Orange-pecan cookies are light and crispy, almost like a shortbread in texture. They are quick to make and it’s easy to have fresh cookies whenever you need just a few or have company coming.

For more cookie recipes, see the quick index to the recipes we’ve posted on our blog.

use a portion scoop for even-sized orange-pecan cookies

I always use portion scoops for cookies, muffins, pancakes, and butter balls. You can get them in a wide range of sizes, from a #100 for butter balls to a #20 for muffins or pancakes. It keeps your muffins or cookies all the same size. You can purchase them from a restaurant supply store (and they do sell to the public, not just restaurants) or buy them online.

parchment paper is great for baking cookies

Forget spraying a baking sheet and ending up with somewhat greasy cookies. Use parchment paper–cookies won’t stick and they don’t become greasy. Here’s my tip: freeze the cookies on parchment paper in the freezer. When they’re frozen, fold up the parchment paper and mark what kind of cookies they are on the back of the parchment paper. Place it in the bag. When you bake the cookies, unfold the parchment paper and use it to line the baking sheet.

save orange zest for other uses

Whenever I use fresh oranges, I zest the rind first. Scoop it into a ziplock freezer bag and save for other uses. Once you have orange zest on hand, you’ll find many other uses for it. Try Maple-Orange Mashed Sweet Potatoes. Then you can make Sweet Potato Pancakes with Orange Syrup. I do the same with lemons and limes. Keep them in separate ziplock bags in the freezer. One of my other favorite cookie recipes is Three Citrus-Coconut Cookies. I’ll be posting that recipe soon.

Print Recipe

Orange-Pecan Cookies

adapted from Betty Crocker's Cookie Book, 1974

Prep Time

15 minutes

Cook Time

12 minutes

Servings

cookies

Ingredients

• 1 cup pecans
• 1 cup butter
• 2 cups brown sugar, firmly packed
• 2 eggs
• 2 Tablespoons orange rind, finely grated
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 3/8 teaspoon salt
• 1 teaspoon baking soda

Prep Time 15 minutes Cook Time 12 minutes Servings cookies Ingredients 1 cup pecans 1 cup butter 2 cups brown sugar, firmly packed 2 eggs 2 Tablespoons orange rind, finely grated 1 teaspoon vanilla extract 3 1/2 cups all-purpose flour 3/8 teaspoon salt 1 teaspoon baking soda

Instructions

1. Heat oven to 350 degrees. Put pecans on parchment paper on a baking sheet and toast 5-7 minutes. Cool and set aside, then chop.
2. Increase oven to 375 degrees. Mix butter, sugar, eggs, orange rind and vanilla.
3. Sift together the flour, salt and soda; stir into sugar mixture. Stir in pecans.Using a #40 scoop, drop balls (about 1 1/4”) onto a parchment paper lined baking sheet. Bake fresh dough for 12 minutes.
4. Note: these can easily be frozen. Drop balls close together on a parchment paper lined baking sheet. Freeze and store in ziplock freezer bags. Bake frozen cookies at 325 degrees for 24 minutes.