Butter Pecan Cookies
Crispy on the edges, soft in the middle, and full of rich, buttery pecan flavor—these cookies are perfect for any occasion.
Ingredients:
1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pecans, chopped
1/2 teaspoon cinnamon (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
- Cream the butter and sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using a hand mixer or stand mixer on medium speed. Beat for about 2–3 minutes, or until the mixture is light and fluffy.
- Add the eggs and vanilla: Mix in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
- Fold in the pecans: Gently stir in the chopped pecans until evenly distributed throughout the dough.
- Scoop and shape: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Place the trays in the preheated oven and bake for 10–12 minutes, or until the edges are golden brown and the centers still look slightly soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tip: For extra nutty flavor, toast the pecans in a dry skillet over medium heat for a few minutes before chopping and adding them to the dough.
Enjoy your warm, buttery pecan cookies with a glass of milk, a cup of coffee, or simply on their own!