These pecan snowball cookies (also known as Mexican wedding cookies or Russian tea cakes) are incredibly buttery and easy to make. Snowball cookies are perfect for Christmas cookie tins and one batch makes plenty to share!


  • 3/4 cup (100 gr) very finely chopped pecans (*toasted, optional but highly recommended)
  • 1 cup (2 sticks, 226 gr) unsalted butter, room temperature
  • 2/3 cup (80 gr) powdered sugar (measured by fluffing up and lightly spooning into measuring cups without packing down and leveling off)
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 2 1/4 cups (280 gr) all-purpose flour (measured by fluffing up and lightly spooning into measuring cups without packing down and leveling off)


  1. Toasting the pecans is optional, but highly recommended. It really brings out the flavors of the pecans. Place them in a dry pan over medium-low heat. Stir frequently until they smell fragrant and nutty. This will take about 2-3 minutes. Remove from the heat and pour into a small bowl to cool while you prepare the dough.
  2. Finely chop the pecans with a knife or place in a food processor and pulse a few times until very finely chopped.
  3. Preheat the oven to 350 F (170 C). Line two sheet pans with parchment paper and set aside.
  4. In the bowl of a stand mixer fit with the paddle attachment, or a large bowl with a hand mixer, cream together the butter with the powdered sugar and vanilla until light and fluffy. About 90 seconds on medium-high speed.
  5. Add the salt and flour into the mixing bowl and mix until just incorporated. This should only take about 45 seconds of mixing. Do not over-mix. Add the cooled toasted pecans to the bowl and mix until just incorporated.
  1. Use a small cookie scoop or spoon to scoop out the cookie dough, about 1 TBSP each. Roll into balls and place on the parchment lined baking sheets. The cookies will not spread much so you can put up to 20 cookies per sheet pan.
  2. Bake one sheet pan at a time at 350 F (170 C) for 12-15 minutes until the cookies are lightly browned on the bottoms and are set. The tops will not brown much.
  3. Allow to cool for about 2 minutes on the baking sheets then roll in powdered sugar while still warm. Transfer to a cooling rack to cool completely. Once cooled, roll in powdered sugar again.
  4. Store cooled cookies in an airtight container at room temperature for up to 5 days.