Description
Easy Pecan Cookies are tender, buttery treats loaded with toasted pecans and a hint of cinnamon. With their rich flavor and soft texture, they’re perfect for pairing with a glass of milk or serving at holiday gatherings.
Ingredients
- 1 cup butter, softened
- 1 ½ cups brown sugar, lightly packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups pecans, chopped
Instructions
- Preheat the oven to 350°F (175°C). Spread chopped pecans on a baking sheet and toast for 10 minutes, watching carefully to avoid burning. Remove and allow to cool.
- In a large mixing bowl, cream together softened butter and brown sugar until fluffy. Beat in eggs and vanilla extract.
- Gradually add the flour, cinnamon, baking soda, and salt. Mix until just combined.
- Stir in the toasted pecans, reserving a few to press on top of cookies after baking if desired.
- Cover the dough with plastic wrap and refrigerate for at least 2 hours.
- Once chilled, preheat the oven to 350°F and line a baking sheet with parchment paper.
- Use a cookie scoop to portion out 2-tablespoon sized dough balls. Place them at least 2 inches apart on the prepared sheet.
- Bake for 9–10 minutes, or until edges are lightly golden. Remove and transfer to a wire rack to cool.
Notes
- Chilling the dough helps the cookies hold their shape and develop flavor.
- You can make the dough a day ahead and refrigerate overnight.
- For extra texture, sprinkle a pinch of flaky salt on top after baking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: undefined
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 12g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
