easy to make, and make a festive treat to any holiday cookie tray.
Prep Time20 mins
Cook Time12 mins
Course: Dessert
Cuisine: American, Mexican, Russian
Keywords:: cookies, easy, holiday cookies, Mexican wedding cookies, pecan snowball cookies, Russian tea cakes, shortbread, snowball cookie recipe, snowball cookies, walnuts
Servings: 24 to 36 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.

Filed Under: Dessert + Baking, Easy, Holidays, Recipes, Winter Holidays Tagged With: butterball cookies, christmas cookies, cookies, easy, holiday, mexican wedding cookies recipe, pecan snowball cookies recipe, pecan snowballs recipe, pecans, russian tea cakes recipe, snowball cookie recipe

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Reader Interactions

Comments

  1. Diane R. says

    December 14, 2020 at 5:43 pm

    5 stars
    These are. my favorite cookies. Thank you for this recipe.

    Reply
  2. Baker in NC says

    December 14, 2020 at 5:44 pm

    5 stars
    I know the recipe says use either, but do you have a preference for pecans or walnuts? I used walnuts. Came out great.

    Reply
  3. Julie says

    December 22, 2020 at 11:44 am

    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 .

    Reply
    • Unpeeled says

      December 22, 2020 at 6:15 pm

      Mmm…the orange zest must have smelled fantastic. Thanks for sharing that. I love that these have so many names!

      Reply
  4. Susan vinson myers says

    September 30, 2021 at 6:17 pm

    These are called Crack Balls in my house. They will mess you up and the addiction will not fail!

    Reply
  5. P.F. says

    November 30, 2021 at 12:09 pm

    5 stars
    My FAVORITES!!! This is a wonderful recipe, buttery and nutty and not too sweet.

    Reply
  6. Irene says

    November 30, 2021 at 12:12 pm

    5 stars
    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!

    Reply
  7. Isabelle says

    December 8, 2021 at 12:10 pm

    5 stars
    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.

    Reply

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