Ingredients
Cookies
- 1 cup (2 sticks) salted butter, sliced (do not soften)
- ¾ cup powdered sugar, plus more for rolling
- 1 tablespoon vanilla extract
- 1 ¾ cups + 2 tablespoons all-purpose flour, spooned and leveled
- 1 cup pecan halves, chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, beat the sliced butter on medium speed for 1 minute. The butter should be cool but not rock hard, so typically set it out for about 10 minutes prior. Then, add ¾ cup powdered sugar and beat until the mixture is smooth and creamy.
- Add Vanilla and Flour: Mix in the vanilla extract and scrape down the sides of the bowl to ensure even mixing. Gradually add the all-purpose flour and mix on low speed just until combined to avoid overworking the dough.
- Incorporate Pecans: Fold in the chopped pecan halves until evenly distributed throughout the dough.
- Shape Cookies: Using a small cookie scoop or tablespoon, portion out the dough and roll into balls. You can fit about 24 dough balls per baking sheet. Place the balls on the parchment-lined sheets.
- Chill: Refrigerate the baking sheets with the dough balls for 15 to 30 minutes. This helps the cookies hold their shape while baking.
- Bake: Bake the cookies for 13 to 15 minutes, or until the bottoms are lightly browned but the tops remain pale.
- Initial Cooling: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes to firm up slightly.
- Coat with Powdered Sugar: Place about ¾ cup powdered sugar in a bowl. Roll the warm cookies in the powdered sugar, making sure every side is thoroughly coated.
- Final Cooling and Dusting: Transfer the coated cookies to a cooling rack and let them cool completely. Once cooled, roll the cookies again in powdered sugar or sift more powdered sugar over the top for an extra snowy finish.
Notes
- Do not soften the butter completely; slightly chilled butter helps maintain the structure of the cookies.
- Chilling the dough balls before baking prevents excessive spreading.
- For a nut-free version, omit the pecans or substitute with finely chopped seeds or coconut.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; wrap tightly and freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
