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Butter Pecan Icebox Cookies

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Warm, nutty, and irresistibly buttery, these Butter Pecan Icebox Cookies are a simple classic that feels both elegant and homey. The cookies deliver a crisp edge with a tender, shortbread-like center and a delicate caramel note.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup light brown sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/4 tsp salt
  • 1 cup finely chopped pecans
  • 2 tbsp granulated sugar (for rolling)

Instructions

  1. Beat the softened butter and brown sugar together until light and creamy, about 2 to 3 minutes. Stop and scrape the bowl as needed.
  2. Add the egg yolk and vanilla extract, mixing until fully combined.
  3. Whisk together the flour and salt in a separate bowl.
  4. Gradually mix the dry ingredients into the butter mixture until a soft dough forms.
  5. Fold in the finely chopped pecans until evenly distributed throughout the dough.
  6. Divide the dough in half and shape into logs about 2 inches thick.
  7. Roll each log in the granulated sugar to coat the outside evenly.
  8. Wrap in plastic wrap and refrigerate for at least 120 minutes.
  9. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  10. Slice the chilled logs into 1/4-inch thick rounds.
  11. Place cookies on the baking sheet about 2 inches apart.
  12. Bake for 12 to 14 minutes until edges are lightly golden.
  13. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a cooling rack.

Notes

Use room temperature butter for easier creaming. Store cooled cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Find it online: https://easydishestomake.com/butter-pecan-icebox-cookies/