Buttery soft snowball cookies loaded with crunchy pecans. Not only are they simple, but they’re also the best holiday cookie in the world!
Pecan Snowball Cookies
I just love love love these snowball cookies. They are the ultimate holiday cookie (right there with our Snickerdoodles and Sugar Cookies) and are often referred to as Mexican wedding cookies. They’re also the easiest cookie to make. Ever. Six ingredients are all you need to make these yummy little things.
Snowball cookies practically melt in your mouth. They are super soft but the pecans give it that tasty crunch every cookie needs. Did I mention they are rolled in powdered sugar? Doesn’t get much better than that.
We hope you enjoy these cookies during the holiday season. They’re great for gifting as well as devouring. 😉
There are probably 100 or more reasons to make these cookies but on top of the list are:
- all of your holiday parties
- cookie exchanges
- classroom parties
- neighbor gifts
- wrap them up and give to garbage workers/mail workers/UPS workers as a little tip
- seasonal teacher gifts
How to Make Snowball Cookies
As mentioned, these snowball cookies with pecans are simple!
PREP. Preheat the oven to 350.
WET INGREDIENTS. Cream together the butter, vanilla, and ½ cup powdered sugar.
DRY INGREDIENTS. Stir in the flour, pecans, and the salt. Mix everything together until well combined. Maybe taste a little bit of the dough just to make sure it’s not poisonous. 😉
SHAPE + BAKE. Roll the dough into balls that are about 1 tablespoon wide. Place them on an un-greased cookie sheet and bake for 14-15 minutes. Do not let them brown.
GARNISH. Roll the hot cookies in powdered sugar and let them cool. Then roll them in the powdered sugar one more time. So simple!
Tips + Storing Info
Pecans: If you don’t have pecans you can use chopped walnuts, almonds, cashews and even pistachios. No matter the type of nut, but sure they are shelled and chopped.
- Chop the nuts with a food processor or just use a knife on a cutting board.
- Toasting nuts: Toasting the nuts adds a delicious layer of flavor and it is super easy. Preheat the oven to 350°F. Spread the nits on a baking sheet. Toast for 8-10 minutes, flipping halfway.
Make a chocolate version: If you love chocolate, you can make these into chocolate snowball cookies! Just add ½ cup cocoa powder in with the rest of the dry ingredients and continue with the rest of the instructions in the recipe. Enjoy these snowball cookies plain or chocolatey!
- Measure the flour accurately by scooping it into the measuring cup and leveling it off.
- If your dough seems too dry, you will want to add a little more softened butter or a tablespoon of applesauce.
- Chilling the dough for 30 minutes may help make them easier to roll into balls.
- Make sure to use softened butter instead of melted butter, softened butter will provide the correct texture.
- Bake a couple of test cookies before filling up your cookie sheet. Higher altitude may need to bake at 325°F for about 20 minutes.
- Mix in some colored sprinkles to the batter or even mini chocolate chips.
STORE at room temperature for 1 week or in the freezer for about 6 months. Always remove them from the container to thaw, otherwise the condensation turns the powdered sugar into a gooey mess.
more holiday cookies:
- Crazy Christmas Cookies
- Chocolate Chip Christmas Cookies
- Peppermint Sugar Cookies
- Turtle Thumbprint Cookies
- Peppermint Crunch Cookies
Snowball Cookie Recipe
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together butter, vanilla, and ½ cup of the powdered sugar. Stir in flour, pecans, and salt. Mix till well combined. Roll dough into balls, about 1 tablespoon wide, and place on an ungreased cookie sheet.
- Bake at 350 for 14-15 minutes. Do not let them brown.
- Roll hot cookies in powdered sugar. Once they have cooled, roll them once more in sugar. Enjoy