Brown Sugar Pecan Cookies
If you're craving something sweet and crunchy then look no further than these irresistible sweet-salty brown sugar pecan cookies.
Servings: 24 cookies
Calories: 124kcal
Ingredients
- 1-3/4 cups + 1 tablesoon (227 grams) unbleached all-purpose flour
- 12 tablespoons (169 grams) salted butter room temperature
- 10 tablespoons (125 grams) packed dark brown sugar
- 1/2 teaspoon kosher salt optional
- 2 teaspoons pure vanilla extract
- 3/4 cup (86 grams) salted roasted pecans chopped
- Maldon sea salt
Instructions
Make the Cookie Dough
- Measure your flour into a bowl and whisk to aerate the flour and remove any lumps.
- In a large mixing bowl or the bowl of a stand mixer combine the salted butter, brown sugar, vanilla extract, and kosher salt. Only add the kosher salt if you want your cookies a little extra salty. Mix on low until ingredients are roughly combined then increase mixer speed to medium and beat until mixture is lighter in color and fluffy, about 3 minutes.
- Add all of the flour at once and mix on low speed until the flour is well combined and the dough comes together into large clumps, about 5 minutes. At first, the cookie dough will have a crumbly texture and then it will come together.
- Add the chopped pecans and mix on low speed until the pecans are distributed throughout the dough.
- Turn the cookie dough out onto a lightly floured surface. Use your hands to shape the dough into a large ball and then divide it in half. Each half should weigh about 300 grams. Shape each half into a log about 6-1/2 inches long and 1-1/2 inches thick. Wrap each log in wax wrap and refrigerate for at least 2 hours.
- The cookie dough can be refrigerated for up to 2 days. You can also freeze the cookie dough logs for up to 3 months. After the dough has refrigerated for 2 hours, please the logs in a freezer storage bag and place them in the freezer.
Bake the Cookies
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
- Using a sharp blade to slice the ends of the cookie logs to even out the ends. Use a thin sharp blade or a serrated knife and slice each log into 1/2 inch rounds and place each slice on a cookie sheet about 1-inch apart. These cookies don’t spread much. Sprinkle each cookie with flaky sea salt and bake for 12-14 minutes until slightly browned on the bottom edges.
- Remove the cookies from the oven. Let them cool on the baking sheet for 5 minutes and then place them on a wire rack to finish cooling. And then enjoy.
Storing the Cookies
- Store the cooled cookies in an air-tight container for up to 10 days.
Notes
Salted Butter: The salted butter that I use is not very salty by itself, so I added the 1/2 teaspoon of kosher salt to bump up the flavor. Since the amount of salt added to salted butter varies, taste your butter (at room temperature) before adding the additional salt to the recipe.
Make-Ahead Instructions: The cookie dough wrapped in wax paper can be stored in the refrigerator for 2 days. The cookie dough can be frozen for up to 3 months. To freeze the cookie dough, wrap it in two layers of plastic wrap and place it in a freezer storage bag. When ready to bake the cookies, let the dough sit at room temperature for 15 minutes before slicing it into rounds.
Nutrition
Calories: 124kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 100mg | Potassium: 30mg | Fiber: 0g | Sugar: 5g | Vitamin A: 175IU | Calcium: 9mg | Iron: 0.5mg