Ingredients
1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar (for dough)
1 teaspoon pure vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
1 cup finely chopped pecans, toasted
1 cup powdered sugar (for rolling, divided)
Instructions
1. 1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
2. 2. In a large bowl, cream together softened butter and ½ cup powdered sugar until light and fluffy (about 2-3 minutes).
3. 3. Beat in vanilla extract.
4. 4. In a separate bowl, whisk together flour and salt.
5. 5. Gradually add dry ingredients to wet mixture, mixing on low until just combined.
6. 6. Gently fold in toasted chopped pecans.
7. 7. (Optional) Chill dough for 20-30 minutes for easier handling.
8. 8. Scoop rounded tablespoons of dough and roll into 1-inch balls. Place 1 inch apart on prepared sheets.
9. 9. Bake for 12-15 minutes, until edges are very lightly golden. Do not overbake.
10. 10. While still warm, roll each cookie in ½ cup powdered sugar.
11. 11. Transfer to wire rack to cool completely.
12. 12. Once cool, roll again in remaining ½ cup powdered sugar.
13. 13. Serve and enjoy!
Notes
Room temperature butter is key for proper creaming. Measure flour accurately by spooning and leveling. Toasting pecans deepens flavor. The two-stage rolling (warm then cool) ensures the iconic snow-white coating. Store in airtight container at room temperature for up to 1 week. Freeze baked cookies or dough for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 9 g
- Sodium: 25 mg
- Fat: 9 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg