Butter Pecan Cookies

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Homemade Butter Pecan Cookies recipe is easy and fail-proof. Each crumbly cookie is loaded with roasted pecans, resulting in a flavorful and crunchy texture. It's absolutely delicious and irresistible, and rivals store-brought ones.

Prep Time15

Cook Time12

Refrigerate the cookie dough1

Course: Dessert

Cuisine: American

Keyword: cookies, pecans, soft cookies

Servings: cookies

Calories: 83kcal

Author: Bee Yinn Low

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

Recipe Source: Taste of Home

Tips:

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.

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