Crispy pecan cookies are the perfect cookie jar treat. They're buttery and crunchy with plenty of nuts, and they're ready to be dunked in milk!
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You may be flooded with nostalgia when you make these buttery, nutty pecan crispy cookies. Perfect for eating with hot drinks or dunking into fridge cold milk, they came from one of my favorite bloggers who writes about classic and rare recipes.
I was lucky enough to meet Susan LaRosa when I covered her story at Ladies' Home Journal. (I used to be the Food Editor there).
Susan writes a blog that is close to my heart. It's all about vintage recipes, and better yet, baking.
A Cake Bakes In Brooklyn blog came about when Susan found a box of old recipes at an antique store. She began collecting vintage cookbooks and boxes of old, often handwritten recipes.
I have my own stash of vintage recipes and cookbooks. I've found many at flea markets or antique stores, some have been passed down to me through family(those are treasures!) and others have come to me as gifts from friends and colleagues who know I love them!
My collection is nowhere near the size of Susan's. And I have to admit I rarely use them.
I do get a kick out of thumbing through them, looking at the little butter-stained, handwritten cards and I've even used those old recipes as reference for jobs and other recipes I create.
One of the recipes I love are these simple Pecan Crispies. It's just a basic buttery cookie with nuts, but has a nostalgic flavor.
They are, as the name suggests, crispy and have just the right amount of tasty pecans.
Recipe Ingredients
These crispy-yet-chewy pecan cookies are made with just seven basic ingredients:
- Unsalted butter
- Light brown sugar
- Eggs
- All-purpose flour
- Salt
- Baking soda
- Chopped pecans
Be sure to set your butter out on the counter about an hour before making the cookies. The butter must be softened to room temperature, otherwise the cookies won't bake up crisp and chewy.
How to Make Crispy Pecan Cookies
In addition to the short ingredient list, these pecan cookies take all of 10 minutes to prepare! The dough doesn't need to be chilled or rolled out, it's that simple of a recipe.
It is a simple cookie dough assembly.
- In a mixing bowl, beat the butter and brown sugar until light and fluffy.
- Add eggs and mix well.
- In a separate bowl, combine the flour, salt and baking soda. Stir into butter mixture.
- Fold in chopped pecans.
- Spoon 1½-inch balls of dough onto parchment paper-lined baking sheets and bake until golden.
Storage Instructions
Store the pecan crisp cookies in an airtight container at room temperature for up to four days. Or, freeze the cookies for up to three months.
You could also freeze the balls of cookie dough to bake off later. Thaw them in the fridge or on the counter before baking. If they are cold, you need to add a minute or two to the total bake time, though.
Can Another Type of Nut Be Used?
I've only made this recipe as written, but I'm sure you could substitute another type of nut.
I would suggest walnuts!
Tips for the Best Pecan Cookies
- Be sure to use raw, unsalted pecans to make this recipe. You can even buy the pecans pre-chopped.
- Make sure both the eggs and butter are at room temperature before beginning the recipe.
- These would make great pecan Christmas cookies! They're a fairly sturdy cookie, so they'd be perfect for gifting or including in cookie boxes.
More Of The Best Cookies In The World
- Honey Cut Out Cookies
- Blossom Cookies with Cashew Butter and Chai Spice
- Black Sesame Chocolate Chip Cookies
- Crunchy Pecan Cookies
- Pistachio Lace Cookies
Crispy Pecan Cookies
Ingredients
- 1 cup unsalted butter softened
- 2½ cups light brown sugar
- 2 large eggs
- 2½ cups all-purpose flour
- ¼ teaspoon fine salt
- ½ teaspoon baking soda
- 1 cup (4 ounces) chopped pecans
Instructions
- Heat oven to 350°F. Line baking sheets with parchment; set aside
- In a mixing bowl beat butter and brown sugar until light and fluffy, about 2 minutes. Add eggs and mix well.
- In a separate bowl, combine flour, salt and baking soda. Stir into butter mixture. Fold in chopped pecans.
- Spoon 1½-inch balls of dough onto baking sheets and bake until golden, 12 to 15 minutes.
Notes
Nutrition
Fill your cookie jar with more tasty treats like my classic Iced Oatmeal Cookies.
Bake a skillet chocolate chip cookie to share with everyone:
Newest recipes from Tara Teaspoon!
About Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.
Recipe from Susan LaRosa at acakebakesinbrooklyn.com Originally published in LHJ 03/12 Photography Seth Smoot
Mary Bench says
I'll have a hard time venturing away from your famous chocolate chip cookies but these look pretty darn good!
Brittany Smart says
Cookies are my favorite, and this recipe is so crispy and delicious!
Doyle R. says
My mother made these cookies every Christmas since I was a little kid. She has the cookbook with this recipe. It’s been updated a little since the cookbook was printed. The original called for 1/2 cup of shortening and 1/2 cup butter and the flour was sifted. Other than that, it is exactly the same.
Tara says
Oh that is so cool!! I love recipe history! How fun that only slight changes were made on this version. I hope you enjoy these.