Pecan Sandies, Mexican Wedding Cookies, or Snowball Cookies, these favorite little cookies powdered with confectioner’s sugar are delicious, no matter what the name! 

Pecan Sandies or Snowball Cookies also known as Mexican Wedding Cookies on powdered sugar covered marble board

These scrumptious little cookies have many names. They are called everything from Pecan Sandies, Mexican Wedding Cookies, Snowball Cookies, Tea Cookies and more. Usually what you call them depends on what name they were given when you enjoyed them as a child. When I was growing up, my mother would make these delectable cookies that my daddy called Pecan Sandies. The delicate, delicious little bites of crumbly, buttery cookie encased in a dusting of powdery confectioner’s sugar were always a special treat that we absolutely loved! She made them for showers or brunches – and always at Christmas.

While I make these for special times throughout the year, I think that’s one reason I have always considered this little powdery cookie a must during the holidays! That and the fact that these beautiful snowy white cookies always get everyone’s attention when I include them on a Christmas Cookie Tray!

I’m sure you may have had a similar cookie before. What do you call them?

Pecan Sandies Cookies, Mexican Wedding Cookies, Snowball Cookies

Like I said, I always make these cookies during the Christmas season. When Sam was about three years old, he asked, “what did you put in those Snow Cookies?” His cute name for them has stuck around our house!

Also called Mexican Wedding, Snowball Cookies, or Tea Cookies, these Pecan Sandies have a melt-in-your-mouth crumbly texture. My recipe uses chopped pecans, which adds to the delicate buttery crumble. Since there is no egg that would give them a chewy texture, the butter, nuts and flour give them a buttery, nutty, crumbly texture that is addictive!

I do give options later to make these without nuts for those with nut allergies.

How to Make Pecan Sandies, Mexican Wedding Cookies, Snowball Cookies

Even though this cookie is affectionately called by many names, they are so simple to make! They only have a few ingredients and come together quickly. They can easily be made ahead or even frozen too!

Here are the ingredients you’ll need to make them:

  • Butter
  • Confectioner’s (Powdered) Sugar
  • All Purpose Flour
  • Chopped Pecans
  • Vanilla Extract – I like to use the vanilla extract I’ve made, but you can use store bought too.

To make these cookies, begin by preheating your oven and preparing your baking sheets by lining them with parchment paper. Then, using an electric mixer, cream together the softened butter and confectioner’s sugar, add in the flour and vanilla extract and mix until well combined. Then, slowly stir in your pecans.

Scoop the cookie dough by the tablespoon and then roll between your palms to form a ball. Place the cookie dough ball onto the prepared baking sheet, leaving about 2-inches between each cookie, and then repeat until the baking sheet is filled.

Pecan Sandies on parchment covered tray

Bake the cookies until golden brown, about 12 minutes. Remove from the oven and allow to cool before rolling in confectioner’s sugar. The cookie will absorb some of the confectioner’s sugar as they rest.

Pecan Sandies  or Snowball Cookies, also called Mexican Wedding Cookies, on plate

Then, I like to roll or dust again in confectioner’s sugar once they have completely cooled and right before serving. It makes them look like they are covered in newly fallen snow! (Maybe that’s why Sam called them snow cookies!)

Make Ahead Pecan Sandies Cookies (Mexican Wedding Cookies) Recipe

These cookies are excellent to make ahead, especially throughout the holidays. Simply prepare the cookies as instructed and then store in an airtight container for up to a week.

If you’d like to make them more in advance, use the Freezer Friendly instructions below.

How to Freeze Pecan Sandies Cookies (Mexican Wedding Cookies) Recipe

There are a few ways to make these delicious cookies ahead of time to freeze them.

Freeze the Baked Cookies:

To freeze the baked cookies, roll the cookies in the powdered sugar for the first rolling, cool the cookies completely and then freeze on the baking sheet. When the cookies have frozen solid, about 30 minutes. Store the cookies in an airtight, freezer-safe container for up to 3 months. When ready to serve, allow the cookies to reach room temperature and then roll the cookies or dust them with an additional coating of confectioner’s sugar.

To freeze the cookie dough, roll the cookies to form the cookie dough balls and then place onto a parchment lined baking sheet. Freeze completely on the baking sheet. Once the cookies have frozen solid, about 30 minutes, transfer the cookies to an airtight, freezer-safe container to freeze for up to 3 months. When ready to serve, allow the cookies to thaw in the refrigerator and then bake as instructed.

