These buttery pecan slice cookies offer just that—crisp edges, a tender, shortbread-like interior, and a coating of caramelized sugar crystals that add crunch and sparkle. Topped with a toasted pecan half, each cookie feels just a little dressed up, but the process behind them is surprisingly low-effort.

What makes these cookies especially appealing is their make-ahead versatility. The dough can be prepped in advance, shaped into logs, and chilled until you’re ready to slice and bake. Whether you’re planning ahead for a holiday tray, hosting guests, or just want to have something indulgent ready to go, this recipe fits into your schedule with ease. And the best part? No scooping or rolling individual dough balls—just slice and bake.

Before You Begin: Tips for Prep & Substitutions

A few thoughtful adjustments can tailor this recipe to your needs:

Toasting Pecans: Don’t skip this step—it draws out the rich, nutty flavor. You can toast pecans on a baking sheet at 350°F for 6–8 minutes, stirring once, until fragrant.
Chill Time: The dough needs at least 4 hours to firm up. For best results, prepare the logs the day before you plan to bake.
Egg Wash Alternative: If you’re avoiding eggs, a little milk or cream can help the sugar stick to the dough.
No Turbinado Sugar? Demerara or any coarse raw sugar will work well. Even granulated sugar can be used in a pinch, though you’ll miss out on some of that signature crunch.

Key Ingredients That Make These Cookies Shine

Butter: This recipe leans heavily on butter, and for good reason. It forms the base of the dough, giving each bite its rich, melt-in-your-mouth quality. Use unsalted butter to better control salt levels.
Powdered Sugar: Unlike granulated sugar, powdered sugar blends smoothly with butter, yielding a delicate texture that’s more tender than crisp.
Toasted Pecans: Chopped pecans are mixed into the dough, adding nutty depth and a pleasant chew. Halves go on top for visual appeal and an extra hit of flavor.
Vanilla Extract: A splash of vanilla ties the buttery richness and nutty tones together.
All-Purpose Flour & Baking Powder: These structure the cookie without making it overly dense. A touch of baking powder helps keep the texture light.
Turbinado Sugar: Rolled on the outside, this coarse sugar caramelizes slightly in the oven, forming a crisp, golden crust.
Egg Wash: Brushing the chilled logs before coating ensures the sugar sticks and enhances browning during baking.

Step-by-Step: How to Make Buttery Pecan Slice Cookies

Cream the Butter & Sugar
In a stand mixer with the paddle attachment, beat the softened butter on medium speed for about a minute until smooth and creamy. Slowly add in the powdered sugar and continue mixing until fully blended—another minute should do it. Stir in the chopped toasted pecans and vanilla extract. The dough will start to smell like toasted nuts and warm butter at this stage.
Add the Dry Ingredients
In a separate bowl, whisk together the flour and baking powder. With the mixer running on low, gradually add the flour mixture to the wet ingredients. Mix until everything is just incorporated—avoid overworking the dough to maintain a tender crumb.
Shape and Chill the Dough
Turn the dough out onto a clean work surface. Divide it into two equal parts and roll each into a 7-inch log. Wrap each log tightly in plastic wrap and refrigerate for at least 4 hours (or up to 2 days). Chilling firms up the butter, making it easier to slice cleanly later.
Preheat & Prepare
When you’re ready to bake, preheat the oven to 350°F. Line two baking sheets with parchment paper. Place turbinado sugar in a shallow dish. Unwrap the logs and brush them on all sides with the lightly beaten egg. Roll each log in the sugar, pressing gently to coat.
Slice, Decorate, and Bake
Cut the chilled logs into ⅓-inch-thick slices—you should get about 42 cookies total. Place them 1 inch apart on the prepared baking sheets. Press a pecan half lightly into the center of each cookie. Bake for 10 to 12 minutes, or until the edges are lightly golden and the sugar coating looks crackly and set. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Customization & Serving Suggestions

These cookies are quite adaptable:

Add Warm Spices: A pinch of cinnamon or nutmeg in the dough brings a cozy flavor, especially during the colder months.
Switch the Nuts: Walnuts or almonds can be used in place of pecans, though pecans offer a particularly soft texture and buttery profile.
Drizzle with Chocolate: After baking and cooling, a quick drizzle of dark or milk chocolate adds a sweet contrast and dresses them up for gifting.
Make It Gluten-Free: Use a 1:1 gluten-free flour blend. The texture may be slightly more delicate, but chilling the dough will help with slicing.

Storing & Reusing Leftovers

These cookies keep well at room temperature in an airtight container for up to 5 days. For longer storage, freeze them in a single layer until firm, then transfer to a zip-top bag. They’ll keep for about 2 months in the freezer.

To revive slightly stale cookies, pop them in a 300°F oven for 3–5 minutes. You can also crumble them over ice cream or yogurt for a crunchy topping.