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Brown Sugar Pecan Cookies Recipe

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4.2 from 13 reviews

Delight in the rich, buttery flavor of these Brown Sugar Pecan Cookies. With a perfect balance of sweet dark brown sugar and crunchy salted roasted pecans, these cookies deliver a sublime texture contrast and a hint of flaky sea salt for an irresistible finish. Ideal for baking ahead and slicing, this recipe yields tender, flavorful cookies that are perfect for sharing or savoring with a cup of tea or coffee.

Ingredients

Dry Ingredients

  • 1-3/4 cups + 1 tablespoon (227 grams) unbleached all-purpose flour
  • 1/2 teaspoon kosher salt (optional)

Wet Ingredients

  • 12 tablespoons (169 grams) salted butter (room temperature)
  • 1/2 cup + 2 tablespoons (125 grams) packed dark brown sugar
  • 2 teaspoons pure vanilla extract

Add-ins and Garnish

  • 3/4 cup (86 grams) salted roasted pecans (chopped)
  • Maldon sea salt (for sprinkling)

Instructions

  1. Make the Cookie Dough: Measure your flour into a bowl and whisk it to aerate and remove any lumps. In a large mixing bowl or stand mixer bowl, combine the room temperature salted butter, brown sugar, vanilla extract, and kosher salt if using. Mix on low speed until just combined, then increase to medium speed and beat until the mixture is lighter in color and fluffy, about 3 minutes.
  2. Add Flour: Add all the flour at once and mix on low speed until the flour is well incorporated and the dough starts to come together in large clumps, about 5 minutes. Initially crumbly, the dough will form a cohesive mass.
  3. Incorporate Pecans: Add the chopped roasted pecans and mix on low speed until evenly distributed throughout the dough.
  4. Shape and Chill the Dough: Transfer the dough onto a lightly floured surface and shape into a large ball with your hands. Divide into two equal halves, each about 300 grams. Roll each half into a log approximately 6-1/2 inches long and 1-1/2 inches thick. Wrap each log in wax paper and refrigerate for at least 2 hours. The dough can be refrigerated up to 2 days or frozen for up to 3 months after wrapping and placing in a freezer bag.
  5. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
  6. Slice Cookies: Using a thin, sharp blade or serrated knife, trim the ends of the dough logs to even them out, then slice the logs into 1/2-inch-thick rounds. Place the slices on the prepared baking sheet spaced about 1 inch apart, as the cookies do not spread much during baking.
  7. Sprinkle Sea Salt and Bake: Lightly sprinkle each cookie round with flaky Maldon sea salt. Bake in the preheated oven for 12 to 14 minutes, or until the edges slightly brown on the bottom.
  8. Cool Cookies: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. Store: Store cooled cookies in an airtight container at room temperature for up to 7 days.

Notes

  • Using salted butter and salted roasted pecans naturally brings saltiness; adding kosher salt to the dough is optional and recommended only if you prefer a slightly saltier cookie.
  • The dough can be made ahead and refrigerated for up to 2 days or frozen for up to 3 months, making it convenient for advance preparation.
  • Slicing the dough logs before baking allows for uniform cookie size and even baking.
  • These cookies don’t spread much during baking, so placing slices close but not touching is sufficient.
  • Flaky Maldon sea salt on top adds a delightful texture and flavor contrast, enhancing the sweetness of the brown sugar.

Find it online: https://marthatasty.com/brown-sugar-pecan-cookies-recipe/