Buttery Pecan Snowball Cookies 

There’s something timeless about a cookie that doesn’t need decoration to make a statement. These Buttery Pecan Snowball Cookies — tender, crumbly, and wrapped in a delicate coat of powdered sugar — are proof that simplicity is often the purest form of perfection. With every bite, you’re met with the melt-away richness of butter, the gentle sweetness of sugar, and the comforting nuttiness of toasted pecans.

Known by many names around the world — Mexican Wedding Cookies, Russian Tea Cakes, Viennese Crescents, or simply Butterballs — this recipe has been shared, loved, and adapted across generations and cultures. But no matter where you are, the heart of the cookie remains the same: a celebration of warmth, generosity, and home baking at its finest.

The magic begins with real butter — soft, creamy, and rich — creamed together with a whisper of powdered sugar until light and fluffy. Vanilla adds depth and fragrance, while finely chopped pecans bring a rustic texture and a toasty aroma that fills the kitchen as they bake. Once cooled just enough to handle, each cookie is lovingly rolled in a soft cloud of powdered sugar not once, but twice, creating that signature snow-dusted finish that makes them as beautiful as they are delicious.

The first bite is pure nostalgia: a delicate crunch that instantly gives way to a melt-in-your-mouth tenderness, like shortbread reimagined through the warmth of Southern kitchens and European tea tables alike. They’re buttery but not heavy, sweet but never cloying — perfectly balanced in every way.

These cookies are especially magical during the holiday season, when they shine on cookie trays and in gift boxes, but they’re far too good to save for December alone. Their delicate sweetness and nutty aroma make them perfect year-round — a comforting companion to coffee in the morning, an elegant touch to afternoon tea, or a thoughtful homemade gift for someone special.

There’s a reason recipes like this have stood the test of time. They remind us that joy doesn’t come from elaborate confections, but from the simple act of baking something with care. A handful of pantry staples, a bit of butter, and a dusting of sugar — that’s all it takes to fill your kitchen with warmth and your heart with contentment.

So preheat your oven, gather your pecans, and get ready to bake a cookie that has charmed generations. With their irresistible texture, buttery flavor, and snow-like sweetness, these Pecan Snowball Cookies are more than just a treat — they’re a small taste of tradition, comfort, and love.

Buttery Pecan Snowball Cookies 

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 cup (2 sticks / 227g) unsalted butter, softened

• ½ cup (60g) powdered sugar, plus 1 cup (120g) for rolling

• ¼ teaspoon fine sea salt

• 1 ½ teaspoons vanilla extract

• 2 ¼ cups (281g) all-purpose flour

• 1 cup (115g) finely chopped pecans, lightly toasted

Directions

• Prep and preheat: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
• Make the dough: In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and ½ cup powdered sugar until light and creamy, about 2–3 minutes. Add salt and vanilla, mixing to combine. Reduce speed to low and gradually add the flour, mixing just until incorporated. Fold in the chopped pecans until evenly distributed. Avoid overmixing to keep the cookies tender.
• Shape the cookies: Scoop tablespoon-sized portions of dough and roll into 1-inch balls. Place them about 2 inches apart on the prepared baking sheets—they don’t spread much, but need a little room.
• Bake: Bake for 10–12 minutes, or until the bottoms are just beginning to turn golden and the tops look dry but not browned. The cookies should feel slightly soft when pressed—they firm up as they cool.
• First sugar roll: Let cookies cool on the baking sheet for 3–5 minutes—just until you can handle them without breaking. Place 1 cup of powdered sugar in a shallow bowl or resealable bag. Working in small batches, gently roll the warm cookies in the sugar until fully coated. Use a fork to lift them out and shake off excess. Transfer to a wire rack to cool completely.
• Second sugar roll: Once completely cooled, roll the cookies in powdered sugar a second time for that classic snowy finish.