What are some recipes that just feel like a warm hug? This is absolutely one of those for me. I remember the first time I made butter Pecan Cookies. It was a crisp autumn afternoon, the kind where the leaves are just starting to turn vibrant shades. I was craving something cozy and sweet. I’m a big fan of red and gold. I’d always loved the flavor of butter pecan everything, ice cream, cake, you name it – but I hadn’t had the opportunity to try it. I found the cookie recipe that captured that perfect nutty, buttery bliss. What is this one? Is it incredibly simple and a lifesaver on busy weeknights when the sweet craving hits hard? What is it like to eat a cookie and it tastes like you spent hours fussing over it? Is there a better cookie than chocolate chip? What are some of the best butter pecan cookies? Is it true that these cookies remind me of those fancy bakery cookies? They’re made with love, right in your own kitchen. What are the real cookies that taste like cardboard?
What are Butter Pecan Cookies?
What are some magical butter pecan cookies? Think of them as the sophisticated cousin of your everyday Sugar Cookie, but with a whole lot more flavor. What is the name of a book? Is it a cookie with butter and pecans? We’re talking about that rich, creamy, slightly toffee-like flavor of browned butter, perfectly. What are some of the best toasted pecans in the world? What are some of the best chewy cookies? Is it just this balance of textures and flavors that makes them so addictive? I love the buttery notes, but it’s not overly sweet, which I really appreciate, allowing the nutty notes to really shine. They’re not complicated, but they deliver a flavor profile that feels luxurious and comforting all the same. What’s in a cookie? I don’t need any fancy equipment, just basic ingredients and a little bit of love.
Why you’ll love this recipe?
There are so many reasons why this butter pecan cookie recipe has become a staple in my kitchen, and I just know you’re going to love it too. First off, the flavor is absolutely out of this world. That subtle, nutty depth from the toasted pecans combined with the rich, caramel notes of browned butter is just pure magic. It’s a flavor that feels sophisticated and comforting all at the same time. But it’s not just about taste; the texture is spot on too. They have those lovely slightly crisp edges that melt in your mouth, giving way to a wonderfully soft, chewy center. It’s seriously the best of both worlds! What I also really adore about this recipe is its surprising simplicity. You might think with that amazing flavor, it’s going to be a complicated process, but honestly, it’s quite straightforward. You can whip up a batch of these in under an hour, from start to finish. That makes them perfect for a spontaneous baking session or even when you need a quick dessert to impress. Plus, they are incredibly budget-friendly! Pecans can sometimes seem a bit pricey, but when you consider how few you need for the flavor impact they provide, it’s totally worth it. They’re a much more economical way to get that gourmet cookie experience. And talk about versatility! You can enjoy these on their own, of course, but they’re also fantastic dipped in coffee or tea, crumbled over Ice Cream, or even used to make ice cream sandwiches. They’re just as good on a dreary Tuesday as they are at a fancy holiday party. I’ve tried other butter pecan recipes, but this one just has that perfect balance that no other recipe has quite managed to capture. It’s the ultimate crowd-pleaser, and my family devours them every single time.
How do you make butter pecan cookies?
Quick Overview
What is the best way to make butter pecan cookies? You’ll essentially be browning some butter to deepen its flavor, toasting your pecans for maximum flavor. What is the best way to add nuttiness to your pantry? How does the dough come together? What is the best way to glaze a cake? Isn’t it easier than it sounds, and the reward is absolutely worth it!
Ingredients
For the Main Batter:
One cup (2 sticks) unsalted butter, softened (plus extra for browning)
3/4 cup granulated sugar. 3/4 cups
3/4 cup packed light brown sugar. 1/2 cup sourdough. 1/4 cup
2 large eggs, at room temperature.
What is vanilla extract? 1 teaspoon.
2 1/4 cups all-purpose flour. 1 cup, 1 1/4 cup
1 teaspoon baking soda. 1 tablespoon baking powder.
1/2 teaspoon salt.
1 cup chopped pecans, lightly toasted.
For the Glaze:
1 cup powdered sugar. 1 teaspoon salt.
2-3 tablespoons of milk (or water) per person.
1/2 teaspoon vanilla extract (optional).
