Instructions
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream the butter and sugar together in a large bowl until light and fluffy.
3. Add the flour gradually, mixing until a soft dough forms.
4. Fold in the chopped pecans until evenly distributed.
5. Shape the dough into small 1-inch balls and place on the prepared baking sheet.
6. Bake for 12–15 minutes, until the bottoms are lightly golden but the tops remain pale.
7. Roll in powdered sugar while still warm. Let cool slightly, then roll again for a snowy finish.
8. Serve and watch them disappear instantly!
Optional Additions
Add 1 teaspoon vanilla extract for extra warmth.
Use walnuts, almonds, or hazelnuts instead of pecans.
Stir in mini chocolate chips for a fun twist.
Add a pinch of cinnamon or nutmeg for holiday spice.
Swap a bit of flour with cocoa powder for chocolate snowballs.
Tips for Success
Don’t skip the double sugar roll—the first melts in, the second gives the snowy look.
Make sure the butter is fully softened, not melted, for perfect texture.
Finely chop the pecans so the dough holds together well.
If dough seems crumbly, knead gently with warm hands; the butter softens and brings it together.
Keep the cookies small; they bake more evenly and stay tender.
