Praline Cookies – quick pecan cookies that are always a hit on the holiday cookie tray! SO easy to make with a few simple ingredients! Melted butter, brown sugar, white sugar, egg, flour, vanilla, and chopped pecans. Dust with powdered sugar. These things fly off the plate!! #cookies #dessert
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Pin This RecipeEasy Pecan Sandie Drop Cookie Recipe
These Praline Cookies are crazy good! Super simple to make and even easier to eat! I made these for a Christmas party and people fought over them! I had to double the recipe the next time I made them. LOL!
This cookie is basically a pecan sandie drop cookie. Most pecan sandie cookies are rolled, chilled, and sliced into cookies. This easy drop cookie recipe has all the same buttery flavor but without the extra work of a Classic Pecan Sandie Cookie.
How to Make Praline Cookies
These cookies are super easy to make. Start with melting butter. Stir in brown sugar, white sugar, an egg, flour, vanilla, and chopped pecans. Use a small cookie scoop and scoop the dough and bake. Sprinkle the cookies with powdered sugar and enjoy!
- The cookies don’t spread, so you can put a lot on a single cookie tray.
- The cookies will keep 3 or 4 days in an air-tight container.
- You can freeze any leftover cookies in a freezer bag for later. Thaw for about 30 minutes before serving.
- If you don’t like pecans, you can substitute walnuts, peanuts, or pistachios.
Praline Cookies for the Holidays
These cookies are a MUST for all of your holiday baking. I love to take these to cookie swaps and wrap up as homemade gifts for neighbors and teacher gifts. These pecan cookies are always a hit.
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Praline Cookies
Ingredients:
- ½ cup butter
- ½ cup brown sugar packed
- ½ cup sugar
- 1 egg lightly beaten
- 1½ cups all-purpose flour
- 1½ tsp vanilla
- 1½ cups chopped pecans
- powdered sugar
Instructions:
- Preheat oven to 375ºF.
- Microwave butter on HIGH for 40-45 seconds or until butter is melted.
- Add sugars, eggs, flour and vanilla. Mix well. Add pecans; mix well.
- Using small scoop, drop dough 2-inches apart onto cookie sheet.
- Bake 8-10 minutes – until edges are slightly brown. Cool 2 minutes and remove to cooling rack. Sprinkle with powdered sugar.
Steph
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These are delicious – but very easily fall apart as you shape them. The temptation to eat them while
still warm is overwhelming but letting them cool completely creates a much better cookie. Next time I will add a little more egg as they are very dry and hard to work with – maybe use an extra large egg.
Make sure to measure your flour properly. One cup of flour weighs 4.25-ounces. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
Talk about yum! I made a batch and a half of these…..half an egg? No problem lol. Beat up an egg in a dish and use 2 tablespoons..that’s half an egg! Cookies never seem to last long around here even though there’s just the two of us so a few more in the dish is never wasted lol. The dough seemed a bit dry and I had my doubts seeing as I had issues trying to stir all the flour in but they turned out amazing. I will definitely make these again!
Greased or UNgreased cookie sheet?
I usually use parchment paper. If you don't have parchment paper, I would lightly spray the pan with cooking spray.
Recipe calls for 1 egg but the narrative says to add eggs (plural). Is 1 egg correct?
1 egg is correct. Enjoy!
Susan, I also wanted to know how many the recipe makes so I went to Pampered Chef which is where this recipe came from. It says the yield is 2 1/2 dozen cookies. I know this is too late for a Christmas cookie swap, but at least you will know for next time. ????
I'm going to make these for a cookie swap….can you tell me how many cookies the recipe makes?
Made these today and they turned out perfect. I took them to work and got plenty of compliments.
How many cookies did you get?
Some may scoff and others will squeal, but I took some creative license here. After about 6 minutes in the oven I added a chunk of cooked bacon in the center and allowed to finish baking. Nom nom BACON!
Just got the first pan out of the oven. I didn't have pecans today so used walnuts…..if they're any better with pecans I'll never be able to share them as the first plate is almost gone already. These will definitely be added to my Christmas cookie baking list. They will love them!!
Could you make these with other nuts?
I don't see why not! I think almonds might be good.
Does it matter if you use light or dark brown sugar?
It doesn't matter – I always use light because that is what I have in the pantry.
My husband could not stop eating these and he is typically not a fan of sweets! 🙂
So glad he liked them! I am not a huge sweets fan either. These cookies have just enough sweetness. I love them too!
What is the yield?
Ranee – I haven't. I think they are fantastic just the way they are, but feel free to change it up to fit your taste.
I just finished making these. After tasting them, I decided that something was missing. Have you ever considered adding a bit of salt to the recipe? I think that would help it out a lot.
Tricia – a small scoop is about a tablespoon
Would a measured Tbs. count as a small scoop? I'm not sure what to use as a small scoop.
got to try these!
I made these, and several people told me they were the best cookies I have ever made. Since I have been baking for 30+ years, that's quite a compliment!
Turned out yummy!!! I added a candy cherrie on top and it was sooooo good!!!! You could also add chopped cherries in the mid too!!
Unfortunately, I had some problems with this recipe. The dough was really crumbly and the cookies were pretty tough on the outside but nearly raw on the inside. Bummer.
These sounds sooo Yummy…Definetly will try this week…
Thanks for printer friendly print =)
merry Christmas & Happy Holidays!!!
Debi B
Ooh, gonna give these a try this weekend. Love your blog, have had success with 90% of the recipes. Keep em coming!