👩🍳 Instructions
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1
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. If toasting pecans, spread them on a separate baking sheet and bake for 5-7 minutes until fragrant; let cool and chop.
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2
In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
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3
Beat in the vanilla extract until just combined.
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4
In a separate medium bowl, whisk together the all-purpose flour and salt.
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5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
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6
Gently fold in the finely chopped pecans using a spatula or spoon until evenly distributed.
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7
Scoop rounded tablespoons of dough and roll them into 1-inch balls. Place them about 2 inches apart on the prepared baking sheets.
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8
Bake for 12-15 minutes, or until the edges are lightly golden and the centers are just set. The cookies will still be soft.
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9
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Once cool, optionally dust generously with powdered sugar.
💡 Notes
For best results, always use room temperature butter and toast your pecans before adding them to the dough. Store cooled cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months. These cookies are also excellent with a sprinkle of sea salt before baking for a sweet and salty kick.
🥗 Nutrition (per serving)
Calories
180 kcal
Protein
2g
Total Fat
12g
Saturated Fat
6g
Carbs
17g
Fiber
1g
Sugar
7g
Sodium
80mg
Cholesterol
25mg