Classic Butter Pecan Cookies (Print-Friendly Version)
Buttery cookies with toasted pecans and vanilla, delivering a perfect crunch and tender center.
# Ingredients Required:
→ Dairy and Sugars
01 -
227 grams unsalted butter, room temperature
02 -
150 grams granulated sugar
03 -
165 grams light brown sugar
→ Eggs and Flavoring
04 -
2 large eggs
05 -
5 milliliters pure vanilla extract
→ Dry Ingredients
06 -
240 grams all-purpose flour, sifted
07 -
5 milliliters baking soda
08 -
2.5 milliliters salt
→ Nuts
09 -
120 grams toasted pecans, chopped
# Detailed Directions:
01 -
Preheat the oven to 175°C and line two baking sheets with parchment paper.
02 -
In a mixing bowl, cream unsalted butter with granulated and brown sugars until light and fluffy, approximately 3 to 4 minutes.
03 -
Beat in eggs one at a time, then add vanilla extract, mixing until fully combined.
04 -
In a separate bowl, whisk together sifted flour, baking soda, and salt. Gradually incorporate this mixture into the wet ingredients until just combined.
05 -
Gently fold the toasted, chopped pecans into the dough, ensuring even distribution.
06 -
Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing evenly. Bake for 10 to 12 minutes until edges are golden and the centers remain soft.
07 -
Remove from oven and transfer cookies to a wire rack to cool completely.
# Helpful Advice:
01 -
Use high-quality unsalted butter and fresh pecans for optimal flavor. Lightly toast pecans before chopping to enhance their aroma. Store cooled cookies in an airtight container at room temperature to maintain freshness.