Small Batch Pecan Brown Sugar Cookies
A small batch of 9 pecan brown sugar cookies made with dark brown sugar, melted butter, and toasted pecans for rich caramel flavor and a tender, chewy bite. A minimum 30-minute chill keeps the cookies thick, and a roll through sugar gives them a sugar-crisp exterior.
Servings: 9 Cookies
Calories: 177kcal
Ingredients
- 4 ½ tablespoons unsalted butter, melted
- ½ cup dark brown sugar, packed
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup pecans, chopped toasting the pecans is optional
- 2 tablespoons granulated sugar for rolling the cookies
Instructions
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with parchment paper. If you are not toasting the pecans, wait to preheat the oven until the cookie dough is chilling.
- While the oven is preheating, sprinkle the whole pecans on a small baking sheet and toast for 5 to 7 minutes. You will start to smell them, and don't step away - they can go from toasted to burned fast. Roughly chop them, and set aside.1/3 cup pecans, chopped
- In a medium mixing bowl, add the brown sugar and melted butter. Mix this well to cool down the butter and until you have a paste-like mixture. Then add the egg yolk and vanilla, and stir until the yolk is fully incorporated.4 ½ tablespoons unsalted butter, melted, 1/2 cup dark brown sugar, packed, 1 large egg yolk, 1/2 teaspoon vanilla extract
- Sprinkle or sift all of the dry ingredients over the wet ingredients. Sifting will remove lumps and evenly distribute the ingredients. Use a fine mesh strainer set directly over the bowl to avoid dirtying another bowl.
- Use a sturdy spatula or wooden spoon to stir the dough until no dry streaks remain. Then, stir in the chopped pecans until just combined. Expect a thick dough.3/4 cup all-purpose flour, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon
- Cover the dough and chill for at least 30 minutes, or up to 2 days. If chilling longer than the minimum time, the dough will be firm. Let it sit at room temperature for about 10 minutes before scooping.
- In a shallow baking dish, add the granulated sugar.2 tablespoons granulated sugar
- Using a medium cookie scoop (2 tablespoon), scoop the dough into 9 equal dough balls. Roll each through the sugar and place on the baking sheet at least 2 inches apart.
- Bake the cookies for 11 to 13 minutes, or until the edges are set and light golden brown. For a crispier cookie, bake for a minute longer.
- Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes before transferring the cookies to the wire rack to cool completely. Store the cookies in a covered container at room temperature for up to 5 days
Notes
- Serving Size - This small batch recipe can be doubled. To keep the same chewy texture, use 2 egg yolks instead of one whole egg.
- Brown Sugar - Dark brown sugar is what gives these cookies their flavor and texture. Light brown sugar will work, but the flavor will be muted.
- Pecans - My recommendation is to toast the pecans to bring out their sweet and buttery flavor, and they add a toasty flavor to the cookies.
- Freezing the Cookie Dough – The cookie dough can be frozen for up to 3 months. Shape the dough into a disc and wrap it tightly in plastic wrap. Chill it first for the minimum time, then place it in a freezer bag to freeze. Thaw in the refrigerator.
- Freezing Baked Cookies – Place the cookies in a freezer bag and freeze for up to 3 months. Thaw at room temperature.
Nutrition
Calories: 177kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 100mg | Potassium: 47mg | Fiber: 1g | Sugar: 15g | Vitamin A: 205IU | Vitamin C: 0.04mg | Calcium: 20mg | Iron: 1mg