Cream Cheese Pecan Cookies

 Cream Cheese Pecan Cookies

Makes about 30 cookies

Ingredients

• ½ cup (1 stick) unsalted butter, softened

• 4 oz cream cheese, softened

• ¾ cup granulated sugar

• 1 large egg yolk

• 1 teaspoon vanilla extract

• 1½ cups all‑purpose flour

• ½ teaspoon baking powder

• ¼ teaspoon salt

• 1 cup pecans, finely chopped (plus extra for topping)

Optional glaze

• ½ cup powdered sugar

• 1–2 tablespoons milk or cream

Instructions

1. Preheat oven – Preheat to 350°F (175°C). Line two baking sheets with parchment paper.

2. Cream butter and cream cheese – In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the sugar and beat until light and fluffy.

3. Add egg yolk and vanilla – Beat in the egg yolk and vanilla until well combined.

4. Combine dry ingredients – In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, mixing just until combined. Fold in the chopped pecans.

5. Chill the dough – Cover and refrigerate the dough for at least 1 hour (or up to 24 hours). Chilling prevents spreading and makes the dough easier to handle.

6. Shape and bake – Scoop rounded tablespoons of dough (about 1½ tablespoons each) and roll into balls. Place 2 inches apart on the prepared baking sheets. If desired, press a few extra pecan pieces onto the top of each cookie.

7. Bake – Bake for 10–12 minutes, until the edges are set and lightly golden. The centers will look soft but will firm up as they cool. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

8. Optional glaze – Whisk powdered sugar with enough milk to reach a drizzling consistency. Drizzle over cooled cookies.

Tips & Variations

• Toasting pecans – For deeper flavor, toast the chopped pecans in a dry skillet over medium heat for 3–4 minutes until fragrant before adding to the dough.

• Chilling is key – This dough is soft; chilling ensures the cookies hold their shape.

• Make ahead – Shape dough balls and freeze on a baking sheet, then transfer to a freezer bag. Bake frozen (add 2–3 minutes to bake time).

• Flavor twist – Add ½ teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients.

• Storage – Store in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.

Enjoy these tender, nutty cookies with a cup of coffee or as a sweet treat any time of day!