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Brown Sugar Pecan Cookies

These soft and chewy brown sugar pecan cookies are made with toasted pecans, brown sugar, and plenty of butter, often topped with a brown sugar frosting. They are a delightful treat for any occasion, offering a tender, soft center with crispy edges and a nutty flavor.
Print Recipe
Prep Time 18 minutes
Cook Time 10 minutes
Total Time 28 minutes
Servings: 24 cookies
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup 226g unsalted butter, softened to room temperature
  • 1 cup packed light or dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups 281g all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups 150g pecan halves, toasted and chopped

Method
 

Instructions
  1. Preheat oven to 300°F (150°C).
  2. Spread the pecans on a lined baking sheet and bake for 8–10 minutes. Let cool for a few minutes, then chop. You’ll use 3/4 cup (about 90g) in the dough, and save the rest for garnish. Turn off the oven for now.
  3. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
  4. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on high speed until completely smooth and creamy, about 2 minutes.
  5. Add the egg and vanilla, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  6. Add the dry ingredients to the wet ingredients and mix on low until combined. Stir in 3/4 cup (90g) toasted chopped pecans. Dough will be a bit soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
  7. Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
  8. Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. Place the second rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1–2 hours and up to 2 days.
  9. Once chilled, preheat oven to 350°F (177°C). Line 2–3 large baking sheets with parchment paper or silicone baking mats.
  10. Carefully remove the top dough piece from the refrigerator. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with second piece of dough.
  11. Arrange cookies on baking sheets about 3 inches apart. Bake for 12–13 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time.
  12. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.