Mexican Wedding Cookies (Snowball Cookies)

❄️ Snowy Little Bites of Joy: Pecan Snowball Cookies (aka Mexican Wedding Cookies)

Imagine this: you're curled up on the couch, the smell of cinnamon and toasted pecans lingering in the air, and you reach for a dainty, powdered sugar-covered cookie that disappears the second it hits your tongue. That’s the magic of Mexican Wedding Cookies—or as some like to call them, Snowball Cookies, Russian Tea Cakes, or the “holiday cookie that vanishes too fast.”

These tender, buttery bites are made with finely ground pecans, a whisper of cinnamon, and a generous roll in powdered sugar. They're festive without being fussy, nostalgic without being overly sweet—and honestly, a little dangerous. One turns into five before you know it. Or, if you're like my husband Ryan, twenty (and he was only half joking).

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🛒 Pantry-Simple, Holiday-Perfect

Let’s talk ingredients. These cookies are blissfully straightforward. You’ll only need:

• Butter – Unsalted and room temp for that perfect creamed base

• Powdered Sugar – Both inside and out

• Flour – All-purpose, no fancy blends required

• Pecans – Toasted and ground fine, like flour

• Cinnamon – Optional, but highly recommended for warmth

• Vanilla & Salt – The flavor boosters

That’s it! No eggs, no leavening, no chill—just pure, nutty, melt-in-your-mouth goodness.

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🍪 Let’s Bake Some Snowballs

1. Toast + Chop Those Pecans:
Start by giving your pecans a quick toast in the oven (350°F for 5–10 minutes). Once they cool, blitz them in a food processor until they resemble almond flour. You want fine, not chunky—this keeps the cookies ultra-tender.

2. Cream + Combine:
Beat the butter and powdered sugar until silky and light. Stir in vanilla, then the dry mix of flour, cinnamon, and salt. Fold in your ground pecans last.

3. Chill:
Pop the dough in the fridge for about 30 minutes. Once firm, scoop out little 1-inch balls (2 tsp worth—about 15g each if you’re being precise). Chill those too, just briefly. This keeps them from flattening out in the oven.

4. Bake:
Bake at 325°F for 15–17 minutes. You’re looking for pale tops and just-golden bottoms. These cookies don’t spread much, so feel free to cozy them up on your baking sheets.

5. Sugar Shower (Twice!):
While still warm, roll the cookies in powdered sugar—it’ll cling better this way. Once completely cooled, give them another roll for that full snowball effect.

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🎄 Pro Tips & Twists

• Switch the Nuts: Try walnuts, almonds, or hazelnuts for a new flavor profile.

• No Processor? Finely chop the pecans with a sharp knife. It’s old-school but effective.

• Flavor Boost: Want more spice? Bump the cinnamon to 1 tsp or toss in a pinch of nutmeg.

• Make Ahead: Freeze the dough balls and bake later. Or freeze baked cookies and re-roll in sugar after thawing.

• Holiday Styling: Dust a little edible glitter or use colored powdered sugar for a playful twist.

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🧊 Storing & Sharing

Once cooled and double-sugared, these cookies can live happily in an airtight container at room temp for up to two weeks. Stashing them in the freezer? They’ll hold for a couple of months. Just re-roll in sugar before serving to refresh their snowy charm.

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🍬 Got Extra Pecans?

That giant bag of Costco pecans? Still haunting your pantry? These cookies are a fantastic excuse to use them up. But if you still have some left over, make a batch of candied pecans or try a pecan-crusted brie. Holiday snacking = sorted.

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✨ Final Thoughts

These cookies may go by a dozen different names, but one thing is always true: they bring the joy of the season in one perfect, buttery bite. Whether you’re gifting them, stacking them on a cookie platter, or hoarding them for yourself (no judgment), Snowball Cookies are the kind of tradition you’ll crave year after year.

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📌 Recipe Card: Pecan Snowball Cookies

YIELD: ~45 cookies
TIME: 2 hours total (with chilling)
CALORIES: ~94 per cookie

Ingredients:

• 1 cup unsalted butter, room temp

• ½ cup powdered sugar, sifted

• 1 tsp vanilla extract

• 2 cups all-purpose flour

• ½ tsp ground cinnamon (optional)

• ¼ tsp salt

• 1 cup finely ground toasted pecans (115g)

• 1½ cups powdered sugar (for rolling)

Instructions:

1. Toast & cool pecans. Grind finely.

2. Whisk flour, salt, and cinnamon. Set aside.

3. Cream butter & sugar. Add vanilla.

4. Add dry mix + pecans. Mix until combined.

5. Chill dough (30 mins), then roll into 1" balls.

6. Chill again (15 mins).

7. Bake at 325°F for 15–17 mins until bottoms are just golden.

8. Roll warm cookies in powdered sugar.

9. Cool completely, then roll in sugar again.

10. Store in an airtight container, room temp or freezer.