Butter Pecan Cookies Recipe

I absolutely love this Butter Pecan Cookies Recipe because it perfectly balances rich, nutty flavors with a soft, chewy texture that keeps me coming back for more. When I first tried making these, the browned butter aroma alone convinced me that this wouldn’t be just any ordinary cookie—it truly elevates the whole experience.

Whether you’re baking for the holidays, a weekend treat, or a cozy night in with a cup of tea, these cookies shine every time. You’ll find that the little buttery pecan bits sprinkled throughout add such a delightful crunch that makes every bite feel special and comforting.

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Ingredients You’ll Need

This Butter Pecan Cookies Recipe uses ingredients that all work in harmony to give you that cozy, buttery, nutty flavor we all crave. I always suggest choosing good-quality pecans and fresh vanilla for the best results.

• Pecan halves: Use fresh, firm pecans for that wonderful crunch and flavor.
• Unsalted butter: Browning your butter enhances the cookie’s richness without adding extra saltiness.
• All-purpose flour: A classic base that contributes to the cookie’s tender crumb.
• Cornstarch: This keeps the cookies tender and chewy by softening the flour’s gluten.
• Salt: Just a pinch to balance the sweetness beautifully.
• Ground cinnamon: Adds a subtle warmth that perfectly complements the pecans.
• Baking soda: For that perfect rise and gentle crisp edge.
• Dark brown sugar: Packed with molasses, it boosts chewiness and depth of flavor.
• Granulated sugar: Balances the brown sugar and helps with cookie structure.
• Vanilla extract: Always opt for pure vanilla; it makes a big difference.
• Eggs and egg yolk: Provide moisture, structure, and richness.
• Pecan halves (for decoration, optional): Adds a pretty, professional touch on top of each cookie.

Variations

I love tinkering with this Butter Pecan Cookies Recipe to suit different moods or special occasions. Don’t hesitate to swap out pecans for walnuts, or try a sprinkle of sea salt on top to make the flavors pop even more.

• Salted Butter Pecan Cookies: Sprinkling flaky sea salt on warm cookies just before they cool adds a mouthwatering sweet-salty contrast that my family goes crazy for.
• Chocolate Chip Twist: Adding mini chocolate chips creates a fun melty surprise; I discovered this trick during a last-minute baking marathon and loved the result.
• Gluten-Free Option: Swap all-purpose flour with a blend of gluten-free flour and xanthan gum, just be cautious with dough firmness and chill a bit longer.
• Pumpkin Spice Version: Replace cinnamon with pumpkin pie spice for a seasonal touch that’s cozy and comforting during fall.

How to Make Butter Pecan Cookies Recipe

Step 1: Toast and Butter the Pecans

Start by melting unsalted butter in a large skillet over medium heat. Toss in the chopped pecans and toast them, stirring occasionally, for about 4 to 5 minutes until they’re golden and fragrant. This step really amps up the flavor—don’t rush it! Set them aside to cool while you get the dough ready.

Step 2: Mix Your Dry Ingredients

In a large bowl, whisk together the all-purpose flour, cornstarch, salt, ground cinnamon, and baking soda. I like to make sure these are well mixed so every bite tastes consistent. Then, set this bowl aside—this is the foundation of our cookie base.

Step 3: Brown the Butter (The Secret Step!)

This is where the magic happens. Melt your unsalted butter in a small saucepan over medium heat, swirling the pan occasionally. Watch closely for the butter to turn foamy, then start popping softly. After a bit, it will become a beautiful amber shade with tiny browned bits settling on the bottom. You’ll know it’s done when you get that irresistible nutty aroma. Remove from heat immediately and pour into a large mixing bowl.

Step 4: Combine Sugars, Eggs, and Vanilla

Into your browned butter, whisk in dark brown sugar and granulated sugar until smooth. Then add vanilla extract and start beating in the eggs and the extra yolk one at a time. Don’t overmix here—stop once the eggs are incorporated to keep that tender texture.

Step 5: Fold in Dry Ingredients and Buttered Pecans

Using a rubber spatula, gently fold the dry flour mixture into the wet batter until just combined—taking care not to overwork the dough. Next, fold in the toasted buttered pecans you prepared earlier. Cover the bowl with plastic wrap and refrigerate for at least 4 hours; this chilling step helps the flavors marry and the dough firms up for less spreading during baking.

Step 6: Bake Your Cookies

Preheat your oven to 375°F and line baking sheets with parchment paper. Scoop out dough balls sized about 3 tablespoons and place them at least 3 inches apart to leave room for spreading. If you’d like a pretty finish, press a whole pecan half on top of each ball. Bake one tray at a time for 10 to 11 minutes. If edges spread too far, quickly push them back with a spatula right out of the oven. While still warm, sprinkle the tops with a little granulated sugar, then let the cookies cool on the tray for about 15 minutes before transferring to a wire rack.

How to Serve Butter Pecan Cookies Recipe

Garnishes

I personally love adding a light dusting of granulated sugar right after baking—it adds a subtle crunch and a beautiful sparkle. Sometimes, I’ll also drizzle a tiny bit of melted white chocolate for a fancy twist when serving guests.

Side Dishes

These cookies pair wonderfully with a creamy cup of coffee or chai tea. I also find they’re a lovely accompaniment to vanilla ice cream if you want to create a simple dessert plate that’s both nutty and sweet.

Creative Ways to Present

For special occasions, try arranging the cookies on a rustic wooden board with fresh pecan halves scattered around. Wrapping a stack with a ribbon and placing a sprig of rosemary on top makes a charming gift or party favor. I’ve done this during Christmas and it always impresses!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature. They stay soft and delicious for about 4-5 days, but honestly, they rarely last that long in my house! If you want to keep them fresh longer, adding a slice of bread can help maintain moisture.

Freezing

If you want to prep ahead, this dough freezes beautifully. I like to portion the dough into balls on a tray, freeze solid, then transfer to a zip-top bag. You can bake them straight from frozen, just add a minute or two to the baking time.

Reheating

To enjoy leftovers warm, I pop cookies into a preheated oven at 300°F for 5 minutes. This brings back that soft texture and refreshes the toasted pecan aroma without drying them out.

FAQs

Final Thoughts

This Butter Pecan Cookies Recipe has become a go-to in my kitchen because of how reliably delicious it turns out every time. I love sharing these cookies with friends and family, especially when they comment on the rich browned butter flavor and the perfect pecan crunch. Give it a try—you’ll enjoy the baking process, and even more, you’ll love the way these cookies make your home smell and how quickly they disappear from the plate!

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