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Snowball Cookies

A sweet and melt-in-your-mouth cookie made with pecans and powdered sugar. Also known as Russian Tea Cakes or Italian Wedding Cookies.
Servings 28 Cookies
Prep Time 10 mins
Cook Time 11 mins
Resting Time 20 mins
Total Time 41 mins


  • Food Processor
  • Cookie Scoop
  • Stand Mixer
  • Baking Sheet
  • Cooling Rack
  • Parchment Paper


  • ¾ Cup Pecans Whole, halves, pieces; it doesn't matter, you're chopping them.
  • Cup Flour
  • ¼ Tsp Salt
  • 1 Cup Unsalted Butter Softened.
  • ½ Tsp Vanilla Extract
  • ½ Tsp Almond Extract
  • Cup Powdered Sugar Divided; 1 cup and ½ cup.


  • Preheat your oven to 350°F.
  • Toast your pecans. I coarsely chopped mine in a food processor, toasted them in the oven for 7-8 minutes, then finished chopping them small. Feel free to adjust coarseness to your liking. Small nuts will make the cookies more melty, but with less texture.
  • Remove the pecans from the oven and increase oven heat to 400°F
  • In your mixer, combine the butter, extracts, and ½ cup of powdered sugar until smooth and creamy.
  • Mix together the nuts, flour, and salt in another bowl.
  • Slowly add the flour/nuts mixture into the butter and sugar about half a cup at a time, beating to fully incorporate each time.
  • Scoop your dough into scoops or spoons about of about one tablespoon and roll them into balls. The dough will seem a little dry; that's fine.
  • Place your dough balls onto a baking sheet lined with parchment paper, about an inch apart.
  • Bake for about 10-11 minutes.
  • Remove from the oven and let cool for 5-7 minutes or until warm but not too hot to handle.
  • Roll the cookies in powdered sugar to coat, then place on a cooling rack to finish cooling.
  • Once cool and ready to serve, roll the cookies in powdered sugar for a second coat. Enjoy!
Course: Dessert, Snack
Cuisine: American, Italian, Mexican, Russian
Keyword: Cookies, Nuts, Pecans