Cream Cheese Pecan Cookies

How many baking days are there left before Christmas? If you are still looking for good cookies to bake for a holiday platter, I urge you to give these cream cheese pecan cookies a whirl. The cookie recipe is a slight adaptation of an excellent walnut cookie by Martha Stewart, featured in her book, Cookies, a veritable cookie bible. The pecan cookie is like a tangy shortbread cookie, studded with toasted pecans. Eat ’em up yum!

Cream Cheese Pecan Cookies Recipe

  • Yield: Makes 4 1/2 dozen cookies.

You could easily use walnuts, pistachios, or cashews in place of the pecans.



  • 4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 6 ounces cream cheese (not whipped), room temperature
  • 1 1/4 cups sugar
  • 2 tablespoons vanilla extract
  • 3 cups pecans


1 Preheat the oven to 350ºF. Coarsely chop 1 1/2 cups of the pecans and spread them on a cookie sheet and bake for about 10 minutes or until the nuts are fragrant. Set aside to cool.

2 Whisk together the flour and salt in a large bowl.

3 Beat together the butter and cream cheese in an electric mixer on medium speed for 2 minutes until light and fluffy. Add the sugar and vanilla and beat for another minute. Reduce the mixer speed to low and beat in the flour and salt until just combined. Do not overmix. Fold in the toasted pecans.

4 Transfer the dough to a work surface and divide the dough in half. Roughly shape each half into a 8-inch log about 2 inches in diameter. Wrap each log in plastic wrap and place in the freezer until firm, about 4 hours, but overnight is best. The dough can sit in the freezer for up to two weeks and about a month if wrapped and then placed in an airtight container.

5 Preheat the oven to 350ºF with racks on the upper and lower thirds. Finely chop the remaining 1 1/2 cups of pecans. Unwrap one of the logs of dough and roll in the pecans. Cut into 1/4-inch-thick rounds. Space 1-inch apart on baking sheets lined with parchment paper or silicone mats.

6 Bake cookies for 18-20 minutes or until the edges are a lightly golden. Rotate the cookies halfway through to ensure even baking. Let cool on the sheets for a minute or two before transferring to a wire rack to cool completely. Repeat with remaining cookie dough.

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Martha Stewart's Cream Cheese Walnut Cookies

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Showing 4 of 16 Comments

  • Jennie M

    These look so pretty and sound yummy!

    How sturdy to they feel to you? Do you think the would hold up in a carefully packed box?

    Thank you!

    Ours were sturdy enough. I think they would hold up. ~Elise

  • JS

    Gosh, this brings back memories of my favorite great aunt. She made these often and called them her “refrigerator cookies”. Sometimes she would vary the thickness of the slices. Sometimes she would add some cocoa to the mixture. She always liked to “square up” her cookie rolls so that the shape of the cookie she ended up with was sort of like a rectangle with bulging sides.

  • Lulu

    These look delicious.
    I have a question. Do these cookies spread a lot, or do they stay about 2 inches in diameter?

    Now that I’ve eaten them all I don’t remember! I don’t think they spread a lot, but you should still leave room between the cookies on the tray. ~Elise

  • Sy

    You lost me with the pecan instructions. What do you do with the ones that are already toasted if you put the ones that are not in the cookies?

    You fold in the toasted pecans into the cookie dough in step 3. You roll the logs in the untoasted pecans in step 5. ~Elise

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