Description
Soft, chewy butter pecan cookies with toasted pecans and a hint of cinnamon. A classic, perfect for any occasion!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup pecan halves, toasted and chopped
Instructions
- Cream Butter and Sugars: In a large bowl (or stand mixer), beat softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl as needed.
- Add Eggs: Beat in eggs one at a time, mixing well after each addition.
- Stir in Vanilla: Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together flour, baking soda, cinnamon, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in Pecans: Fold in the toasted and chopped pecans.
- Chill Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours.
- Preheat Oven: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop Dough: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake: Bake for 9-11 minutes, or until the edges are golden brown and the centers are set.
- Cool: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Room Temperature Butter: Use softened butter for proper creaming.
- Toast Pecans: Toasting enhances the flavor. Bake at 350°F (175°C) for 5-7 minutes, or until fragrant.
- Don’t Overmix: Overmixing leads to tough cookies.
- Chill Dough: Prevents spreading and allows flavors to meld.
- Parchment/Silicone: Prevents sticking.
- Don’t Overbake: Overbaked cookies will be dry.
- Cool Completely: Allows cookies to firm up.
- Variations:
- Add ½ cup chocolate chips.
- Add ½ teaspoon maple extract.
- Drizzle with powdered sugar glaze.
- Make pecan sandies with powdered sugar.
- Use different nuts.
- Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 9-11 minutes