These butter pecan refrigerator cookies are a slice and bake butter cookie also called pecan icebox cookies as they need to chill before slicing. These classic cookies are a homemade favorite!
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These butter pecan refrigerator cookies were a childhood favorite that my mom would make in the fall and for Christmas cookie platters. They are full of buttery taste like Italian butter cookies but with sweet, nutty pecans throughout like my pecan cookies!
These cookies are also called pecan icebox cookies. Icebox is a vintage term for the refrigerator meaning these cookies can be chilled for days then just sliced and baked when a cookie craving strikes. I love my simple shortbread cookies for the same reason!
Why I Love This Recipe
- Flavorful: These butter pecan cookies are a sweet treat with nutty chopped pecans.Â
- Texture: These vintage pecan icebox cookies are slightly crispy but still hold up well to pair with ice cream, be drizzled with glaze or dipped in chocolate.
- Make ahead: Store cookie dough in the refrigerator for up to 3 days or freeze dough and just slice and bake as needed like my slice and bake ginger wafers!Â
Pecan Icebox Cookies Ingredients
- Butter: I use salted butter softened to room temperature.
- Light brown sugar: Adds moisture to keep the brown sugar pecan cookies soft plus adds a hint of molasses flavor.
- Egg yolk: Using only the yolk keeps the dough moist.Â
- Vanilla extract: Adds rich flavor for a vanilla pecan icebox cookie. Add some almond extract to amplify the nutty flavor.
- Salt: Just a pinch unless you are using unsalted butter then add ¼ teaspoon.
- Baking soda: A leavening agent for lift and rise.Â
- Hot water: Hot water helps activate the baking soda and evenly distribute it through the dough.
- All-purpose flour: 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 butter in a large bowl until soft and creamy then add brown sugar before adding egg yolk, vanilla and salt.
Add the baking soda and hot water, mix to combine then add the flour and pecans, combine just until mixed.
Cover the bowl with plastic wrap and chill or until firm enough to shape into a log. Wrap the log in plastic then chill.
When ready to bake cookies, slice dough into slices, place on a parchment paper lined baking sheets and bake until golden brown.
Cool for 5 minutes on cookie sheet then move to a wire rack to cool completely.Â
Baking Tips and Variations
- Toasted chopped pecans:Â Add more flavor to this butter pecan cookie recipe by quickly toasting pecans in the oven or on the stovetop for a few minutes before chopping.
- Browned butter pecan icebox cookies:Â Brown butter first by melting butter in a pan on the stovetop until it reaches an amber color.Â
- Thickness: Aim to slice the cookies ¼ inch thick. If they are too thin they might burn and if they are too thick they won’t crisp around the edges.Â
- Add-ins: Add in some chocolate chips or a pinch of warm cinnamon.Â
Can I use a different nut?
Yes, you could try walnuts or even chopped pistachios, although I like these best with pecans!
More Recipes with Pecans
Nothing like butter cookies especially when you add some pecans. I hope you enjoy them too!
- ½ cup butter softened
- 1 cup brown sugar packed
- 1 large egg yolk (room temperature)
- ½ teaspoon vanilla extract
- 1 pinch salt (if using unsalted butter then add 1/4 teaspoon salt)
- 1 teaspoon baking soda
- 2 tablespoons hot water (not boiling)
- 1¾ cups all purpose flour
- ½ cup pecans chopped
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Beat the butter until soft and creamy, approximately 2 minutes, add the brown sugar and beat for 1 minute, add the egg yolk, vanilla and salt beat to combine, add the baking soda and hot water and combine, add the flour and pecans combine just until mixed.
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Cover the bowl with plastic wrap and chill for one hour or firm enough to shape. Form the dough into a log 1½ inches wide, wrap in plastic and chill for four hours or up to 3 days.
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Preheat the oven to 400F/200C line 1-2 baking sheets with parchment paper, cut into ¼ inch slices, place 1″ apart on the baking sheets and bake for 6-8 minutes or until lightly browned. Cool 5 minutes on the baking sheet then move to a wire rack to cool completely. Enjoy!
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.Â
How to store the cookie dough?
You can store the icebox cookie dough log in the refrigerator for up to 3 days or store up to 3 months in the freezer. I like to wrap the cookie dough log in wax paper then store in a freeze safe bag to prevent freezer burn.
Can I bake the dough while frozen?
Yes. You will need to add two minutes to the baking time. This is a great way to have slice and bake homemade cookies anytime!Â
Calories: 80kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 54mg | Potassium: 22mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 86IU | Vitamin C: 0.02mg | Calcium: 8mg | Iron: 0.4mg