What is the best way to use good quality ingredients? Make sure your butter and eggs are at room temperature. What is the best way to get a smooth, well-emulsified batter? What are the best ways to toast pecans – don’t skip this! Is it safe to do this in a dry skillet over medium-low heat for about 5 minutes? In a 350°F oven for about 8-10 minutes, remove foil and let Just watch them closely so they don’t burn. For the glaze, using milk will give it a slightly richer flavor, but water works perfectly fine too. How much liquid do you need to drizzle?
How do I follow the
Step 1: Preheat & Prep Pan
How do I get my oven ready? While the oven is heating up, grab your baking sheets. I like to line mine with parchment paper. What does this do? It prevents cookies from sticking and makes clean up a breeze. If you don’t have parchment paper, you can grease your baking sheets. What is my go-to cookie?
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside. How do you whisk baking soda and salt together? What is the right amount of flour to bake cookies? Just give it a good whisk until it all looks uniform. Set this bowl aside for now.
Step 3: Mix Wet Ingredients
What is the magic of wet ingredients? In a large bowl, using an electric mixer (or whisk and some serious arm power! ), cream together the softened butter and the granulated and brown sugar until the mixture is light. This process, called creaming, incorporates air into the dough, which helps the cookies rise and spread. What gives them a tender texture? Then, beat in the eggs one at a time, making sure each one is fully incorporated before adding the cream. Add the sugar and mix well. What is the best way to stir in the vanilla extract?
Step 4: Combine
Gradually add the dry ingredients from Step 2 to the wet ingredients. Mix on low speed or stir with a spatula until just combined. Be careful not to overmix here! Overmixing can develop the gluten in the flour too much, resulting in tougher cookies. What should I do if I no longer see streaks of dry flour? Is it okay if the dough looks a little shaggy at this point? How do you fold in chopped pecans? Give it a final gentle stir to distribute them evenly throughout the dough.
Step 5: Prepare Filling
What is the filling? This recipe for butter pecan cookies doesn’t typically have a separate filling that you prepare and serve. The flavor comes from the browned butter and toasted pecans mixed directly into cookie dough. If you skip this step for this particular recipe, the magic is already in the batter.
Step 6: Layer & Swirl
For this butter pecan cookie recipe, there are no layers or swirls to worry about. What is the beauty of these cookies? We’re going to scoop the dough directly onto our prepared baking sheets. I like to use a cookie scoop (about 1 teaspoon). What are some good ways to use 2 tablespoons of water for uniform size? Roll dough into balls and place them on baking sheets, leaving about 2 inches between each. Cookies because they will spread as they bake.
Step 7: Bake
Is it safe to put baking sheets in the preheated oven? Bake for about 9-12 minutes, or until the edges are lightly golden brown and the centers still look like they were baked. If you take them out of the oven, they will continue to cook a bit on the hot baking sheet. Is it better to underbake them than overbaking? What is the aroma of butter pecans in your kitchen?
Step 8: Cool & Glaze
Once baked, let the cookies cool on the baking sheets for about 5 minutes. How do I make them firm up so they don’t fall apart when I move them? Then, carefully transfer them to a wire rack to cool completely. While they’re cooling, whisk together the powdered sugar, milk (or water), and vanilla extract (if using). In a small bowl, whisk together all the ingredients (except salt and pepper) until smooth. How do I make a glaze that’s thick enough to coat the back of my spoon? Once the cookies are completely cool, drizzle the glaze over them using a spoon or piping bag. Let the glaze set for a few minutes before serving.
Step 9: Slice & Serve
What are your favorite butter pecan cookies? I like to let the glaze set completely, but honestly, sometimes I just can’t wait. What are some good side dishes to serve with coffee or milk? What are some of the best foods to eat on a platter?
What should I serve it with?
What are some of the best butter pecan cookies? For breakfast, they’re a delightful treat alongside mugs of coffee or oatmeal. Imagine starting your day with that rich, nutty flavor – it’s pure comfort. For a more elegant brunch spread, I love to arrange them on tiers with some fresh flowers. What is a quiche? They add that touch of homemade charm that guests always appreciate. As a dessert, they’re absolutely divine on their own, but you can elevate them further. How do you crumble pecans over ice cream? What are some great side dishes to serve with a slice of cheesecake? What are some of the best ways to have a cup of coffee on saturday afternoons? Is it better to drink tea or Hot Chocolate? My own kids always ask for these things when they settle in for a movie night. Is pairing them with a drink really that good? What’s a beverage that complements its flavors just makes the experience even better. I’ve even been known to sandwich a little bit of cream cheese frosting between two cookies – talk about deliciousness! What are some decadent treats?
