Description
Delight in these rich and buttery Pecan Sugar Cookies, perfect for sweet cravings or festive occasions. These cookies blend the warm flavors of cinnamon and maple syrup with crunchy pecans, topped optionally with a smooth vanilla glaze for an irresistible treat.
Ingredients
Cookie Dough
- 8 Tablespoons salted butter (1 stick, at room temperature)
- ½ Cup light brown sugar (packed)
- ¼ Cup powdered sugar
- ¼ Cup maple syrup
- 1 Teaspoon vanilla extract
- 1 egg
- 2 ¼ Cups all-purpose flour (unbleached)
- ½ Teaspoon baking powder
- ½ Teaspoon ground cinnamon
- ¼ Teaspoon salt
- 1 ¼ Cups pecans (chopped)
Vanilla Glaze (optional)
- 1 Cup powdered sugar
- 2 Tablespoons milk or heavy cream
- Vanilla extract (to taste)
Instructions
- Cream the butter and sugars: In a large mixing bowl, use a hand mixer to cream together the salted butter, light brown sugar, powdered sugar, and maple syrup until the mixture is light and fluffy.
- Add vanilla and egg: Incorporate vanilla extract and the egg into the creamed mixture, blending until fully combined. Set this mixture aside.
- Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, salt, and chopped pecans to ensure even distribution.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the butter mixture, mixing well after each addition. The dough will become thick; use a Danish dough whisk or sturdy spoon to mix effectively.
- Chill the dough: Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up for easy rolling.
- Preheat the oven: Set the oven to 350°F (175°C) to prepare for baking.
- Roll out the dough: Lightly flour a clean working surface and roll the dough to about ¼ inch thickness. If the kitchen is warm, divide dough into halves and keep the unused portion chilled.
- Cut cookies: Use cookie cutters to cut shapes from the rolled dough, placing them spaced on a prepared cookie sheet.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes until the edges are set and slightly golden.
- Cool cookies: Allow the cookies to cool on the baking sheet for 1 to 2 minutes before transferring them to a wire rack to cool completely.
- Repeat baking: Continue rolling, cutting, and baking remaining dough portions until all cookies are baked.
- Prepare and apply glaze (optional): Whisk together powdered sugar, milk or cream, and vanilla extract to make a glaze. Once cookies are fully cooled, drizzle or brush the glaze on top if desired.
Notes
- Ensure butter is at room temperature for better creaming results.
- Chilling the dough is essential to prevent cookies from spreading too much while baking.
- If the kitchen is warm, keep half the dough refrigerated while rolling to make handling easier.
- Use a sturdy dough whisk or spoon as the dough is thick and dense.
- Oven temperatures may vary; watch closely for slightly golden edges as a doneness indicator.
- The vanilla glaze is optional but adds a sweet finishing touch and attractive appearance.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: American
