Butter Pecan Refrigerator Cookies

Butter pecan cookies on parchment paper.

5 from 1 vote

These butter pecan refrigerator cookies are a slice and bake butter cookie also called pecan icebox cookies as they need to chill before slicing.

Prep Time20

Cook Time8

Chilling Time1

Total Time1 28

Course: Snack

Cuisine: American

Servings: cookies

Calories: 80kcal

Author: Rosemary Molloy

Ingredients

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

Instructions

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.
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.
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!

Notes

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.

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!

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