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Heavenly butter pecan cookies with golden crust and crunchy pecans on a plate

Buttery Pecan Cookies

Simple to mix and impossibly tender, these nut-studded cookies are perfect for any occasion, delivering rich flavor with minimal effort.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup unsalted butter, softened Use room temperature for easiest creaming.
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar Reduce for a milder sweetness.
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3 cups all-purpose flour Measure by spooning into the cup and leveling off.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt Reduce to 1/4 teaspoon if using salted butter.
  • 1 cup pecans, toasted and chopped Toast them in a dry skillet for enhanced flavor.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. 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.
  3. Add the eggs one at a time, beating until incorporated, then stir in vanilla.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until combined—don’t overwork the dough.
  6. Fold in the toasted, chopped pecans until evenly distributed.
  7. Drop rounded tablespoons of dough onto the prepared sheets, leaving about 2 inches between cookies.
Baking
  1. 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.

Notes

Cookies can be stored at room temperature in an airtight container for up to 4 days. Layer with parchment to avoid sticking. They freeze well for up to 3 months.