Pecan Sandies Cookie Recipe (Mexican Wedding Cookies)

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5 from 22 votes
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Pecan Sandies, Mexican Wedding Cookies, or Snowball Cookies, these little cookies powdered with confectionerโ€™s sugar are delicious, no matter the name, and are favorites for celebrations and holidays! 

Marble counter dusted with powdered sugar covered round cookies with red and white twine and greenery nearby.

These scrumptious little cookies have many names. They are called everything from Pecan Sandies to Mexican Wedding Cookies, Snowball Cookies, Tea Cookies, or even Snow Cookies, as my son named them when he was a toddler. 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 confectionerโ€™s sugar were always a special treat that we loved! She made them for showers or brunches โ€“ and always at Christmas.

Iโ€™m sure you may have had a similar cookie before. What do you call them?

These beautiful snowy white cookies get everyoneโ€™s attention when added to a Christmas Cookie Tray! They are also egg-free, making them a perfect treat for those with egg allergies.

I love the melt-in-your-mouth crumbly texture these little cookies have! My recipe uses chopped pecans, which add 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 give options later to make these without nuts for those with nut allergies.

Even though this cookie is affectionately called 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!

Hereโ€™s how I make them.

Ingredients

To make them, youโ€™ll need the following:

  • Butter
  • Confectionerโ€™s (Powdered) Sugar
  • All Purpose Flour
  • Chopped Pecans
  • Vanilla Extract โ€“ I like to use my homemade vanilla extract, but you can use store-bought.

Step-by-Step Instructions

Prep. Begin by preheating your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.

Mix. Cream the softened butter and confectionerโ€™s sugar with an electric mixer, add the flour and vanilla extract, and mix until well combined. Then, slowly stir in your pecans.

Form the cookies. Scoop the cookie dough with a teaspoon and then roll it 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. Bake the cookies until golden brown, about 12 minutes.

Roll in sugar. Remove from the oven and allow to cool. Then roll in confectionerโ€™s sugar. The cookies will absorb some of the confectionerโ€™s sugar as they rest.

Pecan Sandies  or Snowball Cookies, also called Mexican Wedding Cookies, covered in powdered sugar, stacked on plate

Roll again. Then, I like to roll or dust them again in the confectionerโ€™s sugar once they have completely cooled and right before serving. It makes them look like they are covered in newly fallen snow and makes the Snowball Cookies name perfect for these!

Storage Tips

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

To freeze baked cookies. Roll the cookies in the powdered sugar for the first roll, cool them completely, and then freeze them on the baking sheet. When the cookies have frozen solid for about 30 minutes, store them 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 them or dust them with an additional coating of confectionerโ€™s sugar.

To freeze the cookie dough. Roll the cookies to form the dough balls, then place them onto a parchment-lined baking sheet. Freeze completely on the baking sheet. Once the cookies have frozen solid (about 30 minutes), transfer them 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

Recipe Variations

While these cookies are a delectable favorite and perfect in my book, there are some other delicious options you may want to try.

Nut-Free โ€“ Omit the nuts if desired for nut allergies or sensitivities. They are also delicious without nuts!

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

Funfetti Cookies โ€“ to make a confetti-type cookie, stir in colored sprinkles like the pecan in your cookie dough.

Chocolate-Filled Cookies โ€“ to make chocolate-filled, encase a piece of chocolate (such as a Hersheyโ€™s Kiss or a Dove Promise) in the center of the cookie dough. Youโ€™ll want to chill the cookie dough before baking to ensure the chocolate isnโ€™t overly melted.

Peppermint โ€“ To make a peppermint cookie, stir 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 โ€“ the best chewy sugar cookies ever!

Chocolate Chip Cookies

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

Hereโ€™s my Pecan Sandies Cookies Recipe, Mexican Wedding Cookies, Snowball Cookies, or whatever-you-want-to call-them-cookies recipe! ๐Ÿ™‚ I hope you love them as much as we do!

Pecan Sandies, Snowball Cookies (Mexican Wedding Cookies) Recipe

5 from 22 votes
Pecan Sandies, Mexican Wedding Cookies, or Snowball Cookies, these favorite little cookies covered in powdered sugar are delicious, no matter what the name!
Prevent your screen from going dark
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 48 cookies

Ingredients

  • 1 cup (226 g) butter
  • 1/2 cup (61.75 g) confectionerโ€™s sugar, plus more for rolling baked cookies
  • 2 cups (240 g) all-purpose flour
  • 1 cup (114 g) chopped pecans
  • 1 teaspoon (4.7 g) vanilla extract

Instructions 

  • Preheat oven to 350ยบ 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 confectionerโ€™s sugar. 
  • When ready to serve and once the cookies have completely cooled, roll or dust them with a bit of additional confectionerโ€™s sugar, if you prefer.

