Buttery Pecan Cookies Recipe

Introduction

Butter pecan cookies are a delightful treat that combines rich, buttery dough with the nutty crunch of toasted pecans. These homemade cookies are perfect for sharing or enjoying with a cup of tea or coffee.

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

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

Tips & Variations

• Toast the pecans lightly before adding them to the dough for a deeper, richer flavor.
• Substitute half of the all-purpose flour with whole wheat flour for a nuttier taste and added fiber.
• For extra chewiness, chill the dough for 30 minutes before baking.
• Try adding a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice twist.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, freeze the cookies in a sealed bag for up to three months. Reheat frozen cookies gently in a microwave for 10-15 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

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

How do I make sure my cookies are soft and chewy?

Use a combination of granulated and brown sugar, do not overbake, and consider chilling the dough before baking to enhance chewiness.

Buttery Pecan Cookies Recipe

Print Recipe

★★★★★

4.6 from 109 reviews

Delight in these classic Butter Pecan Cookies, a perfect blend of rich, buttery dough combined with crunchy, toasted pecans, resulting in a soft yet crisp cookie bursting with nutty flavor. Ideal for a cozy treat or sharing with friends and family.

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

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Add-ins

• 1 cup chopped pecans, toasted

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
2. Cream Butter and Sugars: In a large mixing bowl, beat softened unsalted butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy, which will take about 3-4 minutes using an electric mixer at medium speed.
3. Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and beat until fully combined and smooth.
4. Mix Dry Ingredients: In a separate bowl, sift together all-purpose flour, baking soda, and salt to ensure even distribution.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing at low speed until just combined. Avoid overmixing to keep the cookies tender.
6. Fold in Pecans: Gently fold in the chopped toasted pecans with a spatula, making sure they are evenly distributed throughout the dough.
7. Scoop Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look set but still soft.
9. Cool Cookies: Remove baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to wire racks to cool completely.

Notes

• For extra flavor, toast the pecans in a dry skillet over medium heat for 3-5 minutes before chopping.
• Use room temperature butter and egg for best mixing results.
• Store cookies in an airtight container at room temperature for up to 5 days.
• To make cookies chewier, slightly underbake by one minute.
• Substitute half the all-purpose flour with whole wheat flour for a nuttier texture.

Keywords: butter pecan cookies, pecan cookies, homemade cookies, easy cookie recipe, classic American cookies