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Cream Cheese Pecan Cookies
Cream Cheese Pecan Cookies
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
290 minutes
Cream cheese pecan cookies: Buttery, tangy, and nutty delights perfect for sharing. Easy to slice and bake.
Ingredients:
  • 3 cups pecans
  • 4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 6 ounces cream cheese (not whipped), room temperature
  • 1 1/4 cups sugar
  • 2 tablespoons vanilla extract
Instructions:
  • Preheat the oven to 350°F. Give 1 1/2 cups of pecans a rough chop, then lay them on a baking sheet and bake for approximately 10 minutes until aromatic. Allow them to cool before using.
  • Combine the flour and salt in a large bowl, whisking until fully mixed.
  • Prepare the cookie dough by mixing butter and cream cheese in an electric mixer until light and fluffy. Add sugar and vanilla, mix well. Gradually add flour and salt on low speed until just combined. Gently fold in the toasted pecans.
  • Form logs and freeze: Split the dough in half on a work surface. Shape each half into an 8-inch log, roughly 2 inches thick. Wrap each log in plastic wrap and freeze until firm, ideally overnight. Can be frozen for 2 weeks or up to a month in an airtight container.
  • Coat the dough logs with pecans, slice into rounds: Start by preheating the oven to 350°F and positioning the racks in the upper and lower thirds. Proceed by finely chopping the remaining 1 1/2 cups of pecans. Unwrap one dough log and thoroughly coat it with the pecans. Slice the log into 1/4-inch-thick rounds and place them 1 inch apart on baking sheets lined with parchment paper or silicone mats.
  • Bake the cookies at 350°F for 18-20 minutes until the edges turn lightly golden. Rotate them halfway through for even baking. Cool on the sheets for 1-2 minutes, then transfer to a wire rack to cool completely. Repeat with the rest of the cookie dough.

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