Name: Butter Pecan Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 40 min
Ingredients: 1 cup unsalted butter, softened to room temperature (Alternatively, use brown-butter for deeper flavor.); 1 cup dark brown sugar, packed (Key for that toffee-like taste.); ½ cup granulated sugar; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 1 teaspoon almond extract (Enhances pecan flavor.); 3 cups all-purpose flour (Measure properly for best results.); 1 teaspoon cornstarch (For tender crumb.); ½ teaspoon salt; 1 teaspoon baking soda; 1½ cups pecan halves, chopped (Toast before using.)

I remember the first time I baked these butter pecan cookies — the kitchen filled with brown-sugar caramel notes and the toasted pecans smelled irresistible. These cookies are tender, slightly chewy in the center, and studded with buttery, toasted pecans. They’re the kind of treat you pull out for holiday platters, cookie swaps, or a nostalgic afternoon with coffee. If you like classic cookies that balance rich butter and toasted nuts, this recipe delivers every time — and it pairs nicely with other simple bakes like buttery 3-ingredient shortbread cookies when you want a variety tray.

Why you’ll love this dish

This recipe hits a comforting sweet spot: dark brown sugar for molasses depth, cornstarch for a tender crumb, and a touch of almond extract to lift the pecan flavor. It’s quick to make (no fancy equipment) and great for gifting, potlucks, or baking with kids.

“Buttery, lightly crisp at the edges, and full of toasted pecan crunch — these are the cookies guests ask for seconds of.” — a regular at my cookie swap

They’re perfect for holiday cookie boxes, a weekend baking session, or anytime you want a classic cookie that feels elevated but not fussy. If you prefer smaller cookies for tea, check out ideas from mini butter cookies for inspiration.

How this recipe comes together

Before you dive in, here’s the quick process so you know what to expect:

Toast pecans to amplify nutty flavor and add crunch.
Cream butter and sugars until light for a tender, aerated dough.
Mix in eggs and extracts to bind and flavor the dough.
Whisk dry ingredients separately to evenly distribute leavening and cornstarch.
Combine gently to avoid overworking the dough.
Scoop, top with reserved pecans, and bake until edges are golden and centers remain soft.

This overview helps when you’re scanning the recipe and planning timing — for example, start toasting the pecans while the oven preheats.

Gather these items

1 cup unsalted butter, softened to room temperature (or brown-butter for deeper flavor)
1 cup dark brown sugar, packed
½ cup granulated sugar
1½ cups pecan halves, chopped (toast before using)
2 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon cornstarch (for tender crumb)
½ teaspoon salt
1 teaspoon baking soda

Notes/substitutions:

Brown sugar is key for that toffee-like taste; light brown will work but not be as deep.
Use avocado oil–based margarine or vegan butter and a flax egg to make a vegan version (see Variations).
For a nuttier profile, swap half the pecans for chopped walnuts or hazelnuts.

Step-by-step instructions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Toast the chopped pecans in a dry skillet over medium heat for about 4 minutes. Stir constantly until fragrant and slightly browned. Transfer to a plate to cool.
In a stand mixer or with a hand mixer, cream the softened butter, dark brown sugar, and granulated sugar until light and fluffy — about 2–3 minutes.
Add the eggs, vanilla, and almond extract. Mix on medium until smooth and combined.
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
Add the dry ingredients to the wet ingredients gradually. Mix on low speed and stop as soon as the dough comes together. Do not overmix.
Fold in the toasted pecans, reserving a few tablespoons to press on top of each cookie.
Scoop about 2 tablespoons of dough per cookie and roll into balls. Place them on the prepared baking sheets about 2 inches apart. Press reserved pecans gently on top of each ball.
Bake 9–11 minutes, until the edges are golden and the centers still look slightly soft. Rotate the pan halfway through baking if your oven runs hot.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Pro tip: if you want a chewier cookie, err on the shorter bake time; for a crisper edge, add 1–2 minutes.

