Butter Pecan Cookies Delight
Introduction
Welcome to the comforting embrace of fall with this delightful Butter Pecan Cookies recipe! These cookies are a true testament to the season, with perfectly toasted pecans nestled in a rich, buttery base. Ideal for a cozy evening treat or gathering with loved ones, they bring warmth and happiness with every bite. Be sure to subscribe to receive this recipe by email and keep your baking adventures in full swing!
Why You’ll Love This Recipe
There’s so much to adore about these cookies! From their mouthwatering flavor, capturing the toasty richness of pecans, to their ease of preparation, they’re a hit for bakers of any skill level. The recipe is family-friendly, making for fun bonding time in the kitchen. Plus, they’re a comforting delight that’s perfect for sharing.
Ingredients
– 1 cup (2 sticks) unsalted butter, softened
– 1 cup packed light brown sugar
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tablespoon vanilla extract
– 2 3/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 1/2 cups chopped pecans, toasted
Necessary Tools
– Large mixing bowl
– Hand mixer or stand mixer
– Whisk
– Cookie scoop or tablespoon
– Baking sheet
– Parchment paper
– Wire rack
Ingredient Swaps and Additions
For those wanting a twist on this classic, you can swap pecans with walnuts or add a sprinkle of cinnamon for a spicy kick. Adding dark chocolate chips also enhances the cookie’s richness.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy.
3. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually incorporate the dry ingredients with the creamed mixture, mixing until just combined.
5. Fold in the toasted pecans evenly throughout the dough.
6. Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spaced about 2 inches apart.
7. Bake for 10-12 minutes until the edges are set and lightly golden. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack for complete cooling.
Serving Suggestions
Enjoy these cookies warm with a glass of milk or alongside a scoop of vanilla ice cream for an extra treat.
Pro Tips for Success
Ensure the butter is softened for easy creaming, as it helps incorporate air into the batter for lighter cookies. Toast the pecans beforehand to deepen their flavor.
Storing and Reheating
Store the cookies in an airtight container at room temperature for up to a week. For a fresh-from-the-oven feel, warm them slightly in the microwave before serving.
FAQ Section
Q: Can I freeze the cookie dough?
A: Absolutely! Freeze the dough on the baking sheet and, once solid, transfer to a freezer bag. Bake directly from the freezer, adding a minute or two to the bake time.
Q: Can I make these cookies gluten-free?
A: Yes, substitute with a good-quality gluten-free flour blend to keep them deliciously gluten-free.
Conclusion
These Butter Pecan Cookies are a simple yet exquisite way to embrace the season. With their delightful flavors and comforting texture, they are bound to become a family favorite. Don’t forget to leave reviews, share your cookie creations, or tag this recipe on Pinterest or Instagram!
Nutritional Information
Approximate nutritional information per cookie:
Calories: 175
Fat: 10g
Carbohydrates: 21g
Protein: 2g
Butter Pecan Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually incorporate the dry ingredients with the creamed mixture, mixing until just combined.
- Fold in the toasted pecans evenly throughout the dough.
- Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spaced about 2 inches apart.
- Bake for 10-12 minutes until the edges are set and lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack for complete cooling.
