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Snowball Cookies Mexican Wedding Cookies | cafedelites.com
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5 from 2 votes

Snowball Cookies

Snowball cookies are a festive holiday treat! The dough is made with chopped pecans, flour, butter and sugar for a melt-in-your-mouth texture. 
Prep Time45 mins
Cook Time45 mins
Total Time1 hr 30 mins
Course: Cookies
Cuisine: American
Keyword: snowball cookies recipe
Servings: 40 cookies
Calories: 104kcal
Author: Jessica Gavin

Ingredients

  • 1 ½ cups pecans divided
  • 2 cups all-purpose flour (10 oz / 280 g)
  • ¼ teaspoons kosher salt
  • 1 cup unsalted butter, softened to 60 to 65ºF (8 oz / 250 g)
  • cup granulated sugar (2.3 oz / 65 g)
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups powdered sugar (6 oz / 170 g)

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.

Nutrition

Calories: 104kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 15mg | Potassium: 23mg | Sugar: 4g | Vitamin A: 145IU | Calcium: 5mg | Iron: 0.4mg