Home » Dessert Recipes » Southern Pecan Butterballs (+Video)

Southern Pecan Butterballs (+Video)

Southern Pecan Butterballs are known by many names: Snowball Cookies, Mexican Wedding Cookies, Russian Tea Cakes and Danish Wedding Cookies! Whatever you call them, they are delicious!

SNOWBALLS, WEDDING COOKIES, TEA CAKES

These little cookies are near and dear to my heart. They are a cookie that my Mom and I just love. They are a buttery, crumbly cookie that are similar to shortbread in texture (like Pecan Sandies) and covered with powdered sugar. These Southern Pecan Butterballs are always a hit at holiday parties and cookie exchanges! And they are so easy to make!

snowball cookies piled up on a plate with one cookie split open to show the middle.

FREQUENTLY ASKED QUESTIONS (FAQ’S):

Do I have to use butter shortening?

No, however I think butter shortening actually tastes better than butter in these (I’ve done blind taste tests with many people and the butter shortening always won.) It also keeps them shelf stable for longer so you don’t have to worry about refrigeration. However, you could certainly substitute with butter if you insist.

Do you have to add pecans?

While pecans are traditional to the recipe, you could leave them out or substitute with walnuts if you prefer those.

Can this recipe be doubled?

Absolutely! This recipe is easily doubled or tripled!

My dough seems too crumbly, what do I do?

It will be a little crumbly until you roll it. The heat of your hands will help it come together. If not, pop the bowl of dough (in a microwave safe bowl of course) into the microwave for a few seconds at a time until the shortening starts to soften up some making the dough a bit easier to handle.

How do you store these cookies?

Because of the shortening, these cookies are shelf stable. Therefore you can keep them stored in an airtight container where they will last for up to 10 days or refrigerate them and they’ll be good for a month. This does not apply to the cookies if you made them with butter. The cookies can also be frozen! Place cookies in a freezer safe container or bag and they will keep for up to 3 months.

Powdered sugar covered cookies piled on a white plate with one cookie open to show the inside.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • butter flavored vegetable shortening (Crisco)
  • powdered sugar
  • vanilla extract
  • all-purpose flour
  • baking soda
  • salt
  • chopped pecans
ingredients needed: butter flavored vegetable shortening, powdered sugar, vanilla extract, all-purpose flour, baking soda, salt, chopped pecans.

HOW TO MAKE SOUTHERN PECAN BUTTERBALLS:

Preheat oven to 350F degrees. Line cookie sheets with parchment paper. Note: I wouldn’t use nonstick cooking spray on the baking pans for these cookies. It will cause the cookies to get a bit too brown on the bottoms. If you don’t have parchment paper,  just use an ungreased baking sheet. In a medium bowl, combine shortening, powdered sugar and vanilla. You’ll want to use your stand mixer or a handheld electric mixer for this. Start on a low setting so the powdered sugar doesn’t fly up. 

powdered sugar, butter shortening and vanilla extract in a clear mixing bowl

Mix until smooth.

butter shortening, powdered sugar mixed until smooth.

In a separate bowl, combine flour, baking soda and salt.

flour, baking soda and salt in a white bowl.

Give it all a stir with a large fork.

flour mixture shown being stirred with a fork.

Then gently begin adding the flour mixture to the shortening mixture. Add just a little at a time so the flour doesn’t fly everywhere. Stir until combined. For those of you with a stand mixer, remember to scrape down the sides of the bowl so all of your ingredients get evenly incorporated.

pouring flour mixture into butter shortening mixture in a bowl.

Stir pecans into batter. If you’ve never worked with this kind of batter before, it’s not going to look like your typical cookie batter. It’ll be kinda loose. But don’t worry, it comes together nicely!

Roll dough into walnut-sized balls. I think this is easiest if using a spring loaded cookie scooper. Then roll them in your hands to get a nice circle. The heat from your hands will also help them come together. Place them about 1 1/2 inches apart on the cookie sheet.

rolled cookies (before baking) on a parchment lined baking sheet.

Bake for about 15 minutes until the edges just begin to brown slightly. Note: If you have a conventional oven, it really is best to only bake one cookie sheet, in the middle rack, at a time. Baking more than one at a time will often cause uneven baking. 

fully baked mexican wedding cookies on a baking tray.

While the cookies are baking, get a bowl of powdered sugar ready for dipping. Let cookies cool for just a couple of minutes. After baking, roll the cookies in the powdered sugar.

a spoon rolling the baked cookie around in powdered sugar.

Place them on a platter (or just roll out a sheet of wax paper) and let cookies finish cooling.

fully covered in powdered sugar, cookies shown laid out on baking sheet.

Once they are cool, roll cookies a second time into the powdered sugar. The second dipping ensures even and smooth coating.

closeup photo of a stack of pecan butterballs with one cookie open to show the center.

