Butter Pecan Cookies
These butter pecan cookies are so crisp and delicious with the perfect balance of flavor from brown sugar and pecans.
Ingredients
- 2½ cups All Purpose Flour (302g)
- 1 teaspoon Baking Soda (5g)
- ½ teaspoon Baking Powder (2g)
- ½ teaspoon salt
- 2 sticks unsalted butter, softened
- 1 cup white sugar (200g)
- ½ cup brown sugar (108g)
- 1 large egg
- 1 teaspoon vanilla (4g)
- 1 cup finely chopped pecans, toasted (For folding into batter at the end)
For Rolling Cookie Dough Through
- 1 cup finely chopped pecans (For rolling cookie dough through as final step. Toasting isn't needed for these because they will be right on the surface of the cookies and will be toasted as they bake).
Instructions
- Preheat the oven to 375 degrees. Prepare cookie sheet by lightly greasing or lining it with parchment paper.
- Flour Mixture- In a medium sized bowl, add flour, baking soda and baking powder. Whisk to blend and set aside.
- Add the softened butter to the large mixing bowl, and mix the butter until smooth. Add the white and brown sugar and mix on medium speed with the electric mixer until light fluffy.
- Next, add the egg and vanilla. Mix on medium speed until smooth.
- With the mixer on low speed, blend in the flour mixture and mix just until incorporated (about 20-30 seconds). Fold in the one cup of finely chopped pecans.
- Scoop the dough into one inch balls (about 1.5 tablespoons each).
- Roll the cookie dough balls through a bowl of finely chopped pecans and then place on a cookie sheet. Space the cookies about 2 inches apart.
- Bake 8-10 minutes. Allow the cookies to sit for 2-3 minutes before moving them to a wire cooling rack to cool completely. *Bake times may vary, keep an eye on them as the end time approaches.
- Makes approximately 3 dozen.
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