Easy Butter Pecan Cookies

The smell of toasted pecans always reminds me of fall in Texas. There’s just something so comforting about that nutty aroma wafting through the house, especially when it’s mixed with the sweet scent of baking cookies. These butter pecan cookies are a family favorite, and I’ve made them countless times in my kitchen, tweaking the recipe until it was just right. Soft, chewy, and bursting with buttery pecan flavor, these cookies are sure to become a new staple in your household. I promise you’ll get a simple, no-fuss recipe that delivers melt-in-your-mouth goodness every single time.

Why This Recipe Works

As a busy mom of two, I need recipes that are quick, easy, and reliable. These butter pecan cookies check all those boxes! They’re perfect for whipping up a batch on a whim, and they always disappear fast. Here’s why this recipe works so well for families:

• Quick & Easy: From start to finish, you’ll have these cookies in the oven in under 20 minutes.
• Kid-Approved: My kids adore these cookies, and I love that they’re made with simple ingredients I can feel good about.
• Freezer-Friendly: You can easily freeze the dough for baking later or freeze the baked cookies for a sweet treat anytime.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 ½ cups chopped pecans, toasted

Ingredient Notes

A few key ingredients make these cookies extra special:

• Butter: Use high-quality unsalted butter for the best flavor. Softening it properly is crucial for a smooth dough.
• Pecans: Toasting the pecans enhances their nutty flavor. You can buy them pre-toasted or toast them yourself in a dry skillet over medium heat until fragrant.
• Brown Sugar: Packed light brown sugar adds moisture and a subtle caramel note to the cookies.
• Vanilla Extract: Use pure vanilla extract, not imitation, for the best flavor.

Step-by-Step Instructions

Step 1: Cream the Butter and Sugars.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The mixture should be pale and airy, not greasy or lumpy. This step is important for creating a tender cookie.

Step 2: Add Eggs and Vanilla.

Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. The batter will look slightly curdled at this point, but don’t worry, it will come together when you add the dry ingredients.

Step 3: Combine Dry Ingredients.

In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda is evenly distributed throughout the flour, which is important for a uniform rise.

Step 4: Gradually Add Dry Ingredients to Wet Ingredients.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies. Stop mixing as soon as the flour disappears.

Step 5: Stir in Toasted Pecans.

Fold in the toasted chopped pecans until they are evenly distributed throughout the dough. I love using a rubber spatula for this step to avoid overmixing. The pecans add a wonderful crunch and nutty flavor to the cookies.

Step 6: Chill the Dough (Optional).

For best results, cover the dough and chill it in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much during baking. However, if you’re short on time, you can skip this step and bake the cookies right away.

Step 7: Preheat Oven and Prepare Baking Sheets.

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and makes cleanup a breeze.

Step 8: Drop Dough onto Baking Sheets.

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. I like to use a cookie scoop to ensure uniform size. This helps the cookies bake evenly.

Step 9: Bake the Cookies.

Bake for 9-11 minutes, or until the edges are golden brown and the centers are set. The cookies will continue to bake slightly as they cool on the baking sheets, so don’t overbake them. After testing this several times, I learned that 10 minutes is the sweet spot in my oven for perfectly chewy cookies.

Step 10: Cool and Enjoy.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy with a glass of milk or a cup of coffee!

Expert Tips from My Kitchen

• Don’t Overmix: Overmixing the dough develops the gluten in the flour, resulting in tough cookies. Mix until just combined.
• Toast the Pecans: Toasting the pecans enhances their flavor and adds a wonderful crunch to the cookies.
• Chill the Dough (If You Have Time): Chilling the dough helps prevent the cookies from spreading too much during baking, resulting in thicker, chewier cookies.
• Use Parchment Paper: Lining your baking sheets with parchment paper prevents the cookies from sticking and makes cleanup a breeze.
• Watch the Oven: Every oven is different, so keep an eye on the cookies while they’re baking. They’re done when the edges are golden brown and the centers are set.
• Make Them Kid-Friendly: Let your kids help measure ingredients or sprinkle extra pecans on top before baking.
• Soft Butter is Key: Make sure your butter is properly softened, but not melted. It should be soft enough to easily cream with the sugars.

Storage & Meal Prep

These cookies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a freezer-safe bag or container for up to 2 months. You can also freeze the cookie dough for up to 3 months. Simply thaw the dough in the refrigerator overnight before baking. You can easily make a big batch of the dough and freeze half for future cravings.

Substitutions & Variations

Want to switch things up a bit? Here are a few ideas:

• Gluten-Free: Substitute a gluten-free all-purpose flour blend for the regular flour. I’ve had good results with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.
• Dairy-Free: Use a dairy-free butter alternative in place of the regular butter. Make sure to choose one that’s designed for baking.
• Chocolate Pecan: Add ½ cup of chocolate chips or chunks to the dough along with the pecans.
• Maple Pecan: Add 1 tablespoon of maple syrup to the dough along with the vanilla extract.

Frequently Asked Questions

Can I make this ahead?

Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. Just wrap it tightly in plastic wrap to prevent it from drying out. You can also freeze the dough for longer storage. Thaw it overnight in the refrigerator before baking.

How do I know when the cookies are done?

The cookies are done when the edges are golden brown and the centers are set. They will continue to bake slightly as they cool on the baking sheets, so don’t overbake them.

Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but you may want to reduce the amount of salt in the recipe by ¼ teaspoon. I prefer using unsalted butter so I can control the amount of salt in the cookies.

What if my cookies spread too much?

If your cookies spread too much, try chilling the dough for longer. You can also add a tablespoon or two of flour to the dough to help thicken it. Make sure your oven is at the correct temperature as well.

Are these cookies kid-friendly?

Absolutely! My kids love these cookies, and they’re a great way to get them involved in the kitchen. Let them help measure ingredients or sprinkle extra pecans on top before baking.

Can I use a different type of nut?

While these are butter pecan cookies, you could certainly experiment with other nuts! Walnuts would be a lovely substitute. I haven’t personally tested other nuts, but I imagine almonds or hazelnuts would also work well.

How do I keep the cookies soft?

Store the cookies in an airtight container with a slice of bread. The bread will help absorb moisture and keep the cookies soft.

These butter pecan cookies are more than just a sweet treat; they’re a little taste of home, a warm hug in cookie form. This recipe has been a labor of love, perfected over countless batches in my Texas kitchen, and I’m so excited to share it with you. I hope you’ll give them a try and create some sweet memories with your own family. Be sure to let me know how they turn out in the comments below! And if you’re looking for more family-friendly recipes, sign up for my newsletter or explore other delicious treats on FamiliesRecipes.com!

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