Melt-in-your-mouth pecan goodness—these Cream Cheese Pecan Snowball Christmas Cookies put a delightful twist on classic snowballs. With a short ingredient list and no chilling required, they’re destined to become a holiday favorite.
Whether you call them Russian Tea Cookies, Italian Wedding Cookies, or simply snowballs, these pecan-studded cookies coated in powdered sugar are one of the best holiday treats. The addition of cream cheese gives them a subtle tang and extra tenderness that we love.
This recipe is a repeat tradition in our kitchen: simple to prepare, forgiving to make, and perfect for cookie exchanges or holiday trays. If you like variety, consider pairing them with shortbread, Nutella thumbprints, or ginger cream cookies for a festive selection.
Why You’ll Love These Pecan Cream Cheese Cookies
- Quick and easy prep. Toast or pulse pecans, cream together the wet ingredients, combine with flour, form balls, and bake.
- Few ingredients. Fewer ingredients means less fuss and simpler shopping.
- No chilling required. The dough can be baked right away—though you can chill it if you prefer to shape ahead of time.
- Egg-free. These cookies use no eggs, making them a good option for those with egg restrictions.
- Balanced sweetness. Powdered sugar gives the snowy finish, while cream cheese and pecans keep each cookie from being overly sweet.
What are pecan snowball cookies?
These cookies appear under many names—Mexican Wedding Cookies, Russian Tea Cookies, Italian Wedding Cookies—but they share the same basic components:
- Flour
- Butter
- Powdered sugar
- Chopped nuts (commonly pecans or walnuts)
- Vanilla extract
For this version I add cream cheese to enhance flavor and texture. The result is tender, slightly tangy snowballs with a rich pecan flavor.
Recipe Ingredients
- Butter: Unsalted preferred; soften to room temperature. If using salted butter, reduce added salt.
- Cream cheese: Full-fat block cream cheese, softened to room temperature for best texture and flavor.
- Powdered sugar: Used both in the dough and for rolling to keep cookies from spreading and to give the classic snowball finish.
- Vanilla extract: Use real vanilla for best flavor. A pinch (about 1/4 tsp) of almond extract can be added for a different note.
- Flour: All-purpose flour. Measure by weight if possible or spoon and level to avoid overmeasuring, which can dry the cookies.
- Salt: Sea salt preferred; table salt works too.
- Pecans: Start with raw pecans. Toasting them briefly enhances the flavor—toast in a skillet or oven until fragrant, then cool before pulsing.
Step-by-Step Instructions
- Preheat oven to 325°F (163°C).
- If toasting pecans, warm them in a dry skillet over medium heat for 4–5 minutes until fragrant; cool. In a food processor, pulse pecans with 2 tablespoons powdered sugar until they’re broken into small pieces.
- In a medium bowl, beat softened cream cheese, butter, and 1/2 cup powdered sugar until smooth and creamy. Add vanilla and mix.
- Slowly add flour and salt, mixing until incorporated. Stir in the processed pecans by hand or on low speed.
- Roll dough into 1-inch balls (or use a 1 Tbsp scoop) and place on a parchment-lined baking sheet with about 1 inch between each cookie.
- Bake 14–17 minutes, until the bottoms just begin to turn lightly golden. Avoid overbaking to keep cookies tender.
- Cool cookies for about 5 minutes, then gently roll warm cookies in powdered sugar for the first coating. Transfer to a rack to cool completely, then roll again in powdered sugar for a final snowy finish.
Recipe Tips
- Swap the nuts: Pecans are classic, but almonds or walnuts (or a mix) work well.
- Lower, slower bake: Baking at a slightly lower temperature for a bit longer helps prevent dryness and keeps cookies tender.
- Toast pecans: Toasted pecans add a deeper, nuttier flavor—worth the extra step.
- Avoid overbaking: These cookies can dry out if baked too long. Remove them when edges just begin to color.
- Chilling dough: If you chill the dough, roll into balls first and bring to room temperature slightly before baking for best results.
When serving, you can add an extra dusting of powdered sugar right before placing the cookies on a tray to refresh their appearance.
Storage Instructions
Store cookies in an airtight container at room temperature for up to 5 days. Placing a slice of white bread in the container can help keep them soft.
To freeze finished cookies, cool completely and pack in a freezer-safe container for up to 3 months. After thawing, reroll in powdered sugar for a fresh coating.
Freezing the Dough
Portion the dough into balls and arrange them on a tray to flash-freeze for about 2 hours. Transfer frozen dough balls to a sealed container and store up to 3 months. Thaw completely before baking, or bake from frozen—add 1–2 minutes to baking time if needed.
Why powdered sugar?
Powdered sugar helps the cookies retain their round shape and prevents spreading. It also creates that classic snowball look and soft, delicate texture.
Other holiday cookie and treat ideas
- Peppermint chocolate chip cookies
- Small-batch chocolate chip cookies
- Gluten-free blondies
- Rosemary orange almond cookies
- Lemon sugar cookies
- Pumpkin spice molasses cookies
- Mocha cupcakes with salted caramel buttercream
- Nutella crumble bars
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Cream Cheese Snowball Cookies
Ingredients
- 4 oz cream cheese, softened (about 190 g)
- 1/2 cup butter, softened
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar, plus 2 Tbsp (separated)
- 1 1/3 cups pecan pieces
- 1 tsp vanilla extract
- 1/2 tsp sea salt
For Rolling:
- 1 cup powdered sugar
Instructions
- Preheat oven to 325°F (163°C).
- Pulse pecans with 2 Tbsp powdered sugar in a food processor until they are in very small pieces.
- Cream together cream cheese, 1/2 cup powdered sugar, and butter until smooth. Mix in vanilla.
- Slowly add flour and salt, then stir in pecans on low speed.
- Roll into 1-inch balls (or use a 1 Tbsp scoop) and place on a parchment-lined sheet with slight spacing.
- Bake 14–17 minutes, until the bottoms just begin to turn lightly golden. Cool several minutes, then roll warm cookies in powdered sugar. Once fully cooled, roll again for a final coat.
- Store in an airtight container.
Notes
Nut options: Pecans are classic, but almonds or walnuts work well.
Toast pecans: Toasting enhances nutty flavor if you have time.
Watch baking time: Avoid overbaking to keep cookies tender and moist.
Nutrition
Nutrition information is an approximation.