Heavenly Butter Pecan Cookies
I’ve been making these buttery, nut-studded cookies for years—simple to mix, impossibly tender, and reliably crowd-pleasing. They’re the kind of cookie you bake when friends drop by, when you want something nostalgic for a holiday cookie tray, or when you need a dependable bake-sale winner. Rich brown sugar, soft butter, and toasted pecans make every bite feel cozy without fuss.
Why you’ll love this dish
This recipe hits a sweet spot: impressive flavor with minimal effort. The combination of brown and granulated sugar keeps the cookies deeply caramelized but not overly sweet, while toasted pecans add crunch and a toasty, buttery note. It’s a go-to when you want home-baked warmth on short notice—no chilling required, no fancy equipment.
“Tender, nutty, and perfectly caramelized—these cookies disappeared before the coffee cooled.” — a friend who always asks for the recipe
Beyond taste, this is a practical cookie: it’s budget-friendly, kid-approved for school events, and flexible enough to tweak for seasonal spins. If you like a denser nut-cookie, these are a great baseline to adapt from—see the Variations section for ideas. If you’re collecting cookie recipes, pair this one with a batch of my favorite butterball cookies for variety and texture contrast: butterball cookies.
How this recipe comes together
Before you start, here’s a quick overview of the process so you know what to expect: cream butter and sugars until fluffy, add eggs and vanilla, fold in dry ingredients, stir in toasted pecans, scoop, and bake. The whole workflow is straightforward and takes about 25–30 minutes of active time plus baking. No chill time means these go from countertop to oven quickly—perfect for last-minute baking.
What you’ll need
- 1 cup unsalted butter, softened (use room temperature for easiest creaming)
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pecans, toasted and chopped
Notes and substitutions:
- Butter: Unsalted is recommended so you control salt, but if using salted butter reduce added salt to 1/4 teaspoon.
- Pecans: Toast them in a dry skillet over medium heat for 4–6 minutes until fragrant—this intensifies flavor. If you prefer other nuts, walnuts or hazelnuts also work well.
- Flour: Measure by spooning into the cup and leveling off for accurate texture; too much flour makes cookies cakey.
If you like simpler shortbreads alongside these richer cookies, try a contrasting crisp cookie like a 3-ingredient buttery shortbread for a holiday platter.
How to prepare it
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream the softened butter with the brown and granulated sugars until light and fluffy, about 2–3 minutes with a hand or stand mixer.
- Add the eggs one at a time, beating until incorporated, then stir in vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined—don’t overwork the dough.
- Fold in the toasted, chopped pecans until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared sheets, leaving about 2 inches between cookies.
- Bake 10–12 minutes, until the edges are golden and centers are set. Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
A quick note: if you prefer slightly chewier centers, err on the shorter bake time (10 minutes). If you like crispier cookies, add a minute or two.
Directions to follow
- Preheat and prep: 350°F and parchment-lined sheets make cleanup easy.
- Creaming stage: Properly softened butter ensures the sugars aerate; the texture change is key to tender cookies.
- Mixing: Add dry ingredients gradually and stop when just combined to avoid tough cookies.
- Baking: Watch the edges—golden is your cue. Cooling on the sheet lets the cookies set without becoming paper-thin.
If you want a coconut-pecan twist as inspiration for future batches, check out this variation that blends tropical notes with nuts: coconut pecan cookies.
Best ways to enjoy it
These cookies are extremely versatile. Serve warm with a glass of cold milk or a robust cup of coffee. For a dessert platter, arrange them with shortbread and chocolate-dipped cookies. Stack a warm cookie with a scoop of vanilla ice cream for a quick ice-cream sandwich. They also make thoughtful homemade gifts—wrap in parchment and tie with twine.
Storage and reheating tips
- Room temperature: Store cooled cookies in an airtight container for up to 4 days. Layer with parchment to avoid sticking.
- Refrigeration: Not necessary unless your kitchen is very warm; use only when saving cookie dough for later.
- Freezing: Cookies freeze well for up to 3 months in a freezer-safe bag; thaw at room temperature. Cookie dough can also be portioned and frozen—bake from frozen, adding a minute or two to bake time.
- Reheating: Warm in a 300°F oven for 3–4 minutes or microwave a single cookie for 8–10 seconds to revive softness.
Food safety note: store at room temperature in a dry place and discard if you detect off-odors or visible mold.
Pro chef tips
- Toast the pecans: Always toast nuts briefly to boost aroma and crunch.
- Measure flour correctly: Spoon and level; excess flour causes dryness.
- Don’t overmix: Once the flour disappears, stop—overmixing develops gluten and yields tough cookies.
- Uniform scoops: Use a small cookie scoop for even baking times.
- Browning: If you like deeper caramel notes, swap half the butter for browned butter—just cool slightly before creaming. For compact cookies perfect for parties, try pressing dough slightly before baking for a flatter profile. You can also experiment with smaller sizes—mini cookies bake faster and look elegantly bite-sized; see a useful guide to portioning and baking mini batches here: mini butter cookies.
Creative twists
- Browned-butter pecan: Brown the butter for a nutty, toffee-like depth.
- Chocolate-peccan: Fold in 1/2 cup mini chocolate chips for a classic combo.
- Coconut crunch: Add 1/2 cup flaked coconut for extra texture and flavor.
- Gluten-free: Replace all-purpose flour with a 1:1 gluten-free blend that contains xanthan gum. Reduce mix time slightly to account for different absorption.
- Less sugar: Reduce granulated sugar by 2 tablespoons for a milder sweetness.
FAQ
Q: How long does the dough keep in the fridge?
A: You can refrigerate cookie dough tightly wrapped for up to 48 hours. Bring to room temperature for easier scooping or bake directly—add 1–2 minutes to the bake time when baking chilled dough.
Q: Can I substitute walnuts for pecans?
A: Yes—walnuts are a great swap and toast similarly. Flavor will be slightly earthier. For equal crunch, toast the nuts before chopping.
Q: Do I need to chill this dough?
A: No—this recipe is written to bake immediately. Chilling is optional and can concentrate flavors and reduce spread, but it’s not required.
Q: Why did my cookies turn out flat?
A: Likely causes: butter was too soft/melted, dough overmixed, or your baking soda is expired. Chill the scoops for 15–20 minutes next time to reduce spread.
Q: Can I make these egg-free?
A: You can try a flax egg (1 tbsp ground flax + 3 tbsp water per egg), but texture will change—expect a slightly denser cookie.
Conclusion
These butter pecan cookies balance ease and old-fashioned flavor—fast to mix and reliably delicious. If you enjoy exploring other bakers’ takes on pecan cookies, compare techniques and flavor notes with Butter Pecan Cookies from Sally’s Baking and try a browned-butter version for deeper toffee notes at Brown Butter Pecan Cookies from The Creekside Cook.
Buttery Pecan Cookies
Ingredients
Method
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream the softened butter with the brown and granulated sugars until light and fluffy, about 2–3 minutes with a hand or stand mixer.
- Add the eggs one at a time, beating until incorporated, then stir in vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined—don’t overwork the dough.
- Fold in the toasted, chopped pecans until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared sheets, leaving about 2 inches between cookies.
- Bake for 10–12 minutes, until the edges are golden and centers are set. Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
