Pecan Cookie Balls are delightful bite-sized treats perfect for holidays, tea-time, or gifting. These buttery cookies, also known as snowball cookies or Mexican wedding cookies, are made with finely chopped pecans, flour, butter, and powdered sugar.
Once baked, they’re rolled in more powdered sugar for a snowy, melt-in-your-mouth finish. Their rich, nutty flavor and tender crumb make them irresistibly addictive.
Simple to prepare with just a few pantry staples, these cookies are a timeless favorite that evoke warmth and nostalgia with every bite. Ideal for festive gatherings or cozy afternoons, pecan cookie balls are a classic sweet that never disappoints.
Pecan Cookie Balls, also known as Snowball Cookies, Mexican Wedding Cookies, or Russian Tea Cakes, are buttery, nutty, melt-in-your-mouth confections that are often rolled in powdered sugar. They are especially popular during the holidays, but they’re simple and delicious enough to make any time of year.
These cookies are made with a handful of pantry staples and require no special techniques, making them a perfect beginner-friendly treat.
Pecan Cookie Balls
Description
Pecan Cookie Balls are delightful bite-sized treats made with finely chopped pecans, butter, flour, and powdered sugar.
These buttery cookies have a melt-in-your-mouth texture and are often rolled in powdered sugar after baking, giving them a snowy, festive appearance.
Also known as Mexican Wedding Cookies or Snowball Cookies, they’re perfect for holiday platters, afternoon tea, or gift boxes.
Toasted pecans add a rich, nutty flavor, while their simple ingredients make them easy to prepare. Enjoy them fresh or store in an airtight container for a few days — they stay delicious!
Ingredients
Instructions
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To bring out the full nutty flavor of the pecans, toasting them is a great first step. Preheat your oven to 350°F (175°C) and spread the chopped pecans on a baking sheet in a single layer.
Toast them for about 6–8 minutes, or until they smell fragrant. Let them cool before adding to the cookie dough.
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In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar using a hand mixer or stand mixer on medium speed. Mix until the mixture is light, fluffy, and well combined, which usually takes about 2–3 minutes. Add in the vanilla extract and mix again. Gradually add the flour and salt, mixing on low speed.
Once the flour is mostly incorporated, stir in the chopped pecans using a spatula or spoon. The dough will be thick but should hold together when pressed between your fingers.
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Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to 1 hour. Chilling the dough helps the cookies hold their shape during baking and enhances the flavor.
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Once the dough is chilled, use a small cookie scoop or your hands to form balls about 1 inch in diameter (roughly the size of a walnut).
Place them about 1 inch apart on the prepared baking sheet. These cookies don’t spread much during baking.
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Bake the cookie balls for 12–15 minutes, or until the bottoms are lightly golden but the tops remain pale.
You don’t want these cookies to brown too much on top; they should look soft and delicate.
Remove from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack.
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While the cookies are still warm (but not hot), gently roll them in powdered sugar to coat.
The sugar will melt slightly and stick to the cookie surface, forming the first sugary layer.
Let the cookies cool completely on the wire rack, then give them a second roll in powdered sugar for that classic snowball look and extra sweetness.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 130kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 4g20%
- Cholesterol 15mg5%
- Sodium 30mg2%
- Total Carbohydrate 12g4%
- Dietary Fiber 0.5g2%
- Sugars 4g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Pecan Cookie Balls are a timeless treat — buttery, nutty, and melt-in-your-mouth delicious. These tender cookies are rolled in powdered sugar and often appear during holidays like Christmas, but they’re delightful all year long.
Whether you’re baking for a party, making gifts, or simply treating yourself, here are the best tips, tricks, and serving suggestions to perfect them every time.
Tips for Perfect Pecan Cookie Balls
- Use Toasted Pecans for Maximum Flavor
Toasting pecans enhances their flavor and brings out their rich, nutty aroma. Simply spread them on a baking sheet and bake at 350°F (175°C) for 6–8 minutes, stirring halfway through. Let them cool before chopping finely. - Finely Chop or Pulse Pecans
The texture of these cookies depends on the size of the pecan pieces. Use a food processor for evenly chopped, small bits that blend well into the dough. Avoid large chunks, which can make the balls crumble. - Use Real Butter (Not Margarine)
Butter gives the cookies their tender, melt-in-your-mouth texture. Use unsalted butter so you can control the salt content and get the best buttery flavor. - Chill the Dough
After mixing the dough, refrigerate it for at least 30–60 minutes. Chilling helps prevent the cookies from spreading too much and makes them easier to roll into neat balls. - Weigh for Even Size
Use a small cookie scoop or kitchen scale to portion dough evenly. Aim for about 1-inch balls (roughly 20 grams each) to ensure consistent baking. - Roll Twice in Powdered Sugar
First roll the cookies in powdered sugar while warm — this helps the sugar stick. Then roll them again once they’ve completely cooled for that snowy, beautiful finish. - Avoid Overbaking
These cookies don’t brown much. Bake until they’re just set and slightly golden on the bottom, about 12–14 minutes at 350°F (175°C). Overbaking can make them dry and crumbly.
