Looking for a cookie that combines rich, buttery flavor with a delightful crunch? These Brown Sugar Pecan Cookies are just the treat you need!
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup chopped pecans
- 1/2 cup pecan halves (optional, for topping)
Directions
Cream the Butter and Sugar:
- In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy.
- Add the egg and vanilla extract, and continue to mix until well combined.
Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
Combine the Mixtures:
- Gradually add the dry ingredients to the butter-sugar mixture, mixing until just combined.
- Stir in the chopped pecans.
Shape the Cookies:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- If desired, press a pecan half onto the top of each cookie.
Bake:
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly undercooked, but they will set as the cookies cool.
Serve:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy with a glass of milk or a cup of tea!
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 12 minutes
- Total Time: 27 minutes
- Serving Size: 24 cookies
- Calorie Count: 150 kcal per cookie
Variations
- Toasted Pecans: For extra flavor, toast the pecans before adding them to the dough.
- Spices: Add a pinch of nutmeg or cloves for additional warmth.
Storage
- Storage: These cookies store well in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in an airtight container for up to 3 months.
10 FAQs
- Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe to 1/4 teaspoon. - Can I use other nuts?
Yes, walnuts or almonds are great alternatives. - Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 3 days or freeze it for up to 3 months. Just thaw and bake as usual. - What should I do if my dough is too sticky?
Refrigerate the dough for 30 minutes to make it easier to handle. - Can I use a different type of sugar?
You can substitute white sugar, but the cookies will have a different texture and flavor. - What if I don’t have pecans?
You can omit them or use another type of nut or chocolate chips. - How do I know when the cookies are done?
The edges should be golden brown. The centers might look slightly undercooked but will firm up as they cool. - Can I make these cookies gluten-free?
Yes, use a gluten-free all-purpose flour blend. - How can I make the cookies more chewy?
Use brown sugar in place of some of the granulated sugar and underbake slightly. - Can I add chocolate chips to this recipe?
Yes, adding chocolate chips can make these cookies even more delicious!
Conclusion
These Brown Sugar Pecan Cookies offer a wonderful combination of buttery richness and crunchy pecans, making them a perfect treat for any occasion. Enjoy them fresh from the oven or as a delightful snack throughout the week!