Irresistibly Soft Butter Pecan Cookies You’ll Crave All Year
If there’s one cookie that can transport you straight back to cozy holiday memories, it’s butter pecan cookies. The smell of toasted pecans and melted butter wafting from the oven feels like home—warm, familiar, and impossible to resist. I still remember the first time I made them on a chilly December afternoon; the sweet, nutty aroma filled the kitchen long before the timer beeped. Whether you’re baking for a holiday tray or just craving something rich and buttery, these cookies strike the perfect balance between crisp edges and soft, chewy centers.
They’re a Southern-inspired classic that proves simple ingredients—butter, pecans, and a hint of brown sugar—can create a cookie with remarkable depth and flavor. Let’s dive into how you can make a batch that turns out bakery-perfect every single time.
What Are Butter Pecan Cookies?
At their heart, butter pecan cookies combine two things Americans adore: real butter and toasted nuts. Think of them as the cookie version of butter pecan ice cream—smooth, nutty, and rich with caramel undertones. What makes them special isn’t just the flavor but the texture: crisp around the edges and melt-in-your-mouth soft in the middle.
They’re rooted in the American South, where pecans grow plentifully and buttery desserts are a way of life. These cookies are especially popular during the holidays, but they’re far too good to bake only once a year. With every bite, you’ll taste a comforting mix of toasted pecans, brown sugar sweetness, and that unmistakable buttery finish.
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Butter Pecan Cookies
- Total Time: PT32M
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These butter pecan cookies are soft, chewy, and full of nutty caramel flavor. With golden edges, toasted pecans, and a buttery richness, they’re the perfect homemade treat for holidays or any time you crave something sweet.
Ingredients
- 1 cup unsalted butter (2 sticks), softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups toasted pecans, chopped
- ½ teaspoon ground cinnamon (optional)
- ¼ cup toffee bits (optional)
- Pinch of flaky sea salt for garnish
Instructions
1. Toast pecans in the oven at 350°F for 6–8 minutes until fragrant, then let cool.
2. Cream butter and sugars together until fluffy and light.
3. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
4. Whisk together flour, baking soda, baking powder, and salt in a separate bowl.
5. Gradually mix dry ingredients into the wet mixture until combined.
6. Fold in toasted pecans and optional mix-ins like toffee bits or cinnamon.
7. Chill dough for 30 minutes for thicker cookies, or bake immediately for chewier ones.
8. Preheat oven to 350°F and line baking sheets with parchment paper.
9. Scoop dough into 1½-inch balls, place 2 inches apart, and bake 10–12 minutes until golden at edges.
10. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For extra flavor, brown the butter before mixing.
Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Dough can also be frozen and baked later for fresh cookies on demand.
- Prep Time: PT20M
- Cook Time: PT12M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Ingredients & Equipment You’ll Need
Getting that signature flavor starts with quality ingredients. Don’t skimp on the butter—it’s the backbone of this recipe. Here’s what you’ll need for about two dozen cookies:
Ingredients
- 1 cup unsalted butter (2 sticks), softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups toasted pecans, chopped
Optional Add-Ins
- ½ teaspoon ground cinnamon for a cozy fall note
- ¼ cup toffee bits for extra caramel crunch
- Pinch of flaky sea salt for garnish
Equipment
You’ll need a few basics: a large mixing bowl, electric mixer or sturdy whisk, spatula, baking sheet, parchment paper, and a cookie scoop for even portions.
Toasting the Pecans
Don’t skip this step—it deepens the nutty flavor. Spread chopped pecans on a baking sheet and toast at 350°F for 6 to 8 minutes until fragrant. Cool them before mixing into the dough.
Step-by-Step Preparation
Make the Dough
Start by creaming the butter and both sugars together until fluffy. This step adds air and ensures a chewy texture. Mix in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk the flour, baking soda, baking powder, and salt. Slowly add the dry ingredients to the wet mixture until just combined—over-mixing can make cookies tough. Fold in the cooled toasted pecans.
