Butter Pecan Slice and Bake Cookies
These Butter Pecan Slice and Bake Cookies are a simple, make-ahead classic, perfect for holiday baking and cookie trays with their buttery shortbread texture and pecan crunch.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened If using salted butter, reduce the added salt to 1/4 teaspoon.
- 1 cup brown sugar, packed Use dark brown for more depth.
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour For a gluten-free option, use a 1-to-1 gluten-free flour blend.
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt Reduce if using salted butter.
- 1 cup pecans, chopped Toast briefly for extra flavor.
Instructions
Preparation
- In a large bowl, beat the softened butter with the brown and granulated sugars until creamy and slightly fluffy.
- Add the egg and vanilla; beat until combined. Scrape the bowl as needed.
- In a separate bowl, whisk the flour, baking soda, and salt.
- Gradually add the dry mix to the wet ingredients. Mix just until you don’t see flour streaks to avoid overmixing.
- Fold in the chopped pecans until evenly distributed.
- Divide the dough in half. Shape each half into a 1 1/2–2 inch log. Wrap tightly in plastic wrap.
- Chill the logs in the refrigerator for at least 2 hours, or until firm (overnight is fine).
Baking
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Unwrap the logs and slice into 1/4-inch thick rounds. Place cookies 1–2 inches apart on the prepared sheet.
- Bake for 10–12 minutes, until the edges are lightly golden. Let cookies rest on the sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
These cookies are versatile and can be served warm with milk, cold coffee, or made into sandwich cookies. They freeze well both unbaked and baked.