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Delicious Pecan Icebox Cookies on a plate, ready to be enjoyed.

Pecan Icebox Cookies

These buttery pecan icebox cookies are perfect for holiday trays, featuring a delightful brown-sugar flavor and a satisfying crunch from toasted pecans. Ideal for make-ahead baking, they freeze beautifully and are easy to slice and bake.
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Prep Time 30 minutes
Cook Time 14 minutes
Total Time 13 hours
Servings: 20 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 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.

Method
 

Preparation
  1. In a mixing bowl, cream the softened butter and brown sugar until the mixture is smooth and slightly fluffy.
  2. Add the egg and vanilla. Mix until fully combined and glossy.
  3. In a separate bowl, whisk together the flour, baking soda, and salt to aerate and blend.
  4. 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.
  5. Fold in the toasted, chopped pecans evenly.
  6. 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.
Freezing
  1. Freeze the wrapped log for at least 12 hours (overnight is best) so it becomes firm enough to slice thinly.
Baking
  1. When ready to bake, preheat the oven to 350°F (175°C). Leave the dough frozen.
  2. 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.
  3. 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.
  4. Let cookies cool briefly on the baking sheet (1–2 minutes), then transfer to a wire rack to cool completely.

Notes

For a slightly crumblier texture, use superfine brown sugar or pulse regular brown sugar briefly in a food processor. Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze in a single layer for up to 3 months.