Much like their cake cousin, these cookies are dense. However, they are dense in a good way. And they keep for a long time. We somehow made a batch of these cookies last for 5-6 days, and the last cookie tasted just as good as the first.
As with a classic pound cake, these cookies don’t call for any leaveners (i.e. baking soda or baking powder). Instead they more or less hold their shape in the oven. For one of the batches we made, I flattened the dough balls with the palm of my hand before baking. That method worked fine, but I found that I prefer just rolling the dough into balls and baking them without flattening the dough. You end up with a much thicker, smaller cookie this way…and it totally reminds me of pound cake!
For this batch, I went with a pecan angle by pressing a pecan half into the top of each cookie. I also mixed some chopped pecans into the dough itself – I like the added crunch and texture that comes with the nuts. If you aren’t a fan of nuts, then you can certainly omit them.
Prior to making these Pound Cake Cookies, I hadn’t really experimented with using cream cheese in a cookie batter. Based on my current love for these cookies, I’m glad I stumbled on the idea of using cream cheese and butter together in a cookie recipe.
Laura has kindly requested that I make another batch of these cookies with almond extract. I think she might be onto something there! And I want to make a lemon version packed with fresh lemon zest. There are so many flavor options here! I hope you enjoy these cookies as much as we do – happy baking!
These Pound Cake Cookies are reminiscent of a classic pound cake…just in cookie form! They're a unique and delicious treat!
5 from 7 votes
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Refrigeration Time: 2 hours hours
Total Time: 2 hours hours 25 minutes minutes
Servings: 24 cookies
Calories: 155 kcal
½ cup room temperature 4 oz. room temperature 1 cup 1 2 tsp 2 cups ½ tsp ½ cup finely chopped pecans ½ cup whole pecan halves
Using an electric mixer, cream together butter, cream cheese and brown sugar until light and fluffy (~3-4 minutes on medium speed).
Add egg and vanilla; mix until well combined.
Add flour, salt and finely chopped pecans; mix until just combined.
Cover and refrigerate dough for 2 hours. (Note: Dough can be refrigerated overnight.)
Preheat oven to 350°F.
Line 2 baking sheets with parchment paper; set aside.
Roll dough into 1” balls and place 2” apart on the prepared baking sheets.
Gently press a whole pecan half into the top of each ball.
Bake for 15-17 minutes, or until edges of cookies just begin to turn golden brown.