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–+ servings
Old fashioned pecan cookies on a silver tray with a cream linen.
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5 from 2 votes

Old Fashioned Pecan Cookies

These Old Fashioned Pecan Cookies are a vintage recipe passed down from my grandmother. I hope you enjoy these sweet and buttery cookies as much as my family has.
Prep Time10 minutes
Cook Time11 minutes
Total Time21 minutes
Course: Dessert
Cuisine: American
Servings: 12 cookies
Calories: 274kcal
Author: Audrey Wood
Cost: $10

Equipment

  • Baking sheet
  • Parchment paper
  • Hand or stand mixer

Ingredients

  • 1 cup pecan halves
  • 1 ½ cups all purpose flour plus 2 tablespoons
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup unsalted butter softened to room temperature
  • 1 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons agave syrup or corn syrup

Instructions

  • Preheat your oven to 350° F and line a baking sheet with parchment paper (not wax paper).
  • Next, either with a stand or hand mixer cream together the butter (softened to room temperature), light brown sugar, agave syrup, and vanilla extract.
    ½ cup unsalted butter, 1 cup light brown sugar, 1 teaspoon vanilla extract, 3 tablespoons agave syrup
  • Next add in the remaining ingredients except for the pecans. Mix until everything is combined.
    1 ½ cups all purpose flour plus 2 tablespoons, ½ teaspoon salt, ½ teaspoon baking soda, 1 large egg
  • Stir in the pecans with a large spoon.
    1 cup pecan halves
  • Form dough balls and place on your baking sheet leaving enough room to spread. Bake for 11 to 13 minutes or until the edges are golden. Let the cookies rest for 10 minutes on the hot baking sheet before transferring to a cooling rack.
  • I prefer to make larger sized cookies, if making smaller cookies you'll need to adjust the baking time. You'll know the cookies are done when the edges are golden.

Notes

Any nutritional information is an estimate by online calculators. Please verify using your own data.
Storage:  Store any leftover cookies in an airtight container at room temperature. These cookies will be good for up to four days after making.
Tips for success:
  • Be sure to check your pecans for freshness before adding them.
  • Your butter should be softened to room temperature, not melted.
  • Be sure to let the cookies rest on the baking sheet. This last step finishes them up outside of the oven.
Notes: The original recipe calls for corn syrup. You can use agave syrup or corn syrup, whatever you prefer. 

Nutrition

Serving: 1cookie | Calories: 274kcal | Carbohydrates: 35g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 154mg | Potassium: 83mg | Fiber: 1g | Sugar: 22g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg