Description
Classic Butter Pecan Cookies are rich, buttery treats loaded with toasted pecans and a perfect balance of brown sugar sweetness. These American-style dessert cookies feature a soft, chewy center and golden, crisp edges, ideal for holiday gatherings or everyday indulgence.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups chopped pecans, toasted
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter with the light brown sugar and granulated sugar until the mixture becomes light, fluffy, and well combined, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, beating thoroughly after each addition to ensure a smooth batter. Then mix in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid developing too much gluten which can make the cookies tough.
- Fold in Toasted Pecans: Gently fold the chopped toasted pecans into the dough, distributing them evenly throughout for nutty flavor and added texture.
- Scoop and Arrange Dough Balls: Use a cookie scoop or spoon to portion the dough into 1 ½-inch balls, spacing them about 2 inches apart on the prepared baking sheet to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookies’ edges turn golden brown and the centers are set but still soft for chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing breaking and maintaining their shape.
Notes
- To toast pecans, bake them on a baking sheet at 350°F for 6–8 minutes, stirring once to ensure even toasting.
- For extra flavor depth, try browning the butter before mixing; chill it slightly before creaming it with the sugars.
- Make sure not to overmix the dough once adding the dry ingredients to maintain a tender cookie crumb.
- Store cookies in an airtight container at room temperature for up to 5 days.
