Butter Pecan Cookies

I can’t stop snacking on these soft and chewy butter pecan cookies. I had a feeling I’d like ’em because I’m a fan of butter pecan ice cream, but these cookies were baked with brown sugar to give them a caramel-like flavor, making them one of my new favorite cookies. I’m thinking they would make an excellent addition to a holiday dessert spread. Maybe next Thanksgiving I’ll wrap up individual packs of these cookies to give out as take-home gifts. OR you could really take it over the top and fill these cookies with a scoop of vanilla to make a pecan pie ice cream sandwich. But in the meantime, enjoy the flavor of these buttery cookies with toasted pecans and brown sugar.

Start by toasting your chopped pecans for 15 minutes. If you haven’t toasted nuts before, you’re missing out. It’s such an easy way to add so much extra flavor.

Whisk together the all purpose flour, cornstarch, baking soda and salt.

     

Beat your softened butter until smooth and creamy. This is a butter pecan cookie, so we are using 2 sticks of butter here. The flavor of the butter really comes through in this recipe so use a high quality favorite. Add in both types of sugar, beat, and add in the eggs and vanilla. Mix everything together until nicely combined.

     

Gradually add in the flour mixture on low speed until just combined. Mix in the toasted pecans for no more than 10 seconds or by using a spatula. The dough should be pretty thick.

Now here’s the hard part. Cover up the dough and let it chill for at least 3 hours. Chilling is mandatory for this recipe because of the amount of butter we used. If it doesn’t chill properly, you might have a melted cookie pancake in the oven. I just stuck my dough in the fridge overnight and baked up the cookies in the morning.

     

After the dough has been chilled, let it come to room temperature for 20-30 minutes (mine took 30). This will help with the scooping and rolling. Scoop out about 1 tablespoon worth of dough, roll it into a ball with your hands, then coat it in some granulated sugar to make it pretty and sugary sweet.

Bake at 350 for 12-13 minutes, or until golden brown around the edges. Let the cookies set on the hot pan for 5 minutes before transferring to a wire rack to cool completely. Store covered at room temperature for up to 1 week.

Butter Pecan Cookies
Buttery cookies with toasted pecans and brown sugar would make a great addition to any holiday dessert spread.
Servings Prep Time
30 cookies 4 hours
Cook Time
12 minutes
Servings Prep Time
30 cookies 4 hours
Cook Time
12 minutes
Butter Pecan Cookies
Buttery cookies with toasted pecans and brown sugar would make a great addition to any holiday dessert spread.
Servings Prep Time
30 cookies 4 hours
Cook Time
12 minutes
Servings Prep Time
30 cookies 4 hours
Cook Time
12 minutes
Ingredients
  • 1 1/2 cups pecans chopped
  • 1 cup butter unsalted, room temperature
  • 1/2 cup sugar plus 1/3 cup for rolling
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
Instructions
  1. Preheat oven to 300 and toast the pecans on a parchment or silicone mat lined baking sheet for 15 minutes, shaking the pan halfway through. Set pecans aside.
  2. In a medium sized mixing bowl, whisk together the flour, cornstarch, baking soda and salt until combined. Set aside.
  3. In a bowl of an electric mixer fitted with the paddle attachment, beat the softened butter until smooth, about 3 minutes. Add in both sugars and beat on medium speed until fluffy, about 2 minutes more. Beat in the eggs and vanilla until well incorporated. Scrape down the sides of the bowl as needed.
  4. On low speed, gradually mix in the flour mixture until just combined. Add in the toasted pecans and fold in with a spatula. The dough should be thick yet smooth. Cover the bowl and refrigerate for 3 hours, or overnight.
  5. Remove the cookie dough from the fridge and allow to come to room temperature for 20-30 minutes. Preheat oven to 350 and line 2 large baking sheets with parchment paper or silicone mats.
  6. Scoop out about 1 tablespoon of dough at a time and gently roll into a ball with your hands. Coat the rolled cookie dough balls in 1/3 cup granulated sugar and place on prepared baking sheets.
  7. Bake for 12-13 minutes, or until slightly golden brown around the edges. Remove cookies from the oven and allow to cool on hot sheets for 5 minutes before transferring to a wire rack to cool completely.
Recipe Notes

Cookies stay fresh covered at room temperature for up to 1 week. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Recipe adapted from Sally's Baking Addiction.

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