Pecan Snowball Cookies (Pecan Puffs)

Pecan snowball cookies (also known as pecan puffs or Mexican wedding cookies) are as easy to make as they are delicious! Bring these puffy, powdered sugar-covered cookies to holiday parties or set them out for Santa for a very merry Christmas!

There is no single food that stirs up fond memories of Christmas to me more than pecan puffs. My aunt Debby made them every year, gifted to each of us with a special ornament to hang on the tree. Her mother used to make them before her, and now that she has passed, my sister and I carry on the tradition. As the smell of buttery, toasted pecans fills the house and warm cookies get rolled in a mound of powdered sugar, the sticky power sticking in clumps to my fingers, I can't help being filled with good memories and the joy of the season.

What Are Pecan Puffs?

Pecan puffs (what my family calls them) are classic Christmas cookies that also go by many other names: snowball cookies, Mexican wedding cookies, Russian Tea Cakes. They are buttery, puffy ball cookies made with finely ground pecans that are covered in powdered sugar. Growing up, I knew this as my aunt's recipe (and her mother's before her), but I have found that the recipe has also been in the Joy of Cooking cookbook for decades under the name Mexican Wedding Cakes.

Why You'll Love These Cookies

If you already know about pecan snowball cookies, you already know they're amazing. If you don't, you'll be hooked immediately. The buttery pecan dough is incredibly easy to make in the food processor with just a few ingredients, and bakes into puffy yet dense, crumbly cookies that get rolled in sweet powdered sugar while they're still warm. Using ever-so-slightly less than a cup of flour mimics the texture of cake flour without having to buy another ingredient. They're the perfect mix of sweet and savory with just a hint of vanilla (if you're anything like me you use a heavy hand with vanilla and make it more than a hint!). Christmas just isn't complete without these cookies.

The Ingredients

• Butter - I use salted butter.
• Sugar
• Vanilla
• Pecans
• Flour - I like to use white whole wheat flour or whole wheat pastry flour, but the original recipe uses all purpose flour. If you're using whole wheat flour, use one less tablespoon.
• Powdered sugar
• Salt - Optional, especially if you're using salted butter.

How To Make Them

1. Pulse the pecans in the food processor until they're finely chopped, the size of crumbs. Set the pecans aside in a bowl.
2. Using the same food processor, combine the butter and sugar, pulsing until smooth and creamy. Add the vanilla and blend again until smooth.
3. Add the flour, pecans, and salt (if using). Blend until the dough is completely combined.
4. Scoop the dough with a small cookie scoop or by the tablespoon and roll into balls. Place on a baking sheet lined with parchment or a silicone baking mat.
5. Bake for 25-30 minutes at 300°F.
6. Roll the warm cookies in powdered sugar.

Storing Snowball Cookies

Make sure the cookies are completely cool before storing them. Store them in an airtight container at room temperature for up to a week.

Can Pecan Snowball Cookies Be Frozen?

Yes! Snowball cookies freeze well. Allow them to cool completely before placing them in a freezer safe bag or container. Place a piece of parchment or waxed paper in between each layer. Freeze for up to 3 months.

The dough can also be frozen after you scoop it into balls. Just freeze on a baking sheet and then transfer the frozen balls to a freezer bag or container. Once you're ready to bake, allow the dough to thaw so that it's not frozen, but is still cold.

More Christmas Treats You'll Love

• Cocodates (No Bake Coconut Date Cookies)
• Scotcheroos (No Corn Syrup!)
• Maple Bourbon Pumpkin Seed Brittle
• The Best Cutout Sugar Cookies With Icing
• Easy Gingersnaps

Did you make this recipe? Please leave a star rating in the comments!

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This post was originally published December 2015 and has been updated.