bakingglutenfreememories I remember very clearly making sugar cookies with my grandma, in fact it was one of the first bakes that I did with her. We just made a classic sugar cookie recipe, which is what most everyone is used to. I wanted to make something familiar to people, but slightly different. These toasted pecan sugar cookies are sweetened with maple sugar instead of cane sugar which adds another layer of flavor and richness and is a healthier alternative.
These sugar cookies do require refrigeration time due to the amount of vegan butter in them. They can be either rolled out and cut into shapes with cookie cutters, or dropped into rounds on a baking sheet and flattened down on top. I find it fun to roll out the dough and cut it into cute shapes, which is enjoyable for kids and many adults too.
I hope you enjoy these buttery and soft toasted pecan sugar cookies!
How to make toasted pecan sugar cookies..
1. First, melt the butter and set it aside to cool.
2. Next, finely chop the pecans and toast them in a small pan on the stove on medium heat. Stir constantly to avoid burning. Toast the pecans until they become fragrant and start to soften, about 2-3 minutes. Turn off the stove and set them aside.
3. In a large mixing bowl, add the maple sugar, butter, and vanilla extract and mix together. Add in the eggs and mix.
4. Then add in the flour, salt, and toasted pecans, mix until all ingredients are combined and the dough gets sticky. Cover the bowl with plastic wrap and refrigerate for at least 3 hours.
5. After at least 3 hours have passed, preheat the oven to 350 degrees Fahrenheit. Prepare a baking sheet with either parchment paper or a silicone mat.
6. Then lightly flour a pastry or large wooden chopping board. Lightly flour your hands and a rolling pin as well and place the chilled dough on the board. Use the pin to roll the dough both vertically and horizontally until it is about 3/8” thick, make sure it is not too thin. (If the dough starts to thaw too much while handling, you can place it back in the bowl covered and chill it in the freezer for 10 minutes)
7. Use cookie cutters of choice and press down on the dough to cut out the shapes. Keep gathering up the scraps of dough, rolling and cutting it out until all cookie dough is used up.
8. Place the cookies on a cookie sheet about 1/2” apart. Bake them on the middle oven rack for about 12 minutes.
9. Allow the cookies to cool for 4 minutes before transferring them to a cooling rack.
Storage Notes and Tips
- Keeping the dough at a cooler temperature is vital for the butter not to run out of the dough while baking
- The dough needs to have a firmness to it, so I have found it very useful to place the dough in the freezer for 10 minutes if the dough starts to melt from too much handling or from a warmer climate
- These cookies can be stored in a sealed container for 2-3 days at room temperature or in the freezer for 1-2 weeks
- If you try to use another type of vegan butter, the outcome may vary quite a bit since some vegan butters have a higher concentration of oil in them. I recommend using the suggested butter, if possible
Toasted Pecan Sugar Cookies
Ingredients
- 1¾ cup King Arthur Gluten Free Measure for Measure Flour (232g)
- ½ cup + 2 tablespoons Miyoko's Creamery Vegan Butter, European Style, Unsalted, melted (10 tablespoons total)
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon sea salt
- ⅔ cup maple sugar (120g)
- ¼ cup pecans, finely chopped (23g)
Instructions
- First, melt the butter and set it aside to cool.
- Then finely chop the pecans and set them on a small pan on the stove over medium heat. Stir constantly so that they don't burn, toasting them until they become fragrant and start to soften, about 2-3 minutes. Turn off the stove and set them aside.
- In a large bowl, add the maple sugar, melted butter, and vanilla extract and mix together. Then mix in the eggs.
- Next, add the flour, salt, and toasted pecans. Mix until all ingredients are combined and the dough becomes sticky. Cover the bowl with plastic wrap and refrigerate for at least 3 hours.
- After 3 hours have passed, preheat the oven to 350°F. Prepare a baking sheet with parchment paper or a silicone mat.
- Then lightly flour a pastry or a large wooden chopping board. Lightly flour a rolling pin and your hands as well and place the chilled dough on the board. Use the pin to roll the dough both vertically and horizontally until it is about ⅜'' thick. Make sure not to roll it too thin. (If the dough starts to thaw too much while handling, you can place it back in the bowl with plastic wrap and chill it in the freezer for 10 minutes)
- Use cookie cutters of choice and press down on the dough to cut out the shapes. Keep gathering up the scraps of dough, rolling and cutting it out until all cookie dough is used up.
- Place the cookies on the baking sheet about ½'' apart. Bake them on the middle oven rack for about 12 minutes.
- Allow the cookies to cool for 4 minutes before transferring them to a cooling rack.
