Brown Sugar Cookies with Pecans
Brown Sugar Cookies with Pecans are made with the perfect sweetness with a tender, soft center with crispy edges.
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.