An old-fashioned recipe for buttery, crunchy pecan bars spiced with warm cinnamon. These are the perfect addition to your holiday cookie tray!
For even more easy Christmas cookies, don’t miss this soft cut out sugar cookie recipe and these 4-ingredient graham cracker toffee bars, and check out our full collection of Christmas recipes.
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A Family-Favorite Christmas Dessert
This recipe for pecan bars comes from my friend Ashley’s grandmother. Her family actually calls them “cinnamon sticks,” and they’re her husband’s favorite Christmas treat.
This is the go-to dessert that Ashley makes each year for family celebrations and for sharing with friends and coworkers. Let me just tell you: once our family tasted them, I immediately asked for the recipe (and I’ve baked many batches since)!
Before You Get Started
- Use a stand mixer (not an electric hand mixer) for the best texture. The stand mixer combines the ingredients smoothly, which is really important here. You should not see any little pieces of butter throughout the dough.
- Use salted butter (rather than unsalted butter), since there’s no added salt in the recipe.
- Room temperature butter is imperative for a smooth, creamy dough.
- Do not pat the dough too thin — about ½-inch thick is ideal. Remember, it will spread in the oven, so it will be too thin and crispy if you press it to ¼-inch thickness.
- Chill the dough for 30 minutes in the freezer or about 60 minutes in the fridge. This prevents it from spreading too thin.
A Unique Flavor and Texture
The bars taste like a buttery cinnamon shortbread cookie topped with toasted pecans; however, they have the texture of crunchy cookie bark. Because there’s a lot of butter relative to the amount of flour in this recipe, the dough spreads in the oven, giving the bars a thin, crisp texture with a slightly chewy interior.
They also bake at a lower temperature for a longer time than most cookies. This prevents the pecans from burning, and helps to achieve that crunchy texture.
How to Make Pecan Cookie Bars
Step 1: Sift Dry Ingredients
In a medium bowl, sift or whisk together the flour and cinnamon to make sure that the spice is evenly distributed and there are no big clumps of flour.
Step 2: Mix the Dough
Beat together the butter and sugar until it forms a smooth, creamy mixture. This takes about 2 minutes on medium speed, so be patient!
Add the egg yolk and vanilla extract, and then gradually mix in the flour. The mixture should look and feel like sticky cookie dough.
** Pro Tip: Scrape down the sides and bottom of the bowl periodically as you mix the dough. This ensures a well-blended, even mixture.
Step 3: Spread Dough on Pan
Transfer the dough to a parchment-lined rimmed baking sheet. Use your fingers to press it to about ½-inch thickness — not any thinner.
** Pro Tip: It doesn’t need to be perfect, since the dough will spread a bit in the oven and you’ll eventually cut or break it apart.
Step 4: Add Pecans
Brush the top of the dough with an egg white (this helps the pecans adhere). Sprinkle the nuts on top, pressing down lightly.
** Pro Tip: You won’t need all of the egg white. Just a thin layer brushed over the top is perfect! If it’s hard to spread, add a splash of water to thin it slightly.
Step 5: Chill and Bake
Chill the dough for about 30 minutes in the freezer or about 60 minutes in the fridge. This helps it firm up so that it doesn’t spread quite as thin in the oven.
** Note: Ashley doesn’t chill her dough, and says the recipe still works well. If you’re short on time, this step is probably optional. I just prefer the slightly thicker, chilled dough.
Bake in a 325°F oven for 30-35 minutes, until golden brown. The edges will be firm and crisp and the center will still be a little soft.
Step 6: Cool and Slice
Let the cookie cool completely on a wire rack. This takes about 1 1/2 – 2 hours. The cookie will continue to firm up as it cools.
Once cool, you can slice it into squares or break it apart with your hands like cookie bark.
Storage
Store the pecan cookie bars in an airtight container at room temperature for 3-4 days, or wrap tightly and freeze for up to 3 months. Thaw on the counter overnight.
Frequently Asked Questions
Do I need to chill the dough?
Chilling isn’t absolutely required, but it helps the dough hold its shape and prevents spreading. If you have time, 30 minutes in the freezer makes a noticeable difference.
Can I use unsalted butter instead?
Sure! Just add about ¼ teaspoon of salt to the dough to balance the sweetness and bring out the cinnamon flavor.
Should the bars be crunchy or soft?
They should have a fairly crunchy texture once they cool, especially on the edges.
Can I make these ahead?
Yes! These bars keep beautifully. Once cooled, store them in an airtight tin or container with parchment between layers. They’ll stay crisp and buttery for up to 3 days at room temperature or in the refrigerator for a week. They even freeze well for up to 3 months.
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Watch How to Make It
Cinnamon Pecan Bars
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 cup granulated sugar
- 12 tablespoons (1 ½ sticks) salted butter, softened
- 1 large egg yolk and 1 egg white, separated
- ½ teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat the oven to 325°F. Line a large, rimmed baking sheet with parchment paper. In a medium bowl, sift or whisk together the flour and cinnamon. Set aside.
- In the large bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter until completely smooth. Add the egg yolk and vanilla extract; beat to combine. Gradually add the flour mixture, beating until completely smooth and combined. This takes a few minutes. It should look like sticky cookie dough. Scrape down the sides of the bowl periodically while mixing so that the ingredients are well blended.
- Drop the dough onto the prepared baking sheet. Using your fingers, press out the dough until it’s about ½-inch thick.
- Brush the top of the dough with the egg white. Sprinkle the pecans on top. Cover loosely and chill in the freezer for about 30 minutes or in the fridge for about 60 minutes (Ashley says that it’s not necessary to chill the dough before baking, but I find that it spreads a little bit less if you let it cool before baking).
- Remove the cover. Bake for 30-35 minutes, until golden brown and the nuts are toasted.
- Let the bars cool completely before slicing into squares. They will continue to firm up as they cool. This recipe yields approximately 22 (2-inch) squares.
Hi Blair what size pan did you use for this it looks like a half sheet cake pan?
Hi, Karen! That’s a half sheet pan 🙂