Name: Pecan Icebox Cookies
Prep time: 30 min
Cook time: 14 min
Total time: 780 min
Ingredients: ½ cup ½ cup (1 stick) unsalted butter, softened (Room temperature but not greasy; can substitute with salted butter.); 1 cup 1 cup packed brown sugar (Light or dark brown both work.); 1 large 1 large egg; ½ teaspoon ½ teaspoon vanilla extract; 2 cups 2 cups all-purpose flour (Substitute with a gluten-free flour blend for a gluten-free option.); 1 teaspoon 1 teaspoon baking soda; ¼ teaspoon ¼ teaspoon salt; 1 cup 1 cup pecans, toasted and chopped (Toast in a dry skillet for 4–6 minutes until fragrant.)

I still remember the first time I rolled this pecan icebox cookie dough into a long log and realized how handy it would be for holiday cookie trays — slice-and-bake baking makes batch baking effortless. These cookies are buttery with warm brown-sugar notes and a satisfying pecan crunch; they freeze beautifully and slice thin for delicate, tea-time bites. If you like quick, make-ahead cookies that taste homemade without daily fuss, this recipe is a keeper — similar in spirit to other no-fuss classics like 3-ingredient sugar cookies but with a nutty, brown-sugar twist.

What makes this recipe special

Pecan icebox cookies shine because the work is done before you ever heat the oven. The dough is chilled into a firm log, so you can slice perfect rounds straight from the freezer — great for planning ahead or when guests arrive last minute. The toasted pecans add texture and a toasty flavor that pairs beautifully with the deep caramel notes of brown sugar.

"Crunchy pecans, melt-in-your-mouth edges, and impossibly easy prep — these cookies disappear before you can say ‘more please’." — a quick kitchen review

These cookies are ideal for cookie exchanges, holiday trays, or keeping a freezer stash for unexpected cravings. If you want other brown-sugar-forward cookie ideas, check out this brown sugar pop tart cookie for more inspiration.

Step-by-step overview

You’ll cream butter and brown sugar, mix in an egg and vanilla, then fold in dry ingredients and toasted pecans. The dough gets rolled into a long log, wrapped, and frozen for at least 12 hours. Slicing and baking are fast: cut thin rounds from the frozen log, bake 12–14 minutes until edges set, then cool. Expect about 20 thin, crisp-edged cookies with tender centers.

Gather these items

½ cup (1 stick) unsalted butter, softened (room temperature but not greasy) — swap in salted butter and omit added salt if desired.
1 cup packed brown sugar (light or dark brown both work)
1 large egg
½ teaspoon vanilla extract
2 cups all-purpose flour (for gluten-free, see Variations)
1 teaspoon baking soda
¼ teaspoon salt
1 cup pecans, toasted and chopped (toast in a dry skillet for 4–6 minutes until fragrant)

Notes: For a slightly crumblier texture, use superfine brown sugar or pulse regular brown sugar briefly in a food processor. For a richer nuttiness, toast the pecans until they smell fragrant but not burnt — that makes a big flavor difference, as in other buttery cookie recipes like buttery 3-ingredient shortbread cookies.

How to prepare it

In a mixing bowl, cream the softened butter and brown sugar until the mixture is smooth and slightly fluffy.
Add the egg and vanilla. Mix until fully combined and glossy.
In a separate bowl, whisk together the flour, baking soda, and salt to aerate and blend.
Add the dry ingredients to the butter mixture. Stir until the dough comes together into a cohesive mass; it will be soft but not sticky.
Fold in the toasted, chopped pecans evenly.
Lay out a sheet of waxed or parchment paper. Transfer the dough to the center, fold the paper over, and use your hands to form and roll the dough into a log about 14–16 inches long. Twist the ends of the paper to seal.
Freeze the wrapped log for at least 12 hours (overnight is best) so it becomes firm enough to slice thinly.
When ready to bake, preheat the oven to 350°F (175°C). Leave the dough frozen.
Unwrap and slice the log into about 20 cookies, each roughly ¼ inch thick. If the log is too hard to slice, let it sit at room temperature for 2–3 minutes.
Place slices on an ungreased baking sheet about 1 inch apart. Bake 12–14 minutes, until the edges are set and the bottoms turn a light golden brown.
Let cookies cool briefly on the baking sheet (1–2 minutes), then transfer to a wire rack to cool completely.

