Here’s a classic, buttery Pecan Cookies recipe—soft centers, lightly crisp edges, and packed with toasted pecans 🥜🍪
Pecan Cookies
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1½ cups chopped pecans, lightly toasted
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Cream butter & sugars
- Beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add wet ingredients
- Beat in egg and vanilla.
- Mix dry ingredients
- In a separate bowl, whisk flour, baking soda, and salt.
- Gradually mix into wet ingredients.
- Fold in pecans
- Gently stir in toasted pecans.
- Scoop & bake
- Scoop 1½-tbsp dough balls onto baking sheets.
- Bake 10–12 minutes, until edges are set and centers look slightly soft.
- Cool
- Let cool 5 minutes on pan, then transfer to rack.
Variations
- 🍫 Add chocolate chips or drizzle with chocolate
- 🍯 Swap half the sugar for maple syrup (reduce flour by 2 tbsp)
- 🧈 Roll dough balls in powdered sugar before baking
- 🍪 Press a pecan half on top for a bakery look
If you want pecan sandies, chewy brown butter pecan cookies, or thumbprint-style, I can switch it up for you!
