Butter Pecan Cookies: 5 Tips for the Ultimate Nutty-Sweet Treat!

I’m about to share a cookie recipe that’s near and dear to my heart.Butter Pecan Cookies: What are some. Imagine the most delightful sugar cookie, but then infused with the toasted, nutty goodness of pecans and a hint of rich, buttery flavor. It’s like a pecan pie and a cookie had a baby, and that baby is pure perfection. If you’re a fan of shortbread cookies, prepare to be completely won over – these have that melt-in-your-mouth texture, but with a little extra oomph. My grandma used to Make these every holiday season, and the smell wafting from the oven is permanently etched in my memory. The first bite always takes me right back to her kitchen, and I hope they’ll do the same for you.

What is Butter Pecan Cookies?

Butter Pecan Cookies: What are some are essentially a rich, buttery sugar cookie elevated with the addition of toasted pecans. Think of it as a sophisticated twist on your classic sugar cookie, with a texture that’s both crisp around the edges and wonderfully soft in the center. The name comes from the prominent flavors: the luscious butter, which gives the cookies a delicate crumb and satisfying richness, and the pecans, which are toasted to bring out their nutty, earthy sweetness. They are not as crispy as pecan lace cookies, but have more of that chewy cookie goodness! It’s essentially a hug in cookie form, especially when you have a warm one straight from the oven. For me, they are a comfort food. I love them with a glass of milk or a cup of hot coffee.

How do I make Butter Pecan Cookies?

Quick Overview

Making these Butter Pecan Cookies: What are someIs it easier to toast pecans? What’s the best way to Make a cookie dough? How do you make a perfect cookie? I know it sounds simple, but it is! I promise that after the first batch, you’ll be able to whip these cookies up without even thinking.

Ingredients

For the Main Batter: What is the main battery
* 1 cup (2 sticks) unsalted butter, softened. Make sure it’s *actually* soft, not melted!
* ¾ cup granulated sugar. The classic sweetness.
* ¾ cup packed light brown sugar. Adds moisture and a lovely caramel note.
* 2 large eggs. Use good quality ones – it makes a difference.
* 1 teaspoon Vanilla Extract. Pure vanilla is always best.
* 2 ¼ cups all-purpose flour. Spoon and level it!
* 1 teaspoon baking soda. For that perfect lift and texture.
* ½ teaspoon salt. Balances the sweetness and enhances the other flavors.

For the Pecan Mixture:
I always buy a little extra – snacking happens! * 1 12 cups pecan halves. * 2 tablespoons unsalted butter, melted. For toasting perfection. A little extra sweetness for the pecans. * 14 teaspoon salt. Enhances the nutty flavor.

How do I follow

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. I always do this – it makes cleanup a breeze and prevents cookies from sticking. Don’t skip this step!

Step 2: Toast the Pecans

In a medium bowl, toss the pecan halves with the melted butter, sugar, and salt. Set aside. Spread them in one layer on a baking sheet. Is it safe to toast in the preheated oven for 8-10 minutes? Keep a close eye on them – they can burn quickly! Once toasted, let them cool slightly, then coarsely chop them.

Step 3: Cream Butter & Sugars

In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar and salt. Set aside. Is it safe to use brown sugar and salt in a blender? This usually takes about 3-5 minutes. Don’t rush this step – it is important. The mixture should be almost whipped.

Step 4: Add Eggs & Vanilla

Beat the eggs one at a time, then stir in the Vanilla Extract. Set aside. Make sure each egg is fully incorporated before adding the next.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 6: Combine Wet and Dry

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix cookies. Overmixing can lead to tough cookies, so make sure to keep it clean. If there are no streaks of flour, stop mixing.

Step 7: Stir in Pecans

Stir in the chopped pecans. Make sure they are evenly distributed throughout the dough.

Step 8: Scoop and Bake

Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. What are some good ways to keep cookies from baking while they are still warm on the cookie sheet?

Step 9: Cool and Enjoy

Let the cookies cool on the baking sheets for a few minutes before transferring them to cling film. To cool completely. Try to resist eating all at once!

What should I serve it with?

These Butter Pecan Cookies: What are someAren’t they delicious on their own?

