Melt-in-Your-Mouth Cookies Rolled in Powdered Sugar Magic

Few cookies capture the essence of holiday baking quite like Buttery Pecan Snowball Cookies. These delicate little rounds are buttery, nutty, and coated in soft, snowy powdered sugar — hence their nickname: snowballs. Known also as Mexican Wedding Cookies or Russian Tea Cakes, they’ve earned their place in countless cookie tins and holiday trays for good reason.

They’re the perfect no-frosting-needed treat, and they truly shine with minimal ingredients, simple steps, and maximum flavor. Whether you’re baking for a cookie exchange, hosting family for the holidays, or just in the mood for something comforting and classic, these melt-in-your-mouth cookies deliver every single time.

🌟 Why You’ll Love These Cookies

Classic holiday favorite — a timeless cookie with universal appeal.
Easy to make — 7 ingredients, no chill time, and minimal fuss.
Perfect texture — soft and crumbly, with a light crunch from pecans.
Customizable — works with walnuts, hazelnuts, or even chocolate chips.
Freezer-friendly — great for making ahead and enjoying later.

🛒 Ingredient Breakdown

These cookies are a great example of how simple ingredients can make something spectacular.

🧈 The Rich Base:

1 cup butter, softened
Butter gives snowball cookies their signature melt-in-your-mouth texture. Use real, unsalted butter for the best flavor.
½ cup powdered sugar
Unlike granulated sugar, powdered sugar dissolves into the dough and helps keep it light and tender.

🧂 Flavor Additions:

¼ tsp salt
Just enough to balance the sweetness and enhance the buttery flavor.
1½ tsp vanilla extract
The warm aroma of vanilla brings everything together and adds depth.

🌰 The Structure:

2¼ cups flour
All-purpose flour gives the cookies body while still letting them remain delicate.
1 cup finely chopped pecans
The star of the show. Finely chopping ensures the nuts distribute evenly and the cookies roll easily into balls.

❄️ For Dusting:

1 cup powdered sugar
This is what gives snowball cookies their frosty, iconic finish.

🔪 How to Make Buttery Pecan Snowball Cookies

Step 1: Preheat the Oven

Preheat oven to 350°F (175°C).

A hot oven ensures the cookies hold their shape and bake evenly.

Step 2: Make the Dough

Cream the butter and powdered sugar in a stand mixer.

Use medium speed until light and fluffy, about 2–3 minutes.

Adjust the mixer speed to low, then add in salt, vanilla, flour, and pecans.

Mix just until combined — don’t overmix or the cookies will be tough instead of tender.

Step 3: Roll Into Balls

Roll the dough into 1-inch balls and place a few inches apart on parchment-covered baking sheets.

No need to chill — the dough is firm enough to work with immediately.

Tip: Use a small cookie scoop to keep all your snowballs the same size.

Step 4: Bake Gently

Bake for about 11 minutes, keeping a close eye to avoid overbaking.

They won’t brown much — you’re looking for a slightly golden bottom and a set top.

Don’t overbake: These cookies are meant to be pale and tender, not crispy or dry.

Step 5: First Sugar Coating

Let the cookies cool slightly, then coat about 3–4 cookies at a time in powdered sugar.

You can use a Ziploc bag or a shallow bowl. Use a fork to lift the cookies and gently shake off excess sugar.

Step 6: Cool and Coat Again

Place on cooling racks and let them cool completely before rolling a second time in powdered sugar.

That second coating ensures they’re fully covered and festive — the powdered sugar clings better once they’re completely cool.

🍽 Serving Ideas

These cookies are just as lovely on a holiday table as they are on a weekday afternoon tea tray. Serve them:

With hot cocoa or mulled wine on a wintery evening.
Alongside coffee or espresso for an elegant dessert.
In holiday tins or cookie boxes for edible gifts.
On cookie trays with fudge, gingerbread, and peppermint bark.

🧊 Storage & Make-Ahead Tips

Room temperature: Store in an airtight container for up to 1 week.
Freezer (unbaked): Freeze rolled dough balls, then bake straight from frozen — add 1–2 extra minutes.
Freezer (baked): Freeze after first coating. Thaw and dust again before serving.

Tip: Place a sheet of wax or parchment paper between layers in storage containers to prevent sticking.

🔁 Variations & Customizations

Nut Swap: Use walnuts, almonds, or hazelnuts in place of pecans.
Add citrus: Mix in ½ tsp orange or lemon zest for brightness.
Chocolate lovers: Add ½ cup mini chocolate chips.
Spice it up: Try a pinch of cinnamon or nutmeg in the dough.

💬 Reader Review

“These cookies are everything I love about holiday baking — buttery, nutty, sweet, and SO easy. They remind me of my grandmother’s baking. We make them every year!”
— Maggie L., home baker & holiday enthusiast