Pecan Snowball Cookies Recipe
These light drop cookies are easily the most requested Christmas cookies my husband bakes. I help with the shaping and covering with the confectioners’ sugar, but he is really the mastermind of this cookie-baking operation.
Stacy originally made these Pecan Sandie-type cookies for our Christmas Cookie Exchange party years ago. This particular recipe was new to us at the time. We are now delighted to continue sharing the recipe and making these annually for friends and family. I am licking my lips just telling you about these delicious, sweet treats.
No matter if you call them Old Fashioned Pecan Sandies, Snowball Cookies, Snowdrop cookies, Mexican Wedding Cookies, or even Russian Teacakes, they are always a hit when taken to any gathering. My hubby enjoys taking them to work every year and always returns with an empty cookie tin.
I do the packaging after Stacy does the baking. Presentation matters when serving food, and I enjoy the process. When packaging cookies for a work soiree, simply use bright-colored tissue paper in an attractive cookie container. Remove the lid and fluff the paper. Watch the cookies disappear.
Ingredients
- 1 Cup unsalted butter, softened
- 1 1/2 Cups confectioner’s sugar
- ½ tsp. salt
- 1 Cup finely chopped pecans
- 1 Tbsp. vanilla extract
- 2 Cups sifted all-purpose flour
These drop Christmas cookies are scooped up to measure about a teaspoon of dough. Then rolled between your hands and dropped onto the baking sheet before going into the oven.
Tips
Place a cookie cooling rack over the baking pan and then coat it with powdered sugar for easier clean up.
Use a baking mat on your cookie baking pan. Baking mats like these (ad) are a marvelous invention!
I’ve actually heard and agree that these cookies are even better the next day. You may have to hide them to have some left the next day!
See the Notes in the recipe below for more tips and the supplies I recommend.
Pecan Snowdrop Cookies Recipe
These Pecan Snowball Cookies almost melt in your mouth. These light pecan sandies are rolled in powdered sugar for their finishing touch. These delightful treats are also known as Mexican wedding cookies or Russian tea cakes.
Ingredients
- 1 Cup butter, softened at room temperature
- 1 1/2 Cups confectioner's sugar
- ½ tsp. salt
- 1 Cup finely chopped pecans
- 1 Tbsp. vanilla extract
- 2 Cups sifted all-purpose flour
Instructions
- Preheat oven to 325°
- Chop your nuts until they are fine. I like to use a hand-held chopper for this. Set aside.
- In a large bowl, Cream the butter using an electric mixer until light and fluffy.
- Gradually add ½ cup of the confectioners' sugar and the salt into the creamed butter while the mixer is on medium.
- Add nuts and vanilla and continue to mix.
- Blend in flour gradually, a little at a time, while continuing to mix until all of the flour has been added. The dough will be thick.
- Shape by hand into teaspoon-sized balls.
- Place each cookie onto your baking pan.
- Bake at 325° for about 15-20 minutes. Oven temps vary, meaning cooking times will vary.
- Before removing the cookies from the baking pan, go ahead and lightly dust them with confectioner's sugar.
- Remove the cookies from the baking pan and gently transfer to a wire cooling rack placed over a baking pan to cool.
- Fill a resealable plastic bag with powdered sugar.
- Once the cookies are cool, place a few at a time into the bag with powdered sugar and gently shake to coat each cookie.
- Place the sugar-coated cookies into a cookie tin or storage container with a lid.
- Serve and enjoy!
Notes
SUPPLIES NEEDED: (Ad) Affiliate links from our advertisers
Large baking sheet like these
Cooling rack (place the cookies onto the cooling rack situated on the baking sheet to sprinkle with powdered sugar)
Pretty Christmas Cookie Tins like these for gifting or sharing at work
Follow our Cookies & Candy Recipe Board on Pinterest!
We tend to pretty much only make these Snowball cookies at Christmas, but I am thinking of swapping the Vanilla extract for lemon and making them in the Spring. What do you think? Has anyone tried that before? Can’t hurt to try, right?
Originally published Nov. 2, 2015
YUM!!! These look so festive and fantastic. Thank you so, so much for partying with us at Snickerdoodle Sunday- can’t wait to see what you’ve got next this weekend!
Well don’t these little beauties just look outstanding! I love these but have never tried making them, maybe this is the year to do so 🙂 Thanks for sharing, pinned!
Wow I forgot all about these! How yummy, I may have to make these this year!! Sharing on G+!
Kim
These are a favorite Christmas cookie in our house! Pinning!
These are one of my very favorite holiday cookies. I haven’t made them in years, so I’m delighted to have Stacy’s recipe handy now. They will be on my to make list this season. Thanks for sharing at Snickerdoodle!
I know, he is quite the baker, I must say. His recipes all look so mouth-watering. I know his workers would enjoy this and so would I!
Yum!! These are one of my favorite cookies. Thanks for making it a printable too
Those turned out so beautiful! I remember these cookies from my childhood…or ones VERY similar to these. My best friend’s mom used to make them!
You’re killing me with these cookies. They look so yummy! I love to read about holiday traditions like these. And I want a cookie, please. I could so eat one of those right now. Oh, my!
Oh, how I wanted some of these while I was writing this blog post! These Pecan Snowball Cookies are the very best! It’s cookie season, right!
My mother-in-law makes something similar using almonds. They look delicious and taste great with a cup of tea. Thanks for sharing this festive recipe with us at #AnythingGoes.
Oh, that sounds so inviting! My hubby like cookies and milk. I like cookies and coffee. No matter how we have them, they are just so good!
Your cookies look so delicious. I am pinning them for future use.
Thanks for the Pin Trish! I hope you make them, they’re delicious!