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Holiday Cookie Week #1: Snowy Butterball Cookies

The holidays wouldn't be the same without these age-old classic cookies. These little puffs of buttery sweetness simply melt in your mouth.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 30 cookies


  • 1 cup 2 sticks Miyoko's "butter" (or any dairy free butter), cut into pieces
  • 1 cup powdered sugar
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 cup finely chopped pecans
  • about 1 cup powdered sugar for rolling


  1. Preheat oven to 350ºF (180ºC). Beat butter until creamy then add powdered sugar, salt, vanilla, and flour and mix well. Mix in pecans until well combined then roll dough into 1 inch balls and place them about 1-inch apart on a parchment lined baking tray.
  2. Bake for 12 to 15 minutes or until very lightly browned. Remove from oven and let them cool for 3 to 4 minutes then roll each one in powdered sugar while warm. Set aside and allow them to cool, then roll in powdered sugar again.