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Homemade Butter Pecan Cookies recipe is easy and fail-proof. Each crumbly cookie is loaded with roasted pecans, resulting a flavorful and crunchy texture. It's absolutely delicious and irresistible that rivals store-brought ones.
Butter Pecan Cookies Recipe
Butter pecan cookies bring you a delectable treat that combines the richness of butter, the nuttiness of pecans, and a balanced taste of sweetness and saltiness.
Each bite delivers a buttery, nutty flavor and a satisfying crunch from the carefully roasted pecans. The texture of the cookie achieves a slight chewiness and melt-in-your-mouth crumbliness. Whether enjoyed with a comforting cup of tea, a steaming mug of coffee, or simply savored on their own, these butter pecan cookies are always the best choice for you.
Why This Recipe Works
This recipe is easy and requires only a few simple ingredients, making it perfect for both novice and experienced bakers to recreate at home.
Homemade cookies are always the best, thanks to the high-quality ingredients and a reduced level of sweetness that can be tailored to match your personal taste.
It’s an effortless recipe, allowing you to whip up a large batch of cookies in a short amount of time, and they store well for future enjoyment. Whether you choose to share them with your loved ones, or savor the joy yourself, these cookies are a timeless favorite for all.
Recipe Ingredients
This delightful, easy butter pecan cookies recipe calls only a few basic ingredients.
- Pecans
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter
- Brown sugar
- Egg
- Vanilla extract
See the recipe card for full information on ingredients.
How To Make Butter Pecan Cookies
Homemade butter pecan cookies take only a few simple steps.
First, carefully roast the chopped pecans with a tablespoon of butter for 5 minutes or until lightly browned and fragrant.
Next, combine all dry ingredients in a bowl and set aside. Cream together butter and brown sugar, then beat in egg yolk and vanilla extract. Incorporate the dry ingredients to the wet ones to form a cookie dough. Wrap and refrigerate the cookie dough for an hour.
Meanwhile, whisk the egg white until foamy, and add in pecan halves.
Finally, divide the cookie dough into small pieces. Roll balls into chopped pecans and top them with egg white coated pecan halves.
Bake in a preheated oven for 12 minutes until golden brown.
Cool and enjoy!
Baking Tips
To make the best butter pecan cookies, please follow my tips below:
- Roasting the chopped pecans before adding them to the dough enhances their flavor. Be cautious not to over-roast, as this can lead to bitterness.
- Divide the cookie dough into equal-sized portions to ensure uniform baking.
- Keep a close eye on the cookies while baking. They should be golden brown around the edges but still slightly soft in the center when you take them out. Overbaking can result in dry cookies. Once the cookies cooled completely, they’re slightly crunchy and crumbly.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set without breaking.
Frequently Asked Questions
Allow the butter pecan cookies to cool completely and store them in an airtight container. They last 5 days at room temperature. You may also refrigerate the cookies for up to 2 weeks.
Yes, you can substitute white sugar for brown sugar in this butter pecan cookie recipe, but keep in mind that there will be some differences in the final result. Brown sugar contains molasses, which contributes to its unique flavor and moisture content.
This recipe has 109 calories per serving.
What To Serve With Butter Pecan Cookies
For a delightful afternoon tea, I recommend the following recipes:
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Butter Pecan Cookies
Ingredients
- 1 3/4 cups (135 g) chopped pecans
- 1 tablespoon (14 g) unsalted butter, for roasting the chopped pecans
- 2 cups (185 g) all-purpose flour
- 1 teaspoon (4.5 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1/4 teaspoon (2 g) salt
- 1 cup (226.8 g) unsalted butter, softened
- 1 cup (105 g) brown sugar
- 1 (40 g without shell) egg, separate egg white and egg yolk
- 1 teaspoon (4 g) vanilla extract
- 1 cup (125 g) pecan halves
Instructions
- Preheat the oven to 325°F (160°C). Place chopped pecans with one tablespoon of butter on a baking pan lined with parchment paper. Roast for 5 minutes until lightly browned and fragrant. Remove from the oven and let them cool completely.
- In a bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Using a stand mixer (or a hand mixer), cream together 1 cup of butter with brown sugar. Add egg yolk, vanilla extract, and beat until well incorporated. Then, combine the dry ingredients with the wet ones, mixing until no powder remains. Cover the cookie dough with plastic wrap and refrigerate for 1 hour or until slightly firm.
- Meanwhile, whisk the egg white until foamy and stir in pecan halves. Set aside.
- Preheat the oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper. Remove the cookie dough from refrigerator, divide it into 50 equal small pieces and round them into balls. Roll the balls into roasted chopped pecans and pressing the nuts into the dough. Transfer the dough onto the baking sheet, spacing them 2 inches apart. Top each one with egg white coated pecan halves.
- Bake for 12 minutes until golden brown. Allow the cookies to cool for 2 minutes on the baking sheet, then transfer them to a wire rack and cool completely. Store them in an airtight container.
Video
Notes
- Roasting the chopped pecans before adding them to the dough enhances their flavor. Be cautious not to over-roast, as this can lead to bitterness.
- Divide the cookie dough into equal-sized portions to ensure uniform baking.
- Keep a close eye on the cookies while baking. They should be golden brown around the edges but still slightly soft in the center when you take them out. Overbaking can result in dry cookies. Once the cookies cooled completely, they’re slightly crunchy and crumbly.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set without breaking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
