Butter Pecan Cookies
These butter pecan cookies are crispy at the edges, soft in the middle, and packed with toasted pecans, making them perfect for any occasion.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Use room temperature for proper creaming.
- 1 cup granulated sugar
- 1 cup brown sugar Light or dark; dark gives deeper molasses flavor.
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans Lightly toasted for best flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
- In a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy — about 2–3 minutes with a hand mixer.
- Add eggs one at a time, beating briefly after each addition. Stir in vanilla.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry mix to the wet ingredients. Mix just until combined to keep cookies tender.
- Fold in the chopped pecans.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spaced about 2 inches apart.
Baking
- Bake 10–12 minutes, until edges are golden and centers look set but still soft.
- Let cookies cool on the baking sheet for 3–5 minutes, then transfer to wire racks to cool completely.
Notes
Store in an airtight container for up to 4 days. For freezing, keep cookies in a single layer on a tray, then move to a freezer bag for up to 3 months. Thaw at room temperature.