A simple sugar cookie recipe with chopped candied pecans and a light glaze that’s perfect for decorating.
- 3/4 cup (12 tablespoons) unsalted butter, at room temperature
- 3/4 cup sugar
- 1 egg, at room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup chopped Santė Nuts candied pecans plus more for decorating
- festive sprinkles
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2–2.5 tablespoons room temperature water
Pecan Sugar Cookies
- In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamed and smooth – about 1 minute. Add the sugar and beat on high speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add the egg and vanilla, and beat on high until fully combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl whisk together the flour, baking powder, and salt. Add the chopped pecans and mix lightly. Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined. Add the rest of the flour and continue mixing until just combined. If the dough still seems too soft, you can add 1 tablespoon more flour until it is a better consistency for rolling.
- Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with paper) onto a baking sheet and refrigerate for at least 1 hour and up to 2 days. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
- Once chilled, preheat oven to 350 degrees. Line 2-3 large baking sheets with parchment paper. The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
- Bake for 9-12 minutes, until very lightly colored on top and around the edges. Rotate the baking sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
- Whisk the powdered sugar, vanilla, and 2 tablespoons of water in a medium bowl. It should be quite thick. If it’s much too thick, add 1/2 tablespoon more water. If it’s much too thin, add 2 more tablespoons of powdered sugar. If you drizzle a little of the icing with the whisk, the ribbon of icing will hold for a few seconds before melting back into the icing. That is when you know it’s the right consistency and is ready to use.
- Decorate the cooled cookies however you’d like. Squeeze bottles make decorating easy, or simply dip the top of each cookie into the icing and decorate with your favorite toppings!
*Makes about 16-18 medium sized cookies.
*Recipe slightly adapted from Sally’s Baking Addiction