Thick, chewy, and insanely delicious Pecan Cutout Cookies! These Cookies are easy to make at home with just a few simple ingredients and best of all only takes 15 minutes to bake! With its buttery chewy centers these Butter Pecan Cookies are irresistible!
A MUST bake cookie recipe for all the holiday season! So bust out your cookie cutters and let’s get baking!
Helpful Tricks to make the Cutout Cookies
- Butter: Use softened butter, should be able to dent the butter slightly by pressing your finger to it.
- Chill the dough in the refrigerator prior to rolling out. I like to roll my dough out between two parchment papers and use silicon leveler strips to get an even dough thickness. I prefer nice and thick cookies, therefore I use the 3/8 inch /10mm guide.
- Use magic bullet to grind the pecans unto fine grounds.
- Use a kitchen scale to get precise measurements.
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
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- Prep time: 1 hour
- Cook time: 15 minutes
- Total time: 1 hour 15 minutes
Insanely delicious Pecan Cutout Cookies! These Cookies are easy to make at home with just a few simple ingredients and best of all only takes 15 minutes to bake! With its buttery chewy centers these Butter Pecan Cookies are irresistible!
Ingredients
- 3.52 oz (100g) ground pecans
- 18 oz (510g) All-purpose flour, measured with kitchen scale
- 3/4 tsp (4g) sea salt, (ONLY use if using unsalted butter)
- 1/2 tsp baking powder
- 1 cup (225g) salted butter, softened
- 4.4 oz (125g) granulated sugar
- 2 egg, large
- 1 tsp (5ml) vanilla extract
Method
- 1)
Combine your dry ingredients: In a bowl whisk the flour, salt and baking powder together. Set aside.
- 2)
Using a hand mixer or a stand mixer fitted with paddle attachment using medium-high speed, beat in granulated sugar and butter until completely creamed and smooth. Add the eggs one a time and beat on high until combined.
- 3)
Scrape down the sides and bottom of the bowl as needed. Add the vanilla extract and mix on high until combined.
- 4)
Gradually add flour mixture and mix until smooth. Scrape down the side as needed.
- 5)
Add ground pecans and mix until combined.
- 6)
Cover and chill the dough for at least 1 hour in the refrigerator (and up to 1 day). If chilling longer than a few hours, allow the dough to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread much.
- 7)
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- 8)
On a floured counter roll dough to desired thickness. I like to roll my dough out between two parchment papers and use silicon leveler strips to get an even dough thickness. I prefer nice and thick cookies, therefore I use the 3/8 inch /10mm guide.
- 9)
Cut into desired shapes and place them on the baking sheets.
- 10)
Before baking: place baking trays in the fridge for 10 min. ( to avoid any spreading while the cookies are baking)
- 11)
Bake on a parchment-lined baking sheet for 8-11 min (for 1/4 inch cookies ) or 12-15 min (for 3/8 inch cookies.)
- 12)
Transfer to a wire rack to cool. To keep cookies as tender as possible, store in an airtight container
