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Pecan Cookie

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baked goods•american•vegetarian, contains nuts, contains dairy, contains eggs
55 minutes•24 cookies•

Ingredients

  • 1 1/2 cups pecan – chopped
  • 2 1/4 cups all-purpose flour (270g)
  • 1 tsp baking soda (4.6g)
  • 3/4 tsp fine salt
  • 8 ounces unsalted butter – softened
  • 3/4 cups granulated sugar (150g)
  • 3/4 cups light brown sugar – packed
  • 2 large egg
  • 2 tsp vanilla extract
Pecan cookie

Instructions

  1. 1.

    Heat the oven to 350°F/175°C. Spread pecans on a baking sheet and toast until fragrant and slightly darkened, 6–8 minutes; cool completely, then chop and set aside.

  2. 2.

    Line 2 baking sheets with parchment paper.

  3. 3.

    In a medium bowl, whisk together the all-purpose flour, baking soda, and fine salt.

  4. 4.

    In a large bowl, beat the unsalted butter, granulated sugar, and light brown sugar with a mixer on medium speed until light and fluffy, 2–3 minutes.

  5. 5.

    Beat in the eggs one at a time, then mix in the vanilla extract until smooth.

  6. 6.

    Add the dry ingredients and mix on low just until combined; do not overmix.

  7. 7.

    Fold in the chopped nuts.

  8. 8.

    Scoop dough into 1.5-tablespoon mounds (about 1.25-inch balls) and arrange 2 inches apart on the prepared sheets.

  9. 9.

    Bake, one sheet at a time, until edges are set and lightly golden and centers look slightly underdone, 10–12 minutes.

  10. 10.

    Cool on the sheet for 5 minutes, then transfer cookies to a rack to cool completely.

Pecan cookies are buttery drop cookies studded with rich, toasty pecans, offering crisp edges and a soft, gently chewy center. The nuts bring a warm, buttery sweetness and a subtle crunch that pairs beautifully with vanilla and caramel notes from brown sugar. They’re the kind of cookie that feels familiar and comforting, perfect with coffee, tea, or as an anytime treat.

Pecans are native to North America, and baking with them is deeply rooted in American home cooking, especially in the South where the trees thrive. As refined sugar and domestic butter became more widely available in the late 19th and early 20th centuries, nut-filled drop cookies gained popularity alongside other home-economy staples. Over time, pecan cookies evolved into two prominent families: soft-chewy drop cookies like this one and sandy shortbread-style versions, both reflecting regional tastes and pantry traditions.