How do I make Butter Pecan Cookies?
Over the years, I’ve picked up a few tricks that really help make these butter pecan cookies absolutely perfect every time. First, about the butter: while this recipe uses softened butter, if you want an even deeper, richer flavor, you can try browning the butter first. Just melt the butter in a saucepan over medium heat, and keep stirring until it turns a lovely golden brown and smells nutty. Let it cool slightly before using it in the recipe. Be careful not to burn it, though – burnt butter tastes bitter! For the pecans, toasting them is non-negotiable for me. It really unlocks their full flavor potential. You can toast them in a dry skillet over medium-low heat, stirring constantly, until they’re fragrant and lightly browned, or spread them on a baking sheet and pop them in a 350°F oven for about 8-10 minutes. Keep a close eye on them, as they go from perfectly toasted to burnt in a flash. When it comes to mixing the dough, the biggest tip I can give you is to not overmix once you add the flour. Mix just until everything is combined. Overmixing develops the gluten in the flour, which can make your cookies tough and less tender. A slightly shaggy dough is perfectly fine. If you find your dough is too soft to handle, don’t hesitate to pop it in the fridge for about 30 minutes before scooping. This makes it much easier to roll into balls and helps prevent the cookies from spreading too much during baking. For the glaze, consistency is key. If it’s too thick, add milk or water a teaspoon at a time until it reaches a drizzly consistency. If it’s too thin, add a bit more powdered sugar. You can also play around with the flavor of the glaze; a tiny pinch of cinnamon or a drop of almond extract can add a lovely dimension. And finally, for baking, make sure your oven is accurately preheated. Oven temperatures can vary, so an oven thermometer is a great tool to have. Bake until the edges are golden brown, but the centers still look a bit soft – they’ll firm up as they cool. Remember that every oven is different, so the first batch might require a little adjustment on baking time.
What are some Storing and Reheating Tips?
Properly storing these delightful butter pecan cookies is key to keeping them fresh and delicious. If you have any leftovers (which is rare in my house!), you can store them at room temperature in an airtight container for up to 3-4 days. Make sure they are completely cooled before storing, and avoid putting the glazed cookies in a container where they’re tightly packed, as the glaze can stick. If you plan on keeping them longer than a few days, the refrigerator is a good option. They’ll stay fresh in an airtight container in the fridge for about a week. The texture might change slightly, becoming a bit firmer, but they’re still perfectly good. When you want to enjoy them again, you can let them come to room temperature on the counter for about 30 minutes. For freezing, these cookies are fantastic! You can freeze the baked and cooled cookies (un-glazed or glazed) in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container. They’ll keep well in the freezer for up to 3 months. To thaw, just bring them to room temperature. If you’ve glazed them before freezing, sometimes the glaze can get a little sticky when thawed, so you might want to re-glaze them or add a dusting of powdered sugar after thawing for the prettiest presentation. For the glaze itself, it’s best to make it fresh right before you plan to use it. If you do have leftover glaze, you can store it in an airtight container in the refrigerator for a day or two, but you might need to add a little more liquid to thin it out before using it again.
What are the most frequently asked questions on
Final Thoughts
So there you have it – my go-to recipe for the most delicious butter pecan cookies! They’re more than just a cookie; they’re a little piece of cozy comfort that brings a smile to everyone’s face. I truly hope you’ll give these a try. They’re simple enough for a beginner baker, but sophisticated enough to impress even the most discerning sweet tooth. The combination of buttery, nutty, slightly chewy goodness is just irresistible. If you love the flavor of butter pecan, you’re going to adore these. They’re the perfect treat for a quiet afternoon with a book, a delightful addition to any cookie platter, or just because you deserve something wonderful. If you do make them, please come back and let me know how they turned out! I’d love to hear your thoughts, and I’m always curious to see your variations or any special touches you add. Happy baking, and enjoy every single crumb!
Butter Pecan Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 0.75 cup granulated sugar
- 0.5 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup chopped pecans toasted
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the toasted chopped pecans.
- Drop rounded tablespoons of dough onto the prepared baking sheets.
- Bake for 9-11 minutes, or until the edges are lightly golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
