Butter Pecan Cookies
Ingredients
The dough
-
1
cup
unsalted butter, softened to room temperature
-
½
cup
granulated sugar
-
1
cup
packed dark or light brown sugar
-
2
large
eggs, at room temperature
-
2
teaspoons
pure vanilla extract
-
2½
cups
all-purpose flour
-
1
teaspoon
cornstarch
-
1
teaspoon
baking soda
-
½
teaspoon
salt
The mix-ins
Optional toppings
-
⅓
cup
granulated sugar, for rolling
-
to taste
sea salt, for sprinkling
Instructions
- Toast the chopped pecans in a 300°F (149°C) oven for 15 minutes, stirring twice.
- In a large bowl, beat the butter until creamy, then add granulated and brown sugars and beat until fluffy.
- Add eggs and vanilla, mixing well and scraping the bowl as needed.
- In another bowl, whisk together flour, cornstarch, baking soda, and salt, then mix into the wet ingredients.
- Add the toasted pecans and mix until evenly distributed. Chill the dough for at least 3 hours.
- Allow the chilled dough to sit at room temperature for 20-30 minutes before scooping.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop and roll the dough into balls, optionally rolling in sugar.
- Bake for 11-12 minutes until slightly golden, then cool on the baking sheet for 5 minutes before transferring to a rack.
Nutrition Facts (estimated)
Servings
30 cookies
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
2g
Sodium
100mg
Cholesterol
30mg
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