Pecan Icebox Cookies Recipe

Robyn Lee

Swapped at the SE Cookie Swap by Nick O'Neill and Rebecca O'Kaufman

These recipes from our annual Serious Eats Cookie Swap are provided by Serious Eats staff, friends, and family. They have not been tested by our recipe team.


  • 1 cup softened butter
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 1/4 cup flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cup finely chopped pecans, roasted (optional)


  1. Beat together butter and sugars at medium speed until smooth. Add egg and vanilla and beat. Combine flour, baking powder, and salt. Gradually add into sugar mixture. Stir in 1 cup pecans. Refrigerate until set up (firm).

  2. Divide into quarters. Roll into logs. Place pecans onto wax
    paper and wrap. Freeze 2 hours, or longer if you want to bake in small batches. They last quite some time in the freezer.

  3. Cut into 1/2-inch thick rounds and bake at 350°F for 10-12 min on a lightly greased baking sheet until golden.