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Butter Pecan Cookies

These Butter Pecan Cookies are crisp at the edges with a tender center, enriched by the nutty crunch of toasted pecans. Perfect for holiday exchanges or an afternoon treat.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened (room temperature) Use unsalted butter to control salt; can be substituted with salted if added salt is omitted.
  • 1 cup light brown sugar, packed Dark brown sugar can be used for a richer flavor.
  • 1/2 cup granulated sugar
  • 2 large eggs Use room temperature eggs for better emulsification.
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour Can be substituted with a gluten-free blend.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt Omit if using salted butter.
  • 1 cup pecans, chopped Can substitute with walnuts or toasted almonds.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line cookie sheets with parchment or use ungreased pans as per the recipe suggestion.
  2. In a large bowl, cream the softened butter with the brown and granulated sugars until smooth and fluffy for about 2–3 minutes using a hand mixer.
  3. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Gradually add the dry mixture to the wet ingredients, stirring just until combined — avoid overmixing so the cookies remain tender.
  6. Fold in the chopped pecans evenly through the dough.
  7. Drop rounded tablespoons of dough onto prepared cookie sheets, spacing them about 2 inches apart.
  8. Bake for 8–10 minutes, rotating pans halfway through if necessary. Remove when the edges are lightly golden and the centers are still slightly soft.
  9. Let cookies cool on the baking sheet for a few minutes, then transfer to wire racks to cool completely.

Notes

Store cooled cookies in an airtight container at room temperature for up to 4–5 days. To freeze, arrange on a sheet for flash-freezing before transferring to a freezer-safe bag for up to 3 months. Dough can be scooped and frozen, baking from frozen may require 1–2 extra minutes.