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Toasted Pecan Sugar Cookies

bakingglutenfreememories
Try a twist on sugar cookies with these delicious toasted pecan sugar cookies. They are soft and buttery, even though they are dairy free! All you need is 7 ingredients.
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Prep Time 25 minutes
Cook Time 12 minutes
Refrigeration Time 3 hours
Total Time 3 hours 37 minutes
Course Dessert
Servings 18 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.