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Hi Bold Bakers!
Snowball Cookies are hands down without a doubt one of my favorite cookies! Also known as Mexican Wedding Cookies, these are one of my favorite holiday cookies as they look so festive and taste even better!
What are Snowball Cookies?
Snowball cookies are an unusual combination of ground pecans, lots of butter, flour and a bit of sugar. The cookies themselves are not that sweet but are extremely rich from the butter and the nutty pecans. The combination of this almost savory interior with the sweet exterior of powdered sugar is just plain heavenly!
How to Grind Pecans
The cookies feature ground pecans, giving them a crumbly texture and toasty flavor throughout. If you’ve never baked with ground nuts before you’ll love this. I grind up my pecans in a food processor then add them to the rest of the ingredients. This ensures each cookie is even in texture and full of that pecan flavor. You can mix this dough up in one bowl using a hand mixer or just a large whisk.
Why Are They Called Snowball Cookies?
After the dough comes together you form them into perfect little snowball shapes. These bake for just a short 12 minutes before they are bathed in a generous amount of powdered sugar while still warm. The warmth of the cookies heats the sugar-coating them with a lovely layer of sweetness and it does not stop there. After completely cooling these little snowballs get the second dip in powdered sugar.
This is what makes the flavor of these cookies so over the top and of course what makes them look like little snowballs!
Get more Holiday Cookies and baking tips and tricks at my Holiday Baking Headquarters page.
Be sure to check out some of my other favorite holiday treats!
Follow Bigger Bolder Baking on Pinterest for more Holiday Baking ideas!
Try These Recipes!
Watch The Recipe Video!
Classic Snowball Cookies Recipe
Ingredients
- 1 cup (8oz/225g) butter, room temperature
- 1/3 cup (2 1/2oz/71g) sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 cups (10oz/284g) all-purpose flour
- 2 cups (8oz/225g) toasted pecans* (finely ground)
- 1½ cups (6oz/172g) powdered sugar
Instructions
- Using a large whisk or electric mixer cream together butter, sugar, vanilla, and salt.
- Using a spatula, gradually add flour in 2 batches. Lastly, stir in the nuts and mix until fully incorporated.
- Cover and refrigerate the dough for approximately 45 minutes. (You can store the dough in the fridge for up to 5 days or freeze it for up to 6 weeks)
- Preheat to 350°F (180°C) and line a baking sheet with parchment paper, set aside.
- Place powdered sugar in a small bowl, set aside.
- After chilling, use a 1 tablespoon measure to scoop your cookies. Roll between the palms of your hands to achieve a rounded ball. Place dough balls 2 inches apart on prepared baking sheets and DO NOT flatten, leave as little balls.
- Bake in preheated oven for 14-15 minutes. Do not overbake. The underside of the cookies should be only lightly browned but the top will still be pale in color which is correct.
- Cool cookies on the baking sheet for approximately 5 minutes. While the cookies are still warm, gently roll them in the powdered sugar.
- Place the sugar-coated cookies on wire racks to cool completely. Once cooled roll cookies in the powdered sugar for a second time.
- Store in an airtight container at room temperature for up to 5 days.
Hi Gemma,
Silly question but when you say 2 cups of ground pecans…do you measure the whole pecans first or do you grind them and then measure 2 cups??
Thanks!!
LOVE LOVE LOVE these cookies. When I was little-eons ago-they sold them as wedding cookies and they had mini chocolate chips in them. My Grandmother made them and called them Russian Tea Cakes so the recipe has been proven through the test of time. I make them with macadamia nuts and mini chocolate chips. Thanks Gemma for this recipe and all the loving memories that come with it.
Question: I’ve made a very similar recipe for years, but it only uses powdered sugar in the recipe. Yours calls for regular sugar. Does this change the cookie texture?
These cookies are dangerously good. They melt in your mouth. Once I start eating I simply cannot stop. And all my friends who have tasted them loved them. I use walnuts instead of pecans, and they are still fantastic. Thank you for this awesome recipe!♥️
Hi Gemma, This recipe has been in our family for many years. My mom called them Pecan Puffs and sometimes called them Snowballs. We use powdered sugar instead of granulated sugar in the dough. But we use chopped pecans instead of ground pecans. Then we roll them in powdered sugar twice after they are baked, same as your recipe.. They are fantastic. I have made them every year for 55 years, I’m 75. Thanks for all your great recipes!
if you put roasted almonds it’s the best quality of kurabie you will eat. It’s a traditional sweet we make here in Greece, for Christmas…
These are wonderful made with Black Walnuts, too. And so pretty.
Hi Gemma, another recipe with pecan, yes please this was lovely and delicious I followed the recipe to a t, but I added some cinnamon powder and the smell in the house was so so nice I will highly recommend adding the cinnamon, thanks a lot for sharing
Regards from Ireland
Muna
hi i was wondering if there was any way to make these with out nuts ? my son seems to have a slight allergy thanks
Amazing cookies, I substituted 1/4 cups of peanut butter instead of pecans and it tasted amazing!