Ingredients
1 cup unsalted butter, softened
3/4 cup powdered sugar (plus extra for coating)
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1/3 cup unsweetened Dutch-processed cocoa powder
1/4 teaspoon salt
3/4 cup finely chopped pecans or walnuts
Powdered sugar, for rolling (about 1 cup)
Instructions
1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together softened butter and powdered sugar until light and fluffy.
3. Add vanilla extract and beat until well combined.
4. In a separate bowl, whisk together flour, cocoa powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined.
6. Fold in the finely chopped nuts using a spatula.
7. Cover the dough and chill for 30–60 minutes to firm up.
8. Use a small scoop or spoon to portion dough and roll into 1-inch balls.
9. Place dough balls about 1 inch apart on the prepared baking sheets.
10. Bake for 12–15 minutes, or until the cookies are set but still soft.
11. Cool for 5 minutes, then roll warm cookies in powdered sugar for the first coat.
12. Let cool completely on a wire rack, then roll again in powdered sugar for a snowy finish.
Notes
For extra depth of flavor, toast the nuts before adding them to the dough. Be sure not to skip the chilling step—it keeps the cookies from spreading. You can freeze unbaked dough balls and bake them straight from the freezer. For a peppermint variation, substitute 1/2 tsp vanilla with peppermint extract and add crushed candy canes to the coating.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 cookies
- Calories: 180
- Sugar: 9g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg