Here’s a recipe for Pecan Cookie Balls, also known as Pecan Snowballs or Mexican Wedding Cookies. These buttery, nutty cookies are rolled in powdered sugar and are a holiday favorite—but they’re delicious any time of year!
🍪 Pecan Cookie Balls Recipe (Makes about 30 cookies)
🕒 Prep Time: 15 minutes
🕒 Chill Time (Optional): 30 minutes
⏲️ Bake Time: 15–18 minutes
🌡️ Oven Temp: 350°F (175°C)
🧈 Ingredients:
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1 cup (2 sticks / 226 g) unsalted butter, softened
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1/2 cup (60 g) powdered sugar (plus more for coating)
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1 teaspoon vanilla extract
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1/4 teaspoon salt
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2 1/4 cups (280 g) all-purpose flour
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1 cup (110 g) finely chopped pecans
🍴 Instructions:
1. Prep Your Equipment
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Preheat your oven to 350°F (175°C).
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Line a baking sheet with parchment paper or a silicone baking mat.
2. Cream Butter and Sugar
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In a large bowl, use a hand or stand mixer to beat the softened butter and powdered sugar until light and fluffy (about 2–3 minutes).
3. Add Vanilla and Salt
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Beat in the vanilla extract and salt until just combined.
4. Incorporate the Flour
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Gradually add the flour, mixing on low speed until fully combined. The dough will be thick and crumbly at first, but it will come together.
5. Stir in the Pecans
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Fold in the finely chopped pecans with a spatula or spoon until evenly distributed.
💡 Optional: Chill dough for 30 minutes for easier handling and to help cookies hold their shape during baking.
6. Shape the Cookie Balls
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Scoop about 1 tablespoon of dough and roll into balls using your hands.
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Place on the prepared baking sheet, about 1 inch apart (they don’t spread much).
7. Bake
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Bake for 15–18 minutes, or until the bottoms are lightly golden. The tops will remain pale.
8. Cool and Roll in Sugar
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Let cookies cool on the baking sheet for 5 minutes, then roll them in powdered sugar while still warm.
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Cool completely on a wire rack, then roll again in powdered sugar for a snowy finish.
🥄 Tips:
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Chopping pecans: Use a food processor or knife—just make sure they’re finely chopped but not a paste.
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Don’t overbake: They should be pale on top. Overbaking dries them out.
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Storage: Store in an airtight container for up to 1 week. Freeze for up to 3 months.
🧁 Variations:
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Use other nuts: Walnuts, almonds, or hazelnuts work great.
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Add cinnamon to the dough for a warm spice twist.
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Dip bottoms in chocolate for a fancier version.