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Originally published: December 2012
Updated and republished: December 2022

Southern Pecan Butterballs recipe.

Southern Pecan Butterballs (+Video)

Southern Pecan Butterballs are known by many names: Snowball Cookies, Mexican Wedding Cookies, Russian Tea Cakes and Danish Wedding Cookies!
5 from 22 votes
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 24

Ingredients

Instructions

  • Preheat oven to 350F degrees. Line two baking sheets with parchment paper.
  • In a medium bowl, using an electric mixer, combine shortening, powdered sugar and vanilla. Mix until smooth.
  • In a separate bowl, combine flour, baking soda and salt. Give it all a stir with a large fork or whisk.
  • Then gently begin adding the flour mixture to the shortening mixture. Add just a little at a time so the flour doesn't fly everywhere. Stir until combined. It will look crumbly.
  • Stir pecan chips into batter.
  • With clean hands, roll dough into walnut-sized balls. The heat from your hands will also help them come together. Place them about 1 1/2 inches apart onto prepared cookie sheet.
  • Bake in the center oven rack for about 15 minutes until the edges just begin to brown slightly. Bake only one cookie sheet at a time so they cook evenly.
  • While the cookies are baking, get a bowl of powdered sugar ready for dipping.
  • Let cookies cool just enough so you don't burn your hands. While still warm, roll the cookies in the powdered sugar. Place them on a platter or some parchment paper and let cookies finish cooling.
  • Once they are cool, roll cookies a second time into the powdered sugar. The second dipping ensures even and smooth coating. Then serve!

Video

YouTube video

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) for substitutions or for the answers to the most common questions.
  • A spring loaded cookie scoop makes it much easier and faster to roll the dough balls. 
  • These cookies can be frozen (see above on how to do that and storage recommendations.) 
Course: Dessert
Cuisine: American

Nutrition

Calories: 180kcal | Carbohydrates: 13g | Protein: 1g | Fat: 13g | Sodium: 39mg | Sugar: 5g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




27 Comments

  1. 5 stars
    I made these today. I was skeptical about the butter shortening but everyone agreed it gave them a much more buttery flavor than when I use actual butter – ha1 Who knew?! My new way of making them. Thank you so much!! ❤️

  2. 5 stars
    I have been looking for this recipe for years. This is the same cookies that my mother made, using the butter flavored Crisco. Tried these and exactly what I remember.

  3. Yes, you can use butter in place of the vegetable shorting. I have been making these cookies for years using butter.

  4. 5 stars
    Like others I wasn’t sure about the Crisco but it made all the difference!! WOW – they were gone in minutes at my work party!

  5. Is that a Solula cookie scooper or a Kitchen Aid? I have a recipe that uses butter and granulated sugar in the batter instead of shortening and powdered sugar. Love them. Sometime I’ll have to try your recipe!

  6. Did I do something wrong? Made these and they came out pretty crunchy/slightly hard. I’ve never had this cookie before but when I see people say melt in your mouth I picture a soft cookie. This was definitely a firmer cookie for me. Any tips on what I might have done to not get the melt in your mouth cookie?

      1. 5 stars
        Thanks for the quick reply! They definitely taste delicious, just didn’t realize the firmness. 🙂

  7. 5 stars
    If I could give these 10 stars I would. For those asking about texture, the inside is a bit crumbly. It’s a firm texture like shortbread. The taste is heavenly!

  8. 5 stars
    These taste amazing. they melt in my mouth, just the way I remember my mother’s tasting.
    I have never made them. My only question is should they crumble when you take a bite? They didn’t completely crumble but did break into about 3 pieces. Thank you!!

  9. Can these been frozen before baking and baked flater? If so, for how long? I have wedding shower I need to make desserts for 70 people.

    1. NEVER TRIED FLAT…ALWAY ROUND….YOU COULD TRY A FEW AND SEE….THEY WILL MELT IN YOUR MOUTH….CAN BAKE AHEAD OF TIME AND FREEZE….

      1. 5 stars
        I use 50/50 and prefer that. Using all butter, the cookie seems to not hold together as well

  10. 5 stars
    I think I could handle making them…question I have is,if making for Christmas….how far in advance can I make them without the powdered sugar coating dissolve? Any special hints as to making them weeks in advance and freeze before rolling them, or will the defrosting not work when trying because of the moistness?? Thanking you in advance 😉 mema 1942

    1. YOU CAN BAKE UP TO A COUPLE MONTHS AND FREEZE IN ZIP LOCK BAGS….ROLL THEM IN THE POWERED SUGER AFTER THEY COME OUT OF OVEN…. COOL AND PUT IN BAGS… BAKE THEN PUT IN THE POWERED SUGAR AFTER THEY COOL OFF JUST A LITTLE…STILL WARM….PUT IN FREEZER…THEN WHEN READY THAT THEM OUT TO DEFROST AND ENJOY…