Description
Delight in these classic Pecan Sugar Cookies, featuring a buttery base enriched with crunchy chopped pecans for a perfect balance of sweet and nutty flavors. Soft on the inside with slightly crisp, golden edges, these cookies are easy to make and perfect for any occasion or cookie platter.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using a mixer or spoon until the mixture becomes light and fluffy, ensuring a smooth base for the dough.
- Add Flavorings: Mix in the vanilla extract and salt until fully combined, which enhances the cookie’s flavor.
- Combine Dry Ingredients: Gradually add the all-purpose flour to the butter mixture. Stir gently until just combined to avoid overmixing, which can make cookies tough.
- Fold in Pecans: Gently fold the chopped pecans into the dough, distributing them evenly throughout.
- Shape Dough: Scoop tablespoon-sized portions of the dough and roll each into a ball. Place the balls on a baking sheet lined with parchment paper, spacing them approximately 2 inches apart to allow for spreading.
- Flatten Cookies: Press each dough ball down slightly using a fork to create a crisscross pattern and to flatten the cookies for even baking.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn a golden brown indicating they are done.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes. Then transfer them to a wire rack to cool completely to prevent sogginess.
- Serve: Once cooled, serve the cookies and enjoy their buttery, nutty goodness.
Notes
- For extra flavor, consider toasting the pecans lightly before folding into the dough.
- Be careful not to overmix the dough after adding flour to keep cookies tender.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze baked cookies in a sealed container for up to 3 months.
- If you prefer a crunchier cookie, bake for an additional 1-2 minutes, but watch carefully to avoid burning.
