These snowball cookies also called Russian tea cakes, Mexican wedding cookies, for Italian wedding cookies are a tender, buttery, and melt in your mouth little snowballs. They are usually made around the holiday season to
When it comes to buttery shortbread cookies I am always in. That’s why these usually are one of my favorite cookies around the holidays.
We actually have a very Similar recipe in Algeria, it has a little cinnamon and ghee but gives about the same result as these cookies. I will hopefully share it really soon! But all of this to day that in every culture buttery cookies are one of my favorite go to’s!
These are the best easy snowball cookies ever!
That’s why today I am going to share an easy recipe that will give you the best results when making these cookies. The ultimate melt in your mouth texture, a deep buttery flavor and a delicious nutty flavor and crunch.
Without further ado, lets get to one of my favorite Christmas cookie recipes and as always if you enjoy it make sure to let me know how yours turned out in the comments below!
Why you need to make this recipe!
- These cookies are so easy to make.
- They taste absolutely out of this world.
- Each cookie will taste even better if dipper in hot chocolate or your morning coffee.
- They make for a great addition to your cookie swap boxes or holiday cookie trays.
- This recipe is made with simple ingredients making it a great budget friendly recipe.
Ingredients for these Mexican wedding cookies?
Here are the ingredients you will need to make this recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter– Make sure to use high quality butter because the flavorr will come through a lot so we want to use something tasty.
- Powdered sugar– This is also sometimes called confectioners’ sugar
- Flour– All purpose flour works great.
- Vanilla extract– I love using vanilla extract in these but feel free to add a little almond extract in them as well.
- Pecans or walnuts– Use either toasted walnuts or pecans for this recipe.
- Salt– Always add a little salt to your baked goods to balance out the sweetness.
Using chopped pecans or walnuts is optional, feel free to use macadamia nuts, or any type of nut you like. This simple cookie recipe is pretty forgiving to tweak it to your liking.
How to make these easy and delicious pecan snowball sugar cookies!
This is how you can make this delicious cookie recipe. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter and the sugar together in a large bowl.
- Add in the flour and salt and mix until combined. If using a hand mixer or a stand mixer mix on low speed.
- Add in the finely chopped pecans and mix again to combine.
- Roll the cookie dough into a ball shape, place it on a parchment paper lined cookie sheet pan bake.
- Dip the warm cookies in powdered sugar and set aside to cool on a wire rack.
- Dip again in the powdered sugar to give these Christmas cookies that iconic snowball look.
Frequently asked questions – FAQ
How to store traditional snowball cookies?
These can be stored in an airtight container and stored at room temperature for up to a week.
Can I freeze these classic snowball cookies?
You can freeze these cookies in an airtight container or zip-top bag for up to 1 month. Make sure to pull them out of the freezer and let them thaw in the fridge overnight or on the counter top for a few hours.
You might have to redcoat them in powdered sugar.
Do I have to use pecans?
Absolutely not, you can use whichever nuts you want! Walnuts work great but almonds or even macadamias will add a delicious nutty flavor to these sweet festive treats.
How to serve these pecan snowball cookies?
These snowball cookies are best served warm (that’s when they re totally melt in your mouth). Of course, they are still just as delicious when they cool down too. I like to have these with tea, coffee, or even milk!
Pecan snowball cookie recipe
The best snowball cookies
- Preheat the oven to 325F then line a baking sheet with parchment paper.
- Cream the butter and powdered sugar in a large bowl. Add in the vanilla and mix again. Add in the flour and salt and mix on low speed. Then mix in the pecans on low speed again.1 cup butter, ⅔ cup powdered sugar, 2 teaspoon vanilla extract, 2 cup all purpose flour, ½ teaspoon salt, ⅔ cup pecans
- Shape into balls and place on the prepared baking sheet and bake for 20 minutes.
- Roll the warm cookies in the powdered sugar, then place on a cooling rack and let them cool down. Once cooled down, roll them in the powdered sugar again.¾ cup powdered sugar
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