Thin Crunchy Chewy Pecan Cookies Recipes

CRUNCHY PECAN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine butter, brown sugar, and sugar in a bowl and cream with an electric mixer until light and fluffy, about 5 minutes. Add in eggs one at a time, beating well after each addition. Add vanilla extract and pecan oil and beat until well combined.
• Combine flour, baking powder, and salt in a separate bowl. Add the flour mixture to the bowl in 3 additions. Stir in pecans. Use a small cookie scoop to drop portions of dough 3 inches apart on the prepared baking sheet. These cookies spread.
• Bake in the preheated oven for 15 minutes. Increase heat to 375 degrees F (190 degrees C) and bake until edges turn golden, about 5 minutes more. Let cool on the baking sheet for 5 minutes before removing to racks to cool completely.

RENEE'S PECAN CRUNCH COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
• In a bowl, sift the flour, baking soda, and salt together. In a separate large bowl, cream the butter, 1 cup of white sugar, and brown sugar until smooth, and beat in the eggs and vanilla extract until well combined. Stir in the flour mixture, and mix the pecans into the dough.
• Drop the dough by tablespoons onto the prepared baking sheets, about 2 inches apart. Place 1/2 cup of white sugar into a shallow bowl. Moisten the bottom of a drinking glass with a wet cloth, and dip the glass bottom into the sugar. Flatten cookies with the sugared glass, dipping into sugar for each cookie.
• Bake in the preheated oven until lightly browned, 9 to 12 minutes. Allow to cool on sheets for a minute or two before removing to finish cooling on racks.

THIN CRUNCHY CHEWY PECAN COOKIES

Steps:

• In a large bowl cream together the butter, sugar and egg until light and fluffy, approximately 5 minutes, beat in the vanilla.
• Sift the flour onto the creamed mixture and combine either with the flat beaters until combined or with a spatula or wooden spoon. Gently stir in chopped pecans, mix until combined, do not over mix. Either leave the dough in the bowl or move to a clean bowl, cover with plastic and refrigerate for at least one hour or even overnight. (cookie dough will keep for up to 3 days in the fridge).
• Pre-heat oven to 350F (180 C), line 2 large cookie sheets with parchment paper.
• Remove the dough from the fridge and roll into 1 inch balls (mine weighed approximately 8 grams or .3 ounces each) place on the prepared cookie sheets, 2-3 inches apart, then with a flat bottomed glass, dipped in flour, flatten the dough balls until they are quite thin, a little thicker than pastry dough (see photos).
• Bake for approximately 12-14 minutes or until lightly golden. Let cool on the pan for approximately 10 minutes then move to a wire rack to cool completely before serving. Enjoy!

CRUNCHY PECAN-TOFFEE COOKIES

Steps:

• Combine flour, baking soda, and salt in a medium bowl; whisk until well combined.
• Place butter and brown sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add egg whites and vanilla extract, and beat for 1 more minute. Gradually add flour mixture to the bowl and mix until completely combined. Fold in pecans and toffee bits until all ingredients are well incorporated.
• Move the bowl to the refrigerator and chill for at least 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside.
• Scoop dough into heaping tablespoon-sized balls with a spoon or cookie scoop. Place dough balls about 2 inches apart on the prepared baking sheet and flatten just slightly with the palm of your hand.
• Bake in the preheated oven until edges are set and lightly browned, 10 to 12 minutes. Let cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.