Brown Sugar Pecan Cookies

Looking for a cookie that combines rich, buttery flavor with a delightful crunch? These Brown Sugar Pecan Cookies are just the treat you need!

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup chopped pecans
• 1/2 cup pecan halves (optional, for topping)

Directions

Cream the Butter and Sugar:

1. In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy.
2. Add the egg and vanilla extract, and continue to mix until well combined.

Mix the Dry Ingredients:

3. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.

Combine the Mixtures:

4. Gradually add the dry ingredients to the butter-sugar mixture, mixing until just combined.
5. Stir in the chopped pecans.

Shape the Cookies:

6. Preheat your oven to 350°F (175°C).
7. Line a baking sheet with parchment paper.
8. Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
9. If desired, press a pecan half onto the top of each cookie.

Bake:

10. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly undercooked, but they will set as the cookies cool.

Serve:

11. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy with a glass of milk or a cup of tea!

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 12 minutes
• Total Time: 27 minutes
• Serving Size: 24 cookies
• Calorie Count: 150 kcal per cookie

Variations

• Toasted Pecans: For extra flavor, toast the pecans before adding them to the dough.
• Spices: Add a pinch of nutmeg or cloves for additional warmth.

Storage

• Storage: These cookies store well in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in an airtight container for up to 3 months.

10 FAQs

1. Can I use salted butter instead of unsalted?
   Yes, but reduce the added salt in the recipe to 1/4 teaspoon.
2. Can I use other nuts?
   Yes, walnuts or almonds are great alternatives.
3. Can I make the dough ahead of time?
   Yes, you can refrigerate the dough for up to 3 days or freeze it for up to 3 months. Just thaw and bake as usual.
4. What should I do if my dough is too sticky?
   Refrigerate the dough for 30 minutes to make it easier to handle.
5. Can I use a different type of sugar?
   You can substitute white sugar, but the cookies will have a different texture and flavor.
6. What if I don’t have pecans?
   You can omit them or use another type of nut or chocolate chips.
7. How do I know when the cookies are done?
   The edges should be golden brown. The centers might look slightly undercooked but will firm up as they cool.
8. Can I make these cookies gluten-free?
   Yes, use a gluten-free all-purpose flour blend.
9. How can I make the cookies more chewy?
   Use brown sugar in place of some of the granulated sugar and underbake slightly.
10. Can I add chocolate chips to this recipe?
    Yes, adding chocolate chips can make these cookies even more delicious!

Conclusion

These Brown Sugar Pecan Cookies offer a wonderful combination of buttery richness and crunchy pecans, making them a perfect treat for any occasion. Enjoy them fresh from the oven or as a delightful snack throughout the week!

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