Common Mistakes to Avoid
- Using cold butter – Let butter soften at room temperature for easier mixing.
- Skipping the second sugar coat – This layer gives them their signature look and balanced sweetness.
- Using too much flour – Measure flour correctly by spooning into the cup and leveling. Too much makes the cookies dense.
Serving & Presentation Tricks
- Holiday Platters
These cookies are perfect for holiday cookie trays. Pair them with red and green sprinkles or serve alongside peppermint bark, thumbprint cookies, or gingerbread men for a festive spread. - Gift Boxes
Pack them in tins or decorative boxes with wax paper. Add a cinnamon stick or ribbon for an elegant, homemade gift idea. - Dusted Variations
Want a twist? Add a pinch of cinnamon or cocoa powder to the powdered sugar for a new flavor layer. - Tea or Coffee Companion
Serve pecan cookie balls as a dainty treat with afternoon tea, cappuccino, or espresso. Their crumbly texture and sweetness make a perfect match for warm drinks. - Mini Dessert Buffet
Create a bite-sized dessert table with other mini delights like chocolate truffles, mini cheesecakes, or lemon bars. These cookies balance out richer desserts with their light, nutty flavor.
Servings Guide
- This recipe typically yields 24–30 cookies depending on size.
- Serves 8–10 people, assuming 3–4 cookies per person.
- Double the batch for parties or holiday gifting.
Tips for Perfect Pecan Cookie Balls:
- Use real butter for the best texture and flavor—margarine or butter substitutes won't yield the same melt-in-your-mouth quality.
- Don’t skip chilling the dough; warm dough will cause cookies to spread and flatten.
- Finely chop the pecans so they incorporate well into the dough and don’t break apart the cookie structure.
- You can make these cookies ahead of time—just store the dough in the fridge for up to 2 days, or freeze it for longer storage.
Serving Suggestions:
Pecan Cookie Balls are perfect for:
- Holiday cookie trays
- Tea parties or brunch
- Gift boxes
- Potlucks and cookie exchanges
Serve them with a mug of coffee, hot cocoa, or chai for a warm, cozy treat.
Storage:
- Store in an airtight container at room temperature for up to 1 week.
- To freeze: place baked and cooled cookies (without the sugar coating) in a freezer-safe bag for up to 2 months. When ready to eat, thaw at room temperature and roll in fresh powdered sugar.
Variations:
- Chocolate-Dipped: Dip half of each cooled cookie in melted chocolate and let set on parchment paper.
- Spiced: Add a pinch of cinnamon or nutmeg to the dough for a warm, spicy touch.
- Nut Substitutes: Try walnuts, almonds, or hazelnuts instead of pecans.
- Gluten-Free: Use a gluten-free flour blend (1:1 replacement) to make them gluten-friendly.
Why You'll Love These Cookies:
Pecan Cookie Balls are simple, nostalgic, and incredibly satisfying. With their buttery texture, light sweetness, and nutty crunch, they practically melt in your mouth. Whether you're making them for a special occasion or just for fun, these cookies are sure to be a hit with everyone.
Final Thought
Pecan Cookie Balls may be simple, but when done right, they’re irresistibly elegant. With just a handful of ingredients — butter, flour, powdered sugar, vanilla, and pecans — you can create a classic cookie that melts in your mouth and brings joy to any gathering. Follow these tips and tricks, and your cookie balls will be the hit of any dessert table.
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Frequently Asked Questions
What are Pecan Cookie Balls made of?
Pecan Cookie Balls, also known as Mexican Wedding Cookies or Snowball Cookies, are made with just a few simple ingredients: butter, powdered sugar, flour, vanilla extract, and finely chopped pecans. After baking, they are rolled in powdered sugar while still warm, giving them their signature snowball appearance.
Can I make them ahead of time?
Yes! Pecan Cookie Balls are perfect for making ahead. In fact, their flavor improves after a day or two. Store them in an airtight container at room temperature for up to a week, or freeze them for longer storage. If freezing, dust them with fresh powdered sugar after thawing to maintain their classic look.
Why do my Pecan Cookie Balls crumble or flatten?
If your cookies are too crumbly, it’s likely due to too much flour or not enough butter. Be sure to measure carefully and use real butter, not margarine. If they flatten instead of holding their round shape, the dough may be too warm — chill it for 30 minutes before baking to help them retain their form.
Can I substitute other nuts for pecans?
Absolutely! While pecans provide a sweet, buttery flavor, you can substitute with walnuts, almonds, or hazelnuts depending on your preference. Make sure to chop the nuts finely for the best texture. Toasting the nuts beforehand can also deepen their flavor and make the cookies even more delicious.
