Pecan Icebox Cookies

These effortless slice-and-bake pecan icebox cookies are buttery rounds with a toasted pecan crunch, perfect for holiday trays and cookie exchanges.

Prep Time 20

Cook Time 14

Total Time 12 20

Serving Size cookies

½ cup unsalted butter, softened Unsalted is best for controlling salt.
1 cup packed brown sugar Light or dark both work; dark gives a deeper molasses note.
1 large egg Standard large egg.
½ teaspoon vanilla extract Adjust based on taste.
2 cups all-purpose flour Regular all-purpose flour.
1 teaspoon baking soda
¼ teaspoon salt Omit if using salted butter.
1 cup pecans, toasted and chopped Toast in a 350°F oven for 6–8 minutes.

In a bowl, cream the softened butter and brown sugar until smooth.
Stir in the egg and vanilla until fully combined.
In a separate bowl, whisk together flour, baking soda, and salt.
Add the dry ingredients to the butter mixture and stir until a cohesive dough forms.
Fold in the toasted, chopped pecans.
Transfer the dough to waxed paper, roll it into a log about 14–16 inches long, and twist the ends to seal.
Freeze the wrapped log for at least 12 hours (overnight is ideal).

Preheat the oven to 350°F (175°C).
Remove the log from the freezer and slice while still frozen into about 20 cookies, slightly less than ¼ inch thick.
Place slices on an ungreased baking sheet about 1 inch apart.
Bake for 12–14 minutes, or until edges are just set and bottoms are lightly golden.
Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

For best results, toast pecans until fragrant but not burnt. Use a sharp knife to slice the frozen log and chill the dough if it's too sticky.