Buttery Pecan Snowball Cookies

There’s something magical about Buttery Pecan Snowball Cookies. With their melt-in-your-mouth texture, delicate nutty crunch, and cloud-like coating of powdered sugar, these bite-sized treats bring instant joy to any holiday spread.

They’re more than just cookies—they’re nostalgic little snowballs of happiness, passed down through generations and baked with love in kitchens across the globe. Whether nestled into a cookie tin or piled high on a party platter, snowball cookies are a cherished classic of the holiday season.

Part of their charm lies in their simplicity. No fancy equipment. No complicated steps. Just a few humble ingredients and a good dose of butter and care. That’s why they’re such a hit at cookie exchanges—easy to make, beautifully giftable, and always the first to disappear.

So let’s unwrap the secrets to making the most irresistible buttery pecan snowballs from scratch.

What Are Buttery Pecan Snowball Cookies (aka Mexican Wedding Cookies)?

Snowball cookies go by many names, but the end result is always the same: a soft, buttery, nut-filled cookie rolled in snowy powdered sugar. You may know them as Mexican Wedding Cookies, Russian Tea Cakes, Italian Wedding Cookies, or simply Butterballs. No matter the name, they all share one thing—timeless comfort.

Unlike traditional drop cookies, snowballs have no eggs and rely entirely on butter to hold their tender structure. They have a dry, sandy dough that transforms in the oven into a delicately crisp exterior with a soft, nutty bite inside.

What sets them apart is their signature double roll in powdered sugar—once while warm, then again when cooled for that iconic frosted look.

While other variations may use almonds or walnuts, pecans are the most beloved choice, thanks to their naturally buttery, slightly sweet flavor. When finely chopped and toasted, they become the cookie’s star ingredient.

Around the world, similar cookies exist—like Greek Kourabiedes or Middle Eastern Ghraybeh—but pecan snowballs remain a standout in North American holiday baking traditions.

Bold Insight: These cookies are all about the buttery base and fine nut texture—a marriage of melt and crunch in every bite.

Ingredients Breakdown for Buttery Pecan Snowball Cookies

To make the perfect pecan snowball cookie, you only need a handful of ingredients—but every one matters.

• Unsalted Butter: This is the foundation of the cookie. Use high-quality, unsalted butter to control the salt level and ensure the cookies are rich and tender. Bring it to room temperature before creaming.

• Powdered Sugar: Unlike granulated sugar, powdered sugar creates a soft, delicate texture inside the cookie and blends seamlessly with the butter. It also plays a double role—in the dough and as a finishing coat.

• All-Purpose Flour: The structure of the cookie. But don’t overdo it—too much flour can lead to a crumbly, dry result. Always spoon and level, never scoop.

• Pecans: Finely chopped and ideally toasted (we’ll get to that next). Pecans add the buttery, nutty crunch that defines snowball cookies.

• Vanilla Extract: Just a splash rounds out the flavors with subtle sweetness.

• Optional Additions: A pinch of salt can sharpen the flavors, especially if your butter is sweet. You can also try a drop of almond extract for a nutty twist, or orange zest for a festive citrus touch.

Each ingredient plays a key role in the balance of flavor and texture—keep it simple, but make it count.

Toasting Pecans for Pecan Snowball Cookies: Why It Makes a Difference

Toasting pecans before adding them to your snowball dough unlocks a deeper, richer flavor. It also gives the cookies a more satisfying crunch.

There are two easy methods:

• Stovetop: Place chopped pecans in a dry skillet over medium heat. Stir frequently for about 3–5 minutes until fragrant and lightly browned.

• Oven: Spread them on a baking sheet and bake at 325°F (160°C) for 7–10 minutes, stirring once halfway through.

Tip: Keep a close eye on them—nuts go from toasted to burnt in seconds!

Let the pecans cool completely before mixing them into your dough. Warm nuts can melt the butter and throw off your cookie consistency.

You’ll immediately notice the difference in taste. Toasted pecans bring a warm, aromatic depth to every bite, taking your snowball cookies from good to unforgettable.

Step-by-Step: How to Make Buttery Pecan Snowball Cookies

Making these cookies is a straightforward process, but a few smart steps will ensure perfection every time.

Step 1: Cream Butter and Sugar
In a mixing bowl, beat the room-temperature butter with powdered sugar until light and fluffy—this step is crucial for a tender cookie base.

Step 2: Add Vanilla and Dry Ingredients
Mix in vanilla extract, then gradually add in the flour and finely chopped toasted pecans. Stir until just combined. The dough will be thick and crumbly—that’s normal!

Step 3: Chill the Dough
Wrap the dough and chill for at least 30 minutes to 1 hour. This helps the cookies hold their shape and enhances the flavor. Skipping this step is a common snowball cookie mistake.

Step 4: Roll and Bake
Preheat oven to 350°F (175°C). Scoop about 1 tablespoon of dough and roll it into balls. Place on a parchment-lined baking sheet, spacing them slightly apart. Bake for 12–15 minutes, or until the bottoms are light golden. Do not overbake—they should not brown on top.

Step 5: The Powdered Sugar Coat
Let cookies cool for just 1–2 minutes, then roll warm cookies in powdered sugar for the first coating. Once fully cooled, roll them again for that iconic snowy finish.

