Snowball Cookies with Just Five Simple Ingredients

These buttery snowball cookies melt in your mouth, perfect for a cozy treat!

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Cream the softened butter in a large bowl using a handheld or stand mixer on medium speed for 1 minute until smooth.
Add powdered sugar and beat on medium-high speed until fully combined.
Stir in vanilla extract on medium-high speed until well-mixed.
Switch to low speed and gradually add the flour and salt, mixing until the dough starts to form.
Increase speed to high and continue mixing until the dough comes together.
If using, fold in the finely chopped pecans until evenly distributed.
Cover the dough tightly and refrigerate for at least 30 minutes or up to 3 days.
Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.
Place powdered sugar in a shallow bowl for coating.
Scoop out 1 tablespoon (20g) of dough per cookie and roll into a ball. Arrange them on the baking sheets, keeping them at least 2 inches apart.
Bake the cookies for 15 minutes, or until the edges are golden and tops are slightly browned.
Allow the cookies to cool on the baking sheet for 5 minutes before rolling them gently in the powdered sugar to coat completely.
Place the cookies on a cooling rack and let them cool completely. Once cooled, roll them again in powdered sugar to coat well.
Store cookies at room temperature in an airtight container for up to 1 week.