These ginger butter pecan cookies are deliciously comforting with their soft 'n chewy texture, buttery flavor, and crisp golden edges. They make a perfect holiday treat for all your Christmas festivities.
⅓ to ½cupmelted white chocolate for drizzleoptional
Instructions
Start with creaming the butter and both sugars using an electric mixer in a large mixing bowl. Make sure to mix until smooth, creamy, light, and fluffy before proceeding further.
3/4 cup white sugar, 1 cup butter, 3/4 cup brown sugar
Next add the eggs one at a time, mixing thoroughly after adding each egg. It is very important to use room temperature eggs or they will break the butter emulsion and result in crispy and hard cookies.
2 eggs
Now, add vanilla extract and mix well to combine.
1 tsp vanilla extract
Then, measure out the dry ingredients into a separate bowl before adding them to the creamy batter. Mix well using a spatula until you get a soft batter.
Finally, add the chopped pecans into the batter and gently fold them in.
1 cup chopped pecan nuts
Afterwards, cover the bowl and chill the batter in the refrigerator for a minimum of 2 hours if possible overnight.
After the chilling process, preheat the oven to 350F and line two cookie trays with parchment paper.
Using an ice cream or cookie scoop, scoop the chilled batter into the prepared cookie tray leaving 2 inches between each cookie. Flatten the top slightly using the bottom of a glass.
Now, bake the cookies for 13 to 16 minutes or until the edges are set and are lightly golden in color. Rotate the tray halfway through for even baking.
Later, take them out from the oven and let them cool on a cooling rack. Cookies will slightly harden while cooling.
Optional Step: Melt ⅓-½ cup of white chocolate in the microwave for 60-90 seconds and drizzle on the top of the cookies.
1/3 to 1/2 cup melted white chocolate for drizzle
Notes
If possible chill the batter overnight for best results. Chilling the batter allows better absorption of flavors and is the key to the flavor and perfectly chewy texture.
Make sure to bake while the cookie dough is still very cold. This helps the cookies not spread too much and maintain the texture.
Longer baking time will result in crispy cookies and shorter baking time will result in chewy cookies. I baked them for 16 mins, rotating the tray halfway through, resulting in delicious cookies which are chewy in the center and crispy on the edges.
One of the delicious ways to enjoy these ginger cookies is to crumble them and serve them as a topping over ice cream.