Vanilla Pecan Icebox Cookies

Vanilla Pecan Icebox Cookies are a freezer cookie recipe that you can slice-and-bake whenever you want for sweet convenience. 

Looking for a crispy, versatile cookie to dip, dunk or dress up? Vanilla Pecan Icebox Cookies are the perfect base for all kinds of desserts. Vanilla Pecan Icebox Cookies allow you to make a batch, freeze, and slice off a few (or a bunch) as often as you need them. These crispy-sweet treats are perfect for dunking or dipping and easy to dress up any way you like.

Good food with no fuss is what it’s all about. Hey there. I’m Rachel Ballard–I’m not Shawn, but she’s been kind enough to let me in to her world at I Wash You Dry to share my love of easy no-fuss food with you. I normally blog about my wacky Kentucky farm life and love of recipes that use easy to find ingredients over on The Country Contessa and I’d love to have you pull up a chair at my table anytime. We’ll eat cookies and have some sweet tea. 

Frozen Cookie Dough or Refrigerator Cookies?

Desserts you can make once and enjoy whenever you want them? Well, there aren’t too many of those that can hang on for weeks and weeks in your freezer, but these vanilla icebox cookies can.

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I’ve always been a big believer in sticking to food that has ingredients I can pronounce in them. No, I’m not a super health nut (obviously, or we wouldn’t be talking about cookies with a cup of butter in them).

And maybe you have the same thought–you’d like to make something that doesn’t come from the store but you’ve been sticking to the classic chocolate chip or haven’t bucked up your bravery to try anything at all yet.

Looking for a crispy, versatile frozen cookie dough to dip, dunk or dress up? Vanilla Pecan Icebox Cookies are the perfect base for all kinds of desserts.

But it’s time to put on your “I don’t need those cookies in a roll from the store” pants and make these vanilla pecan icebox cookies. They’re a nearly foolproof recipe to start with–complete with the sweet smell of vanilla and pecans that get all toasty while they’re in the oven. The butter (all of the butter) make these perfectly crispy and still sturdy enough to slather with ice cream, dip in chocolate or just eat straight up.

How to Freeze Cookie Dough

You won’t need any fancy equipment to whip these up–just a bowl and a hand mixer. Then? This is the best part–you chill the dough, then you can freeze it and use it whenever you’re ready.

How to Freeze Cookie Dough: Vanilla Pecan icebox cookies are the perfect base for all kinds of desserts.

Just slice off as many as you’d like and bake them.

Danger Will Robinson! You can bake yourself fresh cookies every night after work for weeks.

You will eat too many cookies! Your family will think you’ve been swapped for a cookie baking alien imposter.

Feel free to swap those nuts for a different one–pistachios would be great here. Or add some dried fruit and yes, even chunks of chocolate would be okay.

A little almond extract in place of half of the vanilla would add a new flavor and you could even throw in some cinnamon or dried fruit if you got the urge. So many ideas! Make them your family’s next favorite dessert.

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Serves 40 cookies

Slice-and-Bake Vanilla Pecan Icebox Cookies

Easy slice and bake cookies filled with toasted nuts and the warm flavor of vanilla are the perfect base for any dessert or just snacking.

12 minPrep Time

10 minCook Time

22 minTotal Time

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Recipe Image

Ingredients

  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup brown sugar, packed
  • 1 egg
  • 2 teaspoons vanilla
  • 2 ¼ cups all purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoons salt
  • 1 cup chopped pecans

Instructions

  1. In a large bowl, beat the butter and sugars until light and fluffy—about 4 minutes.
  2. Add the egg and vanilla and mix well.
  3. In a separate bowl, mix the flour, baking powder, and salt and add to the butter mixture.
  4. Mix well until no pockets of flour are left. Dough will be very stiff. You may need to stir it by hand if the mixer can’t handle it.
  5. Stir in the pecans at the end.
  6. Divide the dough in half and shape into a log on a piece of plastc wrap.
  7. Twist the ends to seal and refrigerate the rolls for two hours or up to 5 days. You can also transfer the dough to the freezer and freeze for up to a month.
  8. When you’re ready to bake slice off ¼” thick slices and bake on ungreased cookie sheets at 350 degrees for 10 to 12 minutes.

Notes

Dough needs to chill at least 2 hours before slicing or bake from frozen.

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You may also like these freezable cookie recipes:
4-ingredient pecan balls (or 5, for a chocolate version!) make a great game day snack, appetizer or anytime treat!

4 Ingredient Pecan Balls

These Almond Toffee Chocolate Chip Cookies are soft and delicious and filled with chocolate chunks too!

Almond Toffee Chocolate Chunk Cookies

About the author

Rachel Ballard is a Kentucky farmer who loves to share easy to make comfort food for busy cooks. She's also been known to deliver calves in her socks and chase wild animals with her car. You can find more of her recipes, southern sass and wild farm adventures on her blog, The Country Contessa.
8 Responses
  1. Kathi Stokes
    Are these cookies really crispy? I cannot find my grandma's icebox cookie recipe and the other recipes I have tried have not been crispy like hers were.
  2. Sandy_of_WV
    Please clarify... 6. Divide the dough in half and shape into a log on a piece of plastic wrap -- in pic, looks like parchment paper -- which do you use?
    1. Hey Sandy, Good question! You can use either one. I used parchment paper in the pictures because honestly plastic wrap isn't too pretty to photograph. If you want to store your logs of dough in the freezer, I'd definitely use plastic wrap to prevent freezer burn, but if you want to just wrap them and chill them quickly in the fridge you can use parchment. Thanks for your question--Rachel
  3. Oh wow, I think they'd be super tasty to pair with a hot cappuccino. Unfortunately, Pecans are really hard to find here in Italy, Could you suggest me a good replacement? I always see a lot of recipes with pecans, and I'm really curious to try them. I guess the only way is to book a flight to the USA :)
  4. IRENE
    My mom used to makes these all the time. We used thread to cut the cookies instead of a knife. Slide thread under log, tie a knot. Nice clean cut.

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of four; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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