Chill or Don’t Chill
If you want thicker cookies, chill the dough for at least 30 minutes. For slightly thinner, chewier cookies, skip chilling and bake right away.
Bake to Perfection
Preheat your oven to 350°F and line baking sheets with parchment paper. Scoop dough into 1½-inch balls and space them two inches apart. Bake for 10 to 12 minutes, or until the edges turn golden brown while the centers still look soft. They’ll continue setting as they cool.
Let them rest on the baking sheet for a few minutes before transferring to a wire rack. Once cooled, you can drizzle them with melted white chocolate or sprinkle a bit of flaky sea salt for a bakery-style finish.
Recipe Variations & Flavor Tweaks
You can easily put your own twist on these butter pecan cookies. If you love deeper flavor, brown the butter before mixing—it gives a toasted, nutty note reminiscent of caramel. For chocolate lovers, add white or dark chocolate chunks.
Feeling festive? Add a pinch of cinnamon, nutmeg, or ginger during the holidays for a spiced version. You can also shape the dough into thumbprint cookies and fill the centers with caramel or chocolate ganache for an elegant dessert tray.
For a more delicate, shortbread-like version, reduce the egg content and slightly increase the flour. The result will be crisp, buttery rounds that pair beautifully with afternoon coffee or tea.
Dietary Variations
These cookies are incredibly adaptable for different dietary needs:
Gluten-Free: Use a 1-to-1 gluten-free flour blend that includes xanthan gum. The texture stays remarkably close to the classic recipe.
Vegan: Substitute plant-based butter and use a flaxseed “egg” (1 tablespoon flaxseed meal mixed with 3 tablespoons water, rested for 10 minutes). Choose unrefined brown sugar and dairy-free chocolate if adding extras.
Low-Calorie: Try halving the sugar and using a natural sweetener like monk fruit or erythritol. You can also use half almond flour for a lighter texture and a subtle nutty taste.
Halal: Ensure the butter and vanilla extract are halal-certified, and you’ll have a dessert that’s completely compliant without losing any flavor.
Each variation keeps that buttery richness and pecan crunch that make these cookies unforgettable, so you never have to skip them no matter your diet.
Storage, Freezing & Make-Ahead Tips
These cookies store beautifully, which makes them ideal for meal prep or holiday gifting. Keep them in an airtight container at room temperature for up to five days. If you want to stretch that freshness, freeze the baked cookies for up to three months—just thaw at room temperature before serving.
You can also freeze the dough itself. Scoop individual cookie portions onto a tray, freeze until firm, then transfer to a freezer bag. Bake directly from frozen, adding an extra minute or two to the baking time. This method is perfect if you like having “fresh-from-the-oven” cookies on demand.
When it comes down to it, butter pecan cookies are the kind of recipe that reminds you why home baking matters. They’re simple yet decadent, nostalgic yet endlessly customizable. The toasted pecans bring warmth, the butter adds richness, and the combination is pure comfort in every bite. Bake a batch on a quiet weekend—or better yet, double it. You’ll need that extra dozen when everyone comes back for seconds.
FAQ
How do I keep butter pecan cookies from spreading too much?
Chilling the dough before baking helps the cookies hold their shape. If your butter was too soft or melted, the cookies will spread more than usual. Using slightly cooler dough gives you thicker, bakery-style cookies with crisp edges and soft centers.
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe by about half. Salted butter can slightly change the flavor balance, so taste the dough if possible before baking.
Do I have to toast the pecans first?
It’s optional, but highly recommended. Toasting brings out the nutty aroma and adds a richer depth of flavor that sets butter pecan cookies apart from regular nut cookies.
Can I freeze the dough for later?
Absolutely. Scoop the cookie dough into balls, freeze them on a tray until solid, then store in a freezer bag. Bake from frozen—just add an extra minute or two to your baking time.
What’s the secret to that classic buttery flavor?
Using real butter and a mix of brown and white sugar is key. The brown sugar adds caramel undertones, while the butter delivers the rich, melt-in-your-mouth texture that defines butter pecan cookies.
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