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Pecan Cookies

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These pecan cookies are a buttery classic with a tender, slightly chewy crumb and a satisfying crunch from pecan halves.

Ingredients

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  • 2 cups light or dark brown sugar, lightly packed
  • 1 cup salted butter, at room temperature
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 2 cups pecan halves

Instructions

  1. In a large mixing bowl or stand mixer fitted with the whisk attachment, beat the brown sugar, butter, and vanilla until light and fluffy, about 3 minutes.
  2. Add the eggs and beat on low speed until just combined.
  3. In a medium mixing bowl, whisk together the flour, salt, and baking soda.
  4. Gradually add the dry mixture to the wet mixture on low speed until just incorporated.
  5. Cover the dough and refrigerate for 30 minutes.
  6. Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
  7. Using a small cookie dough scoop, make 1.25″ dough balls and drop them onto the cookie sheet.
  8. Bake for 8 minutes or until the edges are slightly golden brown.
  9. Optional: Top with thick flakes of sea salt immediately after removing from the oven.
  10. To toast pecans (optional), preheat the oven to 300°F and toast for 10-15 minutes.

Notes

Store cooled cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies or shaped dough balls for future baking.

Nutrition

Keywords: pecan cookies, dessert, baking, holiday cookies

Find it online: https://easydessertideas.com/pecan-cookies/