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–+ servings
Laura Lopez

Melt-in-Your-Mouth Buttery Snowball Cookies

Classic holiday pecan snowball cookies (also known as Russian Tea Cakes or Mexican Wedding Cookies)! Made with finely toasted pecans and rich creamery butter, double-rolled in snowy powdered sugar for a delicate, crumbly texture that melts instantly in your mouth.
Print Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 30 cookies
Calories: 110
Ingredients Method Nutrition

Ingredients
  

Buttery Pecan Shortbread Dough
  • 1 cup (2 sticks) unsalted butter softened to room temperature
  • 1/2 cup powdered confectioners sugar gives an ultra-tender crumb
  • 2 tsp pure vanilla extract alcohol-free halal
  • 1/2 tsp fine sea salt
  • 2 cups all-purpose flour spooned and leveled
  • 1 cup raw pecans toasted and very finely chopped or pulsed into small crumbs
Snowy Sugar Coating
  • 1 1/2 cups powdered confectioners sugar for double-rolling

Method
 

Toast Pecans & Form Dough
  1. Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 6 to 8 minutes until fragrant. Cool completely, then finely chop or pulse in a food processor until texture resembles coarse sand.
  2. In a stand mixer with the paddle attachment, beat the softened butter, 1/2 cup powdered sugar, pure vanilla, and salt for 3 minutes until smooth and creamy.
  3. Add the flour and finely chopped pecans on low speed, mixing just until a cohesive, soft dough forms. Do not overwork.
Shape & Bake
  1. Line two large baking sheets with parchment paper.
  2. Scoop dough using a 1-tablespoon cookie scoop and roll between your palms into neat 1-inch round balls.
  3. Place balls on prepared baking sheets 1.5 inches apart.
  4. Bake at 350°F for 13 to 15 minutes. The tops should remain pale and snowy, while the undersides are just faintly golden-brown.
The Double-Roll Technique
  1. Allow cookies to cool on the baking sheet for 5 minutes until warm to the touch but sturdy enough to handle.
  2. Place 1 1/2 cups powdered sugar in a deep bowl. Gently roll each warm cookie in the sugar—the residual heat slightly melts the first layer into a sweet glaze base.
  3. Transfer cookies to a wire rack to cool completely to room temperature (about 25 minutes).
  4. Roll the cooled cookies a second time in the powdered sugar for that signature thick, powdery snowy white coating!

NUTRITION INFORMATION:

Serving: 1g Calories: 110cal (6%) Carbohydrates: 12g (4%) Protein: 1g (2%) Fat: 7g (11%) Saturated Fat: 3.5g (22%) Cholesterol: 15mg (5%) Sodium: 40mg (2%) Potassium: 30mg (1%) Fiber: 0.5g (2%) Sugar: 6g (12%) Vitamin A: 180IU (4%) Vitamin C: 0mg (0%) Calcium: 10mg (1%) Iron: 0.4mg (2%)
Keywords: buttery snowball cookies, holiday cookies, mexican wedding cookies, pecan snowball cookies, russian tea cakes

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