These delightful Pecan Snowball Cookies are a perfect blend of pecans, butter, and powdered sugar, creating a heavenly texture that will make you coming back again and again.
What makes Pecan Snowball Cookies unique?
Pecan Snowball Cookies, also known as Mexican Wedding Cookies or Russian Tea Cakes, stand out for their simplicity and rich flavor profile. The star ingredient, pecans, adds a nutty crunch that perfectly complements the buttery, crumbly texture of these cookies. The secret to their charm lies in their coat of the powdered sugar for an irresistible finish.
Ingredients for This Recipe
To get started, you’ll need the following ingredients: unsalted butter, powdered sugar, vanilla extract, finely chopped pecans, white whole wheat flour, and salt.
How to make Pecan Snowball Cookies
1. First, in a large bowl, combine the chopped pecans, flour and salt. Then, in another bowl, beat together with a hand-held blender the butter, ⅓ cup of powdered sugar, and vanilla extract until light and fluffy.
2. Next, combine the dry ingredients with the beaten butter and sugar mixture, and fold the two until it forms a dough that sticks together into a ball without crumbling apart. Set the dough in the fridge for 30 minutes.
3. When ready to bake, preheat the oven to 350˚F. Line a rimmed baking sheet with parchment paper. Using a 1 tablespoon-sized cookie scoop, scoop the dough into even portions, then roll each into an even ball. Makes about 18. Place on the prepared sheet pan, leaving about 2 inches between each cookie, and bake for 12 to 15 minutes, or until the tops are lightly golden brown.
4. Remove from the oven and let cool for about 10 minutes, then roll the slightly warm cookies in the remaining powdered sugar. Finally, let cool completely, then roll cookies in powdered sugar again until they are thoroughly coated. Use additional powdered sugar if needed.
Helpful Tips for Perfect Pecan Snowball Cookies:
- Quality Ingredients Matter: opt for fresh, high-quality pecans to enhance the flavor of your cookies.
- Pecan Chopping Technique: finely chop the pecans to ensure an even distribution of nuttiness in every bite.
- Don’t Skip the Coating: rolling the warm cookies in powdered sugar may seem simple, but it’s the key to that signature “snowball” appearance and a touch of extra sweetness.
- Storage Tips: keep your Pecan Snowball Cookies in an airtight container to maintain their freshness and texture.
More Cookie Recipes you will Enjoy!
Soft Molasses Cookies
Almond Butter Chocolate Cookies
Sesame Cookies
Chocolate-Covered Raspberry Bites
Chocolate Peanut Butter Bars
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Pecan Snowball Cookies
Ingredients
- 1 stick unsalted butter (room temperature)
- ⅔ cup powdered sugar (divided)
- 1 teaspoon vanilla extract
- ½ cup pecans (finely chopped)
- 1 cup white whole wheat flour
- ¼ teaspoon salt
Instructions
- In a large bowl, combine the chopped pecans, flour and salt. Then, in another bowl, beat together with a hand-held blender the butter, ⅓ cup of powdered sugar, and vanilla extract until light and fluffy.
- Combine the dry ingredients with the beaten butter and sugar mixture, and fold the two until it forms a dough that sticks together into a ball without crumbling apart. Set the dough in the fridge for 30 minutes.
- When ready to bake, preheat the oven to 350˚F. Line a rimmed baking sheet with parchment paper. Using a 1 tablespoon-sized cookie scoop, scoop the dough into even portions, then roll each into an even ball. Makes about 18. Place on the prepared sheet pan, leaving about 2 inches between each cookie, and bake for 12 to 15 minutes, or until the tops are lightly golden brown.
- Remove from the oven and let cool for about 10 minutes, then roll the slightly warm cookies in the remaining powdered sugar. Let cool completely, then roll cookies in powdered sugar again until they are thoroughly coated. Use additional powdered sugar if needed.