Pecan Cookies

These Pecan Cookies are simple, buttery, and nut-studded for a classic cookie that delivers a satisfying crunch and mellow caramel notes from brown sugar. The dough comes together quickly, chills briefly to firm up, and bakes into small, tender cookies with slightly crisp edges and a soft center. The aroma while baking is warm and toasty, with rich butter and toasted nut notes that fill the kitchen. These cookies are ideal for casual afternoon baking, sharing at a holiday cookie swap, or packaging as a thoughtful homemade gift. If you enjoy buttery shortbreads and nut-forward treats, you might also like a light, tender take on basic butter cookies or a richer layer cake like this butter pecan cake for special occasions.

Ingredients

• 2 cups light or dark brown sugar, lightly packed — gives sweetness and a chewy, caramelized note; dark brown sugar will make a deeper flavor.
• 1 cup salted butter, at room temperature — provides richness and helps the cookies spread and brown; room temperature butter creams more easily.
• 1 tablespoon vanilla extract — adds warm, aromatic flavor that rounds out the brown sugar and pecans.
• 2 large eggs — bind the dough and add structure while keeping cookies tender.
• 1½ cups all-purpose flour — the main structure for the cookies; measure by spooning into the cup and leveling for accuracy.
• ½ teaspoon salt — balances sweetness and enhances the other flavors.
• ½ teaspoon baking soda — a gentle leavener that helps cookies rise slightly and create a tender crumb.
• 2 cups pecan halves — the star nut for crunch and buttery flavor; leave halves whole or chop for smaller pieces depending on texture preference. For a different texture try serving with a soft cookie like chewy sugar cookies on the side.

Step-by-step 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. Scrape the bowl once or twice for even mixing. Tip: Make sure the butter is truly at room temperature so it creams smoothly.
2. Add the eggs and beat on low speed until just combined. Avoid overmixing to keep the cookies tender.
3. In a medium mixing bowl, whisk together the flour, salt, and baking soda. Gradually add the dry mixture into the wet mixture on low speed until just incorporated. Fold in the pecans gently. Small tip: If you prefer smaller pecan pieces, coarsely chop them before folding in.
4. Cover the dough and refrigerate for 30 minutes. Chilling firms the dough and helps the cookies hold their shape while baking.
5. Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
6. Using a small cookie dough scoop or hands, make 1.25" dough balls and drop them at least 3" apart onto the cookie sheet.
7. Bake for 8 minutes or until the edges are slightly golden brown. Remove promptly to prevent overbaking. Tip: The centers will look a touch underbaked when you take them out; they will set as they cool.
8. Optional: Top with thick flakes of sea salt immediately after removing from the oven.

For a slightly different twist while keeping the same recipe logic, you can read a playful brown sugar cookie riff like brown sugar pop tart cookies for inspiration on shaping and presentation.

Recipe Details

• Prep Time: 15 minutes
• Chill Time: 30 minutes
• Cook Time: 8 minutes per batch
• Total Time: 53 minutes
• Servings: about 36 cookies
• Calories: approximately 150 kcal per cookie

Tips, Storage & Variations

• Practical tips: Use a small cookie scoop for even cookies and consistent bake times. Rotate pans halfway through baking if your oven has hot spots.
• Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes until fragrant before adding them to the dough to boost their flavor.
• Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days.
• Freezing: Freeze baked cookies in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature. You can also freeze the raw dough balls on a sheet, then store them in a bag and bake from frozen adding an extra minute or two to bake time.
• Flavor variations using only existing ingredients: Use dark brown sugar for a deeper molasses note, coarsely chop the 2 cups of pecans for smaller pieces distributed through the cookie, or press a whole pecan half into the top of each dough ball before baking for a decorative finish. For contrast, follow the optional step and add a few flakes of sea salt right after baking.

For an alternate cookie texture or to explore similar cookie techniques, see this take on chocolate crinkle cookies.

FAQ
Q: Can I use margarine instead of butter?
A: Butter gives the best flavor and texture. Margarine may change spread and taste, so it is not recommended.

Q: Do I need to chill the dough?
A: Yes, chilling for 30 minutes helps the dough firm up so cookies hold their shape and bake evenly.

Q: How do I prevent cookies from overbaking?
A: Remove them as soon as the edges are slightly golden and centers look just set, then let them finish firming on the pan.

Q: Can I chop the pecans instead of using halves?
A: Yes, chopping gives a different texture but keep the same 2 cups measurement.

Q: Are these cookies good warm or cooled?
A: They are excellent both ways, warm for soft centers and cooled for a firmer bite.

Q: Can I double the recipe?
A: Yes, but chill the dough in batches if needed so chilling time is effective.

People Also Ask
Q: How do I store pecan cookies to keep them fresh?
A: Keep them in an airtight container at room temperature for up to 4 days or freeze for longer storage.

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough and refrigerate it up to 24 hours before scooping and baking.

Q: Will the cookies spread a lot while baking?
A: The chilled dough and recipe ratios limit excessive spread, but allow 3 inches between dough balls to be safe.

Q: How can I toast pecans before adding them?
A: Toast in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently until fragrant.

Q: What is the best way to measure flour for cookies?
A: Spoon flour into the measuring cup and level it off to avoid packing in too much flour.

Q: Can these cookies be made larger or smaller?
A: Yes, but baking time will change. Larger cookies need more time and smaller cookies less time, so watch for lightly golden edges.

Conclusion

I hope these Pecan Cookies become one of your go-to recipes for simple, nutty comfort baking. If you want to compare a butter-forward pecan cookie to other takes or learn different assembly ideas, check this fun, rich version at Butter Pecan Cookies – Baker by Nature and see another approach with helpful tips at Butter Pecan Cookies – Food52. Enjoy baking, and please share how your batch turns out with family and friends.

Pecan Cookies

Print Recipe

Simple, buttery Pecan Cookies with a satisfying crunch and mellow caramel notes from brown sugar.

• Author: hannah-reed
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 53 minutes
• Yield: 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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. Beat the brown sugar, butter, and vanilla in a large bowl until light and fluffy, about 3 minutes.
2. Add the eggs and beat on low speed until just combined.
3. Whisk together the flour, salt, and baking soda in a medium bowl.
4. Gradually add the dry mixture into the wet mixture until just incorporated.
5. Fold in the pecans gently.
6. Cover the dough and refrigerate for 30 minutes.
7. Preheat the oven to 350°F and line cookie sheets with parchment paper.
8. Make 1.25-inch dough balls and drop them at least 3 inches apart onto the cookie sheet.
9. Bake for 8 minutes or until the edges are slightly golden brown.
10. Remove promptly to prevent overbaking.
11. Optionally, top with thick flakes of sea salt immediately after removing from the oven.

Notes

Store cooled cookies in an airtight container for up to 4 days. Freeze baked cookies for up to 3 months.

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 10g
• Sodium: 200mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg

Keywords: Pecan Cookies, Cookies, Baking, Dessert, Nut Cookies