Save Buttery, melt-in-your-mouth cookies rolled in powdered sugar, perfect for the holidays or any sweet craving made with simple, inexpensive pantry staples.
I have always enjoyed making these cookies during the holiday season because they bring back warm family memories and are easy to bake.
Ingredients
- All-purpose flour: 2 cups (240 g)
- Salt: 1/4 teaspoon
- Unsalted butter: 1 cup (225 g), softened
- Powdered sugar: 1/2 cup (60 g), plus extra for coating
- Vanilla extract: 1 teaspoon
- Walnuts or pecans (optional): 3/4 cup (75 g), finely chopped
Instructions
- Preheat oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and sugar:
- In a large bowl, cream the softened butter and 1/2 cup powdered sugar until light and fluffy. Mix in the vanilla extract.
- Combine dry ingredients:
- Stir in the flour and salt until just combined. Fold in the chopped nuts, if using. The dough will be crumbly but should hold together when pressed.
- Shape cookies:
- Scoop out tablespoon-sized portions and roll into balls. Place the balls about 1 inch apart on the prepared baking sheet.
- Bake:
- Bake for 13–15 minutes, or until the bottoms are just lightly golden (cookies should remain pale on top).
- Coat cookies:
- Allow cookies to cool for 5 minutes, then roll them gently in powdered sugar while still warm. Cool completely on a wire rack, then roll again in powdered sugar for a snowy finish.
Save Baking and sharing these cookies with my family has become a cherished tradition that fills our home with warmth and joy.
Notes
For nut-free cookies simply omit the nuts Add a pinch of cinnamon or nutmeg for extra warmth Pair well with coffee tea or hot chocolate
Required Tools
Mixing bowls Electric mixer or sturdy spoon Baking sheet Parchment paper Wire rack Measuring cups and spoons
Nutritional Information
Calories: 110 Total Fat: 7 g Carbohydrates: 11 g Protein: 1 g per cookie with nuts
Save These cookies are perfect for gifting and make a sweet addition to any holiday dessert table.
Recipe Help & FAQs
- → What type of nuts are best for these cookies?
Chopped walnuts or pecans are traditional choices, adding a subtle crunch and a warm nutty flavor, though they can be omitted for nut-free versions.
- → Can I substitute margarine for butter?
Yes, margarine can be used as a budget-friendly alternative, but the flavor and texture may be slightly different from butter-based versions.
- → How do I ensure the dough holds together well?
Mix the softened butter and powdered sugar thoroughly until light and fluffy before combining with flour and salt. If using nuts, fold in gently. The dough will be crumbly but should press into balls firmly.
- → Why are the cookies rolled in powdered sugar twice?
Rolling while warm and after cooling creates a soft, snowy coating that enhances their melt-in-the-mouth texture and adds visual appeal.
- → Can I add spices to enhance flavor?
Yes, a pinch of cinnamon or nutmeg can add warmth and depth to the cookies without overpowering their buttery taste.