Description
These butter pecan cookies are rich, buttery, and packed with toasted pecans for a nutty crunch in every bite. Perfect for holiday baking or whenever you crave a simple, homemade treat.
Ingredients
Units
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- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups pecans, chopped and lightly toasted
Instructions
- Prepare the pecans: Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast them in the oven for about 5-7 minutes, or until fragrant. Let them cool.
- Make the dough: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add wet ingredients: Beat in the eggs, one at a time, then add the vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in pecans: Stir the toasted pecans into the dough until evenly distributed.
- Chill the dough: Cover the dough and chill in the refrigerator for at least 1 hour (optional but helps with shaping).
- Shape and bake: Preheat your oven to 350°F (175°C). Scoop tablespoon-sized portions of dough and place them onto a baking sheet lined with parchment paper, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are golden.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Toasting the pecans enhances their flavor, but you can skip this step if you’re short on time.
- For extra buttery flavor, you can brown the butter before making the dough. Let it cool before mixing.
- Store cookies in an airtight container for up to 1 week or freeze for longer storage.