Easy Buttery Pecan Snowball Cookies (Mexican Wedding Cookies)
These buttery pecan snowball cookies melt in your mouth with rich butter flavor and a nutty crunch. Perfectly coated with powdered sugar, they're an easy and festive treat for holidays and beyond.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 cup Butter softened to room temperature (2 sticks), plus a bit more for greasing
- 0.5 cup Powdered sugar sifted
- 2 teaspoons Vanilla extract
- 2 cups All-purpose flour sifted
- 0.25 teaspoon Salt
- 2 cups Pecans finely chopped
- 2-3 cups Powdered sugar for coating
Instructions
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease or line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter and ½ cup powdered sugar together until light and fluffy.
- Add the vanilla extract and mix until combined.
- Gradually stir in the sifted flour and salt until soft dough forms.
- Fold in the chopped pecans until evenly distributed throughout the dough.
- Roll dough into 1-inch balls and place each on the prepared baking sheet about 1 inch apart.
- Bake for 25 to 30 minutes until bottoms are lightly golden. Tops should remain pale.
- Let cookies cool for 5 minutes, then roll them in powdered sugar while still warm.
- Place cookies on a wire rack to cool completely.
- Once fully cooled, roll cookies again in powdered sugar for extra coverage before serving.
Notes
Store cooled cookies at room temperature for up to a week, or freeze for longer storage. For almond flavor, swap vanilla extract with almond extract or try almond flour for half the flour measurement.