Butter Pecan Icebox Cookies

Butter Pecan Icebox Cookies



Print Recipe
  • 8 ounces cultured butter
  • lightly salted
  • ½ cup brown sugar
  • ½ cup sugar
  • 1 large egg
  • ½ tablespoon vanilla extract
  • 2¼ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup pecans, toasted and
  • chopped fine

Coating Mix: mix the following items together and set aside to roll the dough in later:

  • 1 cup pecans, toasted and
  • chopped fine
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon


  • Using an electric mixer, beat butter and sugars until creamy. Gradually add egg and vanilla until incorporated. Combine flour, baking powder, and salt, and add to butter mixture, beating well at medium speed. Stir in 1 cup pecans.
  • Shape dough into two 6-inch logs. Sprinkle pecan, sugar, and cinnamon mixture on a cutting board and roll the logs of dough in it. Wrap logs in waxed paper and refrigerate overnight.
  • Remove dough from the refrigerator and slice into ¼-inch slices.
  • Place slices on a sheet pan lined with parchment paper and sprinkle with sugar before putting in the oven. Bake cookies at 350°F for 12 to 14 minutes, until light brown. Remove cookies and cool on wire racks.



For Maple Pecan Cookies, decrease the amount of white sugar to 1/4 of a cup, eliminate the salt and subsitutue Vermont Creamery Maple Sea Salt Crystal Cultured Butter for the regular cultured butter.