When I think of butter pecan cookies, I’m instantly reminded of cozy afternoons baking with my grandmother.
She would always let me sneak a pecan or two before we started mixing, saying, “They’re the secret to the perfect cookie.”
The aroma of butter toasting with pecans filled the house, creating a memory as rich as the cookies themselves.
Why Butter Pecan Cookies?
Butter pecan cookies are a timeless favorite for a reason. Their buttery flavor combined with the rich nuttiness of toasted pecans creates a truly indulgent treat.
Perfect for holiday gatherings or an everyday pick-me-up, these cookies never fail to impress.
What Makes These Cookies Special?
What sets this recipe apart is its simplicity and the extra step of toasting the pecans in butter before folding them into the dough.
It’s a small touch that elevates the flavor, making these cookies crisp on the outside, tender on the inside, and bursting with nutty goodness.
Butter Pecan Cookies Ingredients
- 1 cup unsalted butter (softened, divided)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups chopped pecans
How to Make Butter Pecan Cookies
Step 1: Toast the Pecans
Melt 2 tablespoons of butter in a skillet over medium heat.
Add the chopped pecans and toast them for 4–5 minutes, stirring occasionally, until fragrant and lightly browned. Set aside to cool.
Step 2: Preheat the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 3: Cream Butter and Sugars
In a large mixing bowl, cream the remaining butter (softened), granulated sugar, and brown sugar until light and fluffy. Use a hand or stand mixer for the best results.
Step 4: Add Wet Ingredients
Mix in the egg and vanilla extract, blending until smooth and well incorporated.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until a soft dough forms.
Step 6: Fold in Pecans
Gently fold the cooled, toasted pecans into the dough, ensuring they’re evenly distributed.
Step 7: Shape the Cookies
Scoop out tablespoon-sized portions of dough and roll them into balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Bake to Perfection
Bake for 10–12 minutes, or until the edges are golden brown. The centers may look slightly underdone, but they’ll firm up as they cool.
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve and savor!
Pro Tips for Perfect Butter Pecan Cookies
- Use Fresh Pecans: Fresh, high-quality pecans make a noticeable difference in flavor.
- Don’t Skip Toasting: Toasting the pecans in butter deepens their nutty flavor and adds a delightful crunch.
- Room Temperature Ingredients: Ensure your butter and egg are at room temperature for a smooth dough.
- Chill the Dough: If your dough feels too soft, refrigerate it for 15–20 minutes before shaping. This helps prevent the cookies from spreading too much.
- Don’t Overbake: Butter pecan cookies are best when they’re slightly soft in the center. Remove them from the oven as soon as the edges turn golden.
Variations and Customizations
Chocolate Lover’s Twist: Add 1/2 cup of white or milk chocolate chips for an extra layer of sweetness.
Maple Infusion: Replace 1/4 cup of sugar with maple syrup for a subtle maple flavor.
Gluten-Free Option: Use a 1:1 gluten-free baking flour blend instead of all-purpose flour.
Coconut Crunch: Mix in 1/4 cup of shredded coconut along with the pecans.
Spiced Cookies: Add a teaspoon of cinnamon or nutmeg for a warm, spiced variation.
Storage Tips
Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days.
Refrigeration: Extend their freshness by storing them in the fridge for up to 2 weeks.
Freezing Baked Cookies: Place cooled cookies in a freezer-safe bag and freeze for up to 3 months. Thaw at room temperature before serving.
Freezing Cookie Dough: Roll the dough into balls and freeze them on a baking sheet. Once solid, transfer to a freezer bag. Bake directly from frozen, adding an extra 1–2 minutes to the baking time.
FAQs
Q: Can I use salted butter instead of unsalted?
A: Yes, but reduce the added salt in the recipe to 1/8 teaspoon.
Q: My cookies are spreading too much. What should I do?
A: Chilling the dough before baking helps prevent excessive spreading. You can also add an extra tablespoon of flour if the dough feels too soft.
Q: Are these cookies suitable for freezing?
A: Absolutely! Both the dough and baked cookies freeze well for up to 3 months.
Q: Can I make these vegan?
A: Yes! Use a plant-based butter substitute and a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) to replace the regular egg.
Q: What’s the best way to reheat these cookies?
A: Warm them in the oven at 300°F (150°C) for 5 minutes or in the microwave for 10–15 seconds to restore their freshness.
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