introduction
Warm, buttery, and nut-studded, this recipe for Butter Pecan Cookies delivers crunchy-toasty pecans and rich, melt-in-your-mouth cookie edges—exactly the kind of treat that pins like crazy. Butter Pecan Cookies are perfect for lunchboxes, cookie swaps, or an after-dinner sweet that feels a little fancy with very little fuss. If you enjoy classic European small-batch cookies, you might also like the texture and simplicity of classic madeleine cookies, which share that tender, buttery crumb.
Why You’ll Love This Butter Pecan Cookies:
- Deep, nutty pecan flavor plus rich butter in every bite.
- Simple pantry ingredients and straightforward steps—great for busy bakers.
- Family-friendly texture that kids and grandparents both love.
- Freezable dough and cookies for easy make-ahead baking.
- Perfect balance of crisp edges and soft centers.
Ingredients Needed :
Butter & Sugars
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
Wet & Flavor
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins & Finish
- 1 cup toasted pecans, chopped
Step-by-Step Instructions :
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually blend the dry ingredients into the butter mixture.
- Fold in the toasted pecans.
- Drop by rounded tablespoons onto ungreased cookie sheets.
- Bake for 10-12 minutes, or until the edges are light golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Serving Suggestions Butter Pecan Cookies
- Serve warm with a scoop of vanilla or caramel ice cream for an indulgent dessert. Pairing with a nut-forward scoop like brown butter ice cream intensifies the toasty notes.
- Pack cooled cookies in an airtight tin layered with parchment for gifting.
- Crumble over warm pudding, yogurt, or oatmeal for texture and flavor.
Tips for Success Butter Pecan Cookies
- Toast the pecans first: 6–8 minutes at 350°F brings out deep, nutty flavor—cool completely before chopping.
- Cream the butter and sugars well: proper creaming traps air for a lighter cookie.
- Measure flour correctly: spoon flour into the cup and level it off to avoid dense cookies.
- Watch the edges, not the center: cookies continue to set as they cool; remove when edges are light golden.
- Chill dough for 15–30 minutes if your kitchen is warm—this keeps cookies from spreading too thin.
- If you want a softer, chewier cookie, replace 2 tablespoons of flour with an equal amount of cornstarch.
For a different take on folding mix-ins and achieving even distribution, check the technique used in this other cookie recipe: Blueberry Chocolate Chip Cookies.
variation
- Brown Butter Pecan: Brown the butter first for a toasty, caramel-like depth.
- Chocolate-Pecan: Fold in 1 cup semi-sweet chocolate chips with the pecans.
- Salted Pecan: Sprinkle flaky sea salt on the tops right after baking for a sweet-salty contrast.
- Mini Cookies: Use a teaspoon cookie scoop and bake 7–9 minutes for bite-sized treats.
FAQs
Q: Can I make the dough ahead of time?
A: Yes—dough can be chilled, covered, in the fridge for up to 48 hours. Let it sit at room temperature 10–15 minutes before scooping if very firm.
Q: Can I freeze the baked cookies?
A: Absolutely. Cool completely, then freeze in a single layer before stacking with parchment. Thaw at room temperature or warm for a minute in the microwave.
Q: What if I don’t have pecans?
A: Walnuts are the closest substitute. You can also use toasted almonds or omit nuts for a plain buttery cookie.
Q: How do I get crisp edges and soft centers every time?
A: Use room-temperature butter, don’t overbake, and remove cookies when the edges are lightly golden—centers will finish setting as they cool.
Q: Can I substitute margarine or salted butter?
A: Unsalted butter gives the best flavor control. If using salted butter, reduce added salt slightly. Margarine may change texture and flavor.
Butter Pecan Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually blend the dry ingredients into the butter mixture.
- Fold in the toasted pecans.
- Drop by rounded tablespoons onto ungreased cookie sheets.
- Bake for 10-12 minutes, or until the edges are light golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
