Description

Pecan Sugar Cookies are the perfect balance of buttery, nutty, and sweet. With crispy edges and a chewy center, these cookies feature toasted pecans that add a rich, aromatic crunch. Ideal for both everyday treats and holiday occasions.

Ingredients

1 cup unsalted butter, room temperature
1 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup toasted pecans, chopped
1/4 cup sparkling sugar (optional)

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Instructions

Preheat the oven to 350°F (175°C) and spread pecans on a baking sheet. Toast for 7-9 minutes, stirring halfway, until fragrant. Let cool, then chop roughly.
In a large bowl, cream the butter, granulated sugar, and brown sugar with an electric mixer for 3 minutes until fluffy and pale.
Add the egg and vanilla extract. Beat until just combined.
In a separate bowl, whisk the flour, baking powder, and salt. Gradually add to the wet mixture, mixing on low speed until just combined.
Gently fold in the toasted, chopped pecans.
Scoop tablespoon-sized portions of dough and roll into balls. Place on a lined baking sheet and optionally sprinkle with sparkling sugar.
Bake for 10-12 minutes or until the edges are golden. Let cool on the sheet for a few minutes before transferring to a rack.

Notes

If desired, press a whole pecan onto each cookie after baking for a decorative finish.
For variations, try using walnuts instead of pecans, or for a gluten-free option, use a cup-for-cup gluten-free flour blend.
Store leftovers in an airtight container at room temperature for up to 5 days.