Description
Delight in the rich, buttery flavor of classic Butter Pecan Cookies featuring toasted pecans and a tender, soft center. These homemade cookies are perfectly balanced with the sweetness of brown and granulated sugars, finished with a hint of vanilla, making them an irresistible treat ideal for any occasion.
Ingredients
Scale
Butter Pecan Cookies Ingredients
- 1 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar (light or dark)
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup toasted pecans (chopped)
- 2 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
- Cream Butter and Sugars: In a mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which takes about 2 to 3 minutes using a mixer.
- Add Vanilla Extract: Mix in the vanilla extract thoroughly until fully incorporated into the creamed mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined to maintain a tender texture.
- Fold in Pecans: Gently fold in the toasted and chopped pecans to evenly distribute them through the cookie dough.
- Shape Cookies: Drop rounded tablespoons of the dough onto the prepared baking sheets, leaving about two inches of space between each to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn lightly golden while the centers remain soft.
- Cool: Remove the cookies from the oven and transfer them to wire racks to cool completely before serving to ensure perfect texture.
Notes
- To toast pecans, spread them on a baking sheet and toast in the oven at 350°F for about 5-7 minutes, stirring once, until fragrant and lightly browned.
- For a softer cookie, do not overbake; remove as soon as the edges turn golden.
- Room temperature butter is crucial for achieving the ideal dough consistency.
- Store cookies in an airtight container at room temperature for up to one week.
- You can substitute pecans with walnuts if preferred.
