Better Than Pecan Pie Cookies

If you’re like me, you love a taste of pecan pie. Just a taste. Try these pecan pie cookies made with pantry staples, and this might just be the quick pecan pie fix for your Thanksgiving guests. They’re thin, caramelly, rich, buttery bites of flavor that we all crave this time of year. 

Pecan Pie Cookies

Makes approximately 24

2 cups brown sugar light or dark, lightly packed

1 cup salted butter softened, room temperature

1 tablespoon vanilla extract

2 eggs size large

1½ cups flour all purpose

½ teaspoon salt

½ teaspoon baking soda

2 cups pecan halves

• In a large mixing bowl or stand mixer, beat brown sugar, butter and vanilla until light and fluffy. About 3 minutes.
• Add eggs. and beat until just combined.
• Add flour, salt and baking soda and mix on low until just combined.
• Stir in pecans.
• Preheat oven to 350 degrees while chilling the dough, covered in the refrigerator for a least 30 minutes.
• Line cookie sheet with parchment paper, roll cookies into 1.25″ balls or use a cookie scoop to make dough balls and drop at least 3″ apart onto cookie sheet. Bake 8 minutes.
• Optional: using a salt grinder, add a crack of sea salt on top just after pulling them out of the oven.
• Allow to cool 1 minute. Transfer to a wire cooling rack and allow to cool completely.
• Adapted from: Julie Blanner

Perfect to freeze for up to 3 months.