Maple Pecan Snowballs

Well, the verdict is in.

Punxsutawney Phil has seen his own shadow which means six more weeks of winter.

And I couldn’t be happier about that.

More chances to wear cozy jumpers, drink hot chocolate and to wait by the window for any sign of snow.

Back in Texas it’s pretty rare to get snow and if we did in North Texas it would maybe be about an inch? Everything would shut down and we’d have to hope there were enough snacks in the house until it all melted away… about 12 hours later.

So, yeah. I get childishly excited about snow.

And despite all the chatter about snowfall heading to Glasgow- it’s definitely something that has been lacking this winter season.

So, I decided to create my own!

Pecan Snowballs, Mexican Wedding Cookies, Russian Teacakes- this type of cookie has loads of different names, but still basically one delicious taste.


I’ve added a little ‘natural’ sugar to the recipe with maple syrup to give it that extra warm feeling. These cookies have a soft crumbly texture and loads of powdered sugar to give it that ‘snowball’ melting sensation.

The cookies are a little messy to make and eat… but just imagine how cute you’ll look with flecks of powdered sugar all over your face! Awww.


Maple Pecan Snowballs

Makes 2.5 – 3 dozen


1 cup butter
1/3 cup powdered sugar + 2 cups more for dunking
2 cups plain white flour
2 tablespoons cornflour
2 teaspoons cinnamon
1/4 teaspoon salt
3 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 cup toasted, coarsely chopped pecans

1. Preheat oven to 350 (176) degrees and get your cookie sheet lined with greaseproof paper.
2. Pour pecans into a pan and heat on medium until toasted- around 5-7 minutes. You should start to smell the pecans toasting, but be careful not to burn them. Once done, remove from heat and cool. Chop up coarsely for later.
3. In a stand mixer or using a hand mixer beat butter in a large bowl until it lightens in colour and becomes fluffy, 6-8 minutes.
4. In a small bowl mix together flour, salt, cornflour and cinnamon. Set aside.
5. Add powdered sugar to the whipped butter and mix for an additional 3-4 minutes until fully incorporated. Then add maple syrup and vanilla extract. Beat on high for an additional two minutes.
6. In three batches, add the flour mixture into the butter mixture. In total mixing for another 5-7 minutes.

Don’t Panic! Your cookie batter should look like a giant bowl of sandy crumbs.


7. Add your chopped pecans and mix gently with a wooden spoon or your hands to distribute pecans evenly amongst the batter.
8. You should now be able to form little cookie dough balls with the mixture. If you’re having a hard time getting the mix to stick together then refrigerate the dough for half an hour. Here is a view of them unbaked below.


Ideally you want the size of the cookie to be one or two bites. They are petite, but I’ll be honest and say I made a batch of slightly chunkier snowballs… it’s your call though, because after all you’re the boss!

10. Bake in the oven for 12-15 minutes. Baked cookies below.

11. Once the cookies reach a warm temperature- drunk them in a bowl of powdered sugar and cover completely. Set aside and once completely cool double dunk the cookies making sure there is a thick coat of powdered sugar. You can then keep these in an airtight container for up to four days.



I find that these Pecan Snowballs are best enjoyed with a hot beverage for that full melt in your mouth effect.


Enjoy and here’s to creating your own weather!



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