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Powdered Sugar Wedding Cookies

Powdered sugar wedding cookies are tender pecan cookies rolled twice in powdered sugar for a thick, snowy coating. They bake at 350°F until set with lightly golden bottoms, then cool before their final coating.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling 5 minutes
Total Time 40 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the cookies and coating
  • 1 cup unsalted butter softened
  • 2 cups powdered sugar divided (1/2 cup for the dough and 1 1/2 cups for coating)
  • 1 tsp vanilla extract
  • 2.25 cups all-purpose flour
  • 0.25 tsp salt
  • 1 cup pecans finely chopped

Equipment

  • 1 electric mixer
  • 2 rimmed baking sheets

Method
 

Make the dough
  1. Beat the butter and 1/2 cup powdered sugar in a large bowl with an electric mixer on medium speed until creamy, about 2 minutes.
  2. Beat in the vanilla.
  3. Mix in the flour and salt on low speed just until no dry flour remains.
  4. Stir in the pecans.
Shape and bake
  1. Preheat the oven to 350°F.
  2. Line two rimmed baking sheets with parchment paper.
  3. Roll the dough into 1-inch balls and arrange them about 1 inch apart on the prepared sheets.
  4. Bake for 12 to 15 minutes, rotating the sheets top to bottom halfway through, until the cookies are set and their bottoms are lightly golden.
  5. Let the cookies cool on the baking sheets for 5 minutes, until firm enough to handle.
Coat the cookies
  1. Put 3/4 cup powdered sugar in each of two shallow bowls.
  2. Roll the warm cookies in the first bowl, then transfer them to a wire rack to cool completely.
  3. Roll the cooled cookies in the second bowl of powdered sugar until well coated.

Notes

For a neat, even coating, roll the cookies while warm and apply the second coat only after they have cooled completely. Store in an airtight container in the refrigerator for up to 7 days; they can be frozen. For a dairy-free variation, use a stick-style plant-based butter.