Butter Pecan Cookies
Delightfully aromatic and rich in flavor, these Butter Pecan Cookies combine buttery sweetness with the nutty crunch of toasted pecans, making them a cherished treat for any occasion.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Cookies Base
- 2 1/4 cups all-purpose flour Provides structure and chewiness.
- 1/2 teaspoon baking soda A vital leavening agent.
- 1/2 teaspoon salt Enhances flavor and balances sweetness.
- 1 cup unsalted butter, softened Gives cookies their rich, buttery texture.
- 3/4 cup light brown sugar, packed Adds moisture and caramel-like flavor.
- 1/2 cup granulated sugar Provides additional sweetness.
- 2 large eggs eggs For binding and tender crumb.
- 2 teaspoons vanilla extract Adds warmth and sweet fragrance.
- 1 1/2 cups chopped pecans, lightly toasted Brings crunch and nutty richness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and toast the pecans on a baking sheet for about 6-8 minutes. Let them cool completely.
- In a large bowl, beat the softened butter with both the brown and granulated sugars until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing just until combined.
- Gently stir in the toasted pecans until evenly distributed.
- Scoop the dough into rounded balls. Chill in the refrigerator for 30 minutes for thicker cookies.
Baking
- Bake at 350°F (175°C) for 10–12 minutes, until the edges are golden brown.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Use room temperature ingredients for a smoother dough. Chill your dough if time permits for better texture development. You can substitute nuts based on preference - toasted walnuts or chocolate chips are great options.