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Heavenly Butter Pecan Cookies Recipe

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★★★★★

4.5 from 119 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon to distribute leavening agents evenly.
  5. 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.
  6. Fold in Toasted Pecans: Gently fold toasted, chopped pecans into the dough ensuring even distribution for crunch in every bite.
  7. 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.
  8. 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

Find it online: https://servedbynora.com/heavenly-butter-pecan-cookies-recipe/