Classic Snowball Cookies (Print Version)

# Ingredients:

→ Cookie Dough

01 - 16 tablespoons softened unsalted butter (that's 1 cup or 226 grams)
02 - 90 grams powdered sugar (about 3/4 cup)
03 - 2 teaspoons real vanilla extract
04 - 2 1/4 cups all-purpose flour, measured properly by spooning into the cup (281 grams)
05 - A small pinch of salt, roughly 1/8 teaspoon
06 - 3/4 cup toasted and finely chopped pecans, if you'd like (around 100 grams)

→ Sugar Coating

07 - 150 grams powdered sugar for rolling (approximately 1 1/4 cups)

# Instructions:

01 - Grab a big mixing bowl and beat your softened butter with a mixer on medium speed for about a minute until it's nice and smooth. Toss in the powdered sugar and keep mixing on medium-high until everything's fluffy and well combined. Don't forget to scrape the bowl sides. Add your vanilla extract and beat again until it's all mixed in.
02 - Turn your mixer to low speed and gradually add the flour and salt. The mixture might look pretty crumbly and dry at first—don't worry, that's normal! Once you've added all the flour, crank the mixer up to high. The dough will suddenly come together like magic. If you're using pecans, mix them in at this point.
03 - Wrap up your dough tightly and pop it in the fridge for at least half an hour. You can leave it there for up to 3 days if you're planning ahead. Just remember: if it's been chilling for more than 3 hours, let it sit on the counter for 30 minutes before shaping—it'll be rock-solid otherwise.
04 - Heat your oven to 350°F (that's 177°C). Line a couple of large baking sheets with parchment paper or silicone mats. Pour your coating sugar into a shallow bowl and set it nearby—you'll need it soon.
05 - Scoop out roughly a tablespoon of dough (about 20 grams) and roll it into a smooth ball. Space them at least 2 inches apart on your prepared sheets. Slide them into the oven and bake for about 15 minutes—you're looking for golden bottoms and lightly browned tops.
06 - Let the cookies rest on the baking sheet for 5 minutes after they come out, then gently roll each one in the powdered sugar. Move them to a cooling rack. The sugar will look a bit wet and sticky—totally normal! Once they're completely cool, roll them in the sugar one more time. This second coating is when the magic happens and they get that perfect snowy look.

# Notes:

01 - These cookies stay fresh in an airtight container at room temperature for up to a week.
02 - Make them ahead! You can freeze baked cookies for up to 3 months—just thaw them when you're ready to eat. Or freeze the unbaked dough balls and bake them straight from frozen (add an extra minute to the baking time).
03 - If you're using salted butter instead of unsalted, skip the pinch of salt in the recipe.
04 - To toast your pecans: spread the chopped nuts on a baking sheet and bake at 300°F for 8-10 minutes. Let them cool, then chop them really fine—you want tiny pieces, not chunks.
05 - Feel free to swap the pecans for other nuts like walnuts, almonds, pistachios, hazelnuts, or macadamias. You can also skip the nuts entirely and add 1/2 cup of colorful sprinkles instead!

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