Nan'S Icebox Cookies
Creamy pecan icebox cookies with a hint of molasses provide a rich, nutty flavor, ideal for those who enjoy classic, homemade treats with a crunchy texture.
Ingredients
Instructions
- Cream butter and sugar together.
- Add in and mix the beaten egg and molasses.
- Mix in flour, salt, and baking soda.
- Fold in pecans.
- Make several rolls and refrigerate for several hours or overnight.
- Slice the chilled dough into cookies.
- Bake until lightly browned at 350°F.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of granulated sugar. If you’re out of molasses, maple syrup can be a suitable substitute, but the taste will vary slightly. Ensure the butter is at room temperature for easy creaming. If you prefer a different nut, walnuts can also work well in this recipe. Chill the dough for at least 4 hours for the best texture.
Serving Suggestions
These cookies are delightful on their own or paired with a glass of milk or a cup of coffee. For a fun twist, consider serving them alongside slices of fruit or a scoop of ice cream. They also pair beautifully with American recipes like Mom'S Yeast Biscuits for a delightful dessert spread.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze the sliced dough, wrapped tightly in plastic wrap and placed in a freezer bag, for up to three months. To reheat, bake frozen slices directly from the freezer for an additional minute or two.
Nutrition & Diet Analysis (per serving)
Each serving of Nan'S Icebox Cookies contains roughly 148 calories, with 3g protein, 17g carbohydrates, and 8g fat. Note that it is relatively high in sodium, at 524mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What can I do if my dough is too sticky?
If your dough is too sticky to roll, refrigerate it for an additional 30 minutes to firm it up. Alternatively, you can sprinkle a little flour on your work surface and on your hands while shaping the dough to make it easier to handle.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).