Description
These pecan cookie balls are buttery, nutty, and melt-in-your-mouth delicious! Also known as snowball cookies or Mexican wedding cookies, they are a classic holiday treat, coated in powdered sugar for a beautiful, snowy finish. Perfect for Christmas, tea time, or gifting!
Ingredients
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- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for coating)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter, powdered sugar, and vanilla extract until light and creamy.
- Gradually mix in the flour and salt until just combined.
- Fold in the finely chopped pecans. The dough may be crumbly—use your hands to bring it together.
- Roll the dough into 1-inch balls and place them on the baking sheet.
- Bake for 12-15 minutes, or until the bottoms are lightly golden.
- Let the cookies cool for 5 minutes, then roll them in powdered sugar while still warm.
- Once completely cool, roll them in powdered sugar again for a snowy finish.
Notes
- Toasting the pecans before chopping enhances their flavor.
- Store in an airtight container for up to 1 week.
- For a nut-free version, replace pecans with finely ground sunflower seeds.
- These cookies freeze well for up to 3 months—just thaw and re-roll in powdered sugar before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 5 g
- Sodium: 30 mg
- Fat: 9 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg