Butter Pecan Cookies
These crisp Butter Pecan Cookies have fantastic flavor from brown sugar, pecans, and vanilla. They are buttery, light, and so delicious.
Why we Love Them
There are so many reasons to love these Butter Pecan Cookies! They have buttery, rich and nutty flavor.
Brown sugar and pecans are a match made in heaven. They are delightfully crisp on the outside, chewy in the center, and perfectly satisfying without feeling heavy. It is an all-around GREAT cookie recipe. Make them!! ;0)
Ingredients at a Glance
Make sure to check the recipe card at the bottom of the post for the full recipe. Here’s a quick look at our ingredients.
- All Purpose Flour add structure
- Baking Soda & Baking Powder for leavening, assists with spreading, and browning
- Unsalted Butter add richness and flavor
- White Sugar helps with sweetness, crispness, and browning
- Light Brown Sugar adds richness and a nice hint caramel flavor
- Large egg for structure
- Vanilla extract makes everything better!
- Salt to balance the sweetness and enhance the flavor.
- Pecans, finely chopped – toasting enhances the flavor!
How to Make Butter Pecan Cookies
You’ll find the detailed instructions in our recipe card at the bottom of this post. Here’s a quick look at our steps!
First, preheat the oven and line the cookie sheets with parchment. We then combined our dry ingredients (flour, baking soda, and baking powder) in a medium sized bowl. Set aside.
Then, we mixed the butter in the bowl of our mixer until smooth. We added the brown sugar and white sugar, creaming until light and fluffy.
Then, we added the egg and vanilla. With the mixer on low speed, add in the flour mixture– be careful to mix just until combined.
Gently stir in the cup of toasted, finely chopped pecans.
Next, roll the cookie dough into one inch balls, and roll through a bowl of finely chopped pecans.
Place on a cookie sheet about two inches apart, and bake for about 8-10 minutes or until golden.
Cool for a few minutes before moving from the cookie sheet to a cooling rack. Store in an airtight container. Enjoy!
Thanks so much for stopping by today! We hope you’ll check out our full section of desserts. We have many other cookies for you to try, including our Crispy Oatmeal Cookies, Chewy Chocolate Chip Cookies, and Ginger Snaps!
Butter Pecan Cookies
Ingredients
- 2½ cups All Purpose Flour (302g)
- 1 teaspoon Baking Soda (5g)
- ½ teaspoon Baking Powder (2g)
- ½ teaspoon salt
- 2 sticks unsalted butter, softened
- 1 cup white sugar (200g)
- ½ cup brown sugar (108g)
- 1 large egg
- 1 teaspoon vanilla (4g)
- 1 cup finely chopped pecans, toasted (For folding into batter at the end)
For Rolling Cookie Dough Through
- 1 cup finely chopped pecans (For rolling cookie dough through as final step. Toasting isn't needed for these because they will be right on the surface of the cookies and will be toasted as they bake).
Instructions
- Preheat the oven to 375 degrees. Prepare cookie sheet by lightly greasing or lining it with parchment paper.
- Flour Mixture- In a medium sized bowl, add flour, baking soda and baking powder. Whisk to blend and set aside.
- Add the softened butter to the large mixing bowl, and mix the butter until smooth. Add the white and brown sugar and mix on medium speed with the electric mixer until light fluffy.
- Next, add the egg and vanilla. Mix on medium speed until smooth.
- With the mixer on low speed, blend in the flour mixture and mix just until incorporated (about 20-30 seconds). Fold in the one cup of finely chopped pecans.
- Scoop the dough into one inch balls (about 1.5 tablespoons each).
- Roll the cookie dough balls through a bowl of finely chopped pecans and then place on a cookie sheet. Space the cookies about 2 inches apart.
- Bake 8-10 minutes. Allow the cookies to sit for 2-3 minutes before moving them to a wire cooling rack to cool completely. *Bake times may vary, keep an eye on them as the end time approaches.
- Makes approximately 3 dozen.
