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Some recipes are so good that they keep being used decade after decade. This is the way these cookies have been going since 1930 when the recipe was first printed in an Imperial Sugar recipe pamphlet. These pecan icebox cookies are tender, buttery, and sweet.
They have just a bit of crunch from the nuts, but aren’t super crispy. It’s the best of all worlds for those who love soft cookies, those who love a bit of bite, and the mild flavor of pecans coming through the whole time.
The simple recipe doesn’t take a lot of skill or even that many ingredients. But, it does require a refrigerator and some yummy pecans. Let’s get started on the how-to of this tasty vintage recipe.
As I said before the ingredient list on this recipe isn’t a long one. The main flavors come from brown sugar, butter, and vanilla. In some cases the phrase “icebox cookies” can mean no-bake cookies. That’s not the case here. Rather, the soft dough needs to be refrigerated before slicing and baking. This ensures the cookies don’t spread too much in the oven. And, it’s where they get their name from.
For these cookies you make a log of dough then cut it up after it’s been chilled. Be sure to watch these cookies carefully in the oven as they bake up quickly and can burn easily.
Serve these amazing vintage cookies with milk. tea, or coffee for a real treat. They may not sound all that fancy, but they’re comforting, rich, and nutty. I’d say these classic cookies are due for a major comeback!
Vintage Pecan Icebox Cookies
Diet: Vegetarian
Watch How It's Made
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Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- pinch salt
- 1 cup chopped pecans
Preparation
- Cream together butter and sugars. Add in egg and vanilla and mix well. In another bowl combine flour, baking soda, and salt.
- Add dry ingredients to wet 1 cup at a time, mixing well between additions. Fold in pecans.
- Using plastic wrap roll dough into log then cover with same plastic wrap. Refrigerate for at least 2 hours or overnight.
- When ready to bake unwrap log and slice into 30-36 cookies, each about 1/4” thick. Bake for 10 minutes or until cookies have spread and a become golden brown at the edges.
Recipe adapted from Imperial Sugar.