Introduction

Butter pecan cookies are a delightful treat combining rich buttery flavor with the satisfying crunch of toasted pecans. These cookies are easy to make and perfect for sharing with family and friends or enjoying with a cup of tea.

A white plate holds a stack of soft, round cookies, each topped with a whole pecan placed neatly in the center. The cookie dough is light brown with a slightly rough texture, showing small bits of chopped nuts mixed inside. Some granules of coarse salt are sprinkled lightly on top of the cookies, adding a slight sparkle. The plate is set on a white marbled surface, and a few whole pecans are scattered around the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, cream the softened butter with granulated sugar and light brown sugar until light and fluffy.
Step 3: Beat in the egg and vanilla extract until well combined.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 6: Fold in the chopped pecans evenly throughout the dough.
Step 7: Drop spoonfuls of dough about 2 inches apart onto the prepared baking sheet.
Step 8: Bake for 10-12 minutes or until the edges are golden brown but centers remain soft.
Step 9: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Toast pecans lightly before adding to the dough to enhance their flavor and crunch.
For a richer taste, substitute half the butter with browned butter.
Add a pinch of cinnamon or nutmeg for a warm spice twist.
Use salted butter and reduce added salt to balance flavors if preferred.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze the cooled cookies in a sealed container for up to 3 months. Reheat briefly in a low oven or microwave to regain softness before serving.

How to Serve

A dish of soft, round pecan cookies stacked in a white plate, each cookie light brown with a slightly rough texture and small chopped pecan pieces embedded inside. Each cookie has a whole, glossy pecan half pressed into its center and is sprinkled with coarse white sea salt, adding contrast. Extra pecans are scattered casually around the plate. The setting is on a white marbled surface visible at the edge of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pecans?

Yes, walnuts or almonds make excellent substitutes and will still offer a delightful crunch and flavor.

How do I prevent the cookies from spreading too much?

Make sure the butter is softened but not melted, and chill the dough for 30 minutes before baking to help the cookies hold their shape.

Butter Pecan Cookies Recipe

Print Recipe

★★★★★

4.9 from 104 reviews

These classic Butter Pecan Cookies are rich, buttery, and loaded with toasted pecans for a delightful crunch. Perfectly balanced with a hint of vanilla and a tender texture, these homemade cookies make a delicious treat for any occasion.

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

Ingredients

Scale

Dry Ingredients

2 1/2 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 light brown sugar, packed
1 large egg
2 teaspoons vanilla extract

Add-ins

1 cup chopped pecans

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure even baking of the cookies.
Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Cream Butter and Sugars: In a large bowl, using an electric mixer, cream the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 3-4 minutes.
Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and well combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to maintain a tender cookie texture.
Incorporate Pecans: Fold in the chopped pecans evenly throughout the dough.
Shape Cookies: Scoop tablespoon-sized portions of dough onto ungreased baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers still look slightly soft.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For best flavor, toast the chopped pecans lightly in a dry skillet over medium heat before adding to the dough.
Make sure butter is at room temperature to ensure proper creaming with the sugars.
Do not overbake to keep the cookies soft and chewy.
Store cooled cookies in an airtight container at room temperature for up to 5 days.

Keywords: Butter Pecan Cookies, Classic Cookies, Homemade Cookies, Nutty Cookies, Easy Dessert