Make cookie dough: Place butter, vanilla and salt in a large mixing bowl. Beat well with an electric mixer. Add flour and ½ cup powdered sugar and mix until fully combined. Add the pecans and mix on low until incorporated.
Shape cookies and chill: Roll dough into 1 tablespoon sized balls and place on lined baking sheets. Freeze for 10 minutes.
Bake: In the meantime, preheat the oven to 350°F. Bake the cookies in batches (only one baking sheet in the oven - or the cookies on the bottom could melt away!) for around 15 minutes or until lightly golden brown in color.
Roll in powdered sugar: Cool for 5 minutes on the baking sheet. Place 1 cup powdered sugar in a medium bowl. Roll the cookies in the sugar and set on a cooling rack to cool completely. Roll in the powdered sugar again.
Video
Notes
Ingredient notes
Icing sugar: Make sure your icing sugar is lump-free, so I recommend sifting it if it is very stuck together.
Butter: Feel free to use stick margarine in place of the butter. I do not recommend using oil or buttery spread.
Pecans: You can leave these out, or use chocolate chips instead!
Baking tips
Don’t add more butter than the recipe calls for: too much butter will make these melt away in the oven. They are still tasty when flat (ask me how I know), but not as pretty.
Don’t overbake: I almost baked the cookies in the photos a little too long. You want these just lightly browned, or they will be dry. Snowball cookies bake in 10-15 minutes, depending on how hot your oven runs. Check on them after 10 minutes, then watch them closely if you decide to bake for longer.
How to chop the pecans: This is entirely up to you. I like to leave them chunkier, I don’t like it when they almost vanish in the cookie dough. But if you prefer them finely chopped, then go for it!
Storage tips
These cookies keep very well if stored right.On the counter:These snowball cookies can be stored on the counter in an airtight container. They are best eaten fresh within 5-7 days.Freezer instructions:Snowball cookies freeze without any problems, either unbaked or baked.To freeze unbaked cookies: Roll the dough into balls and freeze them in a single layer on a lined baking sheet until firm. Transfer to freezer bags labelled with the name and use-by date (freeze for up to 2 months).To bake, let the dough balls sit on a plate for 30 minutes, then bake as directed in the recipe.To freeze baked cookies: Freeze the cookies in freezer-friendly containers. Separate layers with wax paper.To thaw, leave them on a cooling rack at room temperature for about 30 minutes. Roll in powdered sugar again to make them look pretty and fresh.