Butter Pecan Cookies have always held a special place in my heart. I remember my grandmother baking them every fall, their rich, nutty aroma filling the kitchen and signaling the beginning of cozy season. She’d tuck them into tins and hand them out to neighbors, always insisting that the secret was to toast the pecans just right.
These cookies are perfect for autumn afternoons, holiday cookie trays, or simply when you’re craving something sweet and comforting. The buttery, melt-in-your-mouth texture combined with the crunch of pecans makes Butter Pecan Cookies an irresistible treat you’ll want to bake again and again. The smell alone is enough to make anyone nostalgic for home-cooked treats and shared stories around the kitchen table.
Baking these brings a sense of warmth and connection that’s hard to beat, and they’re just as delightful to whip up with kids or share with coworkers. If you're looking for a recipe that combines tradition, taste, and just a touch of southern charm, this one is it.
Why You’ll Love Butter Pecan Cookies
- Simple ingredients – Made with pantry staples you likely already have, no fancy tools or runs to specialty stores required.
- Rich, buttery flavor – The butter and brown sugar create a deep, caramelized taste that perfectly complements the toasted pecans.
- Crunchy and chewy – Toasted pecans add the perfect crunch, while the cookie remains tender and soft in the center.
- Perfect for gifting – They store well and travel beautifully in tins, boxes, or festive bags.
- Customizable – Add chocolate chips, drizzle with a maple glaze, or sandwich with cream cheese frosting for a new twist.
- Make-ahead friendly – Dough can be frozen and baked fresh whenever the craving hits.
- Crowd-pleaser – These cookies disappear quickly at potlucks, bake sales, and holiday parties.
Ingredients You’ll Need
- 1 cup unsalted butter (softened) – Use high-quality butter for the richest flavor.
- ¾ cup brown sugar (packed) – Light or dark brown sugar both add depth; dark will give a slightly bolder taste.
- ¼ cup granulated sugar – Adds sweetness and helps with texture.
- 1 large egg – Room temperature works best for blending evenly.
- 1 teaspoon vanilla extract – Use pure vanilla for the best, most fragrant result.
- 2 cups all-purpose flour – Spoon and level your flour to avoid dense cookies.
- 1 teaspoon baking soda – Essential for that perfect rise and spread.
- ½ teaspoon salt – Enhances the sweet, buttery flavors.
- 1 cup pecans (chopped) – Toast them beforehand to maximize their nutty aroma and flavor.
Optional for extra flair:
- ½ teaspoon ground cinnamon – Adds a subtle warmth.
- ½ cup white chocolate chips – For a sweet contrast to the buttery pecans.
Step-by-Step Instructions
- Prep your oven and pans:
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone mats to prevent sticking.
- Toast the pecans:
- Spread chopped pecans on a baking sheet and toast in the oven for 5-7 minutes, or until fragrant and golden. Let them cool completely before using.
- Cream the butter and sugars:
- In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until the mixture is light, creamy, and fluffy—about 2-3 minutes using an electric mixer.
- Add egg and vanilla:
- Crack in the egg and pour in the vanilla extract. Beat again until everything is smooth and well incorporated.
- Mix the dry ingredients:
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
- Combine wet and dry:
- Slowly add the dry ingredients to the wet mixture in batches. Stir until just combined—don’t overmix!
- Fold in pecans:
- Gently stir in the cooled, toasted pecans (and white chocolate chips, if using). Make sure they’re evenly distributed throughout the dough.
- Scoop and bake:
- Use a cookie scoop or spoon to drop tablespoon-sized balls of dough onto your prepared baking sheets.
- Leave space between cookies for spreading.
- Bake for 10-12 minutes, until the edges are golden and the centers look just set.
- Cool and enjoy:
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips
- Serve warm with a scoop of vanilla ice cream for a decadent dessert or alongside your morning coffee for a sweet start.
- Holiday tip: Stack and wrap cookies in cellophane tied with festive ribbon, or place in decorative tins for homemade gifts.
- Storage: Store in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.
- Freeze (baked): Once cooled, place cookies in a single layer in a freezer-safe container or bag. Freeze for up to 3 months.
- Freeze (dough): Roll dough into balls and freeze on a tray before transferring to a freezer-safe bag. Label with date and baking instructions.
- Reheat: Pop in the microwave for 10-15 seconds to restore their fresh-from-the-oven texture.
Helpful Notes
- Toasting pecans brings out their natural oils and intensifies flavor—worth the extra step!
- Room temperature ingredients help your dough come together smoothly.
- Overmixing the dough can make cookies tough. Stir just until combined.
- Flavor boost: Try browning the butter before creaming for a nutty, caramel-like depth.
- Dietary swaps: Use a 1:1 gluten-free flour blend or plant-based butter to accommodate dietary needs without compromising flavor.
Frequently Asked Questions
- Can I freeze Butter Pecan Cookie dough?
Yes! Scoop the dough into balls and place them on a tray to freeze. Once firm, transfer them to a freezer-safe bag. Bake straight from frozen, adding 1-2 minutes to the baking time. - What if I don’t have pecans?
Walnuts work well, or you can skip the nuts entirely and enjoy a classic buttery cookie. You could also try sunflower seeds or chopped almonds. - Why toast the pecans?
Toasting deepens their flavor and gives the cookies a rich, nutty crunch. It’s a simple step with big results. - Can I double the recipe?
Absolutely. Just make sure your mixing bowl is large enough, or mix in two separate batches. - How do I keep cookies soft?
Store them with a slice of sandwich bread in the container. The bread helps maintain moisture and keeps the cookies soft. - Can I make them smaller or larger?
Yes! For bite-sized treats, scoop smaller portions and reduce the baking time slightly. For larger cookies, increase baking time by 2-3 minutes.
Final Thoughts
These Butter Pecan Cookies are more than just a sweet treat—they’re a warm hug in cookie form, filled with the nostalgia of family kitchens and cherished traditions. Whether you’re baking for a holiday, a party, or just because, these cookies offer a perfect balance of buttery richness and nutty crunch. They’re easy enough for beginners, yet special enough to impress.
So gather your ingredients, warm up your oven, and treat yourself to a batch of homemade goodness. I hope you enjoy baking them as much as I do. Don’t forget to leave a comment below or share your creations on social media—I’d love to see your delicious results!
Butter Pecan Cookies
These Butter Pecan Cookies are rich, buttery, and packed with toasted pecans. They’re perfect for cozy afternoons, holiday trays, or anytime you want a classic homemade treat.
Ingredients
- 1 cup unsalted butter softened
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup pecans chopped and toasted
- Optional: ½ teaspoon ground cinnamon
- Optional: ½ cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Toast pecans in the oven for 5–7 minutes until fragrant. Let cool.
- Cream butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in egg and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
- Gradually add dry ingredients to wet ingredients. Stir until just combined.
- Fold in toasted pecans and white chocolate chips (if using).
- Scoop tablespoon-sized dough balls onto baking sheets, spacing them well.
- Bake for 10–12 minutes or until edges are golden and centers are set.
- Cool on the pan for 5 minutes, then transfer to a wire rack.
Notes
- Toasting the pecans brings out a deep, nutty flavor.
- Store in an airtight container for up to 5 days or freeze for up to 3 months.
- Dough can also be frozen and baked from frozen—just add 1–2 minutes to baking time.
- Add cinnamon or white chocolate chips for a fun variation.
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