Easy Butterscotch Pecan Sugar Cookies Recipes

BUTTER PECAN COOKIES

Steps:

• Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
• With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
• Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
• Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer; stir in any remaining flour and the butterscotch pieces.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheets. Bake for 9 to 10 minutes. Rotate cookie sheets halfway through bake cycle. Remove from cookie sheets immediately and cool on wire racks. Makes 4 dozen cookies.

BUTTERSCOTCH PECAN COOKIES

Steps:

• Preheat oven to 375°
• In a medium mixing bowl, whisk flour, baking soda and salt. Set aside.
• In a large mixing bowl, beat on medium speed, butter, brown sugar, sugar, vanilla and corn syrup together until creamy. Beat eggs into mixture, one egg at a time.
• Gradually add flour mixture until mixed well.
• Stir in butterscotch morsels and pecans.
• Spoon by teaspoonful on baking sheet.
• Bake for 11-13 minutes or until edges are brown.
• Remove from oven and place on wire rack to cool.

BUTTERSCOTCH PECAN DESSERT

Steps:

• Preheat oven to 350°. In a small bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13x9-in. baking dish. Bake until lightly browned, 20 minutes. Cool., In a small bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; pour over cream cheese layer. Refrigerate until set, 15-20 minutes. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.

BUTTERSCOTCH PECAN COOKIES

Steps:

• Cream butter, gradually adding sugar.
• Beat until light and fluffy.
• Add eggs and vanilla and beat well.
• Separately, combine flour, baking powder, soda and salt.
• Add to creamed mixture, mixing well.
• Batter will be stiff.
• Stir in nuts and morsels.
• Drop dough by rounded teaspoonfuls, 2- inches apart onto parchment-lined cookie sheet.
• Bake at 350° for 15-18 minutes.
• Remove from cookie sheet and cool completely on wire racks. Store an airtight container.

BUTTERSCOTCH PECAN COOKIES

Steps:

• Preheat oven to 375. Spray a cookie sheet with nonstick spray.
• Combine the cake mix, eggs, and oil in a large mixing bowl until the dough is thick
• Fold in the butterscotch chips and pecans.
• Drop the batter onto the baking sheet with a tablespoon about 2 inches apart. If you're using gluten-free cake mix, roll each tablespoonful into a ball before putting it on the cookie sheet so it won't fall apart.
• Bake for 12 minutes.
• Remove from the oven and cool for at least 5 minutes before you remove them from the cookie sheet.
• Serve and enjoy!

PECAN SUGAR COOKIES

Steps:

• In a large mixing bowl cream together the butter and sugar until light yellow; beat in eggs and vanilla.
• Mix the flour together in a medium size bowl with baking powder and salt; add the flour mixture a third at a time to the creamed mixture blending well after each addition.
• Fold in the chopped pecans and with lightly floured hands divide the dough in thirds and shape into logs about 10 to 12 inches in length.
• Wrap each log in wax paper and refrigerate for 2 hours; slice the rolls of dough ito 1/4 inch slices and place on parchment lined cookie sheets.
• Bake in a 375 degree oven for 8 to 10 minutes or until browned around the edges.
• Remove cookies to cooling rack and allow to cool completely. When cool, melt the dipping chocolate in top of a double boiler and dip the cookies into the melted chocolate, place on wax paper to set.

BUTTERSCOTCH PECAN COOKIES

Steps:

• In large bowl, combine the first five ingredients until well blended. Stir in pecans (the dough will be crumbly). , Roll rounded tablespoonfuls of dough into balls; place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 2 minutes; remove from pans to wire racks to cool completely.

BUTTERSCOTCH PECAN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, stir together the cake mix, instant pudding and flour. Add oil and egg, mix until well blended. Stir in the pecans and butterscotch chips. Batter will be somewhat crumbly.
• Scoop cookies with a small ice cream scoop or compress 1 tablespoon of dough into a ball. Place 2 inches apart on the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until the edges are just starting to brown. Allow cookies to cool for 2 minutes before removing from baking sheet to cool on wire racks.

EASY BUTTERSCOTCH-PECAN SUGAR COOKIES

Steps:

• Heat oven to 375°F.
• Mix all ingredients except nuts in bowl until blended.
• Shape into 42 (1-inch) balls. Roll in nuts until evenly coated. Place, 2 inches apart, on baking sheets.
• Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheet 3 min. Remove to wire racks; cool completely.