Pecan Snowball Cookies

Classic Pecan Snowball Cookies get a boost of holiday spirit with a hint of bourbon. This crowd favorite is easy to make with just 3 ingredients and perfect for any holiday gathering.

If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

This post sponsored by Millican Pecan Company. I received product in exchange for this recipe/post. Recipe and all opinions expressed here are my own.

Bourbon Pecan Snow Balls

It’s time to bake some cookies!

I love to make cookies year round but the holidays are when I really crank up the oven and get rolling.

Cookies are a great way to experiment with flavors and textures, but I do love the classics. Like these pecan snowball cookies.

What are snowball cookies?

You might know them by some other names like Russian tea cakes, Mexican wedding cookies, or Russian tea cookies.

They are melt in your mouth balls of goodness that’s what they are!

Imagine a 1 bowl cookie recipe that ends with a shortbread cookie, studded with toasted pecans, a hint of spirit, all rolled in powdered sugar to balance it out!

Not only that, but they need just 5 ingredients!!

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Ingredients Needed

• butter
• powdered sugar
• flour
• vanilla extract
• pecans

Butter – Use unsalted butter for this recipe. If you only have salted butter then leave out the salt in the rest of the recipe.

Powdered Sugar – It’s best to sift the powdered sugar before measuring it to remove any lumps.

Flour – Use all purpose flour for these cookies. I have not tested this recipe with other flours.

Vanilla – I love clear vanilla extract so it doesn’t alter the color but use what you have. You can also use vanilla bean paste.

Pecans – I like to toast my pecans in butter with a little salt before adding to the cookies. It brings out their flavor.

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How to make Pecan Snowballs

ONE: Preheat oven to 350 degrees F. In a large bowl, combine butter, salt, 1/2 cup powdered sugar and vanilla (or bourbon). Cream/whip with hand or stand mixer for 1-2 minutes.

TWO: Add in chopped pecans. Mix to combine. Slowing add in flour in a few batches, mixing between additions until fully combined. Do not over mix!

THREE: Scoop into 1 inch balls and roll to smooth out. Place on a baking sheet with parchment paper and chill for 30 minutes. Remove from the fridge and bake for 13 – 15 minutes or until the edges just start to lightly brown.

FOUR: While the cookies are baking, place remaining powdered sugar in a bowl. When the cookies are finished baking, remove from the oven and let sit 1-2 minutes on the baking sheet. Do not try to move as they will be soft.

FIVE: After the 1-2 minutes, after the cookies have cooled enough to handle (but not completely cooled)and still a little warm roll them one at a time in the bowl of powdered sugar to get an initial coating. Place cookies on a cool baking sheet or plate. Cool completely and roll in the powdered sugar again, to ensure they are completely coated. Enjoy!

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

How long do pecan balls last?

These cookies will last up to 1 week at room temperature. Store them in an airtight container for best results. I wouldn’t store them in the refrigerator as the condensation will make them sticky.

The longer the cookies sit, the more powdered sugar will be absorbed. You might need to gently roll the cookies in additional powdered sugar before serving.

Can I freeze them?

These delicious cookies can be baked and frozen ahead of time, which will save you stress later.

Once baked, cooled, and coated, place the cookies in freezer storage bags. Freeze for up to 3 months.

To thaw, take them out of the freezer bags/container and thaw on an open plate. Closed containers will cause condensation which will ruin the cookies.

You can also freeze the dough!

Roll into balls and place on a parchment peper lined baking sheet where they are not touching. Place in the freezer until frozen. Transfer to freezer storage until ready to bake.

When ready to bake, place cookie dough balls on a parchment lined baking sheet and thaw for 5 minutes. Bake in preheated oven as listed in recipe. frozen cookies may require 1-2 additional minutes baking.

Tips for No Leftovers

• use the best butter you can find so they taste extra buttery!
• toast your pecans before you add them to the cookies. It adds the most amazing butty flavor. Make sure you cool them before adding to the dough or it will melt it.
• finely chop the nuts in even shapes. Don’t add the “dust” that’s left after you chop them. I would not use a food processor or you will get all dust.
• use parchment paper or silicone baking mats so they don’t stick to the pan.
• do not over bake. Cook just until the edges start to brown.
• don’t try to remove the cookies from the baking sheet too soon, let them cool slightly. They are soft and will smash easily.
• some like to coat their cookies by adding powdered sugar to a bag and tossing in the cookies. I don’t recommend this as the cookies are delicate and will smash. Gently roll them in a bowl with a fork to coat them.

Do I have to use pecans?

Pecans are the best for these cookies but feel free to try others. Check out these combinations!

Flavor Variations

Extracts: almond, mint, coffee, lemon, orange

Nuts: pecans, almonds, walnuts

Candies: peppermint, sprinkles, min chocolate chips, toffee bits

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

These melt in your mouth pecan snowball cookies, easily made in 1 bowl with just 5 ingredients, will be the hit of your cookie tray.

They make the perfect edible gift for friends, neighbors, coworkers, and family!

More Easy Recipes

• chocolate espresso icebox cookies
• creamy grape salad
• haystack cookies
• sprinkle cookies
• cute christmas cookies
• lemonade cake
• basic sugar cookie dough

Welcome to #ChristmasCookies week where more than 25 bloggers are sharing cookie recipes perfect for your holiday celebrations. Hosted by Ellen from Family Around the Table, Christie from A Kitchen Hoor’s Adventures and Heather from Hezzi-D’s Books and Cooks.

Monday Christmas Cookie Recipes

• Amaretti Snowball Cookies by Our Sutton Place
• Brown Sugar Pecan Cookies by Hezzi-D’s Books and Cooks
• Cappuccino Crinkles by West Via Midwest
• Cherry Garlands by Jolene’s Recipe Journal
• Chocolate Hazelnut Cookies by Kate’s Recipe Box
• Chocolate Peppermint Kiss Cookies by Books n’ Cooks
• Chocolate Sugar Kisses by An Affair from the Heart
• Christmas Confetti Amaretti Cookies by The Spiffy Cookie
• Christmas Mouse Shortbread Cookies by Palatable Pastime
• Christmas Pinwheel Cookies by Lemon Blossoms
• Cinnamon Chip Holiday Spice Cake Mix Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Cinnamon Pecan Snickerdoodles by Daily Dish Recipes
• Classic Butter Spritz Cookies by Cheese Curd In Paradise
• Gluten Free Gingerbread Cookies by Frugal & Fit
• Hermit Cookies by A Kitchen Hoor’s Adventures
• Honey Spice Oatmeal Cookies by Family Around the Table
• Melting Snowman Cookies by Karen’s Kitchen Stories
• Pecan Brown Sugar Cookies by Cindy’s Recipes and Writings
• Pecan Pie Bars by Eat Move Make
• Pecan Pie Cookies by Art of Natural Living
• Peppermint Chocolate Cookies by Swirls of Flavor
• Peppermint Kiss Cookies by Devour Dinner
• Peppermint Patty Cookies by A Day in the Life on the Farm
• Peppermint Shortbread Cookies by Simply Inspired Meals
• Raspberry Jam Cookies by Making Miracles
• Reindeer Cookies by Sweet Beginnings
• Soft Sugar Cookies with Sprinkles by Jersey Girl Cooks
• Toffee Bars by That Recipe
• White Chocolate Cranberry Crinkle Cookies by Blogghetti

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