Easy Butter Pecan Cookies

Few desserts spark nostalgia quite like homemade butter pecan cookies. Their irresistible blend of golden toasted pecans and rich buttery dough always reminds me of bustling family holidays and cozy afternoons. This recipe captures that classic flavor with minimal fuss and delivers cookies that disappear as soon as they cool

I started making these butter pecan cookies to recreate a treat my grandmother used to bake. The first time I toasted the pecans at home the entire kitchen filled with the warm scent of buttered nuts and I knew I had found a new holiday tradition

Gather Your Ingredients

• Pecans: Chopped for that signature nutty crunch, choose whole pecan halves for the best flavor and freshness
• Unsalted butter: Provides richness and allows you to control salt content, use European-style butter if you want extra depth
• Salt: A pinch brings out the sweetness and balances the butter
• Light brown sugar: Gives the cookies caramel notes and keeps them moist, look for soft brown sugar that packs easily
• Granulated sugar: Helps with that classic crackly texture, aim for ultra-fine sugar if possible for even mixing
• Eggs: Form the structure and add moisture, bring them to room temperature to prevent curdling
• All-purpose flour: Gives the cookies body, sift before measuring for the most accurate texture
• Baking soda: Helps them rise and get lightly golden on the edges, always check expiration for best results
• Vanilla extract: Enhances everything, pick pure vanilla for the richest aroma

How to Make It

Toast the Pecans:

Chop the pecans into generous pieces if using halves. Place a medium skillet over medium heat and melt the butter completely before adding the nuts and a pinch of salt. Stir continuously as the pecans toast. Watch for a deep golden brown color and a nutty aroma after five to seven minutes then immediately remove the pan from the heat and let them cool completely on a plate. This step draws out all the buttery richness that makes these cookies so special

Cream the Butter and Sugars:

In a large bowl or the bowl of a stand mixer beat the softened butter with both brown and granulated sugars for three to four minutes until light and fluffy. Use a spatula a couple of times to scrape down the sides this ensures even creaming and better texture in your cookies

Add Eggs and Vanilla:

Beat in the eggs one at a time allowing each to fully incorporate before adding the next. Add vanilla extract and mix again the dough should be soft and a little silky

Combine Dry Ingredients:

Whisk together the flour baking soda and salt in a separate bowl. Add these dry ingredients to your wet mixture in two or three additions mixing on low speed until mostly combined. Stop mixing once you see just a few streaks of flour left

Add the Pecans:

Gently fold in the cooled toasted pecans using a sturdy spatula. Make sure they are evenly distributed throughout the dough but do not overmix or the cookies can become tough

Scoop and Bake:

Line baking sheets with parchment paper and use a two-tablespoon cookie scoop to portion out the dough spacing each scoop about two inches apart. Preheat your oven to three hundred fifty degrees Fahrenheit before baking. Bake the cookies for eleven to thirteen minutes until the edges are golden and the centers look just barely set

Cool and Enjoy:

Let the cookies sit on the baking sheet for five minutes to finish setting then transfer to a wire rack to cool completely. They are at their most fragrant and tender slightly warm from the oven

Every time I add the toasted pecans to the creamy batter I remember helping my mother in the kitchen pressing cookies into rounds together and sneaking warm ones off the rack. The sweet buttery aroma always brings out the best family memories

Flavor Boosters

Try adding a pinch of cinnamon or freshly grated nutmeg for a cozy twist. For holidays, drizzle cooled cookies with maple or white chocolate glaze, or sandwich ice cream between two cookies in the summer.

Serving Suggestions

Serve these butter pecan cookies with a glass of milk, hot coffee, or vanilla ice cream. Stack and tie with ribbon for gifts, or crumble over yogurt or oatmeal for a crunchy topping.

Creative Twists

Swap walnuts or hazelnuts for a twist on the classic flavor. Try dairy-free butter alternatives if needed, and add a tablespoon of honey or maple syrup for extra chewiness.

These cookies are always a hit for sharing and gifting. A single batch brings back all those warm, festive memories in just minutes of baking.

Common Questions About the Recipe

→ How do you toast pecans for these cookies?

Toast chopped pecans in butter over medium heat for 5–7 minutes until golden and fragrant, then cool before using.

→ Can I use salted butter instead of unsalted?

Yes, but reduce added salt to avoid an overly salty result. Unsalted butter provides better flavor control.

→ How do I achieve soft, chewy cookies?

Cream butter and sugar well, avoid overbaking, and let cookies rest briefly on the baking sheet after baking.

→ How long do butter pecan cookies stay fresh?

Store cookies in an airtight container at room temperature for up to 5 days for best freshness and texture.

→ Can the dough be made ahead of time?

Yes, dough can be chilled for up to 3 days or frozen for up to 3 months. Allow to soften slightly before baking.