Zesty Cream Cheese Pecan Cookies Recipe

On chilly autumn evenings, nothing beats the scent of toasted nuts and butter wafting from the oven. I find that adding cream cheese to the dough creates a richness and tang that standard Pecan Cookies just cannot match.

The texture here is what truly sets this recipe apart from your average shortbread. You get a delicate, melt-in-your-mouth interior encased in a crisp, nutty crust that is simply irresistible.

Why You’ll Love This Pecan Cookies Recipe

The slice-and-bake method means you can keep a log in the freezer for whenever a craving strikes. It is incredibly convenient to have homemade Pecan Cookies ready to bake at a moment’s notice.

Every bite offers a perfect contrast between the soft, tangy interior and the crisp nutty exterior. The balance of flavors ensures they are sweet without being overwhelming.

These Pecan Cookies stay soft for days, making them an ideal choice for holiday tins or care packages. I often make a double batch just to ensure there are enough to share with friends and family.

If this dish hit the spot, you’ll want to try my Cozy Kitchen Sink Cookies Recipe next, plus the Ultimate Oatmeal Raisin Cookies Recipe delivers the same bold flavors.

Everything You Need for Perfect Pecan Cookies

Here are the simple pantry staples required to make this batch:

• Unsalted butter: Using unsalted allows you to control the salt content perfectly, especially since the cheese adds sodium.
• Cream cheese: Full-fat block style works best here to ensure the dough isn’t too sticky or wet.
• Granulated sugar: This provides the necessary sweetness and helps the cookies spread just the right amount.
• Salt: A small amount balances the sweetness and enhances the nutty flavor profile.
• Vanilla extract: I recommend pure vanilla extract or vanilla bean paste for the best depth of flavor.
• Unbleached all-purpose flour: This creates a better structure and flavor compared to bleached varieties.
• Pecan halves: You will need some chopped small for the dough and some chopped fine for rolling the logs.

My Method for Perfect Pecan Cookies

Let’s get cooking!

1. Cream the butter, cream cheese, sugar, and salt in a stand mixer on medium speed until the mixture is smooth and creamy, about 1 minute.
2. Mix in the vanilla extract until fully incorporated, then scrape down the sides and bottom of the bowl to ensure everything is even.
3. Turn the mixer to low speed and gradually add the flour, mixing only until just combined to keep the Pecan Cookies tender.
4. Gently fold in 1 cup of the small chopped pecans until they are evenly distributed throughout the dough.
5. Spread the dough along the sides of the bowl and freeze it for 20 to 30 minutes until it is firm enough to handle.
6. Divide the dough into three equal portions and shape each into a 6-inch log on a lightly greased surface, compressing tightly to avoid air pockets.
7. Spread the remaining finely chopped pecans on a cutting board and roll each log in the nuts until fully coated.
8. Wrap the logs in plastic wrap and chill in the freezer for 30 minutes or the fridge for 3 hours until very firm.
9. Preheat your oven to 350°F and line baking sheets with parchment paper, then slice the logs into 1/2-inch rounds.
10. Bake for 13 to 16 minutes until the bottoms are golden brown and the cookies are set, then cool on the pan for 5 minutes before transferring to a rack.

Secrets to the Best Pecan Cookies

Make sure your butter and cream cheese are softened but not melted to ensure the right structure. If the fats are too warm, the Pecan Cookies will spread too much in the oven.

When shaping the logs, press them firmly to avoid any air pockets in the center of your dough. This ensures a uniform shape and prevents the cookies from crumbling after they are baked.

I always use a sharp, non-serrated knife to slice the chilled dough cleanly without squashing the round shape. If the dough gets too soft while slicing, pop it back in the freezer for a few minutes.

Best Ways to Serve Pecan Cookies

These rich treats pair beautifully with a hot cup of black coffee or tea to cut through the buttery flavor. The warmth of the beverage highlights the toasted nuttiness of the Pecan Cookies.

You can also serve them alongside a scoop of vanilla ice cream for an indulgent dessert. I sometimes drizzle them with a little melted white chocolate for an extra festive touch.