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, 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 confectioner’s sugar were always a special treat that we loved! She made them for showers or brunches – and always at Christmas.

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

These beautiful snowy white cookies get everyone’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!

Here’s how I make them.

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 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 confectioner’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.

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 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 confectioner’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

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 – 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 – to make a confetti-type cookie, stir in colored sprinkles like 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 the chocolate isn’t overly melted.

Peppermint – 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 – the best chewy sugar cookies ever!

Chocolate Chip Cookies

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

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

Enjoy!
Robyn xo