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Soft-baked pecan cookie recipe that is perfect for the holidays or anytime of the year! We love to dip them into a tall glass of milk!
Pecan Cookies - Due 12/17/14
Cook Time
10 mins
Total Time
10 mins
Servings: 2 dozen
Author: Chelsea @ Gal on a Mission
  • ½ cup 1 stick unsalted butter, softened to room temperature
  • ½ cup granulated suar
  • ½ cup light brown sugar lightly packed
  • 1 large egg
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 cup whole pecans
  1. Cream together the butter, granulated sugar, and light brown sugar; mix in the egg until the wet batter is mixed together. Slowly mix in the flour ½ cup at a time; then fold in the salt, baking soda, cornstarch and whole pecans. Cover the cookie dough with plastic wrap and allow the dough to chill in the refrigerator for at least 30 minutes. 3 hours or overnight is best. Preheat oven to 350 degrees.
  2. Line a cookie sheet with parchment paper or a silicon baking mat; spoon the cookie dough (about 1 tablespoon) onto the cookie sheet and bake for 8-10 minutes. Allow the cookies to cool for 1-2 minute, then transfer to a cooling rack.
  3. Store cookies in an airtight container for up to 1 week.