The perfect choice for your holiday cookie tin.


Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Missie Neville Crawford

Active Time:
20 mins
Total Time:
1 hrs 40 mins
30 cookies

Not to be confused with the candy bar, these slender and crisp butter cookies are studded with chopped pecans and coated in powdered sugar, for a sweet and nutty addition to the holiday cookie tin. The low-effort cookies require only a handful of ingredients, mostly baking staples you likely have on hand, and the mixer does all of the hard work. Friends and family, especially the little ones, can join in on the fun and help shape the cookie dough into their signature log shapes.

After baking, make sure to allow the cookies to cool slightly before rolling them in the powdered sugar. You want the cookies cool enough to handle, but still warm, so the powdered sugar adheres well.

he hardest part of this recipe is resisting the urge to eat all the warm, freshly baked Butterfingers. Remember, you’ll need a few to leave out for Santa on Christmas Eve!


  • 1 cup unsalted butter, softened

  • 1/4 cup plus 2 Tbsp. powdered sugar, plus more for rolling

  • 2 cups all-purpose flour

  • 1 tsp. vanilla extract

  • 1/4 tsp. kosher salt

  • 2 cups chopped pecans


  1. Preheat oven to 250°F with racks in top and bottom positions. Line 2 large baking sheets with parchment paper.

  2. Beat butter and sugar in a bowl with an electric mixer on high speed until creamy, about 2 minutes. Reduce mixer speed to low; gradually add flour, vanilla extract, and kosher salt. Beat until just combined, about 2 minutes. Stir in pecans. Shape dough into 30 (1 1/2-tablespoon) logs, each about 2 1/2 to 3 inches long. Arrange 2 inches apart on prepared baking sheets.

  3. Bake in preheated oven until bottoms are just browned, about 50 minutes, rotating baking sheets between top and bottom racks halfway through baking time. Let cool slightly on baking sheets, about 10 minutes. Roll warm cookies in additional sugar to coat. Let cool completely on baking sheets, about 20 minutes. Store in an airtight container at room temperature for up to 4 days.

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