Butter Pecan Icebox Cookies

48 cookies
30 min prep time
08 hrs 50 min total time

Make these cookies in a double batch and keep them on hand in your freezer. Pull out a log, slice and bake whenever you need a quick fix dessert.


8 ounces Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat

1/2 cup firmly packed brown sugar

1/2 cup sugar

1 large egg

1/2 tablespoon vanilla extract

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup pecans, toasted and chopped fine

1/2 cup sugar

1/2 teaspoon ground cinnamon



  • STEP 1

    Beat butter, brown sugar and 1/2 cup sugar in medium bowl with electric mixer until creamy. Gradually add egg and vanilla until incorporated.

  • STEP 2

    Combine flour, baking powder, and salt in another bowl; mix well.  Add to butter mixture, beating well at medium speed. Stir in 1 cup pecans.

  • STEP 3

    Shape dough into two (6-inch) logs. Combine 1 cup pecans, 1/2 cup sugar, and cinnamon in small bowl.  Sprinkle mixture on a cutting board; roll cookie logs in it. Wrap logs in waxed paper and refrigerate overnight.

  • STEP 4

    Heat oven to 350°F.  Line cookie sheets with parchment paper; set aside.

  • STEP 5

    Remove dough from the refrigerator and slice into 1/4-inch slices.

  • STEP 6

    Place slices onto prepared cookie sheets. Sprinkle with additional sugar before putting in oven. Bake 12-14 minutes or until light brown. Remove cookies from cookie sheet to wire cooling racks.