Brown Sugar Pecan Cookies
These Brown Sugar Pecan Cookies are soft and chewy with an amazing buttery flavour and plenty of crunchy pecans. Your new favorite cookie recipe.
Ingredients
- ½ cup butter (softened)
- ½ cup brown sugar (lightly packed)
- 1 large egg (room temperature)
- ½ teaspoon vanilla
- 1 cup all purpose flour (at least 11% protein)
- 1 pinch salt*
- 1 teaspoon baking powder
- ½ cup pecans (coarsely chopped)
*If using unsalted butter then add ¼ teaspoon of salt.
Instructions
- Pre-heat oven to 350F (180C). Line a cookie sheet or 2 with parchment paper.
- In a medium bowl whisk together the flour, baking powder and salt.
- In the mixing bowl with the flat beaters beat the butter on medium speed until soft and creamy, approximately 2 minutes. Add the brown sugar and beat 1-2 minutes. Beat in the egg and vanilla.
- Add the flour mixture to the wet ingredients and beat on low speed until mixed. Fold in the pecans.
- Drop by spoonfuls on the prepared cookie sheets, 2 inches apart. Bake for 9-11 minutes or until when lightly touched in the centre no indentation remains. Cool on cookie sheet 5 minutes then move to a wire rack to cool completely. Enjoy!
Notes
Brown sugar cookies will stay fresh for up to 5 days in an airtight container at room temperature.
To freeze the cookie dough, portion out the cookies on a cookie sheet as you would if you were going to bake them, but instead of putting them into the oven, put them in the freezer instead. (*You can put them closer together on the cookie sheet than you would if you were going to bake them as there will be no spreading!) You want the balls to freeze until they are firm, which will take about an hour. After the dough is frozen, you can put them into an airtight container or freezer bag and store them in the freezer until you’re ready to bake them. They will keep for up to 3 months in a freezer bag.
Baking from frozen. If you choose to freeze the dough, there’s no need to defrost it before baking. You can simply put the balls onto a parchment-lined cookie sheet and bake as directed in the recipe and add a couple of extra minutes to the bake time.
The completely cooled baked cookies can also be frozen in a freezer safe bag or container for up to 3 months.
Nutrition
Calories: 105kcalCarbohydrates: 11gProtein: 1gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 22mgSodium: 65mgPotassium: 29mgFiber: 1gSugar: 5gVitamin A: 157IUVitamin C: 1mgCalcium: 22mgIron: 1mg
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