Get ready to bake up some joy with these Butter Pecan Cookies! They’re crispy on the edges and soft in the middle!
Butter Pecan Cookies
Ingredients:
Wet Ingredients:
1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Dry Ingredients:
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
Add-ins:
1 cup pecans, chopped
Directions:
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This keeps the cookies from sticking and helps them bake evenly.
2. Cream the butter and sugars in a large mixing bowl using a hand mixer or stand mixer on medium speed for 2–3 minutes, until light and fluffy.
3. Add eggs and vanilla to the creamed mixture and beat until smooth and well combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don’t overmix to keep the cookies tender.
6. Fold in the chopped pecans using a spatula or wooden spoon, making sure they’re evenly distributed.
7. Scoop the dough using a tablespoon or cookie scoop and place onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10–12 minutes, or until the edges are golden brown and the centers look set but still soft. For best results, rotate the trays halfway through baking.
9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They’ll firm up beautifully as they cool!
Nutritional Information:
Prep Time: 15 mins | Cooking Time: 12 mins | Total Time: 27 mins
Calories per serving: ~210 | Servings: 24 cookies
