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Pecan Cookies

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

Ingredients

Scale
  • 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

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

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