Pecan Pie Cookies (Printable Version)
Cookies with tender middles and toasted pecans, browned edges, and a sweet nutty taste, perfect for holidays.
# Ingredients You'll Need:
→ Sugars & Dairy
01 -
Softened unsalted butter, 227 grams
02 -
Light brown sugar, 220 grams
03 -
Granulated sugar, 100 grams
→ Wet Items
04 -
One large egg at room temp
05 -
Vanilla extract, 5 ml
→ Dry Items
06 -
All-purpose flour, 250 grams
07 -
Baking soda, 5 grams
08 -
Salt, 1.5 grams
→ Nuts
09 -
Chopped roasted pecans, 120 grams
# Detailed Preparation Steps:
01 -
Let the cookies rest on the sheets for a bit, then move them to wire racks to finish cooling.
02 -
Place dollops of dough about 5 cm apart on lined sheets, then bake at 175°C for 10 to 12 minutes until edges turn golden but centers stay soft.
03 -
Gently stir the chopped toasted pecans into the dough so they keep their crunch.
04 -
Whisk flour, baking soda, and salt in another bowl, then slowly mix into the wet mix until just combined.
05 -
Beat in the egg and vanilla to the fluffy butter and sugars until it’s smooth and mixed.
06 -
Whip butter, brown sugar, and white sugar together in a big bowl until it’s light and airy, about 3 minutes.
07 -
Heat the oven to 175°C and cover your baking sheets with parchment so cookies won’t stick.
# Helpful Tips:
01 -
Pick high-quality butter and pecans to make these taste great and have a nice texture.
02 -
You can keep the cookies fresh in a sealed container at room temp for up to 3 days.
03 -
To add some cozy spice, mix in a little cinnamon or nutmeg with the dry stuff.