Go Back Email Link
–+ servings

Butter Pecan Cookies

Freshly baked butter pecan cookies on a cooling rack
These Butter Pecan Cookies are soft, buttery, and nutty, making them a perfect treat for any occasion.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Serving Size 24 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.

Notes

For a chewier cookie, reduce baking time by 30–60 seconds; for crisper cookies, add 1–2 minutes. Store cooled cookies in an airtight container for up to 4 days.