Crisp Pecan Cookies

Bake a batch of these tasty pecan cookies for a sweet alternative to the more traditional holiday cookies, like chocolate chip, peanut butter, and sugar cookies. 

Yield: 30 cookies (serving size: 1 cookie)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 69
  • Calories from fat: 33%
  • Fat: 2.5g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.6g
  • Carbohydrate: 11.6g
  • Fiber: 0.2g
  • Cholesterol: 5mg
  • Iron: 0.4mg
  • Sodium: 50mg
  • Calcium: 10mg


  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup packed brown sugar
  • 5 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 large egg white
  • 3 tablespoons pecans, toasted and finely chopped
  • 1/3 cup powdered sugar, divided
  • Cooking spray


  1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk.
  2. Combine brown sugar and butter in a bowl, and beat with a mixer at high speed until light and fluffy. Add the vanilla extract and egg white, and beat for 1 minute. Stir in the flour mixture and chopped pecans. Refrigerate the dough for 30 minutes.
  3. Preheat oven to 350°.
  4. Place 1/4 cup powdered sugar in a small bowl. With moist hands, shape dough into 30 (1/2-inch) balls. Roll balls in 1/4 cup powdered sugar. Place 2 inches apart on baking sheets coated with cooking spray. Place pans in freezer for 10 minutes.
  5. Bake at 350° for 12 minutes or until cookies are golden. Cool on pans 2 minutes. Remove from pans; cool completely on wire racks. Using a fine sieve, sprinkle the remaining powdered sugar over the cookies.
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