Description
Delightfully buttery and crunchy Brown Sugar Pecan Cookies featuring a rich brown sugar flavor, toasted pecans, and a sprinkle of flaky sea salt for the perfect balance of sweet and salty. These cookies are made with simple ingredients, chilled for optimal texture, and baked to golden perfection, making them an irresistible treat for any occasion.
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)
- 10 tablespoons (125 grams) packed dark brown sugar
- 2 teaspoons pure vanilla extract
Add-ins and Toppings
- 3/4 cup (86 grams) salted roasted pecans (chopped)
- Maldon sea salt (for sprinkling on top)
Instructions
- Make the Cookie Dough: Whisk the flour in a bowl to aerate and remove lumps. In a large mixing bowl or stand mixer, combine the softened salted butter, dark brown sugar, vanilla extract, and kosher salt if using. Mix on low until combined, then beat on medium speed until light and fluffy, about 3 minutes.
- Combine Flour: Add all the flour at once and mix on low speed until the dough forms large clumps and comes together, about 5 minutes. The dough will start crumbly and then bind together.
- Add Pecans: Fold in the chopped toasted pecans on low speed until evenly distributed throughout the dough.
- Shape and Chill Dough: Turn the dough onto a lightly floured surface, shape it into a large ball, and divide in half (about 300 grams each). Form each half into a 6-1/2 inch long and 1-1/2 inch thick log. Wrap each log tightly in wax wrap and refrigerate for at least 2 hours to firm up.
- Optional Storage: The dough can be refrigerated up to 2 days or frozen up to 3 months. For freezing, place wrapped logs into freezer storage bags after chilling.
- Preheat Oven: Set oven to 350°F (177°C) and line a cookie sheet with parchment paper.
- Slice and Bake: Trim the ends of the chilled dough logs to even them out, then slice into 1/2 inch rounds using a thin, sharp or serrated knife. Arrange cookies on the prepared sheet about 1 inch apart. Sprinkle each with flaky sea salt.
- Bake Cookies: Bake for 12-14 minutes until the bottoms and edges are lightly browned.
- Cool: Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store: Keep completely cooled cookies in an airtight container for up to 10 days.
Notes
- Using chilled dough logs helps the cookies hold their shape and develop a better texture.
- Flaky sea salt on top enhances the flavor with a subtle salty crunch.
- Make sure the butter is at room temperature for easier mixing and better texture.
- You can freeze cookie dough logs for up to 3 months for convenient baking later.
- Cookies don’t spread much during baking, so spacing 1 inch apart is sufficient.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