Pro Tip: The double roll in sugar is key—first coat melts in slightly, second coat stays fluffy and visible.

These cookies store beautifully and get even better the next day. Soft, rich, nutty, and sweet—snowball perfection.

Troubleshooting Buttery Snowball Cookies: Dry or Crumbly? Here’s Why

Having trouble with texture? Here’s what might be going wrong:

• Too much flour: Always measure using the spoon-and-level method.

• Overbaking: Remove cookies when the bottoms are just golden.

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• Skipped chilling: Warm dough spreads and bakes unevenly.

If your dough feels too dry to roll, try kneading it gently by hand or adding 1–2 teaspoons of milk to bring it together.

For best results, bake one test cookie first. This gives you a chance to tweak time, temperature, or sugar coating before baking the rest of the batch.

Tasty Variations of Pecan Snowball Cookies You’ll Love

One of the best things about snowball cookies? You can get creative without messing up the magic. Try these fun spins on the classic:

Chocolate Chip Snowballs
Fold in a handful of mini chocolate chips for a sweet surprise in every bite. Perfect for chocolate lovers who still want that buttery, nutty base.

Almond Snowballs
Swap pecans for finely chopped almonds and add a touch of almond extract. The flavor is delicate and nutty, with a slightly firmer crunch.

Lemon Snowballs
Brighten things up with lemon zest in the dough and a light lemon glaze drizzle after baking. Great for spring or citrus-themed gifts!

Coconut Snowballs
Add shredded sweetened coconut to the dough for chewy texture and a tropical flair. You can also roll the warm cookies in coconut and powdered sugar for a snowy look.

Gluten-Free Option
Use a 1:1 gluten-free flour blend designed for baking. These cookies adapt well as long as you keep the dough chilled.

Pro Tip: No matter which variation you try, keep the ratio of butter to flour consistent to preserve that classic tender melt.

How to Store & Freeze Buttery Pecan Snowball Cookies Correctly

Snowball cookies are a dream when it comes to make-ahead baking.

At Room Temperature: Store them in an airtight container for up to 5 days. Place parchment between layers to keep the sugar coating from rubbing off.

Freezing Baked Cookies: Let cookies cool completely, then freeze in a single layer. Once frozen, store in freezer-safe bags or containers for up to 2 months. Thaw at room temp, then re-roll in powdered sugar if needed.

Freezing Cookie Dough: Roll the dough into balls, flash-freeze on a tray, and then store in bags. Bake from frozen—just add an extra 1–2 minutes to the baking time.

Thawing Tip: Let baked cookies thaw in the container to avoid condensation that melts the sugar.

Perfect for Gifting: Packaging Ideas for the Holidays

Buttery Pecan Snowball Cookies make heartfelt holiday gifts—and they look just as good as they taste. Here are a few charming ways to wrap them:

Cellophane bags tied with festive ribbon for easy party favors
Mason jars with chalkboard labels or printable tags for rustic charm
Vintage tin boxes lined with parchment for classic gifting
Add a handwritten recipe card for a personal touch

These cookies travel well and stay fresh for days—making them ideal for mailing or handing out at cookie swaps and family gatherings.

FAQs

Why do my snowball cookies flatten?
This usually means your butter was too soft or your dough wasn’t properly chilled. Always chill for at least 30–60 minutes before baking.

Can I use walnuts or almonds instead of pecans?
Yes! While pecans provide a richer, buttery flavor, you can substitute walnuts for a slightly earthier bite or almonds for a firmer crunch.

Why do snowball cookies fall apart?
Most often, this happens due to not enough butter or under-creamed dough. Be sure to cream butter and sugar thoroughly, and measure flour correctly.

Can I make them without nuts?
Technically yes, but snowball cookies are known for their nutty texture. Without nuts, the dough will feel denser and the flavor less dynamic.

Should I use salted or unsalted butter?
Unsalted butter is best—it gives you more control over the final taste. If using salted, reduce any added salt in the recipe.

Can I freeze these cookies?
Absolutely! They’re one of the best cookies to freeze. Freeze them baked or unbaked, and don’t forget to re-roll in powdered sugar after thawing for a fresh look.

Expert Tips for the Best Pecan Snowballs Ever

Here’s how to take your snowball cookies from “pretty good” to absolutely irresistible:

• Don’t skip chilling—it prevents spreading and keeps cookies tender

• Chop pecans finely, but don’t grind them into powder

• Roll in powdered sugar while warm, then again when cooled for that classic look

• Bake just until bottoms are light golden—the tops should stay pale

• Don’t overmix once the flour is added—just fold until combined

Pro Insight: The less you mix, the more these cookies will melt in your mouth. Gentle hands = perfect texture.

Final Thoughts: A Cookie That Feels Like a Hug

Buttery Pecan Snowball Cookies are more than just a holiday treat—they’re a little bite of joy, perfect for cozying up with a warm drink or sharing with loved ones.

Whether you’re baking them for the first time or continuing a cherished family tradition, these cookies are sure to become a favorite. Play with flavors, get creative with packaging, and most of all—have fun in the kitchen.

One batch might not be enough, so consider doubling up. They’re that good.

So go ahead, bake a batch—and give the gift of a cookie that feels like a hug.