For Breakfast:Can you serve these cookies with hot coffee? I dunk them in my coffee (shhh!). What are some good ways to serve them over yogurt or oatmeal?

For Brunch:Arrange the cookies on a pretty platter alongside fresh fruit, muffins, and scones for an elegant and delicious dessert. Serve with mimosas or sparkling cider for a festive touch.

As Dessert:Serve warm with a scoop of vanilla Ice Cream. A drizzle of caramel sauce would also be delicious. What are some comforting ways to drink milk?

For Cozy Snacks:What are some good cookies for an afternoon tea? What are some of the best comfort foods for movie nights?

My family loves these cookies with a side of fresh apple slices. The crispness of the apple complements the richness and crunchiness of cookie perfectly. My grandma started a tradition that we still cherish today.

How do I make Butter Pecan Cookies?

I’ve made a lot of cookies, so I have learned some tricks along the way.

What is Toasting Pecans? Don’t skip this step! Toasting the pecans really brings out their flavor and adds a depth to the cookies that you just can’t get otherwise. Keep a close eye on them in the oven, as they can burn quickly.

Softening the Butter: Make sure your butter is properly softened before you start mixing. It should be soft enough that you can easily press a finger into it, but not melted. If your butter is too cold, it won’t cream properly with the sugar, and your cookies will be dense. If your butter is too melted, your cookies will spread too thin.

Don’t Overmix: Overmixing the dough can lead to tough cookies. Mix the dry ingredients into the wet ingredients until just combined. Once there are no streaks of flour, stop mixing.

Chill the Dough (Optional): If you have time, chilling the dough for 30 minutes to an hour can help prevent the cookies from spreading too much in the oven. However, this isn’t essential, and I often skip this step when I’m short on time.

Underbake Slightly: For soft and chewy cookies, underbake them slightly. They should be golden brown around the edges and set in the center, but still slightly soft to the touch. They’ll continue to bake a little bit as they cool on the baking sheets.

Ingredient Swaps: I’ve successfully swapped in brown butter for these too. The added nutty, toffee-like flavor is delicious. Make sure it’s cooled before incorporating with your sugars!

Storing and Reheating Tips

These Butter Pecan Cookies are best enjoyed fresh, but they can also be stored for later.

Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. They may become a little softer over time, but they’ll still be delicious. I usually put a piece of parchment paper between layers to keep them from sticking.

Refrigerator Storage: For longer storage, you can store the cookies in an airtight container in the refrigerator for up to a week. Let them come to room temperature before serving for the best texture.

Freezer Instructions: To freeze the cookies, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them at room temperature before serving. I always write the date on the bag so I know how long they’ve been in the freezer.

Frequently Asked Questions

Final Thoughts

These Butter Pecan Cookies are more than just a recipe; they’re a taste of home, a memory of my grandma’s kitchen, and a whole lot of deliciousness all rolled into one. I truly hope you give them a try. They’re easy to make, packed with flavor, and always a crowd-pleaser. And trust me, the smell alone while they’re baking is worth it! If you love this recipe, be sure to check out my other Cookie Recipes – I have a whole collection of family favorites! Can’t wait to hear how yours turn out! Happy baking! Please leave a comment and rating below and let me know what you think! I always love to see your baking creations too.

Butter Pecan Cookies: 5 Tips for the Ultimate Nutty-Sweet Treat!

These Butter Pecan Cookies are soft, chewy, and packed with buttery pecan flavor. A perfect treat for any occasion!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1 cup All-purpose flour
• 0.5 cup Unsalted butter, softened
• 0.5 cup Granulated sugar
• 0.25 cup Packed brown sugar
• 1 large Egg
• 1 tsp Vanilla extract
• 0.5 tsp Baking soda
• 0.25 tsp Salt
• 1 cup Pecans, chopped

Instructions

 

Preparation Steps

• Preheat oven to 375°F (190°C).
• In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in the egg and vanilla extract.
• In a separate bowl, whisk together the flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Stir in the chopped pecans.
• Drop by rounded tablespoons onto ungreased baking sheets.
• Bake for 10-12 minutes, or until the edges are golden brown.
• Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

Enjoy these cookies with a glass of milk or a cup of coffee!