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5.0 from 66 votes

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 48 cookies
Calories: 73 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup butter
  • 1/2 /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

    Cup of Yum
  1. Preheat oven to 350º F. Line a baking sheet with parchment paper and set aside. 
  2. 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. 
  3. 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. 
  4. 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.

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 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
  • Nut-Free - Omit the nuts if desired if you have allergies or nut sensitivities.
  • 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.

Nutrition Information

Calories 73kcal (4%) Carbohydrates 5g (2%) Fat 5g (8%) Saturated Fat 2g (10%) Cholesterol 10mg (3%) Sodium 33mg (1%) Potassium 16mg (0%) Sugar 1g (2%) Vitamin A 120IU (2%) Calcium 4mg (0%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 48cookies

Amount Per Serving

Calories 73

% Daily Value*

Calories 73kcal 4%
Carbohydrates 5g 2%
Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 10mg 3%
Sodium 33mg 1%
Potassium 16mg 0%
Sugar 1g 2%
Vitamin A 120IU 2%
Calcium 4mg 0%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.