Ingredients
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1 cup (2 sticks) unsalted butter, softened
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1/2 cup powdered sugar (plus extra for rolling)
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1 teaspoon vanilla extract
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2 1/4 cups all-purpose flour
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1/4 teaspoon salt
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3/4 cup finely chopped pecans
Instructions
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Preheat oven:
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper. -
Cream butter and sugar:
In a large bowl, use a hand or stand mixer to beat the softened butter and 1/2 cup powdered sugar until light and fluffy. Mix in vanilla extract. -
Add dry ingredients:
In a separate bowl, whisk together the flour and salt. Gradually mix into the butter mixture until just combined. -
Fold in pecans:
Stir in the finely chopped pecans until evenly distributed. -
Shape cookies:
Roll the dough into 1-inch balls and place them on the prepared baking sheet about 1 inch apart. -
Bake:
Bake for 12–15 minutes, or until the edges are set but the cookies are not browned. -
Cool and roll in sugar:
Let the cookies cool for 5 minutes on the baking sheet, then roll them in powdered sugar while still warm. Transfer to a wire rack and let cool completely, then roll again in powdered sugar for a snowy coating.
Tips for Success
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Chill dough slightly if it’s too soft to roll.
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Use fresh pecans for the best flavor.
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Double rolling in powdered sugar gives that signature snowball look.
If you want, I can also give a mini version that’s extra soft and buttery—these are dangerously addictive!
Do you want me to do that?
