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

Name: Orange Pecan Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 80 min
Ingredients: 2 1/2 c. all-purpose flour; 1 c. unsalted butter (softened); 1/2 c. sugar; 1/2 c. brown sugar; 2 tbsp. orange juice; 1 tbsp. orange extract; 1 tbsp. orange zest; 1 large egg; 1/2 c. chopped pecans; 1/2 tsp. baking soda; 1/4 tsp. kosher salt

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.

Orange Pecan Cookies: Frequently Asked Questions

Can you freeze the dough for Orange Pecan Cookies?

You absolutely can! Roll the dough into a log and wrap tightly in two layers of cling wrap. Use within 2 months.

How long can you store Orange Pecan Cookies?

You can store these cookies in an airtight container for 5-7 days.

What is the key to an orange-forward cookie?

For an orange cookie, I like to use orange juice, orange zest, and orange extract.

Should I use salted or unsalted butter when making cookies?

Always use unsalted butter; salted butters have an inconsistent amount of salt across brands and it is best to control it through the addition of salt in the dough, if desired or if the recipe instructs.

Other Recipes You'll Love

Orange Pecan Cookies Recipe

Orange Pecan Cookies

JC Phelps

Looking for an orange cookie recipe? Try my Orange Pecan Cookies, which have a delightful pop of citrus with each bite!

5 from 16 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Chill Time 1

Total Time 1 20

Course Dessert

Cuisine American, Southern

Servings cookies

Calories 236 kcal

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

Keyword cookies, orange pecan cookies

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My best,

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