Toffee Pecan Snowdrop Cookies are a flavorful twist on wedding cakes. Pecans, cinnamon and toffee in a buttery, flaky cookie. They’re the perfect companion for a cup of hot coffee, tea, or hot apple cider.
Hello! I’m Jennifer from Bake or Break, and I’m so happy to be sharing a recipe with you on Chocolate, Chocolate, and More! I love to bake all kinds of things, but cookies are my favorite. I love to see rows and rows of freshly baked cookies on my kitchen counter!
Throughout my childhood, my mother and I would make a really simple, buttery, nutty cookie every holiday season. She called them Sand Tarts, but they are known by many names – Wedding Cookies, Snowdrops, Russian Tea Cakes, among others.
These Toffee Pecan Snowdrop Cookies are a variation of those cookies that I’ve loved for so long. I added toffee bits, a bit of brown sugar, and cinnamon for a great flavor twist. They give these cookies a much more rich flavor than the original sand tarts.
While I will almost always choose pecans, these cookies would also be great with other nuts like almonds or hazelnuts. If you have a favorite, feel free to make that substitution.
I’ll give you one bit of advice for making these cookies. The cookie mixture will be quite crumbly, but it should hold together when you pinch it. My tried and true technique is to portion the cookies and then squeeze the dough together in my hand to compact it a bit.
Then, just roll the dough between your palms to form a ball. Other shapes work, too. You can make crescents, logs, or anything else you like.
These cookies are the perfect addition to your holiday cookie lineup. Their simplicity combined with their amazing flavor make them a favorite!
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup confectioners’ sugar, sifted, plus more for sprinkling on the cookies
- 1/4 cup firmly packed light or dark brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup toffee bits
- 1/2 cup chopped pecans (or other nuts)
- 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.