Description
These soft and buttery pecan sugar cookies combine the traditional, melt-in-your-mouth texture of a sugar cookie with the rich, toasty crunch of pecans. Perfect for a holiday treat, a cookie exchange, or simply to satisfy your sweet tooth, these cookies are easy to make and full of delicious flavor in every bite.
Ingredients
Units
Scale
For the Cookies
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup finely chopped pecans, toasted
For Rolling
- 1/4 cup granulated sugar
Instructions
- Prep the oven and pans: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- Toast the pecans: In a dry skillet over medium heat, toast the chopped pecans for 3-4 minutes, stirring frequently until fragrant. Remove from heat and let cool.
- Sift dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes, using an electric mixer.
- Add egg and vanilla: Beat in the egg and vanilla extract, making sure to scrape down the sides of the bowl until just combined.
- Add dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix.
- Fold in pecans: Gently fold the toasted pecans into the dough using a spatula, ensuring even distribution.
- Shape and roll: Scoop tablespoon-sized pieces of dough, roll into balls, and then roll each ball in the additional granulated sugar to coat.
- Bake the cookies: Place dough balls 2 inches apart on prepared baking sheets. Bake for 10-12 minutes, or until the edges are set and just barely golden. The centers may look soft, but will firm up as they cool.
- Cool and serve: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- For extra nutty flavor, make sure the pecans are well-toasted but not burnt.
- If you prefer a chewier cookie, bake for the shorter side of the baking time.
- Dough can be chilled for 30 minutes for thicker cookies and easier handling.
- Cookies keep well in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 32mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 13mg
