Cream Cheese Pecan Cookies
December 16, 2019
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Slice and bake Cream Cheese Pecan Cookies! They’re perfectly tender, deliciously buttery and flavorful, sweet and tangy and you’ll love the abundance of crunchy yet tender pecans (both swirled into the batter and rolled along the edges of the cookies)! It’s a tempting holiday cookie recipe worthy of adding to the recipe box.
This is a sponsored conversation written by me on behalf of Fisher. The opinions and text are all mine.
Slice and Bake Cream Cheese Pecan Cookies
During the holidays you can never have too many cookie recipes, especially when they’re as good as these Cream Cheese Pecan Cookies! And they’re just something about the holidays where it’s fitting to make pecan and walnut recipes. They add such a delicious flavor and texture to any dish.
Watch the Pecan Cookies Video
These cookies are a fun change from all the classic Christmas cookies. And they’re actually really easy to make and only require a few basic ingredients.
They’re a rich and buttery cookie – think something like butter cookies, meets cheesecake, meets pecan cake. And they have a perfectly moist crumb and soft texture. Plus they’ll keep really well when refrigerated or frozen.
After one bite you’ll know this a cookie worth repeating!
Ingredients Needed for Cream Cheese Pecan Cookies
- Unsalted butter – using unsalted butter here is important, if you were to use salted butter and even omit the salt there would still be too much salt since the cream cheese is salted as well.
- Cream cheese – use good quality cream cheese in this recipe otherwise cookie dough may be too wet and sticky.
- Granulated sugar – if you’d like an added hint of toffee flavor you can use half brown sugar in this recipe.
- Salt – standard table salt or fine sea salt work great in this recipe.
- Vanilla extract – vanilla bean paste will work great here as well.
- Unbleached all-purpose flour – did you know unbleached flour has a better flavor than bleached?
- Fisher Pecan Halves – Fisher is my go-to brand of choice for pecans. They’re preservative free fresh nuts out of their shell. Fisher nuts are also non-GMO and gluten-free.
How to Make Cream Cheese Pecan Cookies
- Cream fats and sugar: In the bowl of an electric stand mixer cream together butter, cream cheese, granulated sugar and salt until smooth and creamy, about 1 minute.
- Blend in vanilla: Mix in vanilla extract. Scrape down sides and bottom of bowl.
- Add in flour: With mixer running on low speed, gradually add flour. Mix just until combined.
- Mix in pecans: Mix in 1 cup small chopped pecans.
- Chill dough: Spread dough out along sides and bottom of bowl (this helps it chill faster and more evenly). Freeze until firm enough to handle, about 20 – 30 minutes.
How to Shape Cream Cheese Pecan Cookies
- Divide into 3 portions and shape into logs: Divide dough into 3 equal portions (12 oz each). Compress and shape each portion into a 6-inch log on a greased surface (I don’t recommend using a floured surface as the pecans won’t stick as well in the next step. Be sure to tightly compress logs when shaping which will fill any empty pockets of space).
- Roll logs over pecans: Place pecans on cutting board and spread out a bit then roll each log through pecans to cover. Wrap each in plastic wrap or parchment paper. Chill through, about 30 minutes in the freezer or 3 hours in the fridge.
How to Slice and Bake Cream Cheese Pecan Cookies
- Preheat oven, prepare baking sheets: Meanwhile preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Slice and bake: Cut log into 12 slices (each about 1/2-inch thick). Bake one sheet at a time on prepared baking sheet until just set (keep remaining logs chilled in fridge), about 13 – 16 minutes (bottom of cookies should be golden brown when lifted and cookies should no longer appear raw).
- Cool and store: Let cool 5 minutes on baking sheet then transfer to a wire rack to cool completely. Store cookies in an airtight container.
Tips and Possible Variations:
- Be sure to chill the dough through so it’s easier to work with.
- Cut thinner if desired (no less than 1/4-inch). This way you’ll get more cookies too.
- Use walnuts in place of pecans if desired.
- Drizzle cookies with melted white chocolate or dark chocolate.
- Roll cookie dough logs in red or green sugar sprinkles instead of pecans if desired, then gently press a whole pecan into the center before baking.
More Delicious Christmas Cookies to Try
- Butter Cookies
- Chocolate Crinkle Cookies
- Eggnog Cookies
- Gingerbread Cookies
- Peanut Butter Blossoms
- Thumbprint Cookies
- White Chocolate Dipped Peppermint Sugar Cookies
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Cream Cheese Pecan Cookies
A delicious slice and bake cookies! They're perfectly tender, deliciously buttery and flavorful, sweet and tangy and you'll love the abundance of crunchy yet tender pecans (both swirled into the batter and rolled along the edges of the cookies)! It's a tempting holiday cookie recipe worthy of adding to the recipe box.
Servings: 36
Ingredients
- 1 cup (226g) unsalted butter, room temperature
- 1 (8 oz) pkg. cream cheese, nearly room temperature
- 1 1/4 cups (250g) granulated sugar
- 1/4 tsp salt
- 2 tsp vanilla extract
- 2 1/4 cups (320g) unbleached all-purpose flour (scoop and level to measure)
- 2 cup Fisher Pecan Halves, divided (1 cup chopped small, 1 cup chopped fine)
Instructions
- In the bowl of an electric stand mixer fitted with a paddle attachment cream together butter, cream cheese, granulated sugar and salt until smooth and creamy, about 1 minute.
- Mix in vanilla extract. Scrape down sides and bottom of bowl.
- With mixer running on low speed gradually add flour. Mix just until combined.
- Mix in 1 cup small chopped pecans.
- Spread dough out along sides and bottom of bowl (this helps it chill faster and more evenly). Freeze until firm enough to handle, about 20 - 30 minutes.
- Divide dough into 3 equal portions (12 oz each). Compress and shape each portion into a 6-inch log on a greased surface*.
- Place pecans on cutting board and spread out a little then roll each log through pecans to cover. Wrap each in plastic wrap or parchment paper. Chill through, about 30 minutes in the freezer or 3 hours in the fridge.
- Meanwhile preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Cut log into 12 slices (each about 1/2-inch thick). Fit 12 cookies per sheet and bake one sheet at a time on prepared baking sheet until just set (keep remaining logs chilled in fridge), about 13 - 16 minutes (bottom of cookies should be golden brown when lifted and cookies should no longer appear raw).
- Let cool 5 minutes one baking sheet then transfer to a wire rack to cool completely. Store cookies in an airtight container.
Notes
- *I don't recommend using a floured surface to roll dough because the pecans won't stick as well in the next step. Be sure to tightly compress logs when shaping which will fill any empty pockets of space.
- Cut thinner if desired (no less than 1/4-inch). This way you'll get more cookies too and they'll be slightly crisper.
- Use walnuts in place of pecans if desired.
- Roll cookie dough logs in red or green sugar sprinkles instead of pecans if desired, then gently press a whole pecan into the center before baking.
- Drizzle cooled cookies with melted white chocolate or dark chocolate.
Nutrition Facts
Cream Cheese Pecan Cookies
Amount Per Serving
Calories 164
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 20mg7%
Sodium 37mg2%
Potassium 42mg1%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 7g8%
Protein 2g4%
Vitamin A 245IU5%
Vitamin C 1mg1%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.