Butter Pecan Cookies Recipe

Introduction

Butter Pecan Cookies are a delightful treat featuring a rich buttery flavor combined with crunchy toasted pecans. These cookies are easy to make and perfect for sharing or enjoying with a warm cup of tea or coffee.

Ingredients

• 1 cup unsalted butter (room temperature)
• 3/4 cup granulated sugar
• 3/4 cup brown sugar (packed)
• 2 large eggs (room temperature)
• 2 tsp vanilla extract
• 2 1/4 cups all-purpose flour (sifted)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup chopped pecans (toasted)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.
3. Step 3: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Step 4: Gradually mix in the sifted flour, baking soda, and salt until just combined.
5. Step 5: Gently fold in the toasted chopped pecans.
6. Step 6: Scoop rounded tablespoons of dough onto parchment-lined baking sheets, spacing them apart.
7. Step 7: Bake for 10–12 minutes or until edges are golden brown. Allow cooling on the baking sheet for five minutes before transferring to wire racks.

Tips & Variations

• Toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant to enhance their flavor.
• For softer cookies, take them out of the oven as soon as the edges start to turn golden.
• Try adding a pinch of cinnamon or a splash of maple extract for a warm spice twist.
• Replace pecans with walnuts or almonds if preferred.

Storage

Store cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can refrigerate for up to two weeks or freeze for up to three months. Reheat briefly in a warm oven to restore crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit additional salt in the recipe to avoid overly salty cookies.

How do I toast pecans properly?

Toast pecans in a dry skillet over medium heat, stirring frequently for 3 to 5 minutes until they smell fragrant and are lightly browned. Let them cool before adding to the dough.

Butter Pecan Cookies Recipe

Print Recipe

★★★★★

4.7 from 93 reviews

Classic Butter Pecan Cookies feature a rich buttery flavor combined with toasted pecans for a delightful crunch. These soft and chewy cookies are perfect for any occasion, balancing sweetness and nutty goodness in every bite. Easy to prepare and bake, they make a delicious homemade treat.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough Ingredients

• 1 cup unsalted butter (room temperature)
• 3/4 cup granulated sugar
• 3/4 cup brown sugar (packed)
• 2 large eggs (room temperature)
• 2 tsp vanilla extract
• 2 1/4 cups all-purpose flour (sifted)
• 1 tsp baking soda
• 1/2 tsp salt

Add-ins

• 1 cup chopped pecans (toasted)

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the cookies evenly.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which ensures a tender texture.
3. Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing thoroughly after each addition to maintain a smooth batter. Stir in the vanilla extract to enhance flavor.
4. Combine Dry Ingredients: Gradually add sifted all-purpose flour, baking soda, and salt to the wet ingredients, mixing until just combined to avoid overworking the dough.
5. Fold in Pecans: Gently fold toasted chopped pecans into the dough to evenly distribute the nutty crunch without breaking them up too much.
6. Shape Cookies: Scoop rounded tablespoons of dough and place them onto parchment-lined baking sheets, spacing each portion to allow for spreading during baking.
7. Bake: Bake the cookies for 10–12 minutes until the edges turn golden brown, ensuring a perfect soft center and crisp edges.
8. Cool: Let the cookies cool on the baking sheet for five minutes before transferring them to wire racks to cool completely, which helps set their structure.

Notes

• Make sure the butter and eggs are at room temperature for better mixing and texture.
• Toast the pecans lightly in a dry pan to enhance their flavor before folding them into the dough.
• Do not overmix the dough once the flour is added to keep the cookies tender and soft.
• For a chewier cookie, slightly underbake by a minute or two, but watch closely to avoid raw centers.
• Store cookies in an airtight container at room temperature for up to a week.

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