There’s something incredibly comforting about the smell of butter and toasted pecans wafting through the kitchen. It’s the kind of cozy, sweet aroma that instantly makes you feel at home. These Butter Pecan Cookies are everything you want in a homemade treat — rich, nutty, crisp on the edges, and perfectly soft in the middle. Whether you’re whipping up a batch for the holidays, packing a tin for a friend, or just treating yourself on a quiet afternoon, this is one recipe you’ll come back to again and again.

What makes these cookies stand out? It’s the combination of deeply toasted pecans, real butter, and just the right balance of brown and white sugar. They’re easy to make, no fancy equipment needed, and they always deliver that bakery-style flavor and texture.

Why You’ll Love This Butter Pecan Cookies Recipe

If you’ve never had a butter pecan cookie warm from the oven, prepare to fall in love. This recipe is a go-to for so many reasons — here’s why it belongs in your baking rotation.

Key Benefits

• Unmatched flavor: Toasted pecans and rich butter give these cookies a deep, nutty sweetness that’s hard to beat.

• Pantry-friendly: You probably already have everything you need in your kitchen.

• Easy to make: No complicated steps or equipment — just mix, chill, and bake.

• Great texture: A soft, chewy center with golden, crispy edges every time.

• Make-ahead friendly: The dough freezes beautifully, so you can bake fresh cookies whenever the craving strikes.

Suitable For

• Holiday baking: Perfect addition to your Christmas cookie spread.

• Casual bakers: Even if you’re new to baking, these cookies are beginner-friendly and forgiving.

• Gifting: Pack them in a festive tin and you’ve got a thoughtful homemade gift.

• Everyday treats: Bake a batch on a Sunday and enjoy all week with your coffee or tea.

Ingredients for Butter Pecan Cookies

These cookies use simple, classic ingredients — but it’s the way they’re combined and handled that makes all the difference.

Core Ingredients

• Brown sugar: Adds moisture and depth of flavor — key for that soft, chewy center.

• Granulated sugar: Helps balance the sweetness and gives those crispy edges.

• Unsalted butter: Use real butter for the best taste and texture. Soften it at room temperature for easier creaming.

• Toasted pecans: Toasting enhances their natural nuttiness and gives your cookies a warm, rich flavor.

• Vanilla extract: A splash brings everything together with a classic cookie aroma.

• All-purpose flour: Provides structure.

• Cornstarch: Just a little makes the cookies softer and more tender.

• Baking soda and salt: Essential for lift and balance.

• Egg: Adds moisture and helps bind the dough.

Substitutions and Tips

• No brown sugar? You can use all white sugar, but the flavor will be a bit less rich.

• Salted butter is okay if that’s what you have — just reduce the added salt slightly.

• Add-ins: Want to mix it up? Toss in white chocolate chips, butterscotch chips, or even a sprinkle of cinnamon.

• Gluten-free option: Swap in a cup-for-cup gluten-free flour blend. Just make sure to chill the dough well to prevent spreading.

Best Pecans for Butter Pecan Cookies

Not all pecans are created equal, and this recipe really shines when you use fresh, high-quality ones.

Tips for the Best Results

• Toast your pecans: This is a small step that makes a big difference. Toasting draws out the oils in the nuts, intensifying their flavor and giving your cookies that signature buttery, roasted note.

• Use chopped pecans, not whole halves. They distribute more evenly throughout the dough, so every bite gets a little crunch.

• Baby native pecans, if you can find them, are incredible in this recipe — they’re smaller, sweeter, and have an almost melt-in-your-mouth quality.

• Store-bought pecans still work beautifully, just make sure they’re fresh and not rancid (pecans can go off faster than you think).

Kitchen Tools You’ll Need

You don’t need anything fancy here, but having the right tools on hand can make the baking process smoother and more enjoyable.

Must-Have Tools

• Mixing bowls: One for dry, one for wet.

• Hand mixer or stand mixer: Helpful for creaming the butter and sugar, but a wooden spoon and some elbow grease will do in a pinch.

• Measuring cups and spoons: Accuracy matters in baking.

• Baking sheet: Line with parchment paper to prevent sticking and make cleanup easier.

• Spatula: Great for folding in those toasted pecans.

Nice-to-Have Tools

• Cookie scoop: Ensures evenly sized cookies for consistent baking.

• Wire rack: Helps cool the cookies evenly and prevents sogginess.

• Glass or flat-bottomed cup: Perfect for gently flattening the dough balls before baking — dip the bottom in sugar to keep it from sticking.

How to Make Butter Pecan Cookies

There’s something magical about the way a cookie comes together. A few simple ingredients, a little patience, and suddenly your kitchen smells like warm butter and toasted nuts. These Butter Pecan Cookies are no exception. In fact, they’re a perfect example of how just a bit of care—like toasting your pecans or chilling your dough—can make all the difference. Let’s walk through it together, step by step.

Step 1: Toast the Pecans

Before anything else, we toast the pecans—and trust me, you don’t want to skip this part.

In a medium skillet over medium heat, melt one tablespoon of unsalted butter. Once the butter is fully melted and lightly bubbling, add your chopped pecans. Stir them around often and toast for about 3 to 5 minutes, or until they’re fragrant and just starting to turn golden. The transformation in aroma alone is worth it.

