Melt in your mouth Pecan Snowball Cookies. This buttery shortbread, pecan snowballs are a classic for the Christmas Holiday season. An easy 7-ingredient, eggless Christmas cookie recipe the whole family will love.
Pecan Snowball Cookies are sometimes called Russian Tea Cakes, Mexican Wedding Cookies, and Italian Butter Cookies. These shortbread cookie balls are popular throughout a multitude of cultures and you’re bound to find them on a cookie tray throughout the holiday season. Another popular variety is to turn these pecan cookies into Pecan Fingers.
Snowball cookies have been around for a long time. Growing up in the 90’s, my grandparents always made these Russian Tea Cakes for the holiday season. I usually preferred holiday sugar cookies loaded with sprinkles over this easy snowball cookie recipe but as an adult I adore snowballs.
We had our first bite of cooler weather and I’m in heaven! It’s nothing like fall weather in the midwest but I’m grateful that the season seems to be “changing” in the New Orleans. Let me tell you, I’ve been telling family I can hardly believe it’s almost Christmas — okay in like 9 weeks — but since I grew up in Wisconsin, something as simple as the weather changing to mark a new season ( all 4 of them! ) it’s hard for me to really get in the spirit of things when it’s 90 degrees outside in late October or November — until this week.
Snowball Cookies are one of the most popular holiday cookies and they have been around for decades. Every year I get excited about making a big batch of these cookies to share during holiday parties. Whether you prefer to call them Mexican Wedding Cake Cookies or Russian Tea Cake Cookies, everyone recognizes these shortbread holiday balls dusted in powdered confectioners’ sugar.
Pecan Snowballs deserve a spot on the Christmas cookie tray. I even love to dip them into coffee for a late night holiday snack. If you’re feeling nostalgic during the holiday season, bake a batch of these and pass them out at a holiday office party or cookie exchange with friends.
For this recipe, I used my favorite Mexican Vanilla Extract. Since vanilla extract prices soared over the past few years, I brought a few bottles back from Mexico when I was on vacation but you can also find it online here. I’m a huge fan of this vanilla extract and I also purchase a few bottles as gifts for friends and family during the holiday season.
This Mexican vanilla extract is to die for! It’s my go-to extract flavor and tastes so much better than typical extract found on the grocery store shelves in the states. I even add extra in this recipe because it’s really a flavor I cannot get enough of.
If you’re looking for a quick shortbread cookie for the Christmas holiday season, you can’t go wrong with Pecan Snowball Cookies. These cookies are sweet, buttery, and have the perfect amount of vanilla flavor you’ll love paired with pecans.
Pecan Snowballs - This 7-ingredient easy pecan snowball cookie recipe is a holiday classic and deserves a spot on your holiday cookie tray! A new improved version! Buttery vanilla shortbread cookies with ground pecans the whole family will love!
- 2 1/4 cups Pecans ( about 1 1/3 cup finely chopped/ground )
- 1 cup ( 2 sticks ) butter, softened
- 1/2 cup powdered confectioners' sugar
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 2 1/2 teaspoons vanilla extract ( I used Mexican Vanilla Extract )
- 2 1/4 cups all-purpose flour
- 1 1/2 cups powdered confectioners' sugar, to dust
Place pecans in a food processor or small chopper. Ground until no big chunks remain.
In a bowl fit with a mixer, beat butter, 1/2 cup powdered sugar, and 1/3 cup granulated sugar until light and fluffy; about 5 minutes.
Beat in salt, and vanilla extract.
Slowly beat in flour, 1/2 cup at a time until incorporated.
Slowly beat in chopped pecans and mix just until incorporated.
Refrigerate dough 30 minutes to 1 hour. This will make the dough easier to work with.
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
Use a cookie scoop to scoop dough. I used a 1 1/2 tablespoon cookie scoop. If the dough is sticky, dip it in a bowl of powdered sugar between each scoop.
Roll dough between hands to create a ball. Place on baking sheet spaced about 1 inch apart.
Bake in oven 15-18 minutes. Allow cookies to cool for 5 minutes.
In a large bowl, add 1 1/2 cups powdered confectioners' sugar.
Coat each ball with powdered sugar. Transfer to cooling rack. Repeat step after completely cooled.
Store in an air-tight container.