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Buttery Pecan Cookies

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Soft, golden, and rich with nutty crunch, these buttery pecan cookies are classic comfort with a modern twist. Doubling the batch makes them perfect for holiday trays, gifting, or freezing for cookie cravings on demand. A splash of maple syrup and a hint of cinnamon take them to the next level.

Ingredients

Scale

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup light brown sugar, packed

2 large eggs

2 tsp vanilla extract

2 tbsp maple syrup (adds warmth and moisture – optional)

3 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 tsp ground cinnamon (optional, enhances the pecans)

2 cups chopped pecans (lightly toasted for extra flavor)

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Cream the butter & sugars: In a large bowl, beat softened butter with both sugars until light and fluffy.

Add eggs & flavorings: Mix in eggs, vanilla, and maple syrup until smooth.

Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.

Mix dough: Gradually add dry ingredients to the wet mixture, stirring until just combined. Fold in chopped pecans.

Scoop & bake: Drop by rounded tablespoons onto prepared baking sheets, spacing about 2 inches apart. Bake for 10–12 minutes, until edges are golden and centers are just set.

Cool: Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.

Nutrition

Find it online: https://thecomfortspoon.com/buttery-pecan-cookies/