Chewy gingerbread drop cookies studded with chopped toasted pecans for a fragrant nutty crunch.
Toasted pecans add texture to each scoop of molasses dough. Cool the nuts before mixing them in, then chop them evenly so the portions hold together. Keep the scoops similar in size and let the soft centers firm after baking.
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Pecan Gingerbread Cookies Recipe
Per tray: 10–12 minutes · 3 trays of 12 drop cookies
Allow 146 minutes: 30 hands-on, 60 chilling, 36 for all baking trays, 20 cooling. Cooling includes the pan rest. Optional decoration, ingredient warm-up and extra trays add time.
Kitchen tools you’ll need
- Digital kitchen scale and US measuring cups/spoons
- Large mixing bowl and electric mixer
- 1-tablespoon cookie scoop
- Two 13 × 18-inch light-colored baking sheets and parchment paper
- Wide spatula and wire cooling rack
Ingredients
Cookie dough
Spice blend
Flavor addition
Scale ingredients and US equivalents, including eggs. Keep cookie size, thickness, oven temperature and baking time per tray unchanged. More trays add time; weigh beaten egg for fractional batches.
Instructions
Cream and combine
- Beat butter and both sugars for 2 minutes. Mix in molasses, then egg and vanilla; scrape the bowl. Whisk flour, soda, salt and spices separately, then mix into the wet ingredients just until combined. Fold in the cooled chopped toasted pecans after the flour.
Firm the dough
- Cover and refrigerate at least 1 hour until cool and scoopable. Keep waiting dough chilled.
Portion evenly
- Heat to 350°F (175°C) conventional or 325°F (165°C) fan. Portion 36 balls of about 27 g, roughly 1 1/2 tablespoons. Space 3 inches apart on lined pans. Keep waiting dough cold.
Check the centers
- Bake 10–12 minutes until edges set and tops no longer look glossy-wet. Centers remain soft and firm on cooling; use a cool pan for each new tray.
Let the structure set
- Rest 5 minutes on the pan, then lift onto a wire rack. Cool another 15 minutes before sealing airtight. Cookies firm as they cool; do not bake until hard.
Chef’s Science & Pro Tips
Cool toasted nuts
Warm pecans soften the butter and increase spread.
Chop evenly
Quarter-inch pieces distribute through the dough without large brittle pockets.
Use cool pans
Keep waiting dough chilled while each tray bakes.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Cool completely and seal airtight in a cool, dry place. Keep soft cookies separate from crisp cookies. Let any icing dry before layering. |
| Refrigeration | Raw dough: up to 48 hours | Wrap tightly. Let dough soften just enough to scoop. Plain baked cookies do not need refrigeration; follow storage instructions for any added icing. |
| Raw freezing | Up to 2 months at 0°F (−18°C) | Freeze uncoated portions airtight. Thaw overnight in the refrigerator, then follow the shaping and baking instructions. |
| Baked freezing | Up to 2 months at 0°F (−18°C) | Freeze fully cooled, preferably undecorated cookies in an airtight container, separating layers with parchment. Thaw covered at room temperature. |
| Restoring | Just before serving | For a softer bite, microwave one plain cookie for 5 seconds and check; serve promptly. Do not heat decorated cookies. This will not reverse severe drying or overbaking. |
Notes
- Toast chopped pecans at 325°F for 6–8 minutes until fragrant, then cool fully before mixing. Optional toasting and cooling add about 20 minutes to the stated cookie schedule. Pieces about 1/4 inch distribute evenly; large chunks can tear dough. Contains tree nuts, wheat, egg and milk.
Nutrition
Estimated nutrition per serving; brands and portion sizes vary.
Frequently Asked Questions
Should the nuts be salted?
Use unsalted nuts for the intended salt balance.
Can I mix in hot toasted nuts?
No. Let them cool fully before adding them to the butter-rich dough.
Why do my cookies break around nut pieces?
Large pieces disrupt the dough. Chop to about 1/4 inch and cool the baked cookies before lifting.
Browse more cookie ideas in the Gingerbread Cookies Ideas collection.
