Classic Butter Pecan Cookies

Classic Butter Pecan Cookies: A Buttery, Nutty Treat You’ll Love

There’s something irresistible about Classic Butter Pecan Cookies. With their buttery, rich flavor and crunchy toasted pecans, these cookies are the perfect balance of soft and crisp. Whether you’re baking for a holiday gathering, a weekend treat, or just because you’re craving something delicious, this recipe will quickly become a favorite.

One of the best things about these cookies is how simple yet indulgent they are. The butter and brown sugar create a warm, caramelized taste, while the toasted pecans add a nutty depth that makes every bite unforgettable. Plus, they’re incredibly easy to make—no fancy techniques, just good, old-fashioned baking that delivers the perfect texture every time.

If you’ve never toasted pecans before, don’t worry! It’s as easy as spreading them on a baking sheet and letting them roast in the oven for a few minutes. This extra step brings out their natural sweetness and crunch, making a huge difference in flavor. Chilling the dough before baking is another essential trick—it ensures the cookies stay thick, chewy, and packed with flavor.

Not only are these cookies perfect for any occasion, but they also store well, making them ideal for gifting or freezing for later. Pair them with a cup of coffee or a glass of milk, and you have a treat that feels both nostalgic and special.

So, if you’re looking for a foolproof, crowd-pleasing cookie recipe, you’ve found it! These Classic Butter Pecan Cookies are easy to make, absolutely delicious, and sure to bring a smile to anyone who takes a bite. Get ready to bake a batch—you won’t be disappointed!

Recipe Yield: 12 servings (24 cookies)

INGREDIENTS
1 ¼ cups pecans (chopped and toasted)
2 ½ cups all-purpose flour
1 cup unsalted butter (softened)
1 cup light brown sugar (packed)
3 tbsp granulated sugar
2 large eggs
2 tsp vanilla extract
1 tsp baking soda
½ tsp salt
1 tsp cornstarch
1 tsp cinnamon (optional, enhances warmth)

INSTRUCTIONS

1. Toast the pecans: Preheat the oven to 350°F. Spread the chopped pecans evenly on a baking sheet and toast for 3–5 min, stirring halfway through, until fragrant and slightly darkened. Allow them to cool completely before adding to the dough.

2. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes). This step helps create a tender and flavorful cookie.

3. Add wet ingredients: Mix in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract for enhanced depth of flavor.

4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cornstarch, and cinnamon (if using). Gradually add this mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.

5. Fold in pecans: Gently stir in the toasted pecans, ensuring they are evenly distributed. Cover the dough and chill in the refrigerator for 45 minutes to enhance flavor and prevent excessive spreading. (As an alternative, after chilling and portioning the dough, you can gently press a few toasted pecan pieces onto each cookie for a more decorative look.)

6. Shape and bake: When ready to bake, preheat the oven to 350°F. Line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough, rolling them into balls. Place them 2 inches apart on the prepared baking sheets.

7. Bake the cookies: Bake for 10–12 minutes, or until the edges are golden brown while the centers remain soft. The cookies will firm up as they cool. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack.

8. Serve and store: Allow the cookies to cool completely before storing in an airtight container. They will stay fresh and soft for up to a week.

Helpful Tips to Perfect This Recipe

• Toast the Pecans for Maximum Flavor – Toasting the pecans before adding them to the dough deepens their nutty flavor and adds a subtle crunch. Simply spread them out on a baking sheet and bake at 350°F for 3–5 minutes, stirring halfway through. Allow them to cool completely before mixing them in.
• Chill the Dough for Better Texture – For cookies that are thick, chewy, and perfectly shaped, refrigerate the dough for at least 45 minutes before baking. This step prevents spreading, allows the butter to solidify, and helps the flavors develop for a richer taste.
• Use Room Temperature Ingredients – For smooth, evenly mixed dough, ensure your butter and eggs are at room temperature before starting. This helps create a light, fluffy texture and allows the dough to hold air, resulting in soft and chewy cookies every time.