Butter Pecan Cookies are a buttery, nutty delight with a melt-in-your-mouth texture and the warm, toasty flavor of pecans. These cookies are perfect for holiday baking, afternoon tea, or as an anytime treat for pecan lovers.
With a rich buttery base and crunchy pecans, they strike the perfect balance of sweet and savory.
Kitchen Equipment Needed
- Mixing bowls
- Hand or stand mixer
- Baking sheets
- Parchment paper or silicone baking mats
- Measuring cups and spoons
Ingredients Overview
- Butter: The star ingredient that gives the cookies their rich flavor.
- Pecans: Toasted pecans add depth, crunch, and nutty flavor.
- Brown Sugar: Enhances the cookie’s chewiness and caramel-like sweetness.
- Vanilla Extract: Complements the buttery, nutty flavors.
- Flour: All-purpose flour provides structure to the cookies.
Step-by-Step Instructions
1. Toast the Pecans
Preheat your oven to 350°F (175°C). Spread 1 cup of chopped pecans on a baking sheet and toast for 5-7 minutes, stirring occasionally, until fragrant. Let cool.
2. Cream the Butter and Sugar
In a large mixing bowl, beat 1 cup (2 sticks) of softened unsalted butter, 3/4 cup brown sugar, and 1/4 cup granulated sugar together until light and fluffy. Add 1 teaspoon vanilla extract and mix until combined.
3. Mix the Dry Ingredients
In a separate bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
4. Fold in the Pecans
Gently fold in the toasted pecans until evenly distributed throughout the dough.
5. Chill the Dough
Cover the dough and refrigerate for at least 30 minutes. Chilling helps prevent the cookies from spreading too much during baking.
6. Shape and Bake
Preheat the oven to 350°F (175°C) again, if needed. Line baking sheets with parchment paper. Scoop tablespoons of dough and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly with your palm.
Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Recipe Tips
- Don’t Skip Toasting: Toasting the pecans brings out their natural oils and enhances their flavor.
- Soft Butter: Make sure your butter is softened for easier mixing and a smoother dough.
- Storage: Store cookies in an airtight container at room temperature for up to a week.
What to Serve With This Recipe
Pair these cookies with a warm cup of coffee, tea, or hot chocolate for a cozy treat. They also make a great addition to a holiday cookie platter or gift box.
Frequently Asked Questions
Can I use salted butter?
Yes, but reduce or omit the added salt in the recipe to balance the flavors.
Can I freeze the dough?
Absolutely! Roll the dough into balls, freeze them on a baking sheet, and store in a freezer bag. Bake from frozen, adding an extra minute or two to the baking time.
What if I don’t have brown sugar?
You can substitute granulated sugar with a tablespoon of molasses for a similar effect.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup chopped pecans, toasted
Instructions
- Toast pecans at 350°F (175°C) for 5-7 minutes and let cool.
- Cream butter, brown sugar, and granulated sugar until fluffy. Mix in vanilla extract.
- Whisk together flour, baking soda, and salt. Gradually combine with the wet ingredients.
- Fold in toasted pecans. Chill dough for 30 minutes.
- Roll dough into balls, flatten slightly, and bake at 350°F (175°C) for 10-12 minutes.
- Cool and enjoy the buttery, nutty goodness!
Butter Pecan Cookies
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup chopped pecans toasted
Instructions
- Toast pecans at 350°F (175°C) for 5-7 minutes and let cool.
- Cream butter, brown sugar, and granulated sugar until fluffy. Mix in vanilla extract.
- Whisk together flour, baking soda, and salt. Gradually combine with the wet ingredients.
- Fold in toasted pecans. Chill dough for 30 minutes.
- Roll dough into balls, flatten slightly, and bake at 350°F (175°C) for 10-12 minutes.
- Cool and enjoy the buttery, nutty goodness!
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