Butter Pecan Cookies are a delightful treat that brings together the rich, creamy flavor of butter with the wonderful crunch of toasted pecans. These cookies are golden, slightly crisp on the edges, and wonderfully soft in the center, offering a perfect balance of textures with every bite. The buttery aroma fills the kitchen, making them simply irresistible as they bake.
I love making Butter Pecan Cookies because the toasted pecans add a lovely nutty taste that feels special but isn’t too fancy or overpowering. I usually toast the pecans just a little before mixing them in—this step really brings out their flavor and gives the cookies an extra nutty punch that I find hard to resist. Plus, these cookies come together easily, which makes them a go-to whenever I want a cozy, homemade snack without too much fuss.
These cookies are perfect to share with friends and family, especially with a glass of milk or a cup of coffee. I often pack them up for a quick gift or bring them along to gatherings because almost everyone loves the buttery, nutty goodness. Whenever I bake a batch, they’re gone in no time, and I’m always happy to make more!
Key Ingredients & Substitutions
Butter: Using unsalted butter is best so you can control the saltiness. Softened butter is important for the creaming step, which gives you those light, tender cookies.
Sugars: The mix of granulated and brown sugar helps balance sweetness and moisture. Brown sugar adds chewiness and a touch of caramel flavor. If you only have one, use all brown sugar for a richer taste.
Pecans: Toasting pecans boosts their flavor and crunch. If pecans aren’t available, walnuts or almonds make nice substitutes. Just toast them lightly before adding.
Flour & Leavening: All-purpose flour works perfectly here. Baking soda helps the cookies spread just right. Make sure your baking soda is fresh to get a good rise.
How Can I Get the Perfect Texture for Butter Pecan Cookies?
The key is creaming the butter and sugars well. This traps air for a light cookie. Use softened (not melted) butter and beat for about 3-5 minutes until fluffy.
- Don’t overmix once you add flour to avoid tough cookies.
- Toasting pecans separately before folding them in enhances their nutty flavor.
- Press pecan halves on top before baking so they look pretty on the cookie surface.
- Bake until edges are golden but centers still feel slightly soft; cookies firm up as they cool.
Equipment You’ll Need
- Mixing bowls – I like using large bowls to mix ingredients comfortably without spilling.
- Electric mixer or whisk – makes creaming the butter and sugars easier and quicker.
- Baking sheets – use rimmed sheets to hold the cookies while they bake and prevent spills.
- Parchment paper or silicone baking mats – for easy cleanup and to prevent sticking.
- Cooling racks – help cookies cool evenly and stay crisp on the edges.
- Measuring cups and spoons – for accurate ingredient amounts.
- Cookie scoop or Tablespoon – helps keep your cookies uniform in size.
Flavor Variations & Add-Ins
- Chocolate chips – add a handful for gooey chocolate with the nutty flavor.
- Different nuts – almonds or walnuts work well if pecans aren’t available or for a different crunch.
- Caramel bits – fold in some caramel pieces or drizzle caramel on top for extra sweetness.
- Spices – add a pinch of cinnamon or nutmeg for warm, cozy flavors.
Butter Pecan Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups pecans, chopped (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 10-12 minutes for baking. Allow 5 minutes for cooling on the sheets before moving them to a rack. Overall, expect about 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare for Baking:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Toast the Pecans:
Place the chopped pecans in a dry skillet over medium heat. Stir often for about 5 minutes until they smell nutty and are lightly toasted. Remove from heat and let them cool.
3. Mix the Batter:
In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add eggs one at a time, mixing well after each. Stir in the vanilla extract.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this mix to the wet ingredients and stir gently just until combined to avoid overmixing.
5. Add Pecans and Shape Cookies:
Fold the toasted pecans into the dough. Scoop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. Press a few pecan halves on top of each cookie for a nice decoration.
6. Bake and Cool:
Bake for 10-12 minutes, or until the edges are golden brown and the centers look set but still soft. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Can I Use Frozen Pecans for This Recipe?
Yes, you can use frozen pecans, but be sure to thaw them completely and pat them dry before toasting. This helps prevent excess moisture and ensures they toast evenly.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 2 days before baking. When ready, scoop and bake as usual, adding a minute or two to the baking time if baking straight from the fridge.
How Should I Store Leftover Cookies?
Store your cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can also freeze them in a sealed container or freezer bag for up to 3 months.
Can I Substitute the Pecans with Other Nuts?
Definitely! Walnuts, almonds, or hazelnuts make great substitutes. Just toast them lightly before adding to the dough for the best flavor and crunch.
