Grandma’s Secret Christmas Cloud Cookies are delicate, melt-in-your-mouth pecan sandies coated in thick powdered sugar snow, with tender buttery crumb that earned their “cloud” name from nostalgic family recipes passed down generations. These classic Mexican wedding cookies or snowball cookies bake pale with golden edges, roll twice in sugar for extra crunch, and burst with optional pecans for nutty texture—perfect for holiday trays, cookie swaps, or gifting in tins. Yields 24-30 bite-sized treats that store weeks, freezing flawlessly for make-ahead Christmas magic.
Why you’ll love this recipe mirrors timeless appeal: no-chill dough rolls effortlessly, egg yolk tenderizes without spreading, and double sugar coat creates snowy elegance that hides imperfections while amplifying sweetness. Bakers rave about pecan crunch contrasting airy melt, with vanilla depth reviewers call “irresistible”—many double coat post-cool for bakery dustiness Grandma perfected. Effortless elegance: one-bowl creaming, 10-minute bake, endless variations like almond or chocolate chip keep them fresh across holidays.
Tradition elevates them—shaped balls evoke snowballs, pecans nod Southern roots, powdered sugar “clouds” camouflage kid-handling smudges while sealing freshness days later. Budget pantry stars at under 20 cents each, they pair divine with coffee, hot cocoa, or fruit—stack tins for neighbors, fill platters without last-minute rush.
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