Snowball Crescent Cookies

This pecan snowball cookies recipe is perfect for the holiday season and especially Christmas. Made to look like little snowballs but taste like shortbread, every bite will give you nostalgic feelings of Christmases past. 

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Pecan snowball cookies are perfect for the holidays. Not only is this recipe simple and easy, but it is also the perfect balance of nutty, sweet, and buttery. These are my absolute favorite holiday cookies because they are so simple and easy to make. Not only that but they are a great blend of buttery flavor, nuttiness, and sweetness in every bite. These cookies practically melt in your mouth they’re so good!

What are pecan snowball cookies?

Buttery pecan snowball cookies can often go by many names running from Russian wedding cookies (or Mexican wedding cookies) to pecan crescent cookies. The wide variety of names available just means that people all over the world fall head over heels for these simple cookies. Made with a short list of ingredients and easy-to-follow steps, these cookies have become an international delight and it’s not hard to see why.

Snowball Cookies vs Mexican Wedding Cookies

You might have realized these delicious cookies go by many different names. But is there a difference between snowball cookies and Mexican wedding cookies?

Well, no! The many name variations of these cookies seem to depend purely on the country or region they’re being served in.

In the United States, these delightful treats are usually called 'snowball cookies' due to their round shape and white powdered sugar coating. However, in Mexico, they go by the name of 'Mexican wedding cookies.' These names originate from traditional Mexican weddings, where they’re typically served as a sweet treat.

You’ll also hear them be called 'Russian tea cakes,' 'butterballs,' or 'Italian butternuts.'

Regardless of their different names, these cookies are essentially the same. They’re made with the same simple ingredients, including flour, butter, sugar, and chopped nuts!

Crescent Cookies Ingredients

• Butter
• Granulated sugar
• Vanilla extract
• Pecans
• All-purpose flour
• Salt
• Powdered sugar

For the exact amounts needed, please see the recipe card below.

Can I add chocolate chips to pecan crescent cookies?

Yes, if desired you can add in up to a cup of mini semi-sweet chocolate chips for a yummy chocolate chip snowballs cookie experience. It really just depends on what you want or like. Some people enjoy these snowball cookies with chocolate because it pairs nicely with the pecans but the cookies taste incredible either way.

How to make Crescent Cookies

1. Chop your pecans so that you have a nice mixture of finely chopped pecans and very finely chopped pecans. You can do this by hand with a large sharp knife and cutting board or use a food processor to make it easier.
2. In a bowl, whisk together the flour, pecans, and salt to combine.
3. In another bowl cream together the butter and sugar until light and fluffy. This should take about 2 minutes.
4. Add the vanilla to the butter mixture and mix in well.
5. Now add the flour mixture to the butter mixture and stir until just combined. The dough will be very crumbly but should hold together when pressed.
6. Use a tablespoon-sized measuring spoon to scoop out the dough and roll them into balls. If desired, you can shape the cookie dough into little crescent shapes by placing them onto a baking sheet and pinching the dough to form the crescent moon shape. 
7. Bake in the oven for 18-20 minutes at 325 degrees F. the cookies should look light in color and dry. The bottoms should also just be starting to turn a nice brown color.
8. Let the cookies cool for 30 minutes before tossing in some powdered sugar.
9. Serve and enjoy!

Crescent Cookie Recipe tips

• Coating in Powdered Sugar. The easiest way to coat the cookies is to gently place them in a gallon-size zip-top bag, add the powdered sugar, and gently move the bag around until all the cookies are coated. No mess and perfectly coated cookies. Plus you can just store them in the bag. Double bonus.
• Chopping the pecans.  I think the perfect texture is achieved by chopping half of the nuts finely, and the other half even more finely. You can do this one of two ways - by hand, or in a food processor. If you opt for the food processor method, just divide the pecans in half so you can get the varied texture.
• If you're chopping by hand, I find it's easiest to chop about ½ cup at a time. If you have a sharp knife, this will be much easier. Actually, everything in the kitchen is easier with a sharp knife. {Need a knife sharpener? Get this one.}

Pecan Crescent Storage

How long do pecan cookies last?

These cookies can last for up to a week if kept stored in an airtight container at room temperature. You can also keep them stored in an airtight container in the fridge for a week or freezer for up to 3 months. If choosing a colder storage option you may wish to reroll the cookies in powdered sugar before serving to help freshen up the appearance.

Can I freeze snowball cookie dough?

If you want to freeze the dough, I recommend scooping it out and rolling it into the baking-sized portions you’ll need later. This will save you a lot of time later! Just roll the dough out and place it onto a baking sheet as per normal. Once all of the dough has been rolled and placed, stick the baking sheet in the freezer and freeze until the dough balls are solid (about 1-2 hours). Transfer the cookie dough balls to an airtight container and freeze for up to 3 months. Bake from frozen when desired and you can enjoy as many or few as you want whenever the mood strikes.

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Snowball Pecan Crescent Cookies

Longbourn Farm • Alli Kelley

Pecan snowball cookies are perfect for the holidays. Not only is this recipe simple and easy, it is the perfect balance of nutty, sweet, and buttery. 

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 40 cookies

Calories 119 kcal

Cook ModePrevent your screen from going dark

Equipment

• Redmond Real Salt

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 cup butter (2 sticks, softened)
• ⅓ cup sugar
• 2 teaspoons vanilla
• 2 cups pecans
• 2 cups flour
• ½ teaspoon salt
• 1 ¼ cups powdered sugar

Instructions

 

• Chop pecans - you want a mixture of finely chopped and very finely chopped. I like to do this by hand, but if you want to use a food processor just divide the pecans in half, processing one half very fine and the other half not as fine.
• Whisk together flour, pecans and salt.
• Cream butter and sugar together until light and fluffy, about 2 minutes.
• Add vanilla and mix well.
• Mix in flour mixture until just combined. The dough will be very crumbly but hold together when pressed.
• Use a tablespoon measure to form rounded balls. If you want the dough to be a crescent shape, place the ball of dough on the cookie sheet and gently form it into a crescent.
• Bake at 325 degrees F for 18-20 minutes, the dough should be light and dry and just starting to brown on the bottom.
• Cool for 30 minutes and then toss in powdered sugar. 
• I find the easiest way to do this is to gently place cookies in a gallon size bag, add the powdered sugar, and gently move the bag around until all the cookies are coated.

Nutrition

Calories: 119kcalCarbohydrates: 10gProtein: 1gFat: 8gSaturated Fat: 3gCholesterol: 12mgSodium: 69mgPotassium: 28mgSugar: 5gVitamin A: 145IUVitamin C: 0.1mgCalcium: 6mgIron: 0.4mg

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