Pecan powdered sugar cookies may be my favorite cookie of all time. It’s a really hard call because my Chocolate Dipped Shortbread Cookies are ridiculously good. My husband’s favorite by a landslide is the Fleur de Sel Chocolate Chip Cookie. Your job is to make all three and then report back!
This is my family recipe for Pecan Christmas Cookies.
I know it’s a little early to start thinking about Christmas cookies. But then again, is it?
Maybe it’s the relentless heat that we have been having, but I’m so ready for Fall’s crisper air and all the comforting smells of holiday cooking.
These easy pecan powdered sugar cookies come in a few different varieties.
This recipe for pecan cookies with powdered sugar is a classic cookie recipe.
I have seen a million versions of it on the internet and in cookbooks. This recipe comes from my Grammy Futrell. She had a huge sweet tooth.
Eating her cookies and baked goods are still some of my fondest childhood memories.
I make my Grammy’s rolled pecan cookie recipe every year during the holidays.
My Grammy’s pecan cookies were rolled into finger shapes. They end up being a nutty and sweet two-bite cookie. They are completely addictive!
The pecan cookie itself is not incredibly sweet. It has a rich and buttery pecan flavor with just a hint of salty sweetness.
After the pecan cookies are rolled in powdered sugar they are transformed into a sugar, butter, nut dream.
These easy pecan finger cookies are also known as the Mexican Wedding Cookie or Russian Tea Cakes
The recipes for these three cookies are essentially the same. The type of nut varies depending on which one you are making.
- Mexican Wedding Cookies: Mexican wedding cookies are usually shaped into balls. After they bake they end up being a bite-sized little dome of nutty deliciousness. Sometimes almonds are used instead of chopped pecans.
- Russain Tea Cakes: Are also shaped like snowball cookies but typically contain walnuts.
- Pecan Snowballs: Are all shaped as balls then baked. They are rolled in powdered sugar while still warm.
They are similar to a shortbread cookie, and kind of like a pecan sandies cookie. Once out of the oven, they’re tossed in powdered sugar. The cookies themselves are more nutty than sweet.
Sometimes my mom would make these cookies and shape them like pecan crescents.
They are the perfect two-bite size. They’re nutty, sweet, and just a tiny bit salty. They are messy, sugary, magic!
Most often these cookies are seen in the form of a round snowball cookie covered with powdered sugar.
I’ve held on to the tradition of making these into fingers. Sometimes my mom shapes them into crescent shapes. Whatever shape you end up deciding to make, you will not be disappointed.
How to make Gluten-Free Pecan Finger Cookies.
These cookies also hold up well using a gluten-free flour blend.
The batter of this cookie is mostly made of finely ground pecans. The flour is used merely as a binder. Swapping a gluten-free flour blend for regular all-purpose flour will give you a slightly more crumbly cookie but there is almost no significant change in flavor and texture.
How to make this cookie a Vegan Pecan Finger Recipe
My daughter is vegan and these are one of her favorite cookies as well! I always make a batch of these vegan pecan cookies just for her. They are just as good!
Truth be told my Grammy always made these with Crisco shortening instead of butter. Crisco or other vegetable shortening is naturally gluten-free. I could never bring myself to consume all that hydrogenated fat. So I adapted this recipe to use butter instead.
When I make a vegan batch of these pecan fingers I use a vegan butter substitute or solid coconut oil.
Other Cookie Recipes that you need to try
Some of my Gluten-Free and Dairy-Free Dessert Recipes
Grammy's Pecan Finger Cookies
- Cream together sugars and butter.
- Add the vanilla and water. Mix.
- Add the flour, nuts, and salt. Mix until combined.
- Cover the dough or wrap in plastic. Set in the fridge for a few hours.
- Preheat the oven to 250℉. Shape the dough into the desired shape - fingers, crescents or balls. Place on a parchment-lined or (ungreased) cookie sheet.
- Bake for 40-50 minutes, until lightly golden brown.
- Set on a baking rack to cool slightly.
- Roll warm cookies in extra powdered sugar.