Butter Pecan Cookies -

Baking the cookies at the correct temperature and for the right amount of time is also important. Overbaking will result in dry, crumbly cookies, while underbaking will result in soft, doughy cookies. The cookies are done when the edges are lightly golden and the centers are set.

Ingredients:

1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
½ cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup chopped pecans

Preparation:

Step 1: Preheat the Oven and Prepare the Baking Sheet

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the cookies from sticking and make cleanup a breeze. Parchment paper also helps to distribute heat evenly, ensuring that the cookies bake evenly.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, cream together the softened butter, packed brown sugar, and granulated sugar using an electric mixer or a sturdy spoon. Beat until the mixture is light and fluffy, which should take about 3-5 minutes. This process incorporates air into the butter and sugar, creating a light and tender cookie. Make sure the butter is properly softened to avoid lumps in the dough. If using an electric mixer, start on low speed to prevent the sugar from flying out of the bowl.

Step 3: Add the Egg and Vanilla Extract

Beat in the large egg and vanilla extract until well combined. The egg adds moisture and helps to bind the ingredients together, while the vanilla extract enhances the overall flavor profile of the cookies. Make sure the egg is at room temperature, as this will help it to incorporate more easily into the batter.

Step 4: Whisk Together the Dry Ingredients

In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures that the ingredients are evenly distributed, preventing any clumps of baking soda or salt from ending up in your cookies. Baking soda acts as a leavening agent, helping the cookies to rise and become light and airy. Salt enhances the flavors of the other ingredients.

Step 5: Gradually Add the Dry Ingredients to the Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough, as this can result in tough cookies. Overmixing develops the gluten in the flour, which can make the cookies chewy rather than tender. Mix until the flour is just incorporated, and then stop mixing.

Step 6: Fold in the Chopped Pecans

Fold in the chopped pecans until they are evenly distributed throughout the dough. Gently fold in the pecans using a spatula or wooden spoon. Avoid overmixing, as this can cause the pecans to break and release their oils, which can make the cookies greasy.

Step 7: Drop Dough onto the Baking Sheet

Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. This will give the cookies enough room to spread as they bake. You can use a cookie scoop to ensure that the cookies are uniform in size, or you can simply use a tablespoon.

Step 8: Bake the Cookies

Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers are set. The baking time may vary depending on your oven, so keep an eye on the cookies and adjust the baking time accordingly. The cookies are done when they are lightly golden around the edges and the centers are no longer doughy.

Step 9: Cool the Cookies

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This will prevent the cookies from breaking as you transfer them. Allowing the cookies to cool completely on the wire rack will allow them to firm up and develop their full flavor.

COOKING Rating:

Ease of Preparation: Easy
Flavor Complexity: Medium
Overall Deliciousness: High

Serving Suggestions:

Serve these cookies warm with a glass of cold milk or a cup of hot coffee or tea.
Enjoy them as a sweet treat after a meal or as a snack any time of day.
Pack them in a lunchbox for a special treat.
Serve them at holiday gatherings or parties.
Gift them to friends and family in a decorative tin or box.
Pair them with a scoop of vanilla ice cream for an extra-indulgent dessert.
Crumble them over yogurt or oatmeal for a delicious topping.
Use them to make ice cream sandwiches with your favorite flavor of ice cream.

Tips:

Use high-quality ingredients for the best flavor.
Make sure the butter is properly softened before creaming it with the sugar.
Don’t overmix the dough, as this can result in tough cookies.
Bake the cookies until they are lightly golden around the edges and the centers are set.
Allow the cookies to cool completely before storing them.
Store the cookies in an airtight container at room temperature for up to 3 days.
For longer storage, freeze the cookies in a freezer-safe container for up to 2 months.
Add a pinch of cinnamon or nutmeg to the dough for a warm, spicy flavor.
Drizzle the cooled cookies with melted chocolate for an extra-special treat.
Use different types of nuts, such as walnuts or almonds, for a different flavor.
Add dried fruit, such as raisins or cranberries, to the dough for a chewy texture.

Prep Time:

15 minutes

Cook Time:

12 minutes

Total Time:

27 minutes

Nutritional Information:

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

Calories: Approximately 150 per cookie
Protein: Approximately 2 grams per cookie
Sodium: Approximately 50 milligrams per cookie

Conclusion

These Butter Pecan Cookies are a delightful treat that is sure to please everyone who tries them. With their rich, buttery flavor, crunchy pecans, and tender texture, they are the perfect combination of comfort and indulgence. Whether you’re baking them for a special occasion or simply as a sweet treat for yourself, these cookies are sure to become a new favorite. So gather your ingredients, preheat your oven, and get ready to enjoy the deliciousness of homemade Butter Pecan Cookies.

Questions and Answers about this Recipe:

Q1: Can I use salted butter instead of unsalted butter?

A: While it’s best to use unsalted butter so you can control the amount of salt in the recipe, you can use salted butter in a pinch. If you do, reduce the amount of salt called for in the recipe by half.

Q2: Can I use a different type of nut instead of pecans?

A: Absolutely! Walnuts, almonds, or even macadamia nuts would be delicious in these cookies. Just make sure to chop them to a similar size as the pecans.

Q3: How do I keep my cookies from spreading too thin while baking?

A: There are a few things you can do to prevent your cookies from spreading too thin. First, make sure your butter is properly softened but not melted. Second, chill the dough for at least 30 minutes before baking. Third, don’t grease the baking sheet, and use parchment paper instead.

Q4: Can I freeze the cookie dough for later use?

A: Yes, you can definitely freeze the cookie dough. Simply scoop the dough into balls, place them on a baking sheet, and freeze until solid. Then, transfer the frozen dough balls to a freezer-safe bag or container. When you’re ready to bake, simply bake the frozen dough balls for a few minutes longer than the recipe calls for.

Q5: What’s the best way to store these cookies?

A: Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a freezer-safe container for up to 2 months. Be sure the cookies are fully cooled before storing to maintain optimal texture.