Can I make these cookies gluten-free?

Yes! You can substitute all-purpose flour with a gluten-free flour blend. Make sure to choose one that includes a binder like xanthan gum to maintain the structure of the cookies.

How do I store Butter Pecan Cookies?

Store the cookies in an airtight container at room temperature for up to 1 week. Alternatively, you can freeze the baked cookies for up to 3 months.

Can I freeze the dough?

Definitely! Scoop out portions of the dough onto a baking sheet and freeze until solid. Transfer the dough balls to a ziplock bag and freeze for up to 3 months. When you’re ready to bake, just add an extra minute or two to the bake time.

Why are my cookies spreading too much?

If your cookies are spreading too much, it could be because the butter was too soft or melted. To fix this, try chilling the dough for about 30 minutes before baking.

Can I add other ingredients like chocolate chips?

Absolutely! Adding chocolate chips, toffee bits, or even dried cranberries can add a fun twist to your Butter Pecan Cookies .

Butter Pecan Cookies: The Perfect Blend of Butter and Crunch

Ingredients

Scale

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 ½ cups chopped pecans
1/2 cup buttered pecan halves (optional, for topping)

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure an easy cleanup.
Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is crucial for the cookie’s texture, so take your time!
Add the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to enhance the flavor of the cookies.
Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
Incorporate the Pecans: Fold in the chopped pecans, making sure they are evenly distributed throughout the dough. The pecans add that irresistible nutty crunch.
Form the Cookies: Drop tablespoon-sized balls of dough onto your prepared baking sheet, leaving about 2 inches between each cookie. If you want to add an extra touch, press a buttered pecan half into the center of each cookie.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Soft Butter: Make sure your butter is softened but not melted. This ensures the cookies will have the perfect soft and chewy texture.
Pecan Topping: The optional buttered pecan halves are a great way to make these cookies look extra special. They also add a little more crunch and flavor!
Don’t Overbake: The cookies might look slightly undercooked in the center when you pull them out, but don’t worry! They’ll continue to firm up as they cool.
Storage: These cookies can be stored in an airtight container for up to a week. You can also freeze them for up to 3 months.

Author: Elina
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 180kcal
Sugar: 12g
Sodium: 85mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: Pecan dessert recipe, Easy butter pecan cookies, Classic holiday cookies