Description
Pecan Snowball Cookies are buttery, tender holiday treats filled with finely chopped pecans and coated in a generous layer of powdered sugar. Also known as Russian tea cookies or Mexican wedding cookies, these classic cookies are easy to prepare and perfect for Christmas, cookie exchanges, parties, or enjoying with a warm cup of coffee.
Ingredients
- ¾ cup finely chopped pecans
- 2¼ cups all-purpose flour
- ½ teaspoon salt
- 1 cup unsalted butter, at room temperature
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup powdered sugar, plus extra for coating
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Finely chop the pecans into small pieces.
- In a medium bowl, whisk together the flour, chopped pecans, and salt.
- In a large mixing bowl, beat the softened butter, vanilla extract, almond extract, and powdered sugar until creamy and smooth.
- Reduce the mixer speed to low and gradually add the flour mixture, about ½ cup at a time, mixing until a soft dough forms.
- Use a 1-inch cookie scoop to portion the dough. Roll each portion between your hands to form a smooth ball.
- Arrange the dough balls on the prepared baking sheet, leaving about ½–1 inch between them.
- Bake for 9–10 minutes, until the cookies are set but still pale on top. Avoid overbaking.
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes, until they are firm enough to handle.
- Gently roll each warm cookie in powdered sugar, then transfer it to a wire rack to cool completely.
- Once completely cool, roll the cookies in powdered sugar a second time for their classic snowy appearance.
- Serve and enjoy these buttery, nutty cookies with your favorite hot drink.
Notes
- Serving: Arrange the cookies on a festive platter and serve with coffee, tea, hot chocolate, or a glass of milk.
- Holiday presentation: Place the cookies in mini paper liners or stack them in a decorative tin for Christmas gatherings and cookie exchanges.
- Room-temperature storage: Store completely cooled cookies in an airtight container for up to 1 week.
- Keep the sugar coating fresh: Add another light dusting of powdered sugar before serving if the coating becomes less visible.
- Freezing baked cookies: Freeze the cooled cookies in an airtight freezer-safe container for up to 2–3 months. Separate layers with parchment paper.
- Freezing cookie dough: Shape the dough into balls and freeze them on a tray. Transfer to a freezer bag once solid, then bake from frozen, adding a little extra baking time as needed.
- Make-ahead preparation: Prepare the dough a day ahead and refrigerate it in a covered container. Let it soften slightly if it becomes too firm to roll.
- Prevent crumbling: Let the cookies cool for about 5 minutes before rolling them in sugar. They are delicate when hot, so handle them gently.