These Refrigerator Butter Pecan Cookies are a slice-and-bake butter cookie, also called iced pecan cookies, as they need to cool before slicing. These classic cookies are a homemade favorite!
These Butter Pecan Refrigerator Cookies were a childhood favorite that my mom made for fall and Christmas cookie platters. They’re full of buttery flavor like Italian Butter Cookies but with sweet, nutty pecans like my Pecan Cookies!
These cookies are also called iced pecan cookies. Icebox is a vintage term for the refrigerator, meaning these cookies can be refrigerated for days and then simply cut and baked when the cookie craving hits. I love my simple shortbread cookies for the same reason!
Because I love this recipe
- Tasty: These Butter Pecan Cookies are a sweet treat with chopped pecans and hazelnuts.
- Structure: These Vintage Pecan Iced Cookies are slightly crunchy but hold up well for pairing with ice cream, being drizzled with frosting, or dipped in chocolate.
- Go ahead: Store cookie dough in the refrigerator for up to 3 days or freeze the dough and slice and bake as needed like my Slice and Bake Ginger Wafers!
Ingredients for Iced Pecan Cookies
- Butter: I use salted butter softened at room temperature.
- Light brown sugar: It adds moisture to keep brown sugar pecan cookies soft and adds a hint of molasses flavor.
- Egg yolk: Using only the egg yolk keeps the dough moist.
- Vanilla Extract: Adds rich flavor to an iced vanilla pecan cookie. Add a little almond extract to amp up the nutty flavor.
- Salt: Just a pinch is enough, unless you’re using unsalted butter, then add ¼ teaspoon.
- Baking soda: A leavening agent for lifting and leavening.
- Hot water: The hot water helps activate the baking soda and distribute it evenly throughout the dough.
- Flour 00:00 Also known as plain flour.
- Pecans: You can’t have butter pecan refrigerator cookies without pecans!
How to Make Butter Pecan Refrigerator Cookies
Using an electric mixer, cream the butter in a large bowl until soft and creamy, then add the brown sugar before adding the egg yolk, vanilla and salt.
Add the baking soda and hot water, stir to combine, then add the flour and pecans, combine until smooth.
Cover the bowl with cling film and leave to cool or until firm enough to form a log. Wrap the log in plastic and then let it cool.
When you are ready to bake the biscuits, cut the dough into slices, place them on a baking tray covered with baking paper and bake until golden brown.
Cool for 5 minutes on a baking sheet, then move to a wire rack to cool completely.
Tips and variations for cooking
- Toasted Chopped Pecans: Add more flavor to this butter pecan cookie recipe by quickly toasting the pecans in the oven or on the stove for a few minutes before cutting them.
- Iced Butter Pecan Cookies: First, brown the butter by melting it in a pan on the heat until it reaches an amber color.
- Thickness: Try to cut the cookies ¼ inch thick. If they are too thin they may burn, while if they are too thick they will not crisp up at the edges.
- Add-ons: Add some chocolate chips or a pinch of warm cinnamon.
Can I use a different die?
Yes, you could try walnuts or even chopped pistachios, although I like them better with pecans!
More recipes with pecans
Nothing like biscuit butter, especially when you add some pecans. I hope you like them too!
- ½ cup softened butter
- 1 cup packaged brown sugar
- 1 big egg yolk (room temperature)
- ½ teaspoon vanilla extract
- 1 pinch salt (if using unsalted butter add 1/4 teaspoon salt)
- 1 teaspoon baking soda
- 2 spoons warm (not boiling) water
- 1¾ cups all purpose flour
- ½ cup chopped pecans
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Beat butter until soft and creamy, about 2 minutes, add brown sugar and beat for 1 minute, add egg yolk, vanilla and salt beat to combine, add baking soda and water hot and combine, add flour and pecans combine just until blended.
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Cover the bowl with cling film and leave to cool for an hour or firm enough to shape. Shape the dough into a 1 1/2-inch-wide log, wrap it in plastic, and let it chill for four hours or up to 3 days.
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Preheat oven to 400°F/200°C, line 1-2 baking sheets with parchment paper, cut into ¼-inch slices, place 1 inch apart on the baking sheets, and bake for 6-8 minutes or until lightly browned. Cool 5 minutes on baking sheet. then move it to a wire rack to cool completely.
How to store leftover butter pecan refrigerator cookies
Leftover cookies can be stored in an airtight container at room temperature for up to 3 days. You can also freeze baked cookies for up to 3 months.
How to store cookie dough?
You can store cookie dough in the refrigerator for up to 3 days or store up to 3 months in the freezer. I like to wrap the block of cookie dough in wax paper and then store it in a freezer bag to avoid freezer burn.
Can I bake the dough while it’s frozen?
YES. You will need to add two minutes to the cooking time. This is a great way to cut and bake homemade cookies anytime!
Calories: 80kcal | Carbohydrates: 11G | Protein: 1G | Fat: 4G | Saturated fat: 2G | Polyunsaturated fats: 0.5G | Monounsaturated fats: 1G | Trans fats: 0.1G | Cholesterol: 12mg | Sodium: 54mg | Potassium: 22mg | Fiber: 0.3G | Sugar: 6G | Vitamin A: 86UI | Vitamin C: 0.02mg | Soccer: 8mg | Iron: 0.4mg
