Buttery, Toasty, Perfect: Ultimate Butter Pecan Cookies
I still remember the first time I baked these cookies: the kitchen filled with a warm, nutty scent and the texture was impossibly tender — crisp edges, soft centers, and pecans in every bite. These Butter Pecan Cookies are simple enough for a weeknight bake but special enough to bring to holiday parties or gift in tins. If you love buttery, toasty cookies with a hint of almond, this recipe will be your new go-to. For another take and serving ideas, see butter pecan cookies variations.
Why you’ll love this dish
Buttery, toasty, and perfectly balanced between crunch and melt-in-your-mouth softness, these cookies feel both classic and elevated. They come together with pantry staples, toast pecans for depth, and use a little cornstarch for that tender crumb that keeps people reaching for seconds. Make them for cookie swaps, a relaxed weekend bake, or whenever you want a reliably crowd-pleasing cookie.
“A nostalgic, nut-forward cookie — the pecans sing and the texture is spot on. I made a double batch and they vanished within a day.” — happy baker
For more reader-tested butter pecan favorites, check this reader favorite butter pecan recipe.
How this recipe comes together
This recipe is straightforward: toast pecans, cream butter and sugars until fluffy, add eggs and extracts, whisk dry ingredients separately, fold everything together, and bake. Expect about 25–30 minutes active prep (including toasting) and 9–11 minutes per tray in the oven. The crucial moments: don’t skip toasting the pecans and don’t overmix once the flour goes in — those two steps lock in flavor and keep the cookies tender.
What you’ll need
- 1 cup unsalted butter (softened to room temperature)
- 1 cup dark brown sugar (packed)
- ½ cup granulated sugar
- 1 ½ cups pecan halves (chopped)
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 1 teaspoon baking soda
Notes and substitutions:
- Use unsalted butter to control salt; add a pinch more if using salted butter.
- Dark brown sugar gives molasses depth; light brown will work if needed.
- For a nut-free version, substitute toasted oats or crisped rice cereal (texture will differ).
- If you need gluten-free, try a 1:1 gluten-free flour blend and add a touch more binder (1/4 teaspoon xanthan gum) if your blend lacks it.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Toast the chopped pecans in a dry skillet over medium heat. Stir frequently for about 4 minutes until fragrant and slightly darker. Transfer to a plate to cool.
- In a stand mixer or with a hand mixer, cream the softened butter, dark brown sugar, and granulated sugar on medium speed for about 2 minutes. Stop when the mixture is light and fluffy.
- Add the eggs, vanilla, and almond extract. Mix on low until the batter is smooth and uniform.
- Whisk together the flour, cornstarch, baking soda, and salt in a separate bowl. This ensures even rising and consistent texture.
- Gradually add the dry ingredients to the wet ingredients. Mix just until combined — no overmixing.
- Fold in the toasted pecans, saving a small handful to press onto the tops of the cookies before baking.
- Scoop about 2 tablespoons of dough per cookie. Roll into smooth balls and space them on the prepared baking sheets.
- Press reserved pecan pieces onto the tops of each dough ball for an attractive finish.
- Bake for 9–11 minutes. Look for slightly golden edges and soft centers.
- Let the cookies rest on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
If you want a slightly chewier cookie, reduce baking time by 30–60 seconds; for crisper cookies, add 1–2 minutes. For more technique notes and variations, consult this butter pecan recipe guide.
Best ways to enjoy it
- Serve warm with a glass of cold milk or a simple coffee.
- Pair with vanilla ice cream for an easy dessert sundae — crumble a cookie on top.
- Gift them in wax-paper-lined tins for holidays or as a neighbor treat.
- For a brunch spread, arrange with fresh fruit and shortbread biscuits for textural contrast.
Keeping leftovers fresh
- At room temperature: store cooled cookies in an airtight container for up to 4 days. Separate layers with parchment to avoid sticking.
- Refrigeration: not necessary and can dry them out; only use if your kitchen is very hot and humid.
