Craving a cookie that's both irresistibly delicious and gluten-free? Look no further! These Butter Pecan Cookies are about to become your new obsession. Imagine a perfectly golden, buttery cookie studded with crunchy pecans that delivers a mouthwatering combination of sweet and nutty flavors. Whether you're gluten-sensitive or just looking for an incredible treat, these cookies promise to satisfy your sweet tooth and leave you wanting more. Get ready to discover a gluten-free dessert that doesn't compromise on taste or texture!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups gluten free all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pecans, chopped
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition. Incorporate the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the gluten-free all-purpose flour, baking soda, and salt to ensure even distribution of the dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chopped pecans using a spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently press down on each cookie dough ball to slightly flatten, allowing for more even baking.
- Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers appear set.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted - this is crucial for achieving the perfect cookie texture.
- When measuring gluten-free flour, use the spoon and level method to avoid dense cookies.
- Don't overmix the dough - this can lead to tough cookies. Mix just until ingredients are combined.
- Toast your pecans before chopping for an extra layer of nutty flavor.
- Use parchment paper or silicone mats to prevent sticking and ensure even baking.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For maximum freshness, store in an airtight container and consume within 5 days.
- If the dough seems too sticky, chill it for 30 minutes before scooping and baking.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 2g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 35mg
