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Snowball Cookies (also known as Mexican Wedding Cookies) are a festive holiday favorite that melts in your mouth with every bite. Made with chopped pecans, flour, butter, and sugar, they’re buttery, nutty and rolled in a generous coating of powdered sugar for that signature snow-dusted look.
The holiday season is here, and it’s time to fire up the oven for some seriouss cokkie baking. Among all the treats on the table, Christmas snowballs are always a standout. This recipe for snowball cookies is easy, nostalgic, and absolutely irresistible; the crumbly texture dissolves the moment it hits your tongue. Whether you call them pecan snowball cookies or snowball bites of joy, they’re a must-bake tradition.
What Makes These Snowball Cookies Work
The snowball cookies are buttery, nutty, and melt-in-your-mouth tender; everything you want in a holiday cookie. Finely chopped pecans add just the right crunch, while the dough stays perfectly round for that signature snowball look.
Rolled in powdered sugar, they’re as festive as they are delicious. Pair them with a mug of slow cooker hot chocolate for the ultimate cozy treat. Whether you call them Christmas snowballs or pecan snowball cookies, they’re guaranteed to disappear fast.
What Goes Into These Snowball Cookies
With just a handful of simple pantry staples, these snowball cookies come together quickly and deliver that classic holiday flavor in every bite. Here’s what you’ll need to make them:
- Pecans: Finely chopped pecans add a rich, toasty flavor and delicate crunch that balances the buttery dough.
- Unsalted Butter: Softened to the right temperature, butter gives these cookies their melt-in-your-mouth texture.
- Granulated Sugar: Just enough to lightly sweeten the dough without overpowering the nuts and vanilla.
- Vanilla Extract: A splash of pure vanilla rounds out the flavor and adds a warm, comforting note.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements
How To Make Snowball Cookies
- Preheat and Prep: Adjust your oven rack to the middle position and preheat to 325ºF (160°C). Line two baking sheets with parchment paper and set aside.
- Toast the Pecans: Spread the pecans on a baking sheet and toast in the oven for 6 minutes, stirring halfway through. Transfer to a plate and let cool.
- Process the Pecans: Add 1 cup of pecans to a food processor and pulse until finely ground. Transfer to a bowl. Add the remaining and pulse to a rough chop. Add to the same bowl.
- Combine Dry Ingredients: Stir the all-purpose flour and salt into the ground pecan mixture until evenly combined. Set aside while you prepare the butter mixture.
- Cream the Butter: In a stand mixer or large bowl, beat softened butter and granulated sugar on medium speed for 3 minutes, scraping down the sides halfway through.
- Add Vanilla and Dry Mix: Mix in the vanilla on low speed until just incorporated. Gradually add the pecan-flour mixture and beat on the lowest speed until the dough comes together, about 30 seconds.
- Shape and Bake: Scoop 1 tablespoon portions of dough, roll into balls, and place 1 inch apart on the baking sheets (about 20 per sheet). Bake one sheet at a time for 18 minutes, rotating halfway, until lightly golden with browned bottoms.
- Sugar-Coat and Cool: Let cookies cool on the pan for 5 minutes. While still warm, roll them in powdered sugar and transfer to a wire rack. Once cooled, give them a second roll or sprinkle with extra sugar before serving.
Snowball cookies pair perfectly with a warm mug of slow cooker hot chocolate—the rich cocoa and melt-in-your-mouth texture are a match made for winter. Add them to a holiday dessert tray with Candy Cane Christmas S’mores Dip, Nutella Stuffed Deep Dish Gingerbread Cookie, or M&M Cookies for a festive, crowd-pleasing spread.
Recipe FAQ’s
Yes! You can leave out the pecans or replace them with seeds like sunflower or pumpkin for a nut-free version.
If the dough is too warm or not firm enough, the cookies can spread. Chill the dough for 30 minutes before baking if needed.
Absolutely. Freeze the baked cookies (without powdered sugar) in an airtight container. Thaw and roll in sugar before serving.
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Snowball Cookies
Ingredients
- 1 ½ cups pecans divided
- 2 cups all-purpose flour
- ¼ teaspoons kosher salt
- 1 cup unsalted butter softened to 60 to 65ºF
- ⅓ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 ½ cups powdered sugar
Instructions
- Set the oven rack to the middle position. Preheat the oven to 325ºF (160°C).
- Line two baking sheets with parchment paper and set aside.
- Toast the pecans in the oven on a small baking sheet for 6 minutes, stirring the nuts halfway through. Transfer to a plate and allow to cool, about 10 minutes.
- Add 1 cup of the pecans to a food processor and pulse about 15 times, until a finely ground texture is achieved. Transfer to a medium-sized bowl.
- Add the remaining ½ cup of pecans to the food processor and pulse and 3 to 5 times, until roughly chopped. Add to the finely ground pecans.
- Add flour and salt to the pecans, stir to combine.
- Cream the softened butter and sugar in a mixing bowl, or stand mixer on the medium speed, 3 minutes. Scrape down the sides of the bowl halfway through creaming.
- Add vanilla and mix on low speed until incorporated, 30 seconds.
- Add the nut mixture and combine on the lowest speed until just incorporated and dough comes together about 30 seconds.
- Measure the dough into leveled 1 tablespoon portions. Roll into a ball and place 1-inch apart on the baking sheets, they should be about 1-inch in diameter. Bake 20 cookies per pan.
- Bake one cookie sheet at a time until the light golden in color and the bottoms are browned about 18 minutes. Rotate the pan halfway through baking.
- Cool the cookies on the pan for 5 minutes.
- Add powdered sugar to a shallow bowl. Roll the cookies in the powdered sugar while still warm until completely coated, then transfer to wire rack to cool.
- Once the cookies are cooled, roll them in the powdered sugar for a second coat or sprinkle on top with more sugar, shaking off any excess. This can be done right before serving for the most attractive appearance.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are my all time favorite cookie. But my recipe came from my Swedish grandmother as it’s a favorite cookie at the holidays in Scandinavia. Only she used black walnuts and until I moved south that’s what I’ve used but have found that southerners are as attuned to the black walnut taste as we were. But wherever they are from or what nuts are tradition this is still the best cookie made over the holidays.
This is the closest to my Mom’s recipe I’ve ever seen.! She used walnuts, but that’s an easy switch.
I love your recipes and they are rich, I have prepared them
Hi ,can I use almonds instead of pecans
Yes
I made these for Xmas and they were a hit! So simple and my 4 year old loved rolling the cookies into balls!
Hi Karina,
I wanted to know if I can switch and use Almond flour in place of the white flour?:)
Great question Gina! I’m not sure if it would work as almond flour is very different to white flour. Maybe there is another recipe online? I’m so sorry I can’t be of more help!