- Freezing: freeze baked cookies in single layers on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
- Reheating: microwave a cookie for 6–8 seconds to refresh the softness, or warm in a 300°F oven for 3–5 minutes.
Food safety: always cool cookies completely before sealing to prevent condensation and sogginess.
Pro chef tips
- Bring eggs and butter to room temperature for even mixing and better rise.
- Don’t rush the creaming step — 2 minutes makes a noticeable difference in texture.
- Toast pecans in batches if your skillet is small; overcrowding prevents even toasting.
- Use a cookie scoop for uniform sizes; it helps baking times stay consistent.
- If dough feels too soft to shape after chilling, a brief 10–15 minute chill makes it easier to roll.
Creative twists
- Brown-butter pecans: brown the butter for a nuttier, deeper flavor before creaming. Reduce heat carefully to avoid burning.
- Chocolate-chunk butter pecan: fold in 3/4 cup chopped dark chocolate for a nutty-chocolate combo.
- Maple-salted: replace 1/4 cup granulated sugar with pure maple syrup and sprinkle flaky sea salt on top after baking.
- Mini cookies: use 1-tablespoon scoops and bake 7–8 minutes for bite-sized treats.
- Vegan swap: use vegan butter, flax eggs (2 tbsp flax + 6 tbsp water), and a gluten-free flour blend; texture will be slightly different but tasty.
Your questions answered
Q: Can I make the dough ahead of time?
A: Yes — you can refrigerate shaped dough balls up to 48 hours before baking, or freeze them for up to 3 months. Bake from chilled, adding 1–2 minutes to the bake time if frozen.
Q: Why do we use cornstarch in this cookie?
A: Cornstarch tenderizes the crumb by limiting gluten formation, giving the cookies a soft, delicate center while still allowing the edges to crisp.
Q: My pecans burned. Any tips?
A: Toast over medium heat and stir constantly. Remove from heat as soon as they smell nutty and darken slightly; carryover heat will continue to deepen color off the pan.
Q: Can I skip the almond extract?
A: Yes. Almond extract is a small but bright flavor enhancer here; if omitted, increase vanilla to 1 1/2 teaspoons or add a pinch of almond flour for subtle nuttiness.
Conclusion
These butter pecan cookies are a reliable, flavor-forward bake: toasty pecans, buttery dough, and a tender crumb. If you want a focused guide to toasting pecans step-by-step, read how to perfectly toast pecans for technique and timing. For an alternative recipe and tips from a well-known baking blog, check Sally’s butter pecan cookie method.
Butter Pecan Cookies
Ingredients
For the cookies
- 1 cup unsalted butter, softened to room temperature Use unsalted butter to control salt
- 1 cup dark brown sugar, packed Dark brown sugar gives molasses depth
- ½ cup granulated sugar Can use light brown sugar if needed
- 1 ½ cups pecan halves, chopped Toast for depth of flavor
- 2 large eggs, at room temperature Bring to room temperature for even mixing
- 1 teaspoon vanilla extract Flavor enhancer
- 1 teaspoon almond extract Can be omitted if preferred
- 3 cups all-purpose flour Can substitute with gluten-free flour blend
- 1 teaspoon cornstarch Tenderizes the crumb
- ½ teaspoon salt Adjust if using salted butter
- 1 teaspoon baking soda For leavening
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Toast the chopped pecans in a dry skillet over medium heat, stirring frequently for about 4 minutes until fragrant and slightly darker. Transfer to a plate to cool.
- In a stand mixer or with a hand mixer, cream the softened butter, dark brown sugar, and granulated sugar on medium speed for about 2 minutes until light and fluffy.
- Add the eggs, vanilla, and almond extract, mixing on low until the batter is smooth and uniform.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined — no overmixing.
- Fold in the toasted pecans, saving a small handful to press onto the tops of the cookies before baking.
- Scoop about 2 tablespoons of dough per cookie, roll into smooth balls, and space them on the prepared baking sheets.
- Press reserved pecan pieces onto the tops of each dough ball for an attractive finish.
- Bake for 9–11 minutes, looking for slightly golden edges and soft centers.
- Let the cookies rest on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
