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Butter Pecan Cookies

Print Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 36 servings
Ingredients Method

Ingredients
  

  • 2 cups pecan halves chopped
  • 2 1/2 cups gluten-free all-purpose flour blend
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tsp maple extract optional

Method
 

  1. Preheat oven to 350°F. Spread chopped pecans on a baking sheet and toast for 6-8 minutes until fragrant, stirring halfway through. Let cool completely.
  2. In a medium bowl, whisk together gluten-free flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then add vanilla extract and maple extract if using, mixing until well combined.
  5. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
  6. Fold in the toasted pecans until evenly distributed throughout the dough.
  7. Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
  8. Bake for 12-14 minutes until edges are lightly golden. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.