Butter Pecan Cookies are the perfect blend of rich, nutty flavor and melt-in-your-mouth texture. Each bite delivers a delightful crunch from toasted pecans, balanced by the soft, buttery cookie base. With just 30 minutes of prep and a total time of 40 minutes, these treats are surprisingly simple to whip up yet feel indulgent and special.
The warm aroma of toasted pecans and brown sugar will fill your kitchen, creating an irresistible invitation to taste. These cookies are ideal for cozy gatherings or a sweet afternoon pick-me-up. Their golden edges and tender centers make them as beautiful as they are delicious, promising a treat that’s both comforting and unforgettable.
Ingredients for Butter Pecan Cookies
- 1 1/2 cups pecans, toasted and finely chopped (toasting enhances flavor)
- 2 1/4 cups all-purpose flour
- 2 1/2 tablespoons cornstarch (helps create a tender texture)
- 1 teaspoon salt
- 1 teaspoon cinnamon (optional, for a warm spice note)
- 1 teaspoon baking soda
- 1 cup butter, at room temperature (unsalted preferred)
- 1 cup brown sugar (light or dark, depending on preference)
- 2 teaspoons vanilla extract
- 2 eggs
- 30 whole pecans, toasted (optional, for garnish)
Step-by-Step Instructions
- In a large bowl, combine the flour, cornstarch, salt, cinnamon, and baking soda. Set aside.
- Brown the butter: Melt the butter in a small pot over medium heat. Cook until it turns golden brown and smells nutty. Remove from heat and transfer to a large bowl.
- Add the brown sugar to the warm browned butter and mix until well combined.
- Add the vanilla extract and eggs one at a time, mixing fully between each addition.
- Gently fold in the dry ingredients, followed by the chopped pecans. Be careful not to over-mix.
- Chill the dough in the refrigerator for 4 hours to overnight (this helps the flavors meld and prevents spreading).
- Preheat the oven to 375°F (190°C). Line 2 cookie sheets with parchment paper.
- Scoop the dough into 2-tablespoon-sized balls and arrange them on the cookie sheets, spacing them about 2 inches apart. Press a whole pecan into the top of each ball (optional).
- Bake for 10-12 minutes, or until the edges are lightly golden brown but the centers are still soft.
- Allow the cookies to cool slightly on the sheets before transferring them to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Perfect Pairings: Serving Suggestions
These Butter Pecan Cookies are delicious on their own, but they shine even brighter with a warm cup of coffee or a glass of cold milk. For a special treat, serve them alongside a scoop of vanilla ice cream or drizzle with a simple caramel sauce. They’re also a great addition to a dessert platter for parties or holiday gatherings.
Storage Secrets: Keeping Cookies Fresh
To maintain their soft, chewy texture, store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature before enjoying.
Time-Saving Tips for Busy Bakers
If you’re short on time, skip the chilling step and bake the cookies immediately—they’ll still taste great, though they may spread a bit more. Alternatively, prepare the dough ahead of time and chill it overnight, so it’s ready to bake the next day. You can also freeze the dough balls for up to 3 months and bake them straight from the freezer, adding a minute or two to the baking time.
Recipe Variations: Mix It Up
Feel free to customize these cookies to suit your taste! Swap the pecans for walnuts or almonds, or add a handful of chocolate chips for a sweet twist. For a spiced version, increase the cinnamon or add a pinch of nutmeg. If you prefer a crispier cookie, bake them for an extra 1-2 minutes.
Equipment Guidance: Tools for Success
For best results, use a sturdy baking sheet lined with parchment paper to prevent sticking and ensure even baking. A cookie scoop makes portioning the dough quick and easy, while a wire rack is essential for cooling the cookies evenly. If you don’t have a wire rack, let them cool on the baking sheet for a few extra minutes before transferring to a plate.
Butter Pecan Cookies
Ingredients
- 1 1/2 cups pecans, toasted finely chopped
- 2 1/4 cups all-purpose flour
- 2 1/2 tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 cup butter, at room temperature
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 30 whole pecans, toasted for garnish optional
Instructions
- In a large bowl combine the flour, cornstarch, salt, cinnamon, and baking soda, set aside.
- Next brown the butter by melting it in a small pot over medium heat. Cook the butter until its golden brown and smells nutty. Remove from heat a transfer to a large bowl.
- Add the sugar to the warm browned butter and mix until well combined.
- Add in the vanilla and the eggs one at a time mixing fully between each addition.
- After the eggs are combined, fold in the dry ingredients followed by the buttered pecans, being careful not to over-mix.
- Chill the dough for 4 hours to overnight.
- When ready to bake pre-heat the oven to 375°F (190°C) and line 2 cookies sheets with parchment paper.
- Scoop the dough into 2 tablespoon sized balls then arrange on the cookies sheets about 2 inches apart. Press a whole pecan into the top of each ball.
- Bake the cookies for 10-12 minutes or until lightly golden brown but still soft in the center.
- Allow the cookies to cool slightly before transferring to a wire rack to cool completely.
- Cover and store the cookies at room temperature in an airtight container for up to 3 days.