Best ways to enjoy it

Serve warm with a glass of cold milk or a cup of bold coffee.
Arrange on a holiday platter with shortbread and chocolate-dipped cookies for contrast.
Make sandwich cookies by slipping a thin layer of caramel buttercream or brown-butter frosting between two cooled cookies.
Crumble over vanilla ice cream for a quick sundae with crunchy, nutty texture.

Pairings and presentation tips: a simple kraft-box with parchment and baker’s twine makes these cookies a lovely homemade gift.

Storage and reheating tips

At room temperature: store cooled cookies in an airtight container for up to 4 days. Place a slice of bread in the container to help retain softness if desired.
Refrigeration: not necessary and can dry cookies; only refrigerate if the weather is very hot and humid.
Freezing: freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature. You can also freeze raw dough balls on a tray, then store in a bag and bake from frozen; add 1–2 minutes to baking time.
Reheating: warm a cookie for 7–10 seconds in the microwave or 3–4 minutes in a 300°F oven to revive freshness.

Always cool cookies completely before sealing to avoid condensation and sogginess.

Helpful cooking tips

Measure flour properly: fluff, spoon into the measuring cup, and level with a knife. Too much flour gives dry cookies.
Bring butter and eggs to room temperature for even creaming and better structure.
Don’t skip toasting the pecans — it makes a big flavor difference. Toast in a dry skillet until fragrant, not blackened.
Cornstarch is a small addition that yields a pillowy, tender cookie; don’t omit it.
If dough is sticky, chill 15–30 minutes — it’s easier to scoop and will spread less while baking.
Use dark brown sugar for depth; if you substitute light brown, know the flavor will be milder.
If you want a nuttier finish, fold in some chopped toasted pecans and sprinkle a few halves on top for appearance and texture.

For other simple, buttery cookie techniques you might like, try these easy 3-ingredient buttermilk biscuits to practice dough handling.

Creative twists

Chocolate chip butter pecan: fold in 1 cup semisweet chips for pockets of chocolate.
Brown-butter pecan: brown the butter first for a toasty, caramel aroma. Reduce salt slightly.
Maple pecan: replace 1 tablespoon of sugar with 1 tablespoon pure maple syrup and add ½ teaspoon maple extract.
Vegan/gluten-free: use vegan butter and a flax egg, and substitute a 1:1 gluten-free flour blend. Expect slightly different texture.
Pecan praline cookies: caramelize a tablespoon of brown sugar in a skillet with a splash of butter and toss pecans before folding into dough for candied bits.

A small change — like swapping vanilla for extra almond — can tilt the cookie toward a more pronounced nutty profile.

Your questions answered

Q: Can I substitute walnuts or almonds for pecans?
A: Yes. Toasting walnuts or almonds the same way will boost their flavor. Pecans are softer and slightly sweeter, but walnuts add earthiness and almonds add crunch.

Q: How long does prep and total time take?
A: Prep (including toasting pecans) is about 15–20 minutes. Baking time is 9–11 minutes per batch, so total time depends on oven capacity — plan 40–60 minutes from start to finish for most home bakers.

Q: Why is cornstarch used in cookie recipes?
A: Cornstarch tenderizes the cookie by limiting gluten development, resulting in a softer, melt-in-your-mouth crumb.

Q: Can I make the dough ahead?
A: Yes. Refrigerate dough balls for up to 48 hours (tightly covered) — this often improves flavor. For longer storage, freeze raw dough balls up to 3 months.

Q: How do I get a crisp edge and soft center?
A: Use slightly higher oven temperature (350°F is fine), choose 2 tbsp scoops so centers stay soft, and remove cookies as soon as edges are golden while centers still look a touch underbaked.

Conclusion

If you want to compare technique variations and extra photo steps, Sally’s Butter Pecan Cookies recipe has helpful step photos and troubleshooting notes. For another perspective on mixing methods and texture tweaks, see Baker by Nature’s butter pecan cookies.