Go Back

Christmas Pecan Cream Cheese Drop Cookies

Learn how cream cheese and toasted pecans create tender, festive drop cookies that stay soft for days.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 24 minutes
Rest Time 1 hour
Total Time 1 hour 44 minutes
Servings: 36
Course: Appetizer
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup raw pecans coarsely chopped (115g)
  • 0.5 cup unsalted butter softened to room temperature (1 stick / 113g)
  • 4 oz full-fat block cream cheese softened to room temperature (113g)
  • 0.5 cup granulated sugar 100g
  • 0.5 cup light brown sugar packed (100g)
  • 1 large egg room temperature
  • 1 tsp pure vanilla extract
  • 1.75 cups all-purpose flour unbleached (210g)
  • 0.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp kosher salt
  • 2 tbsp festive sprinkles or finely chopped pecans optional, for topping before baking

Equipment

  • 13x18-inch baking sheet
  • Parchment paper sheets
  • Stand mixer or electric hand mixer
  • Medium mixing bowl
  • 1.5-tablespoon cookie scoop (#40 scoop)
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
  2. Spread coarsely chopped pecans across the baking sheet in a single layer.
  3. Toast pecans in the oven for 8 to 10 minutes until fragrant and slightly darkened, then transfer to a plate to cool completely.
  4. In a large mixing bowl, beat softened butter, softened cream cheese, granulated sugar, and light brown sugar together on medium speed for 3 minutes until light and creamy.
  5. Add the room temperature egg and vanilla extract to the butter mixture, beating for 1 minute on medium speed until fully combined.
  6. Whisk together all-purpose flour, baking powder, baking soda, and kosher salt in a separate medium bowl.
  7. Turn the mixer to low speed and gradually add the dry ingredients to the creamed mixture, mixing just until a soft dough forms.
  8. Fold the cooled, toasted pecans into the dough using a rubber spatula until evenly distributed.
  9. Cover the mixing bowl tightly with plastic wrap and refrigerate dough for 60 minutes.
  10. Line two large baking sheets with fresh parchment paper and preheat oven to 350°F (177°C).
  11. Scoop 1.5-tablespoon balls of chilled dough onto the prepared baking sheets, spacing them 2 inches apart.
  12. Bake at 350°F (177°C) for 11 to 13 minutes until cookie edges are set and pale golden brown while centers remain soft.
  13. Allow cookies to rest on the hot baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

If using salted butter, reduce added kosher salt to 1/4 teaspoon to maintain proper balance.
To double this recipe, bake sheets one at a time on the center oven rack for even heat distribution.
At high altitudes (above 3,000 feet), increase flour by 2 tablespoons and decrease baking powder to 1/4 teaspoon to prevent over-spreading.