Melt In Your Mouth Pecan Snowball Cookies
Also known as “Mexican Wedding Cookies” or “Russian Tea Cookies,” these rich and buttery Melt in Your Mouth Pecan Snowball Cookies are a party favorite.
Melt In Your Mouth Pecan Snowball Cookies
What You Will Love about These Snowball Cookies
- Pecan Snowball Cookies are easy to make.
- Crowd pleaser!
- Make ahead.
- Great to share.
Melt In Your Mouth Pecan Snowball Cookies Recipe
Ingredients
- 2 1/4 cups pecans, finely chopped
- 1 cup butter, unsalted
- 1/2 cup powdered sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 2 1/2 teaspoons vanilla paste
- 2 1/4 cups all-purpose flour
- 1 1/2+ cups powdered sugar for rolling
Pecan Snowball Cookie Instructions
In a food processor, grind the pecans in short bursts until no big chunks remain.
Add the butter and beat until smooth. Next, add in the powdered sugar and the white sugar and mix until fluffy and light. This will take at least 5 minutes. Beat in the salt and vanilla. Slowly beat in the flour 1/2 cup at a time followed by the pecans 1/2 cup at a time.
Refrigerate the Pecan Snowball Cookie dough for 30 minutes to an hour.
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
Fill a bowl with the powdered sugar for dipping. Set aside.
Using a 1 1/2 inch cookie scoop to measure the cookie dough. Roll the Pecan Snowball Cookie dough into balls. Place on a baking sheet a little over one inch apart.
Bake for 15 to 18 minutes. The Pecan Snowball Cookies are done when the bottom is just slightly golden.
Let the cookies cool on the pan for 5 minutes. Give each cookie a roll in the powdered sugar and place on the prepared cookie rack or the prepared wax paper.
Lastly, when the snowball cookies are completely cooled, give them a second roll in the remaining powdered sugar.
Store in an airtight container for up to 7 days.
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How To Store Pecan Snowball Cookies
Store cooled Pecan Snowball Cookies in an airtight container at room temperature for up to 5 days.
Freeze the unbaked snowball cookie dough for up to three months. Let the dough thaw in the refrigerator and follow baking instructions below.
How To Make Snowball Cookies
Ingredients
- 2 1/4 cups pecans finely chopped
- 1 cup butter unsalted
- 1/2 cup powdered sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 2 1/2 teaspoons vanilla paste
- 2 1/4 cups all-purpose flour
- 1 1/2 + cups powdered sugar for rolling
Instructions
- In a food processor, grind the pecans in short bursts until no big chunks remain.
- Add the butter and beat until smooth. Next, add in the powdered sugar and the white sugar and mix until fluffy and light. This will take at least 5 minutes. Beat in the salt and vanilla. Slowly beat in the flour 1/2 cup at a time followed by the pecans 1/2 cup at a time.
- Refrigerate the dough for 30 minutes to an hour.
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- Fill a bowl with the powdered sugar for dipping. Set aside.
- Using a 1 1/2 inch cookie scoop to measure the snowball dough. Roll the Pecan Snowball Cookie dough into balls. Place on a baking sheet a little over one inch apart.
- Bake for 15 to 18 minutes. The Snowball Cookies are done when the bottom is just slightly golden.
- Let the cookies cool on the pan for 5 minutes. Give each cookie a roll in the powdered sugar and place on the prepared cookie rack or the prepared wax paper.
Notes
Nutrition
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