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Pecan Brown Sugar Cookies

These Brown Sugar Cookies are a delicious alternative to regular Sugar Cookies, fast, easy and so good.

Prep Time
15 mins
Cook Time
15 mins
Total Time
26 mins
Servings: 24 cookies
Calories: 114 kcal
Course: Dessert
Cuisine: American

Ingredients

  • ½ cup butter (softened)*
  • ½ cup brown sugar (lightly packed)
  • 1 large egg (room temperature)
  • ½ teaspoon vanilla
  • 1 cup all purpose flour (at least 11.5% protein)
  • 1 pinch salt*
  • 1 teaspoon baking powder
  • ½ cup pecans roasted (coarsely chopped)**
*If using unsalted butter then add ¼ teaspoon of salt.
**You can substitute with hazelnuts, walnut or almonds.
EXTRAS
  • 2-3 ounces chocolate (dark or milk) melted

Instructions

    Cup of Yum
  1. Pre-heat oven to 350F (180C). Line a cookie sheet with parchment paper.
  2. In a medium bowl whisk together the flour, baking powder and salt.
  3. In the mixing bowl with the flat beaters beat the butter on medium speed until soft and creamy, approximately 2 minutes. Add the brown sugar and beat 1-2 minutes. Beat in the egg and vanilla.
  4. Add the flour mixture to the wet ingredients and beat on low speed until mixed. Fold in the pecans. If you find the dough too soft refrigerate for 30-60 minutes.
  5. Drop by spoonfuls on the prepared cookie sheets, 2 inches apart. Bake for 9-11 minutes or until when lightly touched in the centre no indentation remains. Cool on cookie sheet 5 minutes then move to a wire rack to cool completely. Drizzle with melted chocolate if desired. Enjoy!

Notes

  • To roast the nuts, place them in a single layer on an ungreased baking / cookie sheet. Bake in a pre-heated 350F (180C) oven for 5 to 8 minutes or until they are golden brown, remove immediately from the baking sheet to a clean bowl to cool. Leaving them on the baking sheet could cause them to bake even more or burn.
  • Store the baked cookies in an airtight container at room temperature. They will last up to 3-4 days at room temperature. Refrigerating sugar cookies will dry them out and make them hard.
  • You can either freeze the cookie dough, wrap it well in plastic wrap then place in a freezer safe container or bag. The dough will last up to 3 months. To make it even easier you can freeze the cookie dough balls.
  • Place the balls on a cookie and freeze until firm, then move the frozen cookie balls into a container or bag. They will keep for up to 3 months in the freezer. They can be baked from frozen, just add a couple of minutes longer to the baking time.
  • Freeze the completely cooled cookies in a freezer safe container. They will keep for up to 3-6 months in the freezer.

Nutrition Information

Calories 114kcal (6%) Carbohydrates 15g (5%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 3g (15%) Cholesterol 29mg (10%) Sodium 78mg (3%) Potassium 67mg (2%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 166IU (3%) Calcium 28mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 24cookies

Amount Per Serving

Calories 114

% Daily Value*

Calories 114kcal 6%
Carbohydrates 15g 5%
Protein 2g 4%
Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 29mg 10%
Sodium 78mg 3%
Potassium 67mg 1%
Fiber 1g 4%
Sugar 5g 10%
Vitamin A 166IU 3%
Calcium 28mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.