Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Yield: 24 cookies
Difficulty Level: Easy
Cuisine: American
Course: Dessert
Ingredients
- 1 cup (226g) unsalted butter, softened
- 4 ounces (113g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2½ cups (312g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (120g) pecans, toasted and finely chopped
Optional Topping
- ¼ cup powdered sugar for dusting
- Extra chopped pecans for garnish
Equipment Needed
- Large mixing bowl
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cookie scoop
- Cooling rack
How to Make Cream Cheese Pecan Cookies
Step 1: Prepare the Pecans
Preheat your oven to 350°F (175°C). Spread the pecans evenly on a baking sheet and toast them for 5 to 7 minutes until fragrant. Allow them to cool completely before chopping.
Toasting the pecans enhances their natural oils and intensifies their nutty flavor, making a noticeable difference in the final cookies.
Step 2: Cream the Butter and Cream Cheese
In a large mixing bowl, beat the softened butter and cream cheese together using an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add the granulated sugar and continue mixing until light and fluffy, approximately 2 to 3 minutes.
Step 3: Add Wet Ingredients
Beat in the egg and vanilla extract until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything mixes evenly.
The mixture should appear smooth and slightly fluffy.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the cream cheese mixture, mixing on low speed until just combined. Avoid overmixing, as this can result in tougher cookies.
Step 5: Fold in Pecans
Using a spatula, gently fold in the toasted chopped pecans until evenly distributed throughout the dough.
Every bite should contain plenty of delicious pecan pieces.
Step 6: Chill the Dough
Cover the dough and refrigerate for 30 minutes.
Chilling helps prevent excessive spreading during baking and improves the cookie texture.
Step 7: Shape the Cookies
Line baking sheets with parchment paper.
Using a cookie scoop or tablespoon, portion the dough into 1½-inch balls. Place them about 2 inches apart on the prepared baking sheets.
Lightly flatten each dough ball with the palm of your hand.
Step 8: Bake
Bake at 350°F (175°C) for 10 to 12 minutes or until the edges are lightly golden.
The centers may still look slightly soft, which is perfectly normal.
Step 9: Cool
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Let them cool completely before serving or storing.
Step 10: Garnish and Serve
Dust with powdered sugar if desired and sprinkle with additional chopped pecans for a beautiful presentation.
Serve with coffee, tea, or a glass of milk.
Baking Tips
Use Room Temperature Ingredients
Butter, cream cheese, and eggs should be at room temperature for smooth mixing and even baking.
Toast the Pecans
Never skip toasting the pecans. This simple step significantly improves flavor.
Don’t Overbake
These cookies should remain soft in the center. Remove them from the oven as soon as the edges begin to turn golden.
Chill the Dough
If your kitchen is warm, chilling the dough helps maintain the cookie shape.
Flavor Variations
Cinnamon Pecan Cookies
Add 1 teaspoon ground cinnamon to the flour mixture for a warm, cozy flavor.
Chocolate Chip Pecan Cookies
Mix in ½ cup mini chocolate chips for extra sweetness.
Maple Pecan Cookies
Replace 1 teaspoon of vanilla extract with maple extract for a delicious autumn-inspired treat.
Holiday Version
Add a pinch of nutmeg and roll the cookies in powdered sugar after baking.
Storage Instructions
Room Temperature
Store cookies in an airtight container for up to 5 days.
Refrigerator
Keep refrigerated for up to 1 week if you prefer a firmer texture.
Freezer
Freeze baked cookies in an airtight container for up to 3 months.
Thaw at room temperature before serving.
Frequently Asked Questions
Can I use walnuts instead of pecans?
Yes. Walnuts provide a similar texture and can be substituted in equal amounts.
Can I make the dough ahead of time?
Absolutely. The dough can be refrigerated for up to 48 hours before baking.
Why are my cookies spreading too much?
The butter may have been too soft or the dough was not chilled long enough.
Can I freeze the cookie dough?
Yes. Freeze portioned dough balls for up to 3 months and bake directly from frozen, adding 1 to 2 minutes to the baking time.
Nutrition Information
Per Cookie (Approximate)
- Calories: 165
- Total Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 25mg
- Sodium: 65mg
- Carbohydrates: 17g
- Fiber: 1g
- Sugar: 8g
- Protein: 2g