These crispy pecan cookies are easy to make, fast to bake, and only need 5 ingredients. They have a praline flavor but they’re definitely not sticky, other than maybe in the very center on the inside. If you like crispy cookies, these are for you!
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Important tips for making these!
These cookies have a lot of brown sugar, and they need to cool off before you can safely take them off of the cookie sheets. I used silicone mats because I think that trying to take them off of a cookie sheet directly, or using parchment paper and not letting them cool off completely, would destroy them.
They spread a lot when they’re baking, and they end up really, really thin, so unless they’re cool enough to remove from the sheets you won’t be able to get a spatula under them without wrecking them.
I let them cool off on the silicone mat, then removed them when they were cool enough to take them off. Because they have to sit on the mat, the heat will continue to bake them a little, so you should take them out of the oven even if they look a little underbaked out of the oven.
As they cool off they’ll get crispier, too. When they’re still a little warm they have a sticky center in the middle, but when they’re cooled off, they’re not soft other than in the very center.
You need to put these well apart from each other on the cookie sheet, because they do spread so much. They’ll run into each other if you don’t! To keep them round, they need to be given enough room to spread out as they bake. I only put 6 cookies on each sheet and it worked fine. If you want smaller cookies, use a tiny bit of batter, because they do spread out A LOT.
Clean the edge of the spatula while you’re removing the cookies from the silicone mat so that it can slide under the cookies easily.
Equipment for making the cookies.
Here’s a list on Amazon of all of the things you’ll need to make these cookies: Cookies supply list (Affiliate link)
I would suggest getting the silicone mats that I used to make these for baking cookies in general. They make getting the cookies off of the cookie sheet really easy, they’re reusable, and they’re really easy to clean: Silicone mats on Amazon (Affiliate link)
Crispy pecan wafer paper cookies recipe.
Crispy Pecan Wafer Cookies
Ingredients
Equipment
Method
- Preheat the oven to 325 degrees Fahrenheit (163 Celsius)
- Beat the eggs in the mixing bowl until they're well-mixed.
- Add the sugar and mix it in until there are no lumps.
- Add the butter and mix it in until it's totally incorporated.
- Add the flour and mix it in until the mixture is smooth.
- Switch to the rubber spatula to stir. scrape the bowl to make sure everything is incorporated and then add the nuts. Fold the nuts in so that they're all covered with the batter.
- Line two cookie sheets with silicone mats. If you don't have mats, use wafer paper, but you'll need to make sure that the cookies cool off completely before removing them if you use wafer paper or they'll stick.
- Use the small ice cream scoop, or a teaspoon, to drop the batter onto the lined cookie sheets, well apart from each other. I only put 6 cookies on a sheet because these spread so much as they bake.
- Try to get the same amount of nuts in each cookie if you can.
- Bake the cookies for 8-9 minutes, until the edges are starting to look brown. DO NOT OVERBAKE.
- Remove the silicone mat from the cookie sheet (be careful, it will be hot) and put them on a cooling rack. The cookies will continue to bake from the residual heat from the mat.
- When the cookies cool off for 4-5 minutes, remove them from the mat and put them on the cooling rack. If they don't come off and start to tear, let them cool off a little longer.
- Clean the edge of the spatula if it gets crumbs on it as you're removing the cookies.
- Clean the mat and use the cookie sheets to bake the rest of the batter.
For crispy ginger cookies, click here, and for butter pecan cookies, click here. For a full list of cookie recipes for a cookie exchange party, click here.
Storing the cookies.
Store these in a sealed container or they can soften up if it’s humid. Since these have so much sugar in them they’re going to be very sensitive to humidity, so if you want to keep them crispy, seal them up!
These cookies are really thin, but they’re not tremendously fragile. You can stack them on top of each other in a storage container, but you might get some damaged ones if you’re not careful with the container, so be mindful of that. You can also stand these up sideways to store them on their sides!