Mexican Wedding Cookies

I began last year’s #12DaysofChristmas with a Meyer lemon snowball cookie, and this year it’s going back to the original Snowball Cookies with Pecans. These things go by so many names it’s hard to keep up. I’ve called them tea cookies, Mexican wedding cookies, pecan meltaways, etc. What more do you need to know other than they’re delicious? Snowball Cookies with Pecans are melt-in-your-mouth, crumbly shortbread, studded with pecans and dusted with powdered sugar. It’s impossible to eat just one.

Do you have a cookie scoop? They’re like miniature ice cream scoops with spring levers, and they’re amazing. One of those babies makes quick work of a stiff dough like this.

I was first introduced to these cookies by a friend’s mom, who made the most beautiful holiday cookie assortments to give as gifts. She made a more traditional version, but I’ll never forget the taste of those buttery, slightly crumbly, shortbread treats.

The dough needs a quick chill in the fridge before you shape it into balls and bake, so plan accordingly. It will be far too sticky to work with without an hour to rest in the refrigerator. Happy cookie baking, and come back tomorrow for whatever 2nd day of Christmas goodie we have for you!

Mexican Wedding Cookies

Snowball Cookies with Pecans

Melt-in-your-mouth shortbread cookies studded with pecans and dusted with powdered sugar.

Course Dessert
Cuisine American
Keyword mexican wedding cookies with pecans, pecan snowballs, Snowball Cookies with Pecans
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings 24 cookies
Calories 160 kcal
Author Amanda


  • 1 1/2 cups all purpose flour
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt
  • 1/4 cup powdered sugar
  • 1 cup butter unsalted, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar sifted
  • 1 cup pecans chopped, toasted


  1. In a medium sized bowl whisk together the flour, cornstarch and salt.
  2. Set aside.
  3. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes).
  4. Beat in the vanilla extract.
  5. Add the flour mixture and beat until incorporated. Add chopped pecans and stir until evenly distributed. Add chopped pecans and mix until distributed.

  6. Form a ball of dough.
  7. Turn dough out onto a piece of wax/parchment paper.
  8. Wrap paper around the dough and place in the refrigerator for 1 hour.
  9. Preheat oven to 350 degrees and place rack in center of oven.
  10. Line two baking sheets with parchment paper.
  11. When dough is firm, form into 1 inch balls and place the cookies on the prepared baking sheets spacing about 1 inch apart.
  12. Bake for about 12 - 14 minutes or until the cookies start to firm up.
  13. Remove from oven and place on a wire rack to cool for about 5 minutes.
  14. Meanwhile, line another baking sheet or tray with parchment or wax paper.
  15. Lay the cookies out on the sheet.
  16. Sift the sugar over the cookies, rolling the side in the sugar to completely coat.
Nutrition Facts
Snowball Cookies with Pecans
Amount Per Serving (1 cookie)
Calories 160 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 20mg7%
Sodium 92mg4%
Potassium 28mg1%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 6g7%
Protein 1g2%
Vitamin A 239IU5%
Vitamin C 1mg1%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

3 thoughts on “Snowball Cookies with Pecans”

    1. Marie, thanks for catching that! It’s from a main recipe without pecans and the pecan step was left out in an earlier edit and fixed. Thanks again for letting me know!

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