Earla Taylor 0

"These nut and butter cookie with a sugar coating are great for the holidays when sampling lots of cookies. Just pop one in your mouth and enjoy!"

Ingredients 55 m {{adjustedServings}} servings 170 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 170 kcal
  • 9%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 16.7g
  • 5%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 127 mg
  • 5%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C.) Lightly butter 2 baking sheets, or line with parchment paper.
  2. Cream the butter, sugar, and vanilla until light and fluffy. Sift together the flour and salt; mix into the butter mixture. Stir in the pecans. Dust your hands with a little of the confectioners' sugar and roll the dough into 1 inch balls.
  3. Place 2 inches apart on the baking sheets and bake for 25 minutes or just until brown. Put on racks to cool for 15 minutes, then roll in the confectioners sugar.
Tips & Tricks
How to Make Sugar Cookies

Watch how to make the essential holiday cookie.

Gingerbread Cake with Lemon Glaze

See how to make an incredibly easy, entirely essential holiday classic.

Rate recipe

Your rating


Reviews 70

  1. 87 Ratings

Rach LeBlanc

This recipe is awesome! I think the reason why some people's came out flattened is they might have worked with the dough too much OR their kitchen was too hot. If it is too hot inside your kitchen things tend to react differently. AND if you kept working with the dough your hands may have congealed the butter more and made it more liquid within the cookie. If it's hot in your kitchen and you are working with things like this, it's best to keep the dough in the fridge and take out little bits to roll while you make them. Hope this makes sense!


I love snowballs, but didn't have my recipe. I used this one instead because I was short on powedered sugar and this didn't use any in the dough. They were not like what I've made before at all. The cookies flattened out in the baking so that they weren't balls at all and they were too salty. If you do make these, I reccomend rolling them in sugar twice: once when they're hot out of the oven and again after they've cooled. The first layer gets rather pasty from the heat, but soaks into the cookies very well. The second layer sticks to the outside for a nice look.


My family loved these cookies. They came out just like I hoped. Sifting the flour was a great idea. I did overcook the first batch because I kept waiting for them to get a little brown and they never did. The secret is to check the bottom and see if that has become slightly brown. Great recipe. Thanks!