These crunchy pecan cookies are the perfect balance of sweet and nutty. Loaded with pecans and a hint of cinnamon, they are the perfect treat for any occasion. Whether you enjoy them with a cup of tea or bring them to a party, these cookies are sure to please. They are easy to make and can be stored for several days in an airtight container. Impress your friends and family with these irresistible homemade pecan cookies.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups pecans, chopped
Directions
- Cream the butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped pecans until evenly distributed.
- Cover the dough and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Scoop rounded tablespoons of dough onto the prepared baking sheet. Leave some space between each cookie as they will spread while baking.
- Bake for 10-12 minutes or until the edges are golden brown. The centers may still be slightly soft, but they will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for up to 1 week.
