Pecan Snow Cookies Recipe with butter, flour, sugar, vanilla, and pecans—rolled in powdered sugar for a soft, nutty holiday cookie.

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Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

I’ll be honest—I wasn’t planning on making these the first time. The Pecan Snow Cookies Recipe kind of just… happened. It was one of those cold December nights when I was staring into the pantry thinking, I’ve got nothing. But then I spotted a half-bag of pecans, some powdered sugar, and butter that needed to be used before it turned into science project territory.

So I thought, why not? I scribbled down a recipe I’d once seen in an old community cookbook—you know, the kind with spiral bindings and names like “Mrs. Thompson’s Famous Fudge.” My kitchen was a powdered sugar explosion within an hour, but the cookies? They were amazing. Soft, nutty, and completely covered in sugar like they’d just been caught in a snowstorm. My husband walked in, grabbed one, and said with a mouth full of crumbs, “Why don’t you make these more often?” And just like that, they became the cookie I’m now expected to whip up every holiday.

Here’s a quick peek at what’s inside:

Why You’ll Love This Pecan Snow Cookies Recipe?

You know how some cookies look fancy but take forever? These aren’t those. This Pecan Snow Cookies Recipe is ridiculously simple. No chilling required (unless you’re feeling extra patient), no piping bags, no stress. Just mix, roll, bake, and coat them in powdered sugar until your kitchen looks like a winter wonderland.

They’re buttery and soft, with little crunchy bites of pecans inside. Not overly sweet, which I kind of love—because the powdered sugar does most of the heavy lifting in that department. And let’s be real, part of the charm is the mess. Powdered sugar on your hands, your sweater, the dog… it’s just part of the holiday vibe, isn’t it?

Ingredient Notes:

Let’s talk about why each ingredient in this Pecan Snow Cookies Recipe matters (and what you can get away with swapping):

Butter – Room temperature, so it creams up light and fluffy. Real butter. Not margarine. Ever.
Powdered sugar – For sweetness inside the dough and that snowy outside. Double duty.
Salt – It’s just a pinch, but it makes everything else pop.
Vanilla extract – Don’t skip it. It’s the quiet background note that makes these taste homemade.
All-purpose flour – Basic, reliable, the thing holding it all together.
Pecans – Finely chopped so you get a bit in every bite. Toast them if you want to get extra depth, but honestly? I usually don’t bother.
Extra powdered sugar – Because one coat is never enough. Trust me.

How To Make Pecan Snow Cookies?

Step 1: Preheat and prep.
Set your oven to 350°F. Line your baking sheets with parchment paper or a silicone mat. Easy clean-up later—you’ll thank me.

Step 2: Cream the good stuff.
Beat the butter until it’s fluffy, then add 1/2 cup powdered sugar. Mix until smooth and creamy.

Step 3: Build the dough.
Stir in the vanilla and salt, then slowly add flour until everything comes together. Fold in the pecans last—they’re the star of the show.

Step 4: Chill (if you feel like it).
Optional, but helpful. Stick the dough in the fridge for half an hour to make it easier to handle. Or don’t. I skip this when I’m impatient, which is… often.

Step 5: Roll and bake.
Scoop a tablespoon of dough, roll into a ball, and line them up on your tray. Bake for 13–15 minutes, just until the bottoms are golden.

Step 6: Snowball moment.
Here’s the fun part: once they’ve cooled for about 15 minutes, roll them in powdered sugar. Then let them cool fully and roll them again. Because if we’re making “snow” cookies, they’d better actually look like snowballs.

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Storage Options:

These little cookies are perfect for making ahead. Store them in an airtight container at room temp for about 5 days. If you want to freeze them, skip the sugar step—roll them after thawing so they still look fresh. That way, nobody knows you actually baked them two weeks ago when you had the energy.

Variations and Substitutions:

This Pecan Snow Cookies Recipe is forgiving, so feel free to play:

Swap pecans for walnuts, almonds, or hazelnuts.
Add almond extract for an extra nutty kick.
Toss in mini chocolate chips for a sweet surprise.
Sprinkle in cinnamon or nutmeg if you want cozy vibes.
Use a gluten-free flour blend—these cookies can handle it.

What to Serve with Pecan Snow Cookies?

Honestly, these cookies don’t need anything, but if you’re like me and love a good pairing:

A mug of coffee for dunking.
Hot cocoa with too many marshmallows.
A glass of milk (because some things never change).
Or a spot on a cookie platter surrounded by fudge, bark, and gingerbread men.

Frequently Asked Questions:

Do I have to chill the dough?
Nope. It helps, but these bake fine without it.

Can I make the dough ahead?
Definitely. Chill overnight or freeze it for later.

Do they freeze well?
Yes, but freeze them before rolling in sugar. Dust them after thawing so they look fresh.

This Pecan Snow Cookies Recipe is buttery, nutty, and just a little messy—the best kind of cookie if you ask me. They’re the kind you eat standing at the counter, brushing powdered sugar off your shirt, and wondering if you should sneak just one more. So tell me—are you planning on sharing these, or are you keeping the whole batch for yourself?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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