What to serve it with

Pair with a strong coffee or a spiced tea to complement the brown-sugar depth.
For a dessert plate, serve alongside a scoop of vanilla ice cream and a drizzle of salted caramel.
For a festive platter, mix these with sugar cookies and chocolate-dipped shortbreads for texture contrast. They also make a lovely accompaniment to holiday punch or mulled cider.

How to store & freeze

Room temp: Store baked cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to help keep them soft if preferred.
Refrigerator: Keeps up to 2 weeks but may dry slightly; bring to room temp before serving.
Freezer (baked): Freeze cooled cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months.
Freezer (unbaked log): The wrapped dough log freezes well for 3 months; slice and bake directly from frozen, adding a minute or two to the bake time if needed.
Always cool completely before storing to avoid condensation and sogginess. When reheating, warm cookies in a 300°F oven for 3–5 minutes to refresh the texture.

Pro chef tips

Toast pecans lightly: heat a skillet to medium and toast pecans for 3–5 minutes, stirring often, until fragrant. Let cool before chopping to preserve their crunch.
Chill time matters: don’t skip the freeze — thin slices are easier to cut cleanly and bake evenly when very cold.
Even slices = even bakes: use a sharp serrated knife and a steady sawing motion to keep slices from crumbling. If you want perfectly uniform cookies, slice with dental floss or a warm knife.
Watch your oven: thin cookies can go from perfect to overbaked quickly — remove when edges are set and centers still look slightly soft.
Gluten-free option: for a gluten-free version, swap the flour for a 1:1 gluten-free flour blend and add 1/8–1/4 teaspoon xanthan gum if your blend lacks it; for guidance on gluten-free cookie texture, see a reliable alternative recipe like gluten-free chocolate chip pumpkin cookies for tips on flour behavior and binding.

Creative twists

Chocolate-chip pecan: fold in 1/2 cup mini semisweet chocolate chips along with the nuts.
Cinnamon-maple: add 1 teaspoon ground cinnamon and swap half the vanilla for 1 teaspoon maple extract.
Orange-pecan: grate the zest of one orange into the dough for a bright citrus note.
Nut swap: replace pecans with walnuts or macadamia nuts for different textures and flavors.
Lower sugar: reduce brown sugar to 3/4 cup for a less sweet cookie; texture will be slightly drier.

Your questions answered

Q: Do I have to freeze the log for 12 hours?
A: Freezing for at least 12 hours firms the dough so you can slice thin, neat rounds. If you’re short on time, freezing 4–6 hours helps, but slices may be thicker or more fragile.

Q: Can I slice the dough with a food processor or mandoline?
A: Don’t use a mandoline for safety reasons. A sharp knife or dental-floss slicing gives the best control. Food processors aren’t suited to slicing frozen logs.

Q: How do I keep slices from crumbling?
A: Let the log sit 2–3 minutes after removing from the freezer if it’s rock-solid. Use a sharp serrated knife and saw gently. Chilling the sliced rounds on the baking sheet for a few minutes before baking can also help them hold shape.

Q: Can I make the dough ahead and bake later?
A: Yes — the dough log freezes well up to 3 months. Bake slices straight from frozen, adding a minute or two to bake time if needed.

Conclusion

These pecan icebox cookies are a simple, make-ahead classic that rewards a little planning with crisp edges and nutty warmth — perfect for holiday trays, weeknight treats, or a freezer-ready dessert stash. For a similar vintage take and another tried-and-true recipe, you can compare this to the Pecan Icebox Cookies recipe on Beyond The Chicken Coop. If you enjoy retro cookie recipes, the Vintage Pecan Icebox Cookies at 12 Tomatoes is a lovely companion read.