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Pecan Snow Cookies

Plus, you probably already have all the ingredients on hand….

There’s always a place for chewy, rich, dense cookies in our hearts (and bellies), but sometimes it’s nice to switch things up and go with something a little lighter and crumblier – especially one that’s buttery and totally delicious. Which is exactly what these pecan snow cookies are like – light, flaky, buttery and so, so yummy. And not only are they delicious, but they’re also like adorable little snowcaps!

We rolled them in powdered sugar once they were out of the oven, then, if you feel they need another coating, go ahead and give ‘em another roll in the powdered sugar to make them extra “snowy.” These cookies are one of our favorites – you’ve most likely got all the ingredients on hand, plus they come together in well under an hour. We’re such a sucker for recipes that we can make easily and that deliver every time…and this is one of those recipes we can always count on!

Serves 2 dozen

40 minutes

Rated 4.8 out of 5
Rated by 11 reviewers
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup powdered sugar
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 cup pecans, finely chopped
  • 1 1/2 cups powdered sugar
  1. Preheat oven to 350º F and line 1-2 baking sheets with parchment paper or a silicone baking mat.
  2. In a large bowl or mixer, beat butter for 2-3 minutes, or until fluffy and creamy.
  3. Add in 1/2 powdered sugar and beat until combined, then mix in vanilla extract and salt.
  4. Beat in flour, then, once fully incorporated, fold in pecans until they’re evenly dispersed.
  5. Optional: chill dough for 30 minutes to 2 hours, or freeze for later use.
  6. Using a tablespoon or cookie scoop, drop 1-1 1/2-inch scoops of dough onto lined baking sheet(s).
  7. Place in oven and bake for 13-15 minutes, or until bottoms are just slightly golden.Remove cookies from oven and let cool 15-20 minutes, then coat in remaining powdered sugar. If necessary, coat twice.
  8. Serve immediately or store in an air-tight container.

Recipe adapted from Cooking Classy

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