Twelve Cookies Cooling


On the twelfth day of Christmas my true love gave to me… Twelve Cookies Cooling

Well hello all you lovely little beloveds! With this being my first official post on the blog, its ridiculously fitting that it has to do with food + the best holiday
of the year!

Ever since I was a little girl, Christmas has been my favorite time of year. The cooler weather, festive foods, family traditions all wrapped around (no pun intended) the birth of our Savior…it doesn’t get any better.

Now, why don’t you all take a guess at what my favorite holiday tradition was? …Give up? Okay great.

One word: cookies.

I loved – who am I kidding – still love to bake holiday cookies! My mom and I would pick a day of the week to spend all day in the kitchen, singing Christmas carols, spilling flour and baking our hearts out. Sometimes we ended up making more of a mess than we did cookies, but that’s how memories are made right?

Get excited for this recipe. It’s one of my favorites – not only because they literally melt in your mouth, but they are just so dang cute. I mean cookies that look like snowballs, can it get any cuter?!



  • 1 cup butter, softened
  • 2/3 cup powdered sugar
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 3 tbsp cornstarch
  • 2 cups all-purpose flour
  • 1/2 cup finely chopped pecans (I just used pre-chopped pecan pieces so I didn’t have to do any chopping – just poured them right from the bag).
  • 1 1/2 – 2 cups powdered sugar, for coating


Preheat oven to 350 degrees. In the bowl of an electric stand mixer fitted with the paddle attachment, mix butter on medium speed until creamy, about 20 seconds. Blend in 2/3 cup powdered sugar and salt. Mix in vanilla. Sprinkle cornstarch over mixture (just so it doesn’t blend into one area). Then, with mixer set on low speed, slowly add in flour and mix until just combined. Stir in pecans. Scoop dough out 1 tbsp at a time and roll into a ball. Then place balls on silpat or parchment paper lined baking sheets.

Bake in preheated oven for 16–18 minutes, until bottom edges are lightly golden (these are a cookie that I think are best when they aren’t moist in the center so I’d say don’t under bake them. These cookies are actually meant to be dry – dry, but a melt-in-your-mouth kind of dry). Remove from oven and allow to cool several minutes.

Then while cookies are still warm, pour 2 cups powdered sugar into a bowl and roll cookies in powdered sugar. Transfer to a wire rack to cool. Once cookies are cool, roll in powdered sugar once more, this time to generously coat (I press it into the powdered sugar to give it a thick coating). Store cookies in an airtight container.

Now that it is the week before Christmas, I encourage you to you to pick a day, grab a friend and make some mess – err I mean, cookies!

For real though, who doesn’t love to eat cookies?


Recipe source: Cooking Classy

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