Honey Pecan Slice-and-Bake Cookies
on Sep 17, 2024
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These honey pecan sliced cookies feature a delicious shortbread dough that is chilled, sliced, and baked to perfection! The pecans give the cookies a rich, nutty flavor and the perfect amount of texture.
Slice and bake cookies are an all-around amazing treat! First, there is something so fun and satisfying about being able to grab dough from the fridge, cut it into slices, then pop them in the oven until golden and warm. On top of that, the flavor of these cookies is why I make them again and again.
I love having these cookies ready as a little snack when we have company, because they are comforting, cozy, and delicious. It is always a great idea to make these honey pecan sliced cookies!
Grandma’s Slice-n-Bake Cookies are another slice and bake cookie that is so easy to make, and my Honey Sweetened Peanut Butter Cookies with whole wheat flour is another cookie recipe using honey as a sweetener which is so delicious and wholesome.
Table of Contents
Why You’ll Love This Recipe
- The mild honey flavor compliments the taste of the savory pecans just right for a yummy sweet treat.
- The ingredients list is simple, but the cookies are still effortlessly sweet, and perfectly crunchy.
- The rolls of cookie dough can stay fresh in the fridge uncooked, meaning you can make the dough a few days in advance, then slice and bake them later.
Recipe Ingredients
- Honey—Adds natural sweetness and a rich, floral flavor.
- Sugar—Helps to create a slightly crisp texture and balances the honey.
- Butter—Provides a buttery, melt-in-your-mouth texture.
- Egg—Binds the dough together and adds moisture.
- Flour—The base of the dough, giving the cookies structure.
- Baking powder—Gives the cookies a gentle rise for a light texture.
- Baking soda—Helps with browning and adds a bit of lift.
- Pecans—Adds crunch and a nutty, buttery flavor.
See the recipe card for full information on ingredients and quantities.
How To Make Honey Pecan Slice-and Bake Cookies
Step #1. In a large bowl, combine honey, sugar, butter, and egg. Beat until smooth and creamy.
Step #2. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Step #3. Gradually add the flour mixture to the wet ingredients. Stir in the chopped pecans. Divide the dough into thirds. Shape each portion into a 2-inch diameter log, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight.
Step #4. Preheat the oven to 375°F. Slice the dough into ¼-inch rounds and place on a baking sheet. Bake for 12-15 minutes, until edges are lightly browned. Cool on a wire rack and enjoy!
Recipe FAQs
Use a sharp knife when slicing the cookies so that you cut through the nut chunks. You’ll smash the cookies and nuts to pieces if your knife isn’t sharp. When cutting cookies, cut halfway and then roll dough over and finish cutting (it keeps the cookie from crumbling on the edges).
A soft nut, like a walnut, can be substituted for the pecans. I would not recommend a harder nut, like an almond; it would make cutting cookies to difficult.
Nope! Something I love about these cookies is that you can store the dough and then bake them later. If you have an uncooked cookie dough log, wrap it in waxed paper and then plastic wrap. Place it in the fridge for up to 4 days, or the freezer for up to 2 months before baking. When you’re ready to bake, allow any frozen dough to thaw in the fridge overnight. Slice and then bake them as directed!
Expert Tips
- Be sure to use good quality honey! Cheap honey can be bitter and that will reflect in how the cookies taste.
- As you roll the dough into logs, sprinkle a bit of flour on the countertop or mat so that the dough doesn’t stick!
- Keep in mind that you’ll want the dough logs to be about 2 inches in diameter each.
- Take the cookies out of the oven as soon as you see the edges start to turn brown, because you don’t want them to be overcooked.
How To Store Pecan Sliced Cookies
Any leftover baked cookies should be stored in an airtight container or Ziploc bag to keep them fresh and prevent them from getting dry. They will stay good for up to 3-5 days, and can be stored on the counter, ready to eat when you need a sweet snack!
More Cookie Recipes To Consider
Simple Gingerbread Recipes
The Perfect Icing for Gingerbread Cookies
Cut Out Cookies
Sugar Cookie Icing Recipe for Perfect Holiday Decorating
Simple Gingerbread Recipes
Easy Gingerbread Sandwich Cookies
From Scratch Recipes
Free Printable Gingerbread Man Cookie Templates for Holiday Baking
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Honey Pecan Slice-and-Bake Cookies
Ingredients
- ½ cup honey
- ½ cup sugar
- ½ cup butter
- 1 egg
- 2 ½ cups flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup chopped pecans
Instructions
- Combine honey, sugar, butter, and egg and beat until smooth.
- Whisk together flour, baking powder, baking soda, and salt. Add flour mixture to cream mixture.
- Stir in pecans.
- Working with 1/3 of the dough at a time, shape into a log, 2 inches in diameter.
- Wrap the log in plastic wrap and chill for at least an hour or overnight.
- Cut into 1/4 of an inch thin slices and bake at 375 for 12-15 minutes. Cookies should be lightly browned at the edges. Remove from the oven and transfer to a wire baking rack.
- See notes for storage and freezing instructions.
Notes
- Be sure to use good quality honey! Cheap honey can be bitter and that will reflect in how the cookies taste.
- As you roll the dough into logs, sprinkle a bit of flour on the countertop or mat so that the dough doesn’t stick!
- Keep in mind that you’ll want the dough logs to be about 2 inches in diameter each.
- Take the cookies out of the oven as soon as you see the edges start to turn brown, because you don’t want them to be overcooked.
