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Pecan Sugar Cookies: The Ultimate Recipe for Holiday Baking

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Classic pecan sugar cookies: crunchy, chewy, buttery treats rolled in sugar.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup finely chopped pecans
  • 1/2 cup granulated sugar, for coating

Instructions

  1. Cream the Butter and Sugars: In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl occasionally.
  2. Incorporate the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  4. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  5. Stir in the Pecans: Stir in the finely chopped pecans until evenly distributed.
  6. Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 2 hours.
  7. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Shape the Cookies: Roll the chilled dough into 1-inch balls.
  9. Coat with Sugar: Place the 1/2 cup of granulated sugar in a small bowl. Roll each dough ball in the sugar, coating it completely.
  10. Arrange on Baking Sheets: Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  11. Flatten Slightly (Optional): If you prefer flatter cookies, you can gently flatten the dough balls with the bottom of a glass or measuring cup.
  12. Bake the Cookies: Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
  13. Cool on Baking Sheets: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  14. Enjoy!

Notes

  • Use room temperature butter for a smooth and creamy texture.
  • Don’t overmix the dough to avoid tough cookies.
  • Chilling the dough prevents excessive spreading.
  • Adjust baking time based on your oven.
  • For a warm flavor, add a pinch of cinnamon, nutmeg, or cloves.
  • Substitute other nuts like walnuts or almonds.
  • Add chocolate chips for a chocolatey twist.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • If cookies are spreading too much, ensure correct flour amount, butter isn’t too soft, and dough is chilled.
  • If cookies are too dry, avoid overbaking and ensure enough butter and eggs.
  • If cookies are too tough, avoid overmixing and use the correct flour.
  • If cookies aren’t browning, ensure the oven is preheated and enough sugar is used.

Find it online: https://anasrecipes.com/pecan-sugar-cookies/