Prep Time: 20 minutes
Chill Time: 30 minutes
Bake Time: 12–14 minutes
Yield: About 3 dozen cookies
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 2 teaspoons vanilla extract
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup finely chopped pecans, lightly toasted
- 1 cup powdered sugar (for rolling)
- Extra powdered sugar for a second coating
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and powdered sugar until light and fluffy.
- Mix in the vanilla.
- Stir together the flour and salt, then gradually add to the butter mixture until combined.
- Fold in the toasted pecans.
- Chill the dough for 30 minutes.
- Roll dough into 1-inch balls and place 2 inches apart on the baking sheet.
- Bake for 12–14 minutes. The bottoms should be lightly golden while the tops stay pale.
- Let cookies cool for about 5 minutes.
- While still warm, gently roll each cookie in powdered sugar.
- Once completely cool, roll them a second time for that beautiful snowy finish.
From My Kitchen to Yours 🤍
Every Christmas cookie tray needs a little magic, and these buttery snowball cookies always disappear first. Tender, melt-in-your-mouth, and covered in a blanket of powdered sugar, they’re the kind of cookies that make holiday memories around the kitchen table.
Nana’s Tip ❤️
Don’t skip the second roll in powdered sugar after the cookies cool. That’s the secret to that beautiful snowy look and extra sweet finish everyone remembers.
texasgirlcooks.com 