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–+ servings
Brown Sugar Pecan Cookies stacked

Brown Sugar Pecan Cookies

Light and buttery with a delicious pecan crunch, these brown sugar pecan cookies have a soft, sweet flavor that everyone loves.
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Prep Time 17 minutes
Cook Time 15 minutes
Resting Time 3 hours
Total Time 30 minutes
Servings 16 cookies
Calories 302 kcal

Ingredients
  

  • 2 ½ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup butter at room temperature
  • 1 ¼ cups brown sugar
  • ¼ cup granulated sugar
  • 1 cup pecans
  • 1 tsp vanilla extract
  • 2 eggs

Instructions
 

  • Toast the Pecans: In a skillet over medium heat, toast the pecans for a few minutes, stirring occasionally until golden and aromatic. Remove from heat, let cool, and then chop finely with a knife or in a food processor.
  • Cream Butter and Sugars: In a large bowl, beat the room-temperature butter, brown sugar, granulated sugar and vanilla extract until light and creamy, about 2-3 minutes.
  • Add Eggs: Add the eggs, beating well for about 1 minute until fully combined.
  • Add Dry Ingredients and Pecans: Sift in the flour,finely chopped nuts, baking soda, and salt, and mix just until combined.
  • Chill the Dough: Cover the dough and refrigerate for at least 3 hours, or overnight if possible. This resting time is essential for better texture and flavor.
  • Form and Decorate the Cookies: Using a #20 cookie scoop (about 3 tablespoons of dough per cookie), form dough balls. Place a whole pecan on top of each ball for decoration.
  • Bake: Preheat the oven to 350°F (175°C). Place the dough balls on a parchment-lined baking sheet, leaving space between each one. Bake for about 15 minutes, or until the edges are golden.
  • Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Toasting Pecans: Toasting the pecans intensifies their flavor, enhancing the cookie’s nutty taste. Be sure to let them cool before adding to the dough to avoid melting the butter.
  • Dough Resting: Chilling the dough for several hours or overnight improves texture and allows the flavors to develop fully.
  • Uniform Size: Use a #20 cookie scoop to make sure all cookies are the same size, helping them bake evenly.
  • Pecan Texture: Chop the pecans finely but not into powder; this way, they are evenly distributed, ensuring a balanced flavor and texture.
  • Batch Baking: If you prefer smaller cookies, make smaller dough balls and reduce the baking time to 10-12 minutes.
  • Extra Decoration: Sprinkle a little brown sugar on top of the cookies before baking for a crunchy, sweet touch.
  • Storage: Store cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
  • Texture Adjustment: For a crispier cookie, bake for an additional 2-3 minutes, checking that the edges don’t burn.
  • Avoid Overmixing: When adding the flour, mix only until just combined to keep the cookies tender.

Nutrition

Calories: 302kcalCarbohydrates: 36gProtein: 3gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 51mgSodium: 211mgPotassium: 81mgFiber: 1gSugar: 20gVitamin A: 388IUVitamin C: 0.1mgCalcium: 28mgIron: 1mg
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