Description
This classic Butter Pecan Cookies recipe offers irresistibly rich and buttery cookies studded with crunchy toasted pecans. With a perfect balance of sweetness and a tender crumb, these cookies are easy to make and a delightful treat for any occasion. The secret to their flavor lies in creaming the butter and sugars properly and folding in toasted pecans for that signature nutty taste.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature by the time your dough is ready for baking.
- Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar. This step is crucial for a light, fluffy texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing thoroughly until the mixture is smooth and combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently but thoroughly until a smooth dough forms without overmixing.
- Fold in Pecans: Gently fold the chopped pecans into the dough, ensuring they are evenly dispersed throughout.
- Shape Cookies: Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper or a silicone mat, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges turn a light golden brown. The centers may look slightly soft but will firm up upon cooling.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for 3-5 minutes, then transfer them to a wire rack to cool completely for best texture.
Notes
- For more intense pecan flavor, lightly toast the chopped pecans in a dry skillet over medium heat for 3-5 minutes before adding them to the dough.
- Do not overbake; cookies will continue to firm as they cool.
- Use room temperature butter for easier creaming.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To keep cookies soft longer, add a slice of bread to the storage container to maintain moisture.