Snowball Cookie being rolled in bowl of powdered sugar

These are delicious egg-free cookies, which is a delicious option for those with egg allergies to enjoy anytime!

Variations You May Also Enjoy

While these cookies are a delectable favorite and absolutely perfect in my book, there are some other delicious options you may want to try. More cookies can never be a bad thing, right?!

Make Them Nut Free

As crazy as it sounds for a recipe called Pecan Sandies, we also love these cookies with the nuts omitted. It is especially important if you want to make sure that you are serving a nut-free cookie if there are any allergies or nut sensitivities.

Add-In Ideas

You can add in so many different things into the cookie dough. Here are a few of our favorites:

  1. Funfetti Cookies – to make a funfetti type cookie, simply stir in colored sprinkles as your would the pecan in your cookie dough.
  2. Chocolate Filled Cookies – to make chocolate filled, encase a piece of chocolate (such as a Hershey’s Kiss or a Dove promise) in the center of the cookie dough. You’ll want to chill the cookie dough before baking to ensure that the chocolate doesn’t become overly melted.
  3. Peppermint – to make a peppermint cookie, stir in crushed peppermint pieces into the cookie dough.

More Christmas and Holiday Cookies

Be sure to see my Make Ahead Christmas Cookies to get a head start on all that cookie baking fun for the holidays!

Gingerbread Cookies

Snickerdoodles

Oatmeal Lace Cookies

Best Chewy Sugar Cookies – the best chewy sugar cookies ever!

Salted Double Chocolate Chunk Cookies

Cut Out Sugar Cookies – so fun to make special shapes with cookie cutters and decorate!

You  may also want to take a look at my post on How to Make a Christmas Cookie Tray! It is so much fun and always a hit!

Here’s my Pecan Sandies Cookies Recipe, aka Mexican Wedding Cookies, aka Snowball Cookies, aka whatever you want to call them cookies recipe! 🙂 I hope you love them as much as we do!

Pecan Sandies Cookies Recipe - These cookies go by many names, Mexican Wedding Cookies, Snow Cookies, and so many more. No matter what you call them, they are always scrumptious! // addapinch.com

Pecan Sandies, Snowball Cookies (Mexican Wedding Cookies) Recipe

Pecan Sandies, Mexican Wedding Cookies, or Snowball Cookies, these favorite little cookies covered in powdered sugar are delicious, no matter what the name!
5 from 12 votes

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings: 48 cookies
Course Dessert
Calories: 73kcal
Cuisine American
Author: Robyn Stone | Add a Pinch

Ingredients

  • 1 cup butter 2 sticks
  • 1/2 cup confectioner’s sugar plus more for rolling baked cookies
  • 2 cups all-purpose flour
  • 1 cup chopped pecans
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350º F. Line a baking sheet with parchment paper and set aside. 
  • Cream together butter and sugar with electric mixer. Add in the flour and vanilla extract and mix until well combined. Slowly stir in the pecans. 
  • Scoop a teaspoon of the cookie dough and roll between your palms to form a ball. Place the ball of cookie dough onto the prepared baking sheet. Bake until lightly golden, about 12 minutes. Remove from oven and allow to cool to the touch. Roll in confectioner’s sugar. 
  • When ready to serve and once the cookies have completely cooled, roll or dust them with a bit of additional confectioner’s sugar, if you prefer.

Nutrition Information

Calories: 73kcal | Carbohydrates: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 33mg | Potassium: 16mg | Sugar: 1g | Vitamin A: 120IU | Calcium: 4mg | Iron: 0.3mg
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No matter what name you use to refer to these heavenly pieces of confection, they are a must make cookie. Quick, easy, and definitely delicious.

Enjoy!
Robyn xo

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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35 Comments Leave a comment or review

  1. Hi Robyn.
    This is the second year I have made these Mexican cookies. They are easy to make, taste great, and look great in a display of chocolates etc. They remind me very much of Short Bread cookies. I have many many of your recipes and cannot think of one that was a failure …. could have been with me not paying attention or doing my own thing. Thank you.
    Wish you a super great 2021 and a Merry Christmas, God Bless.
    Cheers, Arlene

  2. My mother called them Nutty Fingers, and she shaped them like fingers. I have some dried cranberries I need to use, so I may try those in place of the nuts.

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