Snowball Cookies Recipe
Irresistible Snowball Cookies enhanced with earthy rye flour and toasted pecans are melt in your mouth delicious! Easy to make, they stay fresh for days and make the perfect gift. Known also as Mexican Wedding Cookies and Russian Tea Cakes.
How to Make the Best Snowball Cookies
These classic Snowball Cookies are a beloved holiday treat that goes by many names—Mexican Wedding Cookies, Russian Tea Cakes, or simply butterballs. Whatever you call them, these melt-in-your-mouth morsels are pure buttery perfection, rolled in a snowy coating of powdered sugar that makes them look as festive as they taste.
What sets this recipe apart is the addition of earthy rye flour and perfectly toasted pecans. The rye flour adds a subtle depth of flavor that complements the rich butter and nutty pecans beautifully. The double coating of powdered sugar—first while the cookies are warm, then again once cooled—creates that signature sweet, slightly glazed exterior that crumbles deliciously with every bite.
These cookies are incredibly easy to make and stay fresh for days, making them perfect for holiday cookie exchanges, gift-giving, or simply enjoying with a cup of coffee or tea. The simple ingredient list and forgiving dough mean even beginner bakers can achieve professional-looking results every time.
Snowball Cookies
Irresistible Snowball Cookies enhanced with earthy rye flour and toasted pecans are melt in your mouth delicious! Easy to make, they stay fresh for days and make the perfect gift. Known also as Mexican Wedding Cookies and Russian Tea Cakes.
Ingredients
Cookie Dough
Coating
Instructions
Prepare the Pecans
- Toast the chopped pecans in the oven at 325°F for 5-10 minutes, keeping a close eye on them as they will toast quickly. Cool completely before using.
Make the Dough
- Combine the butter and sugar, beating until lightened and creamy. Add vanilla and salt and mix well.
- Add the completely cooled toasted pecans, rye flour, and all-purpose flour. The dough will be coarse and crumbly but will stick together when pressed.
- Press roughly a tablespoon of dough (about 20 grams) in your hand, squeezing and rolling into a 1-inch ball. Place balls about an inch apart on cookie sheets.
Bake and Coat
- Bake in a preheated oven at 325°F for 20-25 minutes until set but not browned.
- While cookies are still warm, toss them in a bowl of powdered sugar, covering the entire cookie. The warmth will create a glaze on the cookies.
- Cool completely, then toss in powdered sugar again for a beautiful snowy finish.
Notes
- Feel free to substitute walnuts, hazelnuts, or almonds for the pecans.
- Make sure the butter is at room temperature for the best texture.
- Chop the pecans to create both fine crumbs and larger pieces for varied texture.
- A little extra salt pairs wonderfully with the toasted nuts.
- These cookies store well in an airtight container for up to a week.
