Here’s a full guide to butter pecan cookies, a rich, nutty, and buttery treat that’s beloved in many kitchens:
Butter Pecan Cookies
1. Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups (315 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped pecans, toasted
2. Preparation Steps
Step 1: Preheat and prep
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
Step 2: Mix wet ingredients
- Cream butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
Step 3: Mix dry ingredients
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture until just combined.
Step 4: Add pecans
- Fold in toasted pecans evenly.
Step 5: Shape and bake
- Scoop dough into 1–2 tbsp portions onto prepared baking sheet.
- Bake 10–12 minutes, or until edges are lightly golden.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
3. Tips for Perfect Butter Pecan Cookies
- Toast the pecans: Enhances flavor and aroma.
- Don’t overmix the dough: Keeps cookies tender.
- Use room-temperature butter and eggs: Ensures even mixing.
- Optional add-ins: A pinch of cinnamon or a drizzle of caramel after baking can elevate the flavor.
4. Storage
- Store in an airtight container at room temperature for up to 1 week.
- Cookies also freeze well for up to 3 months.
If you want, I can also give a quick 15-minute “soft and chewy butter pecan cookie” version that’s perfect if you want fresh cookies without waiting too long.
Do you want me to do that?