Notes

Storage Tips
To store. These cookies are excellent to make ahead, especially throughout the holidays. Prepare the cookies as instructed and store them in an airtight container for up to a week.
To freeze baked cookies. Roll the cookies in the powdered sugar for the first roll, cool them completely, and then freeze them on the baking sheet. When the cookies have frozen solid for about 30 minutes, store them 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 them or dust them with an additional coating of confectionerโ€™s sugar.
To freeze the cookie dough. Roll the cookies to form the dough balls, then place them onto a parchment-lined baking sheet. Freeze completely on the baking sheet. Once the cookies have frozen solid (about 30 minutes), transfer them 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.
Recipe Variations
Nut-Free โ€“ Omit the nuts if desired if you have allergies or nut sensitivities.
Funfetti Cookies โ€“ to make a confetti-type cookie, stir in colored sprinkles like the pecan in your cookie dough.
Chocolate-Filled Cookies โ€“ to make chocolate-filled, encase a piece of chocolate (such as a Hersheyโ€™s Kiss or a Dove Promise) in the center of the cookie dough. Youโ€™ll want to chill the cookie dough before baking to ensure the chocolate isnโ€™t overly melted.
Peppermint โ€“ To make a peppermint cookie, stir crushed peppermint pieces into the cookie dough.

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 22 votes (5 ratings without comment)

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Recipe Review




60 Comments

  1. M J. says:

    5 stars
    This is like a recipe I have for Pecan Sandies, but to make them even crunchier (like crumbly sand) we used half conf. sugar and half large-grain white or light brown sugar, larger crystals than plain granulated sugar. The slightly darker sugar made them taste even a little more โ€˜sinfulโ€™! We also added/substituted about 1/4 of the flour for cornstarch. With all the butter in the recipe, rolling the cookies twice in powdered sugar is necessary, but yummy.

    1. Robyn Stone says:

      Such a favorite cookie! Iโ€™ve not tried those substitutes you describe, M.J. but have always loved these cookies! xo

  2. Donna c says:

    We always called them snowballs. They were my grandmaโ€™s fav. My mother loves them so do my sons and I. Yum! Iโ€™d better get baking itโ€™s almost December !  Thanks for sharing!

  3. Karrie Lenoir says:

    5 stars
    These were my special treat that my grandmother always made just for me and they hold such a special place for me and my children. I have made these for years but recently lost my grandmothers recipe so thank you so much for posting this! I canโ€™t impress upon anyone make sure that you completely cool these โ€“ I always wait at least a day before putting them in the powdered sugar.

  4. Kate says:

    5 stars
    Hello Robyn! I have a question and its do I
    We have to use confectionerโ€™s sugar (powdered sugar) or can I just use regular white sugar instead??? Thanks for everything and bye bye!!!:)

  5. Tracy says:

    5 stars
    I just made these again except I doubled the recipe and left out the pecans. After I made the dough I split them into three bowls and added pecans and bourbon to one, almonds and almond extract and orange zest to the second and the third I put mini chic chips and cinnamon. They are all so amazingly delicious! I packaged some up for the dinner Iโ€™m going to tomorrow plus some for someone who did me a favor and then of course some for me ๐Ÿ™‚ thanks Robyn for bringing these simple yet brilliant cookies into my life. I keep thinking up new combinations Iโ€™m going to try: lemon poppy, ginger sesame seed, cocoa powder and espresso, orange and craisins, coconut with lime and gingerโ€ฆ.the possibilities are endless! I think even just leaving them plain or adding a little vanilla bean for extra flavor and some pretty flecks of vanilla bean would be awesome. I do not even hand roll them, I use a cookie scoop and I donโ€™t use any sugar at the end. Iโ€™m super lazy. They are truly beautiful and delicious. For anyone who hasnโ€™t tried them, this recipe is a winner!

  6. Tracy says:

    5 stars
    I think itโ€™s safe to say Iโ€™m addicted to your site because this is the fourth recipe I have made of yours in less than 24 hours haha. These are easy, delicious and adorable. I thought they were so good that I did not even sprinkle sugar on top. Robyn, your recipes are magical! Thanks ๐Ÿ™‚

  7. Heather (Heather's Dish) says:

    these are stunning! i love cookies covered in powder sugar ๐Ÿ™‚

  8. Amy | She Wears Many Hats says:

    These are an old family favorite, but I like the new name too. Might have to make a batch to go with that hot chocolate.

  9. Valerie says:

    They almost look too cute to eat! But they look very delicious!

  10. Maria says:

    These are so pretty! Perfect for the holiday season!