Description
These Butter Pecan Cookies are rich, buttery, and packed with crunchy pecans. Perfect for holiday gatherings or a sweet treat any time of the year.
Ingredients
Scale
For the Crust:
- For the cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups chopped pecans
- For the glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped pecans.
- Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the glaze (optional): Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cookies.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. For extra crunch, toast the pecans before adding them to the dough.