Description
Delight in these classic Butter Pecan Cookies featuring a buttery, tender crumb complemented by finely chopped toasted pecans. Perfectly balanced with brown and granulated sugars, these cookies offer a rich flavor and a soft yet slightly crisp texture, ideal for holidays or everyday treats.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pecans, finely chopped and lightly toasted
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure cookies do not stick and for easy cleanup.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened unsalted butter, light brown sugar, and granulated sugar until the mixture is light in color and fluffy in texture, which helps incorporate air for tender cookies.
- Add Egg and Vanilla: Beat in the large room temperature egg and vanilla extract until fully combined and smooth, adding moisture and flavor to the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the creamed butter mixture, mixing on low speed just until a soft dough forms to avoid overdeveloping gluten and becoming tough.
- Fold in Pecans: Gently fold in the finely chopped toasted pecans, ensuring an even distribution of nuts for that signature buttery crunch.
- Portion Dough: Scoop tablespoon-sized portions of dough using a cookie scoop or spoon and place them about 2 inches apart on the prepared baking sheets to allow space for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the centers are set but still soft, which provides a perfect chewy center.
- Cool Cookies: Let the cookies cool on the baking sheets for about 5 minutes, allowing them to firm up slightly before transferring to a wire rack to cool completely and avoid breaking.
Notes
- For enhanced flavor, toast the pecans lightly before incorporating them into the dough to bring out their natural nuttiness.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For longer storage, freeze the cookies in a sealed container or freezer bag and thaw at room temperature before serving.
