Toffee Pecan Snowdrop Cookies are so simple to make and feature a wonderful combination of flavors. They’re sweet, nutty, buttery, and just plain delicious!
These Toffee Pecan Snowdrop Cookies are a variation of one of my all-time favorite cookies, Sand Tarts. My mother and I used to make at least one batch every year at Christmas. I love that they’re so simple to make yet make such amazingly delicious cookies. I have made a few variations of those cookies over the years, and even included a lemon and pistachio version in my cookbook.
This version ramps up the flavor with crunchy pecans and sweet toffee bits. Both of those are favorite add-ins in my kitchen. And they are a fantastic pair in these cookies.
These cookies can be made in any shape you like. Round, logs, and crescents are some of my go-to easy shapes for them. Get creative and find your favorite shape! And feel free to substitute another type of nut if you prefer. I pretty much always have a stash of pecans, so that’s what most often shows up in my baking.
You may have seen cookies like this referred to as Wedding Cookies, Russian Tea Cakes, Cocoons, or several other names. Many times, these recipes have you roll the cookies in confectioners’ sugar to cover them completely. I usually find that makes them a bit too sweet for my liking, so I prefer just a sprinkling of confectioners’ sugar.
Quinn and I both absolutely adore these cookies. The flavor, the texture, the crunch…. These are a sure winner. I’m sure I won’t stop making variations of these cookies, but this one is now my new favorite, at least until I make a new batch!
More Nutty Cookie Recipes
Toffee Pecan Snowdrop Cookies
Toffee Pecan Snowdrop Cookies feature a fantastic flavor pair in a quick and easy cookie that's irresistible!
Ingredients
- 2 cups (240g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (82g) confectioners’ sugar, sifted, plus more for sprinkling on the cookies
- 1/4 cup (50g) firmly packed light or dark brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup (80g) toffee bits
- 1/2 cup (60g) chopped pecans (or other nuts)
Instructions
- Whisk together the flour, cinnamon, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, confectioners’ sugar, brown sugar, and vanilla until thoroughly combined.
- Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined. The dough will be crumbly but should hold together when pinched. Stir in the toffee bits and pecans.
- Chill the dough for 30 minutes. (This will keep the cookies from spreading, but you can skip this step if you’re short on time.)
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone liners.
- Using a tablespoon of dough at a time, roll the dough into balls. Place on the prepared pans, leaving about 2 inches between the cookies.
- Bake for 12 to 15 minutes, or until lightly browned. Cool the cookies on the pans for about 10 minutes. Then transfer the cookies to a wire rack to cool completely. Sprinkle the tops of the cookies with confectioners’ sugar.
Notes
As with all shortbread-like cookies, accurate measurements are very important to make a dough that will hold together well. Please measure by weight if at all possible for the best results. If your dough isn't holding together well, continue mixing (either with a mixer or your hands) until it's more cohesive.
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7 Comments on “Toffee Pecan Snowdrop Cookies”
These cookies are beautiful and the perfect thing to share on Joan’s blog <3 Also…I love that they have toffee. They look delicious
I am having an awful time getting these to shape/hold together! I read your notes before I started, and did everything as written. Help! How can I fix this? I do NOT want to throw this away.
I’m sorry you had troubles! If you measured everything accurately and didn’t change anything about the recipe, then my best guess is you need to mix them a bit more. Most shortbread doughs will seem like they won’t come together, but they’ll get there if you keep working the dough.
When you specify toffee bits, do you mean chocolate covered bits or just plain toffee?
I use plain toffee bits, but you can use whichever you prefer.
These look like they would freeze well-wondering if you by chance have tied freezing them? Â Thanks!
Hi, Sheila! I haven’t frozen these cookies specifically, but they should freeze well. The dusting of confectioners’ sugar won’t likely hold up well, but you can add that after they’ve thawed if you like.