Introduction
Buttery Pecan Snowball Cookies, also known as Russian Tea Cakes or Mexican Wedding Cookies, are delicate shortbread-style cookies filled with finely chopped pecans and coated in powdered sugar. They’re soft, tender, melt-in-your-mouth, and perfect for holidays or simple sweet cravings.
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Description
These cookies are rich and buttery with a soft, crumbly texture. The toasted pecans add a nutty depth, while the powdered sugar coating gives them a lightly sweet finish. They store well, travel well, and are great for gifting.
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Ingredients
For the cookies:
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 cup finely chopped pecans (toasted for best flavor)
For coating:
1 to 1 1/2 cups powdered sugar
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Instructions
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream the softened butter and 1/2 cup powdered sugar until smooth and fluffy.
3. Mix in the vanilla extract.
4. Add the flour and salt. Stir until just combined; the dough will look crumbly at first but should come together when pressed.
5. Fold in the finely chopped pecans.
6. Scoop about 1 tablespoon of dough and roll into small balls.
7. Place the balls on the baking sheet, spaced slightly apart.
8. Bake for 12–14 minutes, or until the bottoms are lightly golden.
9. Let the cookies cool for about 5 minutes. While still warm, roll them in powdered sugar.
10. Allow to cool completely, then roll again for a full, snowy coating.
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Tips
Toast your pecans before chopping to enhance flavor.
Do not overbake; they should stay pale on top.
Roll them in sugar while warm so the coating sticks properly.
If dough feels too crumbly, let it rest for 10 minutes; the butter softens slightly and makes it easier to roll.
Use finely chopped pecans, not large chunks, to help cookies hold together.
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Variations
Almond version: Substitute pecans with finely chopped almonds.
Chocolate chip: Add 1/3 cup mini chocolate chips.
Spiced snowballs: Add a pinch of cinnamon or nutmeg to the dough.
Gluten-free version: Replace flour with a gluten-free all-purpose blend.
Citrus twist: Add 1 teaspoon lemon or orange zest to the dough.
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Correction (Common Mistakes to Avoid)
If cookies crack heavily, the dough may be too dry; add 1–2 teaspoons of softened butter.
If they flatten, the butter was too soft; chill the dough for 20–30 minutes before baking.
If powdered sugar coating melts away, let the cookies cool slightly before the first roll, not too hot or too cold.
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Enjoy
Serve these cookies with coffee, tea, or as part of a holiday cookie tray. Their buttery, nutty flavor and melt-in-your-mouth texture make them a favorite year after year.