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A broken pecan snowball cookie reveals its golden nut-filled center among sugar-coated cookies.

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Pecan Snowball Cookies | Mexican Wedding Cakes

Recipe by Lisa Marie

Tender, buttery pecan snowball cookies filled with finely chopped pecans and finished with a generous dusting of powdered sugar. Also known as Mexican wedding cakes, these melt-in-your-mouth cookies are a classic worth making from the first cool days of autumn through the holidays.

  • Total Time2 hours 35 minutes
  • YieldAbout 24 cookies 1x

Ingredients

Units Scale
  • 280g all-purpose flour
  • 227g unsalted butter, softened
  • 100g cane sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon fine salt
  • 110g finely chopped pecans
  • 120-180g powdered sugar, for coating

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, softened butter, granulated sugar, vanilla, and salt.
  2. Mix on low speed just until the ingredients come together.
  3. Increase to medium speed and beat for about 4 minutes, until the dough is light and fluffy.
  4. Stir in nuts until evenly distributed.
  5. Cover and refrigerate the dough for 2 hours.
  6. Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  7. Scoop and roll the dough into 1-inch balls (about 20–22g each). Arrange about 2 inches apart on the prepared baking sheet.
  8. Bake for 15 minutes, or until the bottoms are lightly golden and the tops are just beginning to color.
  9. Let the cookies cool for about 3–5 minutes, until they are warm enough to handle but not hot.
  10. Roll each cookie generously in powdered sugar.
  11. Allow the cookies to cool completely, then dust them generously with powdered sugar a second time for that classic snowy finish.
  12. Store in an airtight container.

Notes

Pecans: For deeper flavor, lightly toast the pecans before chopping. Let them cool completely before adding them to the dough.

Chilling: Chill the dough for the full 2 hours. This makes it easier to shape and helps the cookies hold their round shape while baking.

Cookie size: I portion each cookie at about 20–22 grams for even baking.

Powdered sugar: Coat the cookies once while they’re still warm, then dust generously with powdered sugar again after they have cooled completely.

Storage: Store in an airtight container at room temperature for up to 5 days. Add a fresh dusting of powdered sugar before serving if needed.

Freezing: Freeze completely cooled cookies in an airtight container for up to 3 months. Thaw at room temperature, then dust with fresh powdered sugar before serving.

  • Prep Time: 20 minutes
  • Chilling: 2 hours
  • Cook Time: 15 minutes

Find it online: https://myweatheredtable.com/pecan-snowball-cookies/