Melt-in-your-mouth pecan goodness—these Cream Cheese Pecan Snowball Christmas Cookies are a delightful twist on classic snowballs. With just a few simple ingredients and no chilling required, they’re destined to become a holiday favorite.
These pecan-filled, powdered-sugar covered cookies are one of the season’s best melt-in-your-mouth treats. Cream cheese adds a subtle tang that lifts the flavor and keeps the texture tender. They’re a simple, reliable recipe that works well for holiday cookie exchanges or family baking.
Why You’ll Love These Pecan Cream Cheese Christmas Cookies
- Simple to prepare. Chop the pecans, combine the ingredients, roll, and bake. This straightforward recipe is forgiving and easy to follow.
- Few ingredients. With under ten ingredients, there’s minimal prep and less clutter in the kitchen.
- No chilling required. The dough bakes beautifully without chilling; if you do chill it, bring it to room temperature before baking for best results.
- Egg-free. These cookies use no eggs, making them a good option for those with egg restrictions.
- Balanced sweetness. Even with a powdered sugar coating, the cream cheese’s tang and pecans’ nuttiness keep these cookies from becoming overly sweet.
What are pecan snowball cookies?
These cookies go by many names—Mexican Wedding Cookies, Russian Tea Cookies, Italian Wedding Cookies—but they share a common ingredient base:
- Flour
- Butter
- Powdered sugar
- Chopped nuts—often walnuts or pecans
- Vanilla extract
This version adds cream cheese for a pleasant tang and extra tenderness. The result is a soft, nutty cookie that’s perfect rolled in powdered sugar.
Recipe Ingredients
- Butter: Unsalted preferred; if using salted, reduce added salt. Butter should be softened to room temperature.
- Cream cheese: Use block-style full-fat cream cheese, softened to room temperature for best texture and flavor.
- Powdered sugar: Keeps the dough from spreading and adds delicate sweetness. Reserve some for rolling the finished cookies.
- Vanilla: Pure vanilla extract gives the best flavor; a small pinch (about 1/4 tsp) of almond extract can be added if desired.
- Flour: All-purpose flour. Measure by weight if possible; too much flour will dry the cookies.
- Salt: Sea salt or table salt, to balance the sweetness.
- Pecans: Start with raw pecans. Toasting them briefly in a skillet or oven brings out more flavor—let them cool before processing.
Step-by-Step Instructions
- Toast pecans in a dry nonstick skillet over medium heat for 4–5 minutes, stirring until fragrant. Cool completely.
- Pulse the cooled pecans in a food processor with 2 tablespoons powdered sugar until they are broken down into small pieces—some variation in size is fine.
- In a medium bowl, cream together softened cream cheese, butter, and 1/2 cup powdered sugar until smooth using a hand or stand mixer. Add vanilla and mix until combined.
- Slowly add flour and salt, mixing until incorporated. Stir in the processed pecans on low speed or fold them in by hand.
- Roll the dough into roughly 1-inch balls (or use a tablespoon cookie scoop) and place them on a parchment-lined baking sheet about an inch apart. The dough does not require chilling; if chilled, bring to room temperature before baking.
- Bake at 325°F (163°C) for 14–17 minutes, or until the bottoms begin to turn lightly golden. Avoid overbaking to keep the centers tender.
- Let the cookies cool on the pan for about 5 minutes. While still warm, roll them in powdered sugar to create the first coat. Cool completely on a rack, then roll again in powdered sugar. For a fuller snowy appearance, roll a third time if desired.
- Store cooled cookies in an airtight container for up to five days, or freeze for longer storage.
Recipe Tips
- Nut substitutions: Pecans are delicious but pricier—walnuts or almonds work well too, or combine nuts for variety.
- Bake lower and slightly longer: A gentler oven temperature helps prevent drying and keeps the centers soft.
- Toast the pecans: Toasting enhances the nutty flavor—either on the stovetop or in the oven.
- Watch baking time: Snowball cookies dry out if overbaked. Remove them when the bottoms just start to show light golden color; they’ll continue to set as they cool.
- Freezing dough: If freezing dough, roll into balls first and flash-freeze on a tray for a couple hours before transferring to a sealed container. Thaw before baking or bake from frozen, adding 1–2 minutes to the bake time.
These cookies pair well with other holiday favorites and make a lovely addition to cookie trays and gift boxes.
Storage Instructions
Store cooled cookies in an airtight container for up to five days. Adding a slice of white bread to the container can help keep them soft. To freeze, place completely cooled cookies in a freezer-safe container or bag for up to three months. After thawing, roll in powdered sugar again if you want a fresh coating.
To Freeze the Cookie Dough
Roll the dough into balls and place them on a tray to freeze for about two hours. Transfer to a freezer-safe container and store up to three months. Thaw completely before baking or bake from frozen, adding 1–2 minutes to the bake time if needed.
Why Use Powdered Sugar Instead of Granulated Sugar?
Powdered sugar helps the dough stay compact and round instead of spreading. It also produces the classic tender texture associated with snowball cookies and gives that snowy appearance after rolling.
Other Holiday Cookie and Treat Recipes
- 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 FROSTING
- NUTELLA CRUMBLE BARS
Hungry for more? Subscribe to your favorite recipe source and follow for more holiday baking ideas.
Cream Cheese Snowball Cookies
Ingredients
- 4 oz cream cheese, softened (190 g)
- 1/2 cup butter, softened
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar, plus 2 tbsp for processing pecans
- 1 1/3 cups pecan pieces
- 1 tsp vanilla
- 1/2 tsp sea salt
For Rolling:
- 1 cup powdered sugar
Instructions
- Preheat oven to 325°F (163°C).
- Pulse pecans with 2 tablespoons powdered sugar in a food processor until very small.
- Cream together cream cheese, 1/2 cup powdered sugar, and butter until smooth. Add vanilla and mix.
- Slowly add flour and salt, mixing until combined. Stir in pecans.
- Roll into 1-inch balls or use a 1 tablespoon scoop. Place on a parchment-lined baking sheet.
- Bake 14–17 minutes until the bottoms are just lightly golden. Cool for several minutes, roll in powdered sugar while warm, cool completely, then roll again.
- Store in an airtight container.
Notes
Nut options: Pecans are recommended but walnuts or almonds work well.
Baking tip: Baking at a slightly lower temperature for a bit longer helps keep the centers tender.
Toast the pecans: For deeper nutty flavor, lightly toast pecans before processing.
Don’t overbake: These cookies dry out if left too long; remove when edges or bottoms just begin to color.
If chilling dough: Roll into balls before chilling and bring to room temperature before baking for even results.
Nutrition
Nutrition information is an approximation.
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