These delicate, buttery cookies are rolled in powdered sugar for a soft “snowy” finish. They’re tender, nutty, and melt in your mouth.
Makes about 24–30 cookies.
Ingredients
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1 cup (225 g) unsalted butter, softened
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½ cup (60 g) powdered sugar
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1 teaspoon vanilla extract
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2¼ cups (280 g) all-purpose flour
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¼ teaspoon salt
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¾ cup (90 g) finely chopped pecans or walnuts
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1 cup powdered sugar (for rolling)
Step-by-Step Directions
Step 1: Prepare the Dough
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In a large bowl, beat butter until smooth and creamy (about 1 minute).
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Add ½ cup powdered sugar and beat until light and fluffy.
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Mix in vanilla extract.
Step 2: Add Dry Ingredients
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In a separate bowl, whisk flour and salt.
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Gradually add dry ingredients to the butter mixture.
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Mix just until combined.
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Fold in finely chopped nuts.
The dough will be soft but not sticky.
Step 3: Chill (Recommended)
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Cover dough and refrigerate 30–60 minutes.
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This helps prevent spreading.
Step 4: Shape
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Preheat oven to 350°F (175°C).
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Line baking sheets with parchment paper.
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Roll dough into 1-inch balls and place about 2 inches apart on sheet.
Step 5: Bake
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Bake 12–15 minutes.
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Cookies should be set and lightly golden on the bottom, not browned on top.
Step 6: First Sugar Coating
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Let cookies cool 5 minutes (warm but not hot).
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Roll gently in powdered sugar.
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Place on wire rack to cool completely.
Step 7: Second Sugar Coating
Once fully cool, roll again in powdered sugar for the classic snowy finish.
Tips for Perfect Snowballs
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Finely chop nuts so texture stays delicate.
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Do not overbake — they should stay pale.
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If dough cracks when rolling, let it warm slightly.
Storage
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Store in airtight container up to 1 week.
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Freeze up to 2 months.
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Dust again with powdered sugar before serving if needed.