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Brown sugar pecan cookies on a plate.
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Brown Sugar Pecan Cookies

Dive into a pile of these Brown Sugar Pecan Cookies this fall. A perfectly spiced chewy cookie studded with chopped pecans for the perfect bite.
Prep Time20 minutes
Cook Time10 minutes
Chill time2 hours
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: North American
Keyword: fall cookies, make ahead cookies, pecans, thanksgiving
Servings: 30 cookies
Calories: 145kcal
Author: Julia Pinney

Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup butter
  • 1 cup brown sugar
  • 1/4 cup granulated white sugar
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup pecans roughly chopped
US Customary - Metric

Instructions

  • In a medium bowl, combine the flour, baking soda, salt, cinnamon and nutmeg. Whisk to combine and set aside.
  • In a large mixing bowl, add the butter and mix on high speed until soft, about one minute. Add the brown sugar and the white sugar and mix on high speed until light in colour and smooth, about 3 minutes. Add the egg and mix for a further minute until incorporated well. Mix in vanilla extract until combined.
  • Add the dry ingredients to the wet ingredients and stir in until combined. Stir in the chopped nuts.
  • Cover and refrigerate the dough for two hours.
  • Preheat oven to 350 degrees f/180 degrees c. Line a large cookie sheet with parchment paper.
  • Using either a cookie scoop or a tablespoon, mound out spoonfuls of cookie dough and roll them into balls. Place them at least 3 inches apart on the cookie sheet.
  • Bake between 8 - 11 minutes until cookies have spread out and are somewhat golden but still look a little underdone in the center.
  • Remove from oven. Immediately, place a glass over each cookie and with a gentle circular motion shape the cookie to a perfect circle. Repeat for all cookies.
  • Allow cookies to cool and set on the baking tray.
  • Repeat above steps for all cookie dough.
  • Store cookies in an airtight container on the counter up to three days.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

  1. Use room temperature butter and eggs – this allows the fat to be incorporated into the batter to make for even baking and the perfect cookie texture.
  2. Chill dough for a full two hours – It’s important for this dough to be cold so the cookies don’t spread out too much when baking. Warm cookie dough will result in the cookies spreading too big and losing their shape.
  3. Watch baking time – baking time varies from oven to oven. Be sure to check the cookies at 10 minutes. They will be slightly crisp at the edges but still soft through the middle. They should appear to be slightly under baked when you take them out of the oven. They will set as they cool.
  4. To achieve a perfect round cookie – As soon as the cookies come out of the oven, gently place a glass over the cookie and do gentle circular motions. Leave on the baking tray to set for 5 minutes.
Nutrition Facts
Brown Sugar Pecan Cookies
Amount Per Serving (1 cookie)
Calories 145 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 22mg7%
Sodium 129mg6%
Potassium 37mg1%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 9g10%
Protein 1g2%
Vitamin A 200IU4%
Vitamin C 0.04mg0%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.