Irresistible Brown Sugar Pecan Shortbread Cookies
These buttery, crumbly cookies combine sweet brown sugar, nutty pecans, and a melt-in-your-mouth shortbread texture, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (230g) unsalted butter, softened
- 1/2 cup (100g) brown sugar
- 2 cups (240g) all-purpose flour
- 3/4 cup (90g) chopped toasted pecans
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
- Add vanilla extract and salt, then mix until combined.
- Gradually add the all-purpose flour, mixing until the dough comes together. It may look crumbly at first, but keep mixing until it forms a soft dough.
- Gently stir in the chopped toasted pecans until evenly distributed.
- Roll tablespoons of dough into balls, flatten slightly, and place on the prepared baking sheet about 1 inch apart.
- Bake for 18-20 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
[‘Use room temperature butter for the best texture.’, ‘Toast the pecans to enhance their flavor.’, ‘If the dough feels too dry, add a tablespoon of milk to help it come together.’, ‘Chill the dough for 15-20 minutes if it’s too sticky to handle.’, ‘Watch the bake time closely to avoid overbaking.’]
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 10
- Protein: 1
Keywords: brown sugar, pecan, shortbread, cookies, dessert, holiday baking, easy recipe