Butter Pecan Cookies Recipe

Introduction

Butter Pecan Cookies are rich, buttery treats loaded with toasted pecans for a delightful crunch. These classic American cookies combine a soft, chewy texture with a nutty flavor, perfect for any occasion or snack time.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter (softened)
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 cup toasted pecans (coarsely chopped)
• 2 large eggs
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Toast the pecans on a baking sheet for 8-10 minutes until fragrant, then set aside to cool.
2. Step 2: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
3. Step 3: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Step 5: Gently fold in the toasted pecans.
6. Step 6: Drop rounded tablespoons of dough onto baking sheets lined with parchment paper or silicone mats, spacing them about 2 inches apart.
7. Step 7: Bake for 10-12 minutes, or until the cookie edges are lightly golden. Remove from oven and allow cookies to cool on racks before serving.

Tips & Variations

• For extra flavor, try adding a pinch of cinnamon or a splash of vanilla extract to the dough.
• If you prefer a chewier cookie, slightly underbake by one minute and let them cool on the baking sheet.
• Swap pecans for walnuts or almonds for a different nutty twist.
• Make smaller cookies for bite-sized treats, adjusting baking time to 8-10 minutes.

Storage

Store cooled Butter Pecan Cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, refrigerate for up to two weeks or freeze for up to three months. Reheat briefly in a microwave or oven to restore softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid the cookies becoming too salty.

How do I toast pecans properly?

Spread pecans in a single layer on a baking sheet and toast in a preheated oven at 350°F (175°C) for 8-10 minutes, stirring once halfway through to ensure even toasting. Watch closely to prevent burning.

Butter Pecan Cookies Recipe

Print Recipe

★★★★★

4.5 from 129 reviews

Delight in these classic Butter Pecan Cookies, featuring a tender, buttery base studded with toasted pecans for a perfect balance of rich flavor and satisfying crunch. Ideal as a sweet treat for any occasion, these cookies are baked to golden perfection and bring a comforting homemade touch to your dessert table.

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

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs

Add-ins

• 1 cup toasted pecans, coarsely chopped

Instructions

1. Preheat and Toast Pecans: Preheat your oven to 350°F (175°C). Spread the pecans evenly on a baking sheet and toast them for about 8-10 minutes until fragrant, taking care not to burn. Remove and set aside to cool.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which should take about 3 to 5 minutes.
3. Add Eggs: Beat the eggs into the butter-sugar mixture one at a time, ensuring each egg is fully incorporated before adding the next.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of the leavening agents and seasoning.
5. Mix Dry Ingredients into Wet: Gradually add the flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough, which can make cookies tough.
6. Fold in Pecans: Gently fold in the toasted pecans to the dough, distributing them evenly without breaking them down too much.
7. Shape & Bake: Drop rounded tablespoons of dough onto baking sheets lined with parchment paper or silicone mats, spacing them adequately to allow spreading. Bake in the preheated oven for 10 to 12 minutes or until the edges are lightly golden brown.
8. Cool: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Notes

• Be sure to toast the pecans to enhance their flavor and crunch.
• Do not overmix the dough once the flour is added to keep cookies tender.
• You can store the cookies in an airtight container at room temperature for up to a week.
• If you prefer softer cookies, reduce baking time slightly.
• For a nuttier taste, consider adding a teaspoon of vanilla extract to the wet ingredients.

Keywords: Butter Pecan Cookies, pecan cookies, homemade cookies, buttery cookies, toasted pecans, classic American dessert