Heavenly Butter Pecan Cookies Recipe
Introduction
Heavenly Butter Pecan Cookies offer a perfect balance of buttery richness and nutty crunch. With toasted pecans and a hint of cinnamon, these cookies are a delightful treat for any occasion. Their tender crumb and caramel notes make each bite irresistibly indulgent.
Ingredients
- 2 ½ cups all‑purpose flour
- 1 tsp baking soda
- ½ tsp fine sea salt
- ½ tsp ground cinnamon (optional)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 cup pecan halves, toasted and coarsely chopped
- 1 Tbsp butter-flavoring (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Step 2: In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light, fluffy, and pale yellow, about 3–4 minutes with an electric mixer on medium speed.
- Step 3: Add the eggs one at a time, beating briefly after each addition. Then mix in the vanilla extract and optional butter-flavoring just until blended.
- Step 4: Whisk the flour, baking soda, salt, and cinnamon together in a separate bowl to evenly distribute the dry ingredients.
- Step 5: Gradually add the dry mixture to the wet batter, folding gently with a spatula or mixing on low speed until just combined. A few streaks of flour are okay.
- Step 6: Fold in the toasted pecans evenly throughout the dough.
- Step 7: Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 8: Bake for 12–14 minutes, until the edges turn light golden brown and the centers are still soft.
- Step 9: Let the cookies rest on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Toast the pecans in a dry skillet over medium heat until fragrant to enhance their flavor before chopping.
- For extra buttery depth, add the optional butter-flavoring to the wet ingredients.
- Try substituting half the pecans with walnuts or almonds for a different nutty twist.
- Use a cookie scoop to ensure evenly sized cookies that bake uniformly.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. They can be frozen for longer storage—thaw at room temperature before serving. Warm cookies briefly in the oven or microwave to regain their soft, melt-in-your-mouth texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, but reduce or omit the added salt in the recipe to avoid overly salty cookies.
How can I make the cookies chewier?
Use more brown sugar and slightly underbake the cookies by a minute or two to keep them soft and chewy.
PrintHeavenly Butter Pecan Cookies Recipe
Heavenly Butter Pecan Cookies are a delightful indulgence featuring tender, buttery dough with caramel notes and toasted pecans that add a nutty crunch. Enhanced by subtle cinnamon and rich vanilla, these cookies offer a perfect balance of soft interior and crisp edges, making them an irresistible treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 to 14 minutes per batch
- Total Time: 30 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2½ cups all‑purpose flour
- 1 tsp baking soda
- ½ tsp fine sea salt
- ½ tsp ground cinnamon (optional)
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
Mix-Ins
- 1 cup pecan halves, toasted and coarsely chopped
- 1 Tbsp butter-flavoring (optional for extra depth)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use an electric mixer on medium speed to cream the softened butter, brown sugar, and granulated sugar together for 3–4 minutes until the mixture is light, fluffy, and pale yellow. This step aerates the dough for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time, beating briefly after each addition for full incorporation. Then add vanilla extract and optional butter-flavoring, mixing just until smooth. Avoid overmixing to prevent tough cookies.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon to distribute leavening agents evenly.
- Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed or folding with a spatula until just combined; a few streaks of flour are acceptable.
- Fold in Toasted Pecans: Gently fold toasted, chopped pecans into the dough ensuring even distribution for crunch in every bite.
- Scoop and Bake: Scoop rounded tablespoons of dough onto prepared baking sheets spaced about 2 inches apart. Bake for 12–14 minutes until edges are lightly golden and centers remain soft, accounting for carryover cooking after removal.
- Cool and Serve: Let cookies rest on the baking sheet for 3 minutes to firm up without becoming crunchy, then transfer to a wire rack. Serve warm for best melt-in-the-mouth experience or store in an airtight container for lasting freshness.
Notes
- Use high-quality unsalted butter for the best flavor and texture.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
- The optional cinnamon adds warmth but can be omitted if preferred.
- Butter-flavoring enhances the buttery taste without adding fat; use according to taste.
- Do not overbake to keep cookies soft in the center.
- Room temperature eggs help ensure even mixing and proper texture.
- Store cookies in an airtight container at room temperature for up to 3 days for peak freshness.
Keywords: butter pecan cookies, homemade cookies, toasted pecans, soft cookies, cinnamon cookies, classic American dessert
