Brown Sugar Cookies with Pecans are made with the perfect amount of sweetness. The addition of pecans gives these brown sugar cookies a delicious crunch with a tender, soft center, and crispy edges. These made from scratch brown sugar cookies are a delight for any occasion!
For more cookie recipes, try these Orange Dream Cream Cookies and these Homemade Thin Mint Cookies! If you love desserts, try these Bourbon Glazed Cinnamon Rolls.
Baking Journey
Where do I begin? This is truly a post that I’ve been looking forward to sharing for some time now. I started baking February 2023 after my husband gifted me a stand mixer for Valentine’s Day. I did not think I would ever use a stand mixer, because I never considered myself a baker. That changed quickly after my mother-in-love got me together and said…”If you know how to bake, you’re a baker!” From that day on, I was determined to learn how to bake from scratch and how to use a stand mixer.
The first recipe I made using my mixer was homemade doughnuts. I documented it on my TikTok here. Y’all! They were beyond amazing, and truly better than any doughnut I’ve ever had. OKAY, maybe a tie. They were so soft and fresh, I was sold with making doughnuts from scratch from that day on. There is something special about making baked goods from scratch. The flavors are just — better!
Cookie dough and all its magic…
Just know, you don’t need a stand mixer to make cookies from scratch. A handheld electric mixer will work just fine. I opt for using a stand mixer because it’s one of the ways I initially got acquainted with my mixer. In addition, I make big batches of cookies because of my large family. When I say batches, I mean four dozen. I like to make sure that I have plenty for everyone to enjoy.
My Signature Cookie – My Pretty Brown Sugar Cookie with Pecans
The first cookie I made on my baking journey was Brown Sugar Cookies with Pecans! Believe it or not, I’ve made this recipe so many different ways, including swapping different ingredients, ratios, etc. until I found the perfect consistency and taste to my liking. It was settled by my family that cookies were THE cookies of all cookies. As a result, they are still very much highly requested every time we have family get togethers.
My Brown Sugar Cookies with Pecans have been dubbed my signature cookie. It truly is a (brown) sugar cookie, and I’m so excited to share it, finally!
Baking Options for Brown Sugar Cookies
One thing I love about cookies is you can control how you want them to turn out. If I want them softer and more chewy, I cut down my baking time. If I want a crunch(ier) exterior, I leave them to bake a little longer.
Also, the amount of time cookie dough is room temperature can determine the outcome of your cookie texture. Either way, if you follow my steps, your cookies will turn out perfect every time.
I’m so grateful that I have an opportunity to share something that I have worked so hard on. It may not be a big deal to many, but it’s everything to me and I hope you enjoy this recipe!
Ingredients you will need for these irresistible Brown Sugar Cookies:
- Light Brown Sugar
- White Granulated Sugar
- Unsalted Butter
- Eggs
- Pure Vanilla Extract
- Unbleached All-Purpose Flour
- Baking Powder
- Baking Soda
- Kosher Salt
- Pecans
Tips and Recs!
For softer cookies with crispy edges, bake for 9-11 minutes.
For crispier cookies, allow them to bake from 12-14 minutes (to your desired golden brown).
Allow your butter to soften to room temperature before adding to mixing bowl.
Darker color baking sheets tend to bake cookies faster. Opt for a lighter color baking sheet or double line the parchment paper.
When removing cookie dough out of the refrigerator, allow cookie dough a few minutes at room temperature before baking = about 5-10 minutes. Cookie dough should not be too cold. Make sure you’re able to scoop dough with ease.
Don’t overcrowd your baking pan. I like to bake about 6-7 cookies at a time. This will also depend on the size of your oven and your baking sheet.
Storage
Store cookies in an airtight container for 3 days for optimal freshness…IF they last that long!
More recipes from My Pretty Brown Eats!
White Chocolate Peanut Butter Cookies
Homemade Chocolate Peanut Clusters
Chocolate Mint Cookies (Thin Mint Copycat Recipe)
I hope you love this Brown Sugar Cookie recipe! Don’t forget about this recipe when the holidays roll around because it will be perfect for a cookie exchange. If you make these cookies, feel free to message and tag me on socials (@myprettybrowneats). I would love to share what you created! Let’s connect on Instagram, Facebook, PINTEREST, and TikTok. You may also find me by following the #myprettybrowneats hashtag on FB, IG, and TikTok!
Brown Sugar Cookies with Pecans
Equipment
- Stand Mixer with Paddle Attachment
- 1.5 to 2 inch cookie scoop
- Mixing bowls
- Parchment Paper, bleached or unbleached
- Silicone spatulas
Ingredients
- 1 cup unsalted butter (room temperature/softened)
- 1 cup light brown sugar
- 3/4 cup white granulated sugar, divided – Reserve about 1/4 cup sugar for outside of cookie dough balls for baking. You will only use 1/2 cup for cookie dough.
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2½ cups unbleached all-purpose flour I used Scoop and Sweep Method (I did not use a scale).
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup chopped pecans
Instructions
- Preheat oven to 350ºF. Line baking sheets with unbleached parchment paper.
Directions for Stand Mixer
- Add butter, brown sugar, granulated white sugar to mixing bowl, and using the paddle attachment mix butter and sugar until it's a creamy consistency. About 2 minutes on medium speed.
- Add eggs (2), one at a time. Allow the first egg to fully incorporate into the creamed butter and sugar mixture before adding the second egg.
- Add vanilla extract until combined.
- In a medium bowl combine dry ingredients: flour, baking powder, baking soda, kosher salt. and whisk together to combine.
- Next, gradually add combined dry ingredients to the mixer bowl with butter/sugar (wet) mixture. Beat on medium speed for about 15 to 20 seconds. You don't want to overwork the dough.
- Once done mixing dough, add chopped pecans to cookie dough and mix well using a silicone spatula to combine.
- Cover dough with press and seal or plastic wrap and refrigerate for at least 24 hours. No more than 48 hours.For those who can't wait: If you want to enjoy your cookies right away, allow dough to rest refrigerated for AT LEAST one hour! Yes, they are still good, but better when you wait until the next day.
Ready to Bake
- Allow cookie dough to sit at room temperature until it is soft enough to scoop.
- Using a cookie scoop, divide dough and form into balls, then toss cookie dough balls in white granulated sugar until fully coated.
- Place cookie dough balls onto baking sheet one by one. You can reserve the rest until ready to bake.
- Bake for 9-11 minutes until golden brown (for softer cookies). Allow to rest right out of the oven for 3 minutes on baking sheet, then transfer cookies to wire rack to cool.
- Enjoy with a cold glass of milk or even ice cream!
Notes
- For softer cookies with crispy edges, bake for 9-11 minutes.
- For crispier cookies, allow them to bake from 12-14 minutes (or to your desired golden brown).
- Allow your butter to soften to room temperature before adding to mixing bowl.
- Darker color baking sheets tend to bake cookies faster. Opt for a lighter color baking sheet or use double parchment paper.
- When removing cookie dough out of the refrigerator, allow cookie dough a few minutes at room temperature before baking = about 5-10 minutes. Cookie dough should not be too cold. Make sure you’re able to scoop dough with ease.
- Don’t overcrowd your baking pan. I like to bake about 6-7 cookies at a time. This will also depend on the size of your oven and your baking sheet.
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