Butter Pecan Cookies


Welcome to my kitchen, where today’s star is none other than the homely yet utterly divine Butter Pecan Cookie. Let me tell you, these aren’t just any cookies; they’re like a cozy hug on a brisk day. Perfect for practically any occasion, be it a festive gathering or a quiet evening with a book. And the best part? You don’t need to be a baking guru to whip up these little wonders.

Do I Need Brown Butter for These Cookies?

Now, brown butter is like that secret ingredient in a grandma’s recipe – it just makes everything better. But hey, if you don’t have the time (or patience) to brown your butter, no sweat! Regular unsalted butter works just fine. It’s all about good ingredients and the love you pour into baking these beauties.

How Do I Get My Cookies Perfectly Chewy and Crunchy?

Ah, the eternal cookie conundrum! Here’s a little trick: it’s all in the timing and temperature. A slightly hotter oven and a keen eye on the clock – that’s your ticket to the perfect balance of chewy middles and crispy edges. And remember, every oven has its quirks, so stay on your toes!

Should I Really Toast the Pecans?

In a word: absolutely. Think of toasting pecans as waking up their flavor. It’s a simple step, but it makes a world of difference, adding a depth of flavor that raw pecans just can’t match. Trust me, once you try it, there’s no going back.

Can I Freeze These Cookies?

You bet! Both the dough and the baked cookies freeze like a charm. If you’re freezing the dough, just add a minute or two to your baking time. For the baked goodies, let them cool down completely before popping them in the freezer. They’re a lifesaver for those sudden cookie emergencies!

What Makes These Cookies a Holiday Favorite?

Butter Pecan Cookies are like the unsung heroes of holiday treats. They’ve got this rich, buttery flavor with a festive nutty twist that just screams ‘holiday cheer’. Plus, they’re fantastic for gifting – if you manage to save some from being gobbled up, that is!

So, there you have it – a peek into the world of Butter Pecan Cookies. It’s not just about following a recipe; it’s about the joy and warmth that comes with baking something from scratch. Preheat that oven, get your ingredients ready, and let’s create some cookie magic! Happy baking, friends!

Butter Pecan Cookies Recipe

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Inactive Time: 4 hours
Total Time: 4 hours 30 minutes
Course: Dessert
Cuisine: American
Yield: 16 large cookies


For the Buttered Pecans:

  • 3 tablespoons unsalted butter
  • 1 ¼ cups pecan halves, finely chopped

For the Cookies:

  • 2 ½ cups all-purpose flour
  • 1 tablespoon cornstarch
  • ¾ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 2 sticks (8 ounces) unsalted butter, browned
  • 1 cup dark brown sugar, packed
  • ½ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs plus 1 egg yolk, at room temperature
  • Optional: 16 pecan halves for decoration


  1. Prepare Buttered Pecans: Melt the butter in a large skillet over medium heat. Add the chopped pecans, stirring occasionally for 4-5 minutes until lightly toasted. Set aside.
  2. Cookie Dough Preparation: In a large bowl, whisk together flour, cornstarch, salt, cinnamon, and baking soda. Set aside. In a small saucepan, melt and brown the butter over medium heat, watching for a foamy top and nutty aroma. Once browned, transfer to a large mixing bowl. Add both sugars, whisking well. Incorporate the vanilla, followed by eggs and egg yolk, beating until just combined. Fold in the flour mixture until just mixed, then fold in the buttered pecans. Refrigerate the dough for 4 hours.
  3. Baking: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. Scoop 3-tablespoon sized balls of dough onto the sheets, spacing them 3 inches apart. Press a pecan half on top of each dough ball, if desired. Bake each tray for 10-11 minutes. If necessary, reshape the cookies immediately after baking. Sprinkle with granulated sugar while warm.
  4. Cooling: Let the cookies cool on the pan for 15 minutes before transferring to a cooling rack.

Storage Tips:

  • Cookies remain fresh for 3 days in an airtight container.
  • The dough can be refrigerated for 48 hours or frozen for 2 months. Increase baking time slightly for frozen dough.
  • For smaller cookies, reduce baking time accordingly.
  • Optionally, sprinkle granulated sugar on the warm cookies for added decoration.

Enjoy these lusciously buttery, pecan-packed cookies that are perfect for any occasion or just a sweet treat to brighten your day!