Butter Pecan Cookies Recipe

If ever there was a cookie that captured the warm coziness of home, it’s these Butter Pecan Cookies. Crisp at the edges but buttery and chewy in the center, with a deep nutty flavor that lingers thanks to both toasted pecans and browned butter, these cookies are pure magic. Each bite is a little celebration of old-fashioned comfort, made even more irresistible by a sprinkle of sugar and a crowning pecan. Whether you’re baking for a holiday, a special weekend, or just because Tuesday needs a cookie, this recipe is a must-try for anyone who craves true southern sweetness.

Ingredients You’ll Need

You don’t need anything fancy to make Butter Pecan Cookies, but each ingredient plays an important part in achieving that signature texture and flavor. Here’s why every item deserves its spot on your counter.

• Pecan halves, finely chopped: These give the cookies a distinctive, nutty crunch and toasty aroma.
• Unsalted butter: Melted and browned, butter adds a rich caramel undertone unique to this recipe.
• All-purpose flour: The base that gives your cookies the perfect chewy-meets-tender structure.
• Cornstarch: Just a spoonful makes a difference, lending softness and keeping the cookies thick.
• Salt: Elevates and balances all the flavors—never skip a pinch.
• Ground cinnamon: Adds gentle warmth that plays beautifully with the pecans and brown sugar.
• Baking soda: Helps your cookies rise and spread slightly for that lovely bakery look.
• Dark brown sugar, packed: Brings deep sweetness and moisture, key to a chewy texture.
• Granulated sugar: Adds sweetness and, as a topping, gives a little sparkle and crunch.
• Vanilla extract: A touch of vanilla rounds out every other flavor in the dough.
• Eggs and egg yolk: The extra yolk makes these cookies especially rich and tender.
• Pecan halves for decoration (optional): These pretty nuts make the cookies look as special as they taste.

How to Make Butter Pecan Cookies

Step 1: Toast and Butter the Pecans

To start, melt a bit of butter in a large skillet over medium heat. Add the chopped pecans and gently stir them for about 4 to 5 minutes. You’ll smell them become toasty and nutty—don’t let them get too dark! This not only infuses the pecans with rich flavor but gives your Butter Pecan Cookies their unmistakable aroma. Set the pecans aside to cool while you tackle the dough.

Step 2: Whisk Dry Ingredients Together

Now’s the time for the basics: combine your flour, cornstarch, salt, cinnamon, and baking soda in a large bowl. Whisk thoroughly so every cookie bakes up with just the right lift and flavor. This mix ensures your cookies stay thick, soft, and spiced just right.

Step 3: Brown the Butter

Browning the butter is where the magic happens! In a small saucepan over medium heat, melt your butter. Keep swirling the pan and watch closely—the butter will turn amber, fill your kitchen with a toasted aroma, and develop tiny brown bits. As soon as you hit this stage, pour it into a large mixing bowl. Take care here, as browned butter can go from perfect to burned in seconds.

Step 4: Combine Sugars and Wet Ingredients

With warm browned butter waiting, immediately whisk in both sugars until well combined. Add vanilla next, then beat in the eggs and the extra yolk one at a time. The dough will start smelling like frosting you’ll want to eat by the spoonful—resist the urge and press on!

Step 5: Bring It All Together and Chill

Gently fold the flour mixture into your wet ingredients using a spatula, just until no streaks remain. Then, fold in the cooled, buttered pecans. Cover the bowl and refrigerate for at least 4 hours—yes, it’s crucial! Chilling creates that thick, chewy Butter Pecan Cookie texture and deepens the flavors throughout every bite.

Step 6: Shape and Decorate

After chilling, preheat your oven to 375°F and line two baking sheets with parchment. Use a large scoop to form dough balls, about 3 tablespoons each, spaced out on the trays. If you want a cookie-shop look, press a pecan half boldly on top of each dough ball. It’s like each cookie wearing its Sunday best!

Step 7: Bake, Sprinkle, and Cool

Bake the cookies one sheet at a time for 10 to 11 minutes, until just golden at the edges. If a few spread unevenly, quickly nudge them back into shape with a spatula as soon as they emerge from the oven. Generously sprinkle each hot cookie with granulated sugar for sparkle, then let them cool on the pan for 15 minutes before transferring to a rack. The hardest part? Waiting for your first taste!

How to Serve Butter Pecan Cookies

Garnishes

A simple sprinkle of granulated sugar right as the cookies come out of the oven is all the garnish you need. If you want them to look extra special for party platters, dip one edge in melted dark chocolate and then dust with a little flaky sea salt.

Side Dishes

Butter Pecan Cookies shine alongside a steaming cup of coffee, spiced tea, or even milk for that classic dunk. For dessert platters, pair them with vanilla ice cream or a scoop of butter pecan ice cream for double nutty goodness!

Creative Ways to Present

Stack these cookies high on a tiered dessert tray for an elegant tea, or slide them into a glass jar tied with a ribbon for homemade gifting. You can also sandwich two Butter Pecan Cookies with caramel or vanilla frosting for an ultra-decadent treat.

Make Ahead and Storage

Storing Leftovers

Store cooled Butter Pecan Cookies in an airtight container at room temperature for up to 5 days. They’ll keep their chewy center and fresh flavor, and you’ll love sneaking one with your afternoon coffee all week long.

Freezing

Want to get ahead? Freeze unbaked dough balls on a tray, then transfer to a zip-top bag for up to 3 months. You can bake them straight from the freezer; just add a minute or two to the baking time. Baked cookies also freeze well—perfect for when you want a homemade treat on demand.

Reheating

To recapture that straight-from-the-oven experience, reheat Butter Pecan Cookies in a 300°F oven for about 5 minutes. They’ll be warm, fragrant, and just as dreamy as when first baked.

FAQs

Can I use regular brown sugar instead of dark brown sugar?

Absolutely! Regular brown sugar will work, but dark brown sugar gives the cookies a deeper, richer flavor that really compliments the toasted pecans and browned butter.

Do I have to chill the dough for four hours?

Chilling is key here—it’s what gives Butter Pecan Cookies their thick, chewy texture and keeps them from spreading too much. If you’re in a rush, 2 hours is the minimum, but 4 hours (or even overnight) is best for flavor and shape.

Can I make Butter Pecan Cookies gluten-free?

Yes, you can try swapping in a high-quality 1:1 gluten-free flour blend for the all-purpose flour. The texture may be slightly different, but the flavors will still shine through.

What’s the secret to perfect browning of the butter?

Patience and attention! Keep the heat at medium, stir often, and watch for that amber color with nutty aroma. Pull it off the heat right away—burnt butter happens in seconds once it’s ready.

Can I double this Butter Pecan Cookies recipe?

Definitely! These cookies disappear fast, so doubling the batch is a smart move. Use two large bowls and bake in batches for best results. They freeze well, so you’ll be glad you made extra!

Final Thoughts

If you’ve never tried baking Butter Pecan Cookies, this is your invitation to fall in love. Their aroma alone is enough to make your kitchen the most welcoming place in the neighborhood! Get ready for lots of smiles and repeat requests—these cookies have a way of making every day feel a little more special.

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