Pecan Wedding Cookies (Easy Snowball Cookies Recipe)
Pecan Wedding Cookies (Snowballs) – Old-Fashioned Buttery Christmas Cookies
Wedding Cookies or Snowballs? Whatever your family calls them, these old-fashioned Pecan Wedding Cookies are one of those Christmas treats that never go out of style! They’re soft, buttery, filled with finely chopped pecans, and covered in a beautiful snowy layer of powdered sugar.
These little cookies practically melt in your mouth. They have a delicate, crumbly texture, a rich buttery flavor, and just enough pecan crunch to make every bite special.
Some families call them Mexican Wedding Cookies, others know them as Russian Tea Cakes, and plenty of us grew up calling them Snowball Cookies. No matter the name, they’re a holiday classic worth making every year.
The best part? You only need six simple ingredients, and there’s no complicated decorating involved!
Why You’ll Love These Pecan Wedding Cookies
There’s something comforting about a recipe that’s been passed around family kitchens for generations.
Here’s why these cookies deserve a place on your Christmas baking list:
- Simple ingredients: Butter, powdered sugar, vanilla, flour, salt, and pecans.
- Melt-in-your-mouth texture: Rich, tender, and beautifully crumbly.
- Perfect for Christmas: Their snowy coating makes them look festive without extra decorating.
- Easy to make ahead: They keep well in an airtight container.
- Wonderful for gifting: Pack them in a holiday cookie tin for friends, neighbors, or family.
They’re also delicious with a hot cup of coffee, tea, or cocoa on a chilly afternoon.
Ingredients for Pecan Wedding Cookies
You probably have most of these ingredients in your kitchen already.
For approximately 24 cookies:
- 1 cup (2 sticks / 225 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar
- 2 teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- ¼ teaspoon salt
- 1 cup (110 g) finely chopped pecans
- About 1½ cups additional powdered sugar, for rolling
A Few Ingredient Notes
Butter: Use real unsalted butter for the best flavor. It should be softened but not melted.
Powdered sugar: Unlike granulated sugar, powdered sugar helps create that delicate, tender cookie texture.
Pecans: Finely chopped pecans give these cookies their signature nutty flavor. Smaller pieces also help the dough hold together.
Vanilla: A little vanilla extract adds warmth and balances the buttery flavor.
How to Make Pecan Wedding Cookies
These cookies are surprisingly easy to prepare, even if you’re new to holiday baking.
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C).
Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and ½ cup powdered sugar together for approximately 2 minutes.
The mixture should become smooth, light, and creamy.
Add the vanilla extract and mix until combined.
Step 3: Add the Dry Ingredients
Gradually add the all-purpose flour and salt.
Mix just until a soft dough forms. Avoid overmixing, as this can make the cookies less tender.
Step 4: Fold in the Pecans
Add the finely chopped pecans and gently fold them into the dough until evenly distributed.
The dough should be soft but firm enough to roll into balls.
Step 5: Shape the Cookies
Scoop small portions of dough and roll them into approximately 1-inch balls.
Arrange them on your prepared baking sheet, leaving about 2 inches between each cookie.
These cookies don’t spread very much during baking.
Step 6: Bake Until Set
Bake for 12–14 minutes, or until the cookies are set and their bottoms are lightly golden.
Don’t wait for the tops to brown. Traditional wedding cookies should remain pale.
Step 7: Roll in Powdered Sugar
Allow the cookies to cool on the baking sheet for about 5 minutes.
While they’re still warm, gently roll each cookie in powdered sugar.
Transfer them to a wire rack and allow them to cool completely.
Once cooled, roll them in powdered sugar again for that thick, beautiful snowball coating.
The Secret to Perfect Snowball Cookies
The biggest secret is the double powdered-sugar coating.
The first coating goes on while the cookies are still warm. A little of the sugar clings to their surface and forms a delicate base.
The second coating goes on after they’ve cooled completely, creating that thick, snowy finish everyone recognizes.
Another important tip is to chop the pecans finely. Large pieces can make the dough harder to shape and cause the cookies to crumble.
And remember, don’t overbake! The cookies should look pale on top with just a hint of golden color underneath.
Common Mistakes to Avoid
Even simple recipes can go wrong if a few details are overlooked.
Using melted butter: Melted butter can make the dough too soft and cause the cookies to spread.
Overmixing the dough: Mix only until the ingredients come together to keep the texture tender.
Rolling immediately after baking: Freshly baked cookies are fragile. Give them five minutes to firm up before handling.
Skipping the second sugar coating: That final dusting creates the classic snowy appearance.
How to Store Pecan Wedding Cookies
These cookies are wonderful for preparing ahead of Christmas.
Room temperature: Store completely cooled cookies in an airtight container or cookie tin for up to 5 days.
Freezer: Freeze the baked cookies in a freezer-safe container for up to 2 months for best quality.
If freezing, consider adding the final powdered-sugar coating after thawing to refresh their appearance.
Keep the cookies in a cool, dry place so their coating stays beautiful.
Frequently Asked Questions
Are Mexican Wedding Cookies and Snowball Cookies the Same?
They’re generally very similar cookies made with butter, flour, powdered sugar, and chopped nuts. Names and small ingredient variations differ between families and traditions.
Can I Use Walnuts Instead of Pecans?
Absolutely! Finely chopped walnuts work beautifully and create a slightly different nutty flavor.
Why Are My Wedding Cookies Falling Apart?
They may be too warm when handled, or the nuts may be chopped too coarsely. Allow the cookies to firm up slightly before rolling them in sugar.
Can I Make the Dough Ahead of Time?
Yes! Prepare the dough, cover it tightly, and refrigerate for up to 2 days. Let it soften slightly if needed before shaping.
A Little Christmas Tradition Worth Keeping
There’s something special about opening an old Christmas cookie tin and finding a pile of powdered-sugar-covered snowballs inside.
They’re not fancy, and they don’t need colorful frosting or decorations. Just butter, pecans, and a generous dusting of sugar.
Whether you grew up calling them Wedding Cookies, Russian Tea Cakes, or Snowballs, this is one of those timeless recipes that brings a little nostalgia to the holiday table.
Now I’m curious: Did your family call them Wedding Cookies or Snowballs? Either way, I hope these buttery little cookies become part of your Christmas baking traditions!
WP Recipe Maker – Recipe Card
Recipe Name: Pecan Wedding Cookies (Snowballs)
Description: Classic buttery pecan snowball cookies with a delicate melt-in-your-mouth texture and a double coating of powdered sugar. Perfect for Christmas cookie trays and holiday gifting.
- Prep Time: 15 minutes
- Cook Time: 12–14 minutes
- Cooling Time: 20 minutes
- Total Time: Approximately 49 minutes
- Servings: 24 cookies
- Course: Dessert
- Cuisine: American
- Method: Baking
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 cup finely chopped pecans
- 1½ cups powdered sugar, for coating
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Cream butter and ½ cup powdered sugar until fluffy. Mix in vanilla.
- Add flour and salt, mixing until combined.
- Fold in finely chopped pecans.
- Roll dough into 1-inch balls and arrange on baking sheet.
- Bake 12–14 minutes until set and lightly golden underneath.
- Cool for 5 minutes, then roll in powdered sugar.
- Cool completely and roll in powdered sugar again before serving.
Recipe Notes: Finely chop pecans, avoid overbaking, and coat cookies twice for the best snowy finish.
