Ingredients
1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon salt
3/4 cup finely chopped pecans or walnuts (optional but traditional)
Additional 1–1½ cups powdered sugar for coating
Instructions
- Cream the butter & sugar
In a mixing bowl, beat the softened butter and 1/2 cup powdered sugar until light and fluffy.
Mix in the vanilla. - Add dry ingredients
Add flour and salt. Mix until combined (dough will look crumbly).
Stir in nuts if using. - Chill the dough
Cover and refrigerate for 30–45 minutes so the dough firms up. - Shape
Roll into 1-inch balls and place on a baking sheet lined with parchment. - Bake
Bake at 350°F (175°C) for 12–14 minutes, until the bottoms are lightly golden.
(The tops will stay pale.) - First sugar coat
While still warm, gently roll each cookie in powdered sugar.
Let cool completely. - Second sugar coat
Once cooled, roll again to get that thick snowy finish.
⭐ Tips
If the dough is too crumbly to roll, mix in 1–2 teaspoons of milk.
These freeze beautifully.
Toasting the nuts adds extra flavor.