Why Make This Recipe
Butter Pecan Cookies are a delightful treat that brings together the rich flavor of butter and the crunch of toasted pecans. These cookies are perfect for any occasion, whether you’re enjoying a quiet evening at home or celebrating a special event. They offer a warm, nutty taste that’s hard to resist. The combination of soft cookie texture with a hint of sweetness is sure to satisfy your cravings. Plus, they are simple enough to make, making them a great choice for bakers of all skill levels.
How to Make Butter Pecan Cookies
Ingredients
- 1 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar (packed)
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour (sifted)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped pecans (toasted)
Directions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually mix in the sifted flour, baking soda, and salt until just combined.
- Gently fold in the toasted chopped pecans.
- Scoop rounded tablespoons of dough onto parchment-lined baking sheets, spacing them apart.
- Bake for 10–12 minutes or until edges are golden brown. Allow cooling on the baking sheet for five minutes before transferring to wire racks.
How to Serve Butter Pecan Cookies
Serve these delicious cookies warm with a glass of milk or a cup of coffee. They also make a great addition to dessert trays at parties or gatherings. You can also pack them in lunch boxes for a sweet afternoon treat.
How to Store Butter Pecan Cookies
To store Butter Pecan Cookies, let them cool completely and then place them in an airtight container. They can be kept at room temperature for up to one week. For longer storage, you can freeze the cookies in a freezer-safe bag for up to three months. Just thaw them at room temperature before serving.
Tips to Make Butter Pecan Cookies
- Chop the Pecans: Toasting the pecans before adding them enhances their flavor. Make sure to chop them roughly for a good crunch in every bite.
- Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature for better mixing and texture.
- Don’t Over-mix: When adding the dry ingredients, mix just until combined to keep the cookies soft.
Variation
If you’re looking for a twist, you can add in some chocolate chips along with the pecans for a chocolatey flavor. Another great option is to replace pecans with walnuts or any other nuts you enjoy.
FAQs
1. Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but you may want to reduce the added salt in the recipe to keep the balance of flavors.
2. How can I tell when my cookies are done baking?
The cookies should be golden brown around the edges. They may look a bit soft in the center, which is perfect as they will continue to firm up while cooling.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough ahead of time, wrap it tightly, and store it in the refrigerator for up to three days or freeze it for later use. Just let it sit at room temperature for a bit before baking.
Butter Pecan Cookies
Ingredients
Cookie Dough Ingredients
- 1 cup unsalted butter (room temperature) Make sure it's at room temperature for better mixing.
- 3/4 cup granulated sugar
- 3/4 cup brown sugar (packed)
- 2 large eggs (room temperature) Ensure they are at room temperature.
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour (sifted) Sift before measuring.
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped pecans (toasted) Toast before adding for enhanced flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually mix in the sifted flour, baking soda, and salt until just combined.
- Gently fold in the toasted chopped pecans.
Baking
- Scoop rounded tablespoons of dough onto parchment-lined baking sheets, spacing them apart.
- Bake for 10–12 minutes or until edges are golden brown.
- Allow cooling on the baking sheet for five minutes before transferring to wire racks.