Name: Butter Pecan Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 cup unsalted butter, softened (Use unsalted butter to control salt content.); 1 cup granulated sugar (Standard granulated sugar for sweetness.); 1 cup brown sugar (Packed lightly for best texture and flavor.); 2 large eggs (Ensure eggs are at room temperature.); 2 teaspoons vanilla extract (For flavor.); 3 cups all-purpose flour (Measure correctly for best results.); 1 teaspoon baking soda (Leavening agent.); 1/2 teaspoon salt (Adjust if using salted butter.); 1 cup chopped pecans (Toast for extra flavor if desired.)

I’ve been making this Butter Pecan Cookies recipe for years — it’s the kind of cookie that disappears faster than you can cool a batch. Buttery, slightly chewy in the center, with toasty pecans that give a gentle crunch, these cookies are simple enough for a weeknight bake and special enough for holiday platters. If you like classic, nut-forward cookies, this one delivers every time. For more simple cookie ideas that pair well with a cup of coffee, try these 3-ingredient shortbread cookies.

What makes this recipe special

This recipe balances rich butter and both granulated and brown sugar so the cookies have a caramel-like depth without being overly sweet. The pecans add texture and a toasty, nutty flavor that feels indulgent but homey. It’s a great recipe to make when you want something crowd-pleasing that doesn’t require chilling the dough or fancy techniques.

“Perfect for gifting or an afternoon treat — crisp edges, soft middle, and the pecans make every bite interesting.”

Why it’s handy: the dough comes together quickly, uses pantry staples, and yields cookies that travel well for bake sales or holiday plates. It’s also easy to scale up for a party.

How this recipe comes together

Before you start: this recipe is a straightforward creaming-method cookie. You’ll cream butter and sugars until light, add eggs and vanilla, then fold in dry ingredients and pecans. Dough is dropped by rounded tablespoons and baked until edges are golden — quick, no-fuss, and consistent.

Rough timing and workflow:

Prep (measure, chop pecans): 10–15 minutes
Mixing: 5–7 minutes
Baking per sheet: 10–12 minutes
Cooling and finishing: 10–15 minutes

This makes scanning the process fast: cream butter+sugars → add eggs+vanilla → mix dry ingredients → combine → fold in pecans → drop and bake.

Gather these items

1 cup unsalted butter, softened (room temperature)
1 cup granulated sugar
1 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans

Notes on ingredients:

Butter: unsalted is preferred so you control salt; if using salted, reduce added salt slightly.
Brown sugar: packed lightly for best texture and flavor.
Pecans: toast briefly in a dry skillet for extra flavor, then chop.

How to prepare it

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
In a large bowl, beat 1 cup softened unsalted butter with 1 cup granulated sugar and 1 cup brown sugar until light and fluffy, about 2–3 minutes with a hand mixer.
Add the 2 large eggs one at a time, beating briefly after each addition. Stir in 2 teaspoons vanilla extract.
In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
Gradually add the dry mix to the wet ingredients, mixing just until combined to keep the cookies tender.
Fold in 1 cup chopped pecans.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake 10–12 minutes, until edges are golden and the centers look set but still soft.
Let cookies cool on the baking sheet 3–5 minutes, then transfer to wire racks to cool completely.

If you want uniformly sized cookies, use a 1-tablespoon cookie scoop. For a chewier center, err on the shorter bake time and allow carryover cooking on the hot pan.

Best ways to enjoy it

Classic pairing: a hot cup of coffee, strong tea, or a cold glass of milk.
Dessert plates: serve two or three cookies alongside a scoop of vanilla ice cream and a drizzle of caramel.
Gift idea: stack cookies in a clear box, tied with twine, and include a note about the pecan-toasting tip.
Party tray: alternate with plain sugar cookies and chocolate-dipped shortbreads for variety.

If you prefer bite-sized treats, consider making smaller dough drops and serving alongside mini butter cookies like these mini butter cookies for a cookie-board mix.

How to store & freeze

Room temperature: Store cooled cookies in an airtight container for up to 4 days. Place a slice of bread in the container to help keep them soft — the bread will dry out while the cookies stay tender.
Refrigeration: Not necessary for short-term storage and can dry cookies out; avoid unless your kitchen is very warm.
Freezing: Arrange cooled cookies in a single layer on a tray and freeze until firm. Transfer to a freezer-safe bag or container with parchment between layers; freeze up to 3 months. Thaw at room temperature or warm briefly in a low oven (300°F/150°C for 5–8 minutes).
Dough freezing: Scoop dough onto a tray, freeze until solid, then store balls in a bag for baking later. Add 1–2 minutes to baking time when baking from frozen.

Food safety: always cool cookies completely before sealing to avoid condensation and sogginess. Discard any baked goods left at room temperature more than 48 hours if your kitchen is above 90°F.

Pro chef tips

Cream well but don’t overmix once flour is added. Overworking turns cookies dense.
Toast the pecans in a dry skillet for 3–4 minutes over medium heat until fragrant; cool before chopping to preserve texture.
Measure flour correctly: spoon flour into the cup and level it off — too much flour dries the cookies.
For perfectly shaped cookies, chill scooped dough for 15 minutes. For a softer spread, bake right away.
Swap half the brown sugar for dark brown sugar for a deeper molasses note.

For a technique that helps create tender baked goods with minimal fuss, borrowing methods from basic biscuit recipes can be helpful; read more on a simple buttermilk biscuit method to understand how minimal mixing and gentle handling affect texture.

Creative twists

Chocolate-drizzled: let cookies cool then drizzle melted semisweet chocolate over the tops.
Brown-butter pecan: brown the butter before starting for a nutty, caramel flavor (cool slightly before creaming with sugars).
Sea salt finish: sprinkle a tiny pinch of flaky sea salt on each cookie as they come out of the oven.
Gluten-free: substitute a 1:1 gluten-free flour blend and check mix consistency; you may need a tablespoon more liquid.
Pecan swap: use walnuts or chopped hazelnuts for different nut profiles.

Your questions answered

Q: Can I make the dough ahead of time?
A: Yes. Refrigerate wrapped dough for up to 48 hours. Bring to room temperature for 10–15 minutes before baking, or bake straight from chilled — add 1–2 minutes to the baking time.

Q: Do I have to toast the pecans?
A: Toasting is optional but recommended — it amplifies flavor and reduces any raw nuttiness. Toast in a dry skillet until aromatic, then cool before chopping.

Q: How many cookies does this recipe yield?
A: Using rounded tablespoons, expect about 30–36 cookies depending on exact scoop size.

Q: Can I make these dairy-free?
A: Substitute a stick-equivalent of a dairy-free butter (like a high-quality vegan butter) and ensure pecans haven’t been roasted in butter. Texture may vary slightly.

Q: My cookies spread too thin. What went wrong?
A: Common causes are too-warm dough, too much butter, or baking at too low a temperature. Chill the dough briefly, measure accurately, and confirm your oven is at 350°F (175°C).

Conclusion

If you want more inspiration or variations on butter pecan cookies, Baker by Nature’s butter pecan cookies has a beautifully photographed riff, and Sally’s Baking Addiction offers helpful technique notes that can spark ideas for your next batch.