EASY BUTTER PECAN COOKIES
These Easy Butter Pecan Cookies are rich, nutty, and buttery with crisp edges and chewy centers. Perfect for holiday baking or an everyday treat, they come together quickly and deliver comforting homemade flavour.
Ingredients
- 1 cup unsalted butter softened
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups chopped pecans toasted
Instructions
Preheat Oven:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream Butter and Sugars:
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and creamy.
Add Eggs and Vanilla:
- Mix in eggs and vanilla extract until fully combined.
Combine Dry Ingredients:
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients.
Fold in Pecans:
- Stir in toasted chopped pecans until evenly distributed.
Shape Cookies:
- Drop dough by rounded tablespoons onto prepared baking sheets, spacing them 2 inches apart.
Bake:
- Bake for 10–12 minutes or until edges are golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- To Toast Pecans: Bake pecans at 350°F for 5–7 minutes before chopping. Let cool.
- Storage: Store in an airtight container at room temperature for up to 1 week.
- Freezing: Freeze cookie dough balls for up to 2 months. Bake from frozen with 1–2 extra minutes.
- Custom Touch: Add a pinch of cinnamon or a drizzle of caramel for extra indulgence.