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Easy Butter Pecan Cookies

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These Easy Butter Pecan Cookies are rich, buttery, and filled with crunchy, toasted pecans. With a soft yet slightly crisp texture, they’re the perfect indulgence for pecan lovers and an irresistible treat for any occasion.

Ingredients

Scale
  • 1 cup (230 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 3/4 cup (165 g) brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1 1/2 cups (150 g) chopped pecans, toasted

Instructions

  1. Toast the pecans (optional but recommended):
    • Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for 5-7 minutes, or until fragrant. Let cool before adding to the dough.
  2. Prepare the cookie dough:
    • In a large bowl, cream the softened butter, granulated sugar, and brown sugar together with a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
    • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  3. Combine the dry ingredients:
    • In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  4. Fold in the pecans:
    • Gently fold in the toasted pecans with a spatula.
  5. Chill the dough (optional for thicker cookies):
    • For best results, cover the dough and refrigerate for 30 minutes to 1 hour.
  6. Preheat the oven and shape the cookies:
    • Preheat the oven to 350°F (175°C) if you haven’t already. Line baking sheets with parchment paper or silicone baking mats.
    • Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake the cookies:
    • Bake for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
    • Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  8. Serve:
    • Enjoy the cookies warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 5 days.

Notes

  • Make it extra buttery: Substitute 1/4 cup (30 g) of the flour with cornstarch for an even softer texture.
  • Add-ins: For extra flavor, add 1/2 cup (90 g) of white chocolate chips or a drizzle of caramel.
  • Freezing: Freeze unbaked cookie dough balls on a baking sheet, then transfer to a freezer-safe bag. Bake from frozen, adding 1-2 minutes to the baking time.

Find it online: https://ukfinda.com/easy-butter-pecan-cookies/