Hey, y'all! I'm excited to share a new cookie recipe with y'all today, my Orange Pecan Cookies. These cookies are soft, buttery, and have a delightful pop of citrus with each bite. I hope y'all love them as much as I do!
Orange Pecan Cookies
Orange Pecan Cookies Ingredients
- 2 ½ c. all-purpose flour
- 1 c. unsalted butter, softened
- ½ c. sugar
- ½ c. brown sugar
- 2 tbsp. orange juice
- 1 tbsp. orange extract
- 1 tbsp. orange zest
- 1 large egg
- ½ c. chopped pecans
- ½ tsp. baking soda
- ¼ tsp. kosher salt
How to Make Orange Pecan Cookies
- Preheat oven to 350F.
- Using a stand mixer, combine softened butter, sugar, and brown sugar until well-mixed. Add orange juice, orange extract, orange zest, and the egg. Mix until combined.
- Mix flour, baking soda, and kosher salt in a separate bowl. Add dry ingredients into the wet mixture in gradual spurts, beating until combined. Fold in chopped pecans.
- Using a small ice cream scoop, scoop out evenly-sized portions of the cookie dough. Place on a parchment paper-lined cooke sheet, evenly spacing out the cookies. Chill in the refrigerator for a minimum of 1 hour. Bake on the middle or top rack for 10 to 15 minutes or until the edges have lightly browned. Remove from oven and allow cookies to fully cool on wire racks.
Pro Tips for Making This Recipe
- Do not over-mix cookie dough; simply mix the batter until all ingredients have fully-combined.
- Bake cookies on the middle or top rack of your oven; cookies baked on the bottom rack tend to burn.
- It is best to use room temperature, softened butter and room temperature eggs when making cookies.
- Do not over-bake cookies; cookies continue to bake/firm up when you remove them from the oven.
- If you want cookies that look more perfect and/or are flatter, shape them immediately upon removing them from the oven.
Other Recipes You'll Love
Orange Pecan Cookies Recipe
Orange Pecan Cookies
Looking for an orange cookie recipe? Try my Orange Pecan Cookies, which have a delightful pop of citrus with each bite!
Equipment
- small ice cream scoop for scooping evenly-sized dough balls
- Stand mixer
- Cookie sheets
Ingredients
- 2 ½ c. all-purpose flour
- 1 c. unsalted butter softened
- ½ c. sugar
- ½ c. brown sugar
- 2 tbsp. orange juice
- 1 tbsp. orange extract
- 1 tbsp. orange zest
- 1 large egg
- ½ c. chopped pecans
- ½ tsp. baking soda
- ¼ tsp. kosher salt
Instructions
- Preheat oven to 350F.
- Using a stand mixer, combine softened butter, sugar, and brown sugar until well-mixed. Add orange juice, orange extract, orange zest, and the egg. Mix until combined.
- Mix flour, baking soda, and kosher salt in a separate bowl. Add dry ingredients into the wet mixture in gradual spurts, beating until combined. Fold in chopped pecans.
- Using a small ice cream scoop, scoop out evenly-sized portions of the cookie dough. Place on a parchment paper-lined cookie sheet, evenly spacing out the cookies. Chill in the refrigerator for a minimum of 1 hour. Bake on the middle or top rack for 10 to 15 minutes or until the edges have lightly browned. Remove from oven and allow cookies to fully cool on wire racks.
Notes
- Do not over-mix cookie dough; simply mix the batter until all ingredients have fully-combined.
- Bake cookies on the middle or top rack of your oven; cookies baked on the bottom rack tend to burn.
- It is best to use room temperature, softened butter and room temperature eggs when making cookies.
- Do not over-bake cookies; cookies continue to bake/firm up when you remove them from the oven.
- If you want cookies that look more perfect and/or are flatter, shape them immediately upon removing them from the oven.
Nutrition
Calories: 236kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 28mgSodium: 54mgPotassium: 62mgFiber: 1gSugar: 10gVitamin A: 264IUVitamin C: 2mgCalcium: 16mgIron: 1mg
Tried this recipe?Let us know how it was!
Y'all come back now, ya hear?
My best,
JC
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