why make this recipe
Butter Pecan Cookies are a delightful treat that combines the rich flavor of butter with the crunchy texture of pecans. This classic cookie is perfect for gatherings, holiday baking, or simply enjoying with a glass of milk. The sweet, nutty taste and chewy texture make these cookies a favorite for both kids and adults alike. Easy to make, they provide a satisfying bite that is sure to impress anyone who tries them.
how to make Butter Pecan Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup toasted pecans, chopped
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually blend the dry ingredients into the wet mixture.
- Fold in the chopped pecans.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are golden.
- Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
how to serve Butter Pecan Cookies
Serve Butter Pecan Cookies warm or at room temperature. They are delicious on their own, but you can also pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. They are great for sharing at parties or family gatherings and will surely be a crowd favorite!
how to store Butter Pecan Cookies
To keep your Butter Pecan Cookies fresh, store them in an airtight container at room temperature. They can last for up to one week. For longer storage, you can freeze the cookies. Just make sure to layer them between parchment paper in an airtight container, and they will be good for up to three months.
tips to make Butter Pecan Cookies
- Make sure your butter is soft but not melted. This helps achieve the right texture.
- Toasting the pecans before adding them enhances their flavor. Simply place them in a dry skillet over medium heat until they are fragrant.
- Don’t overmix the dough once you add the dry ingredients. This will keep the cookies tender.
- For even baking, try to make all the cookie dough balls the same size.
variation
You can easily switch up the recipe by adding chocolate chips or swirling in some caramel for added flavor. If you prefer a different nut, try walnuts or almonds instead of pecans.
FAQs
Can I use salted butter?
Yes, but if you use salted butter, you may want to reduce or omit the added salt in the recipe.
Can I make these cookies without eggs?
Absolutely! You can substitute eggs with unsweetened applesauce or a flaxseed meal mixture to keep the cookies moist.
How do I know when the cookies are done baking?
The edges will turn golden brown, and the center may look slightly underbaked. They will continue to cook a bit as they cool on the baking sheet.
Butter Pecan Cookies
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened Make sure butter is soft but not melted.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs Can substitute with unsweetened applesauce or flaxseed meal mixture.
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt Reduce or omit if using salted butter.
- 1 cup toasted pecans, chopped Toasting the pecans enhances their flavor.
Instructions
Preparation and Mixing
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually blend the dry ingredients into the wet mixture.
- Fold in the chopped pecans.
Baking
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are golden.
- Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.