Once toasted, spread the pecans out on a plate or sheet pan to cool completely. This is important. You don’t want to add warm nuts to your dough and risk melting the butter prematurely.

Tip: Stir frequently and don’t walk away—nuts can go from toasty to burnt in seconds.

Step 2: Make the Dough

This part is straightforward, and once you get the hang of it, you’ll be able to do it without even thinking.

Start by creaming together ¾ cup of softened unsalted butter, 1 cup of packed brown sugar, and ¼ cup of granulated sugar in a large bowl. Use a hand mixer, stand mixer, or even a wooden spoon if that’s your style. Cream until the mixture is light and fluffy—about 2 to 3 minutes. This step incorporates air and gives the cookies structure.

Next, beat in one large egg and 1 tablespoon of vanilla extract. Mix until everything is fully combined.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of cornstarch, ½ teaspoon of baking soda, and ½ teaspoon of salt. These dry ingredients work together to create a cookie that’s soft in the center and slightly crisp around the edges.

Slowly add the dry ingredients to the wet ingredients. Mix on low speed or gently by hand until just combined. Don’t overmix—we want a tender cookie, not a tough one.

Finally, fold in your cooled toasted pecans. The dough will smell incredible at this point, but resist the urge to eat it all right away.

Step 3: Chill the Dough

Here’s where patience pays off. Once your dough is mixed, cover the bowl tightly and refrigerate for at least one hour. You can even let it chill overnight if that fits your schedule better.

Chilling allows the butter to firm up again, which prevents the cookies from spreading too much in the oven. It also gives the flavors time to deepen. It’s a small step, but it leads to bakery-quality results.

Shortcut tip: If you’re short on time, scoop the dough into balls first and chill them on a baking sheet for 30 minutes. It speeds things up while still keeping the dough cold.

Step 4: Bake the Cookies

When you’re ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Scoop tablespoon-sized portions of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheets. These cookies will spread a little, so give them room.

If you like, gently flatten each dough ball with the bottom of a glass. Dipping the glass in sugar first keeps it from sticking and adds a light sparkle to the tops.

Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers still look slightly soft. Don’t overbake—these cookies continue to cook a bit on the baking sheet after you pull them from the oven.

Let them cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely (or eat one warm—we won’t tell).

Tips for Success

Making cookies isn’t complicated, but a few smart moves can take them from good to unforgettable.

• Toast your pecans. The flavor difference is huge. Don’t skip it.

• Chill the dough. This is non-negotiable if you want thick, chewy cookies.

• Use room temperature butter and egg. They mix more evenly and create a better texture.

• Don’t overbake. Take them out when the centers are still soft. They’ll firm up as they cool.

• Want a crunchier cookie? Just leave them in the oven for an extra 2–3 minutes.

How to Store Butter Pecan Cookies

One of the best things about these cookies is how well they store—and freeze. That makes them great for prepping ahead or making in big batches.

At Room Temperature

Once baked and cooled, store your cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and flavorful, especially if you include a slice of bread in the container to maintain moisture.

In the Refrigerator

You can keep the unbaked dough in the fridge for up to 3 days. Just make sure it’s covered well so it doesn’t dry out.

Freezing Tips

Want to freeze for later? Scoop the dough into balls and freeze them on a baking sheet. Once solid, transfer to a freezer-safe bag or container.

You can bake directly from frozen—just add an extra minute or two to the baking time.

Already baked the cookies? Let them cool completely and freeze in a single layer before storing in a container with parchment paper between the layers.

Frequently Asked Questions

Why are my cookies flat?

The most common culprits are over-softened butter or skipping the chill time. Be sure to chill your dough and measure your ingredients accurately.

Can I use salted butter?

Yes, but reduce the added salt in the recipe to ¼ teaspoon to keep the balance right.

Can I make these gluten-free?

Absolutely. A 1:1 gluten-free flour blend works well in this recipe. Just don’t skip the chilling step—gluten-free dough can spread more easily.

How do I toast pecans without burning them?

Use medium heat and stir constantly. Keep a close eye on them. They’re ready when they smell nutty and turn a shade darker. As soon as they’re done, take them off the heat to prevent carryover cooking.

Related Recipes You Might Enjoy

If you loved these butter pecan cookies, you might enjoy these other cozy bakes and sweets:

• Coconut Toffee Chocolate Chip Cookie Bars: Chewy, rich bars with a buttery base and nutty crunch.

• Peach Pie Cinnamon Rolls: A fruity twist on a classic morning treat.

• Sweetened Condensed Milk Snowballs: Melt-in-your-mouth holiday favorites dusted with powdered sugar.

• Old-Fashioned Southern Tea Cakes: Soft, sweet, and perfect with tea.

• Cinnamon Sweet Potato Breakfast Cookies: A healthier cookie with warm spices and soft texture.

• Cheesecake Filled Chocolate Chip Cookies: Soft cookies with a creamy cheesecake center.

Conclusion

Butter Pecan Cookies are the kind of treat that feels special but isn’t fussy. They bring together all the cozy flavors we crave—sweet, nutty, buttery—and wrap them up in a cookie that’s as good fresh out of the oven as it is the next day (if they last that long).

Whether you’re baking for the holidays, gifting a batch to a friend, or just craving something warm and homemade, this recipe is a keeper. So grab your mixing bowl and a handful of pecans—it’s cookie time. And don’t forget to let me know how yours turn out.

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