Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for rolling
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans (toasted for extra flavor)
- 1/4 teaspoon salt
If you’re looking to switch things up a bit, I’ve found that using browned butter instead of softened butter adds a lovely nutty depth. And if pecans aren’t your favorite, walnuts or almonds make wonderful substitutions without losing that delightful crunch. For a gluten-free version, try a 1:1 gluten-free baking flour, though you might want to adjust the texture slightly with a bit more butter.
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This keeps the bottoms from browning too quickly and ensures an even bake.
- In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until the mixture is light, fluffy, and pale in color—about 3 to 4 minutes. I always use an electric mixer, but a sturdy wooden spoon and some elbow grease work just as well.
- Mix in the vanilla extract until fully incorporated. This simple addition brings a warm aroma that fills the kitchen and reminds me of Mama Lou’s cozy kitchen.
- In a separate bowl, whisk together the flour, salt, and chopped toasted pecans. Toasting the pecans beforehand really enhances their flavor—I learned that trick watching Ouma carefully watch the nuts brown in the oven, making sure they don’t burn.
- Gradually add the dry ingredients to the butter mixture, stirring until just combined. The dough will be soft but not sticky—resist the urge to overmix, which can make the cookies tough.
- Using your hands or a small cookie scoop, form the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. I love this part because it feels like shaping little snowballs, just like the ones we used to make in the yard as kids.
- Bake for 15 to 18 minutes, or until the bottoms are just lightly golden and the tops are set. The cookies will look a bit pale on top—that’s perfect!
- Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. While they’re still warm, gently roll each cookie in powdered sugar until coated. This step always feels like adding a snowy blanket, transforming each cookie into a little winter treasure.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
