Rosemary Pecan Cookies
Elevate your baking game with these Rosemary Pecan Cookies, a delectable combination of sweet, nutty, and herbaceous flavors. These cookies bring together the buttery crunch of toasted pecans and the unique, aromatic touch of finely chopped fresh rosemary for a sophisticated twist on a classic treat. With a perfectly tender crumb and a hint of caramelized sweetness from granulated and brown sugars, they strike the ideal balance between sweet and savory. Easy to whip up in just 20 minutes of prep time, these cookies are perfect for everything from elegant gatherings to cozy afternoon snacks. Bake up a batch and let the subtle rosemary aroma fill your kitchen! Keywords: rosemary pecan cookies, sweet and savory cookies, holiday baking recipes, toasted pecan cookies, herb-infused cookies.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 100 grams granulated sugar
- 50 grams brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 240 grams all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 tablespoon fresh rosemary, finely chopped
- 100 grams pecans, toasted and roughly chopped
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Add in the vanilla extract and the egg, and mix until fully incorporated.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Gently fold in the chopped rosemary and the toasted pecans until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown but the centers remain soft.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve immediately, or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.3 g | 291% | |
| Saturated Fat | 93.8 g | 469% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 1961 mg | 85% | |
| Total Carbohydrate | 347.8 g | 126% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 153.2 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 210 mg | 16% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 856 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
