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
Easy 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.
Looking for more cookie recipes? Here are a few of our favorite cookie recipes from the blog:
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Praline Cookies
Ingredients:
- Ā½ cup butter
- Ā½ cup brown sugar packed
- Ā½ cup sugar
- 1 egg lightly beaten
- 1Ā½ cups all-purpose flour
- 1Ā½ tsp vanilla
- 1Ā½ cups chopped pecans
- powdered sugar
Instructions:
- Preheat oven to 375ĀŗF.
- 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
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! š
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'm taking this to the kitchen right now! These are so easy and sound delicious. Thank you. I can make these before I go out shopping. Drop by my kitchen to see all my cookies.www.tumbleweedcontess.com
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!