Pecan Snowball Cookies Recipe

I finally reveal my family’s Pecan Snowball Cookies recipe and the one unexpected secret behind why everyone keeps asking for it.

I always think Pecan Snowball Cookies are the kind of thing that sneaks onto your snack plate and disappears. I made a batch that tasted like a nutty holiday secret, the crumbly texture holds little bursts of pecans and the snowy powdered sugar on the outside makes them impossible to resist.

People call them Russian Tea Cookies depending where they grew up and Ive watched grown adults argue about which cousin’s version is best. For me there’s a strange little thrill in spotting one cooled on a tray, like it’s hiding something good.

Ingredients

• Rich in butterfat gives tenderness and melt in your mouth texture, adds calories.
• Superfine sugar makes cookie sweet and smooth adds quick carbs and no fiber.
• Little bottle brings warm aroma, masks egginess sometimes, its almost zero calories.
• All purpose flour gives structure and chew mostly starch carbs, small protein.
• Toasted pecans add crunch and nutty flavor, healthy fats fiber plus some protein.
• Tiny pinch boosts overall taste balances the sweet helps with baking, negligible nutrition.

Ingredient Quantities

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar (for the dough)
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup pecans, finely chopped
• 1 cup powdered sugar, for rolling

How to Make this

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat, set aside.

2. In a bowl beat 1 cup (2 sticks) softened unsalted butter with 1/2 cup powdered sugar until light and fluffy, about 2 to 3 minutes; add 1 teaspoon vanilla extract and mix again.

3. In a separate bowl whisk together 2 1/4 cups all-purpose flour and 1/4 teaspoon salt.

4. Add the flour mixture to the butter mixture a little at a time, mixing just until combined; the dough will be crumbly, that’s normal. Fold in 1 cup finely chopped pecans by hand so you don’t overwork the dough.

5. Chill the dough in the fridge for about 30 minutes to firm up; if you’re short on time chill 15 minutes or pop it in the freezer for 10 minutes, but dont skip chilling completely or the cookies will spread too much.

6. Scoop about 1 tablespoon of dough and roll into tight 1-inch balls, place them about 1 to 1 1/2 inches apart on the prepared sheet.

7. Bake for 12 to 15 minutes, until the bottoms are set but the tops are not browned; watch them closely, overbaking makes them dry.

8. Let cookies cool on the sheet for 5 minutes then transfer to a wire rack. While they’re still warm roll each cookie in 1 cup powdered sugar to coat; for a thicker snowy coating roll them again after they’re completely cool.

9. Store cookies in an airtight container at room temperature up to 3 to 4 days, or freeze uncoated baked cookies for up to 3 months and roll in powdered sugar after thawing.

Equipment Needed

1. Oven, preheat to 350°F
2. Baking sheet, lined with parchment paper or a silicone mat
3. Mixing bowls (one large, one medium)
4. Electric hand mixer or a sturdy wooden spoon for creaming butter
5. Measuring cups and measuring spoons
6. Whisk and rubber spatula for mixing and folding
7. Knife and cutting board to finely chop the pecans
8. Cookie scoop or tablespoon for portioning and rolling dough
9. Wire cooling rack and a shallow bowl for the powdered sugar coating

FAQ

Pecan Snowball Cookies Recipe Substitutions and Variations

• Butter: use margarine or vegan butter, 1:1 by volume — similar spread but a little less rich, or solid coconut oil 1:1 for a slightly crumblier cookie and faint coconut taste.
• Powdered sugar in dough: if you dont have it, blitz granulated sugar to superfine in a blender and use same volume, or swap for light brown sugar 1:1 for a chewier, more caramel flavor.
• All-purpose flour: replace with a cup-for-cup gluten free baking blend for a GF version, or whole wheat pastry flour 1:1 for a nuttier, denser result.
• Pecans: swap with chopped walnuts or almonds, or use toasted sunflower seeds for a nut-free option; chop finely and toast for best flavor.

Pro Tips

1) Toast the pecans first for way more flavor. Toss them in a dry skillet or on a sheet for a few minutes until they smell nutty, let them cool, then chop. Don’t pulse too long in the food processor or you’ll end up with pecan paste.

2) Measure flour the right way — spoon it into the cup and level it off or better yet weigh it. Too much flour makes these dry and crumbly, and you’ll be sad.

3) Chill the dough longer if you want neater, less spread out cookies. If you’re in a hurry pop the dough in the freezer for a bit but don’t skip chilling entirely or they’ll flatten.

4) Sift the powdered sugar before rolling and roll once while cookies are still warm then again after they cool for a snowy thick coat. Store them in an airtight container with a slice of bread or a piece of apple to keep them soft, and separate layers with parchment so they don’t stick.