Description
These Butter Pecan Cookies are soft, buttery, and packed with toasted pecans for a rich, nutty flavor. Perfect for holidays or any day, they melt in your mouth and pair wonderfully with a hot cup of coffee or tea.
Ingredients
Units
Scale
- 1 cup (230 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups (315 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (150 g) chopped pecans, toasted
Instructions
Prepare the Pecans:
- Toast the pecans:
- Preheat the oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast for 5-7 minutes, or until fragrant. Let cool.
Make the Cookie Dough:
- Cream butter and sugars:
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add eggs and vanilla:
- Beat in the eggs one at a time, followed by the vanilla extract.
- Combine dry ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix the dough:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Add pecans:
- Fold in the toasted pecans.
Shape and Bake:
- Preheat oven:
- Preheat the oven to 350°F (175°C) if not already done. Line baking sheets with parchment paper or silicone mats.
- Form the cookies:
- Scoop tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
- Bake:
- Bake for 10-12 minutes, or until the edges are golden and the centers look slightly underbaked.
- Cool:
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Optional Add-Ins: Add a touch of cinnamon or white chocolate chips for extra flavor.
- Make Ahead: The dough can be refrigerated for up to 2 days before baking.