Cream Cheese Pecan Cookies!

Cream Cheese Pecan Cookies 🍪🌰

These Cream Cheese Pecan Cookies are soft, buttery, and slightly tangy thanks to the cream cheese. The chopped pecans add a delicious crunch and nutty flavor, making these cookies perfect for holidays, afternoon tea, or anytime you want a comforting homemade treat. They have a tender texture that almost melts in your mouth while still giving a satisfying bite from the toasted pecans.

Ingredients (Makes about 24 cookies)

• ½ cup (1 stick) unsalted butter, softened

• 4 oz cream cheese, softened

• 1 cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• 1 ¾ cups all-purpose flour

• ½ tsp baking powder

• ¼ tsp salt

• ¾ cup chopped pecans

Optional:

• 2 tbsp powdered sugar for dusting

Instructions 👩‍🍳

1. Preheat the oven
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Cream butter and cream cheese
   In a large bowl, beat the softened butter and cream cheese until smooth and fluffy.

3. Add sugar and egg
   Mix in the granulated sugar until light and creamy. Add the egg and vanilla extract and beat until combined.

4. Combine dry ingredients
   In another bowl, whisk together the flour, baking powder, and salt.

5. Make the dough
   Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.

6. Add pecans
   Fold in the chopped pecans until evenly distributed.

7. Shape the cookies
   Scoop about 1 tablespoon of dough and place it on the prepared baking sheet. Leave space between cookies.

8. Bake
   Bake for 10–12 minutes or until the edges are lightly golden.

9. Cool and serve
   Let cookies cool on a wire rack. Dust with powdered sugar if desired.

Description

Cream Cheese Pecan Cookies combine the richness of butter, the smooth tang of cream cheese, and the earthy crunch of pecans. They are softer than traditional butter cookies and stay tender for days, making them ideal for sharing or gifting. The flavor balance of sweet, creamy, and nutty makes them a crowd favorite.

Tips for Best Results ⭐

• Toast the pecans for 5–7 minutes before adding them for deeper flavor.

• Make sure butter and cream cheese are fully softened for a smooth dough.

• Chill the dough for 20 minutes if it feels too soft to handle.

• Store cookies in an airtight container for up to 4 days.

Frequently Asked Questions (FAQ)

1. Can I make these cookies ahead of time?

Yes. The dough can be refrigerated for up to 2 days before baking.

2. Can I freeze Cream Cheese Pecan Cookies?

Yes. You can freeze the baked cookies or the raw dough for up to 3 months.

3. Can I use walnuts instead of pecans?

Absolutely. Walnuts or even almonds can be used as a substitute.

4. Why are my cookies too soft?

Cream cheese cookies are naturally softer. Baking them a minute longer will give slightly firmer edges.

5. Can I make these gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.