Pecan Sandies, Mexican Wedding Cookies, or Snowball Cookies, these little cookies powdered with confectioner’s sugar are delicious, no matter the name and are favorites for celebrations and holidays!
These scrumptious little cookies have many names. They are called everything from Pecan Sandies, to 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! They are also egg-free, so they are a perfect treat to serve to those with egg allergies.
I’m sure you may have had a similar cookie before. What do you call them?
Pecan Sandies Cookies, Mexican Wedding Cookies, Snowball Cookies Recipe
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 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.
How to Make
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!
Ingredients
To make them, you’ll need the following:
- 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.
Step-by-Step Instructions
Prep. Begin by preheating your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
Mix. With 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.
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.
Bake. Bake the cookies until golden brown, about 12 minutes.
Roll in sugar. Remove from the oven and allow to cool. Then roll in confectioner’s sugar. The cookies will absorb some of the confectioner’s sugar as they rest.
Roll again. Then, I like to roll or dust them again in the 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!)
Storage Tips
These cookies are excellent to make ahead, especially throughout the holidays. Simply prepare the cookies as instructed and then store them 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
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 them 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 them or dust them with an additional coating of confectioner’s sugar.
Freeze the Cookie Dough:
To freeze the cookie dough, roll the cookies to form the cookie dough balls and 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 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.
Recipe Variations
While these cookies are a delectable favorite and absolutely perfect in my book, there are some other delicious options you may want to try.
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.
You can add so many different things to the cookie dough. Here are a few of our favorites:
Funfetti Cookies – to make a funfetti-type cookie, stir in colored sprinkles as your would the pecan in your cookie dough.
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.
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!
Best Chewy Sugar Cookies – the best chewy sugar cookies ever!
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, Snowball Cookies (Mexican Wedding Cookies) Recipe
Ingredients
- 1 cup (226 g) butter
- 1/2 cup (61.75 g) confectioner’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 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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
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
Thank you so much, Arlene. Merry Christmas to you and your family, too.
I know these cookies as Russian tea cakes.
My mother called them Noel Nut Balls because Noel was our name. They are also similar to the favorite Greek Cookie called Kourabiedes. .
I have heard these cookies called by so many different names. My son always called them Snow Cookies when he was little.
From childhood Mexican Wedding cookies, also called Russian Tea Cakes by some family members, were always included in our Christmas baking! And they were also the first consumed! Amazing how food can bring special memories. Thank you for sharing this.
Lost my original recipe, and this is a wonderful replacement. I do suggest baking 20 minutes, rather than the suggested 12.
My cookies flattened out while baking. I followed your recipe to a t. What went wrong?
Baking at a higher altitude could cause the cookies to rise and then fall during baking. I live at 1000 feet altitude. You will need to make adjustments for higher altitude baking if your altitude is higher than mine.
My mom made these every Christmas! So Simple, but one of my all time favorites! She would add red or green food coloring. They are so pretty too! I like that you probably have all the ingredients you need at home!!
These cookies are so easy to make and you are right,Shari. Most people would have the ingredients on hand. Don’t you love that so many of us had these cookies growing up?
This will be the perfect cookie for my grandson. He has an allergy to eggs. Can’t wait to try it. I know we will both love it.
Thanks for sharing the recipe.
Merry Christmas
Hope your grandson loves these, Teresa. My mother is also allergic to eggs and these are one of her favorite cookies.
Would I be able to substitute margarine for the butter? Or.. 1/2 cup of butter & 1/2 cup of margarine? Would this make a difference in these Pecan Sandies?
Hi Sharon,
No, I would not advise using margarine. It will make a difference in the cookies. Thanks!
Noooo! Never margarine, always butter. Margarine is a chemically made substitution for real butter! Horrible for your body.
This was a super easy recipe. I thought the dough was a little wet when I put it in the oven, but they came out as delicious light cookies, soft, crumbly and very easy to eat!
Glad you enjoyed them, Richard! One of my favorite cookies! Thanks!
I tried this recipe with and without confection sugar and we love this recipe thank you for sharing 🤗👍❤
Thanks so much, Rose.
My recipe is slightly different as I add two tbs water and cook at a lower temp. My mother always said if you add chocolate chips to the recipe then the cookies were Mexican Wedding Cookies. These have been a go to cookie recipe for all occasions. While I’ve played around with different flavorings we also like the classic pecan sandies version best.