Butter Pecan Cookies

$- 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 2 teaspoons pure vanilla extract - 2 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup pecans, chopped and toasted - 1/4 cup maple syrup - 1/2 teaspoon cinnamon - A pinch of nutmeg Choosing the right butter Use unsalted butter for better control over salt levels. It allows you to season your cookies perfectly. Benefits of brown vs. granulated sugar Brown sugar gives cookies moisture and a slight chew. Granulated sugar makes them crisp. Using both creates a nice balance. Importance of toasting pecans Toasting pecans enhances their flavor. Just a few minutes in the oven releases their natural oils. You get a richer taste in your cookies. You can find the full recipe above to bake these tasty delights! 1. Start by preheating your oven to 350°F (175°C). This step is key for even baking. 2. Line your baking sheets with parchment paper. This helps cookies not stick. 3. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Mix until the mixture is light and fluffy. This should take about 3-5 minutes. 4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Mixing these dry ingredients well ensures even flavor in each cookie. 1. Now, beat in the egg and vanilla extract into the creamed mixture. Ensure these are well combined. 2. Gradually add the dry mix to the wet mixture, stirring until just combined. Don’t overmix. This keeps the cookies tender. 3. Gently fold in the chopped, toasted pecans and maple syrup. This adds a nice crunch and sweet flavor. 1. Use a tablespoon or cookie scoop to drop the cookie dough onto the prepared sheets. Space them about 2 inches apart. This allows room for spreading. 2. Bake in the preheated oven for 10-12 minutes. Look for lightly golden edges, but the centers should stay soft. 3. Once done, let the cookies cool on the baking sheets for 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy your delicious Butter Pecan Cookies! You can find the full recipe for more detailed steps. To get the best texture in your Butter Pecan Cookies, you need to decide if you want them crispy or chewy. For crispy cookies, bake them a bit longer. If you prefer chewy ones, take them out when the edges are golden but the center looks soft. Adjusting sweetness is easy. If you like sweeter cookies, add more brown sugar. For less sweetness, cut back on the granulated sugar. Remember that brown sugar adds moisture and flavor. Baking times can vary based on your oven. I recommend checking your cookies at the 10-minute mark. If they look slightly golden, they are likely done. Overmixing the dough is a common mistake. This can make cookies tough. Mix just until the ingredients are combined. Ignoring the temperature of ingredients can also hurt your cookies. Make sure your butter is softened. Cold eggs can affect how well they mix. Not measuring flour correctly leads to dry cookies. Use a spoon to fill your measuring cup, then level it off. This gives you the right amount. For a perfect batch, follow these tips closely as you make your Butter Pecan Cookies. For the full recipe, check out the provided link. {{image_2}} You can make butter pecan cookies even more fun. Try adding chocolate chips for a sweet twist. The chocolate pairs well with the nutty flavor of pecans. You can also use different nuts, like walnuts or almonds. Each nut adds a unique taste and texture. If you want a holiday vibe, create a spice version. Add cloves or ginger for warmth. These spices give cookies a festive touch. You can even mix in some pumpkin spice for a cozy flavor. For those needing gluten-free options, you can swap all-purpose flour. Use almond flour or coconut flour instead. These flours keep the cookies tasty and friendly for gluten-free diets. If you follow a vegan diet, you can easily adapt this recipe. Replace butter with coconut oil and use a flax egg instead of a real egg. Just mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. For a lower sugar choice, reduce the sugars in the recipe. You can also use a sugar substitute, like stevia or monk fruit. This keeps your cookies sweet without the extra calories. With these changes, you can enjoy butter pecan cookies in many ways. To keep your Butter Pecan Cookies fresh, use airtight containers. This method keeps cookies soft and chewy. Cookie tins can also work, but they may let in air. Store your cookies at room temperature. This helps maintain their texture and flavor. Avoid refrigeration unless you need them to last longer. Cold air can make cookies dry and hard. You can freeze cookie dough for later baking. To do this, scoop the dough into balls. Place them on a baking sheet to freeze for a few hours. Once solid, transfer the dough balls to a freezer bag. Label the bag with the date. For the best taste, use the dough within three months. When ready to bake, take the dough out and thaw it. Leave it in the fridge overnight or at room temperature for an hour. This helps the cookies bake evenly. Bake as you normally would for fresh cookies. Enjoy the same great taste as your freshly made Butter Pecan Cookies! If you want the full recipe, you can find it above. How to make Butter Pecan Cookies without eggs? You can use a flaxseed meal or applesauce as a substitute. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes. This mix acts like one egg. For applesauce, use a quarter cup to replace one egg. Can I substitute ingredients in this recipe? Yes, you can swap brown sugar with coconut sugar for a different taste. You can also use gluten-free flour if you want a gluten-free option. Just make sure to maintain the same amounts for best results. What is the origin of Butter Pecan Cookies? These cookies come from the Southern United States. The flavor is inspired by butter pecan ice cream. They are a classic treat that many love for their nutty, buttery taste. How long do Butter Pecan Cookies last? When stored in an airtight container, these cookies can last up to one week. If you freeze them, they can last up to three months. Just make sure to let them cool completely before freezing. Can I use salted butter instead of unsalted? You can use salted butter, but it may change the cookie's flavor. If you do, reduce added salt in the recipe. This will help keep the balance right. What to do if my cookie dough is too sticky? If your dough is sticky, add a little more flour, one tablespoon at a time. Mix well until it firms up. Chill the dough for 30 minutes in the fridge to make it easier to handle. Best beverages to pair with Butter Pecan Cookies These cookies go well with coffee or tea. The warm flavors of both drinks complement the buttery, nutty taste of the cookies. Try pairing them with a glass of milk for a classic combo. Ideal serving temperature for maximum flavor Serve Butter Pecan Cookies warm or at room temperature. Warm cookies have a soft texture that enhances the flavor. Let them cool slightly after baking for the best taste experience. This blog explored the ingredients and steps for making delicious Butter Pecan Cookies. You learned about key ingredients like butter, sugars, and pecans. I shared tips for perfecting texture and avoiding common mistakes. Variations, storage methods, and answers to FAQs were covered too. Baking these cookies is a fun and rewarding experience. With these steps, you can enjoy tasty treats anytime. Happy baking!$

Indulge in the delicious crunch of Maple Butter Pecan Cookies! These easy-to-make treats combine creamy butter, toasted pecans, and a hint of maple syrup for a perfect sweet and nutty flavor. With just a few simple ingredients and a total prep time of only 30 minutes, these cookies are ideal for any occasion. Click through to explore the full recipe and bring these delightful cookies to your kitchen today!

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Ingredients

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

2 teaspoons pure vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup pecans, chopped and toasted

1/4 cup maple syrup

1/2 teaspoon cinnamon

A pinch of nutmeg

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Beat in the egg and vanilla extract until well combined.

In another bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.

Gradually add the dry mixture to the wet mixture, mixing until just combined.

Stir in the chopped, toasted pecans and the maple syrup until evenly distributed.

Using a tablespoon or cookie scoop, drop cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are still soft.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

- Presentation Tips: Stack a few cookies on a rustic wooden board and drizzle with extra maple syrup for an appealing touch. You can also serve them with a side of mini pecans for garnish!