Delicate, melt-in-your-mouth cookies made with rich butter, toasted pecans, and a generous coat of powdered sugar—these snowy little treats are crisp on the outside, tender within, and impossible to eat just one. A holiday favorite that tastes like winter wrapped in warmth.
Why You’ll Love This Recipe
These aren’t just cookies—they’re nostalgia on a plate. With only six ingredients and no chilling required, they come together quickly but taste like they took all day. The combination of buttery dough, nutty crunch, and snowy powdered sugar coating makes them a staple at cookie swaps, gift tins, and midnight cravings.
They stay soft for days and actually taste better over time—like love letters from the oven.
Ingredients
For the Dough:
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2¼ cups (270 g) all-purpose flour
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½ cup (60 g) powdered sugar
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Pinch of salt
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2 sticks (1 cup / 225 g) unsalted butter, at room temperature
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2 tsp pure vanilla extract
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1 cup (100 g) finely chopped pecans (toasted for best flavor)
For Rolling:
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1 cup (120 g) powdered sugar (plus extra as needed)
Step-by-Step Instructions
1. Prep the Oven and Baking Sheets
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Cream the Butter and Sugar
In a large bowl, beat the softened butter and ½ cup powdered sugar until smooth and creamy (about 1–2 minutes). Do not overbeat.
3. Add the Dry Ingredients
Mix in the flour, salt, vanilla extract, and chopped pecans. Stir until a soft, crumbly dough forms. The dough will be thick but should hold together when pressed.
4. Shape into Balls
Scoop tablespoon-sized portions and roll gently between your palms into 1-inch balls. Place on the prepared baking sheets, spacing about 1 inch apart.
5. Bake
Bake one sheet at a time for 10–12 minutes, until the edges are lightly golden but the centers remain pale. The cookies will still feel soft—this is key to their tender texture.
6. Cool Completely
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Cool fully before rolling—warm cookies will crack and absorb too much sugar.
7. Coat in Powdered Sugar
Place the remaining powdered sugar in a shallow bowl. Gently toss each cooled cookie until fully coated. Shake off excess sugar.
8. Double-Coat (Optional)
For an extra-snowy finish, chill coated cookies for 15 minutes, then roll them again in fresh powdered sugar.
Serving & Storage
Serve:
Enjoy immediately or allow them to rest overnight for even deeper flavor.
Store:
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Store in an airtight container at room temperature for up to 1 week.
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Layer cookies with parchment paper to prevent sticking.
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Best kept in a cool, dry place—powdered sugar can dissolve in humidity.
Freeze:
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Roll dough into balls and freeze on a tray. Transfer to a zip-top bag once frozen.
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Bake from frozen, adding 1–2 minutes to the bake time.
You Must Know
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Use room-temperature butter — Cold butter won’t cream properly; melted butter will ruin the dough’s structure.
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Toast the pecans — Just 5 minutes at 350°F boosts the flavor. Let cool before chopping.
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Don’t overbake — The edges should be just barely golden; overbaking makes them dry.
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Cool completely before rolling — Warm cookies melt the sugar coating and turn sticky.
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Roll close to serving time — Powdered sugar absorbs moisture over time.
Ingredient Substitutions
see continuation on next page
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