Butter Pecan Cookies
Delightfully rich cookies featuring a buttery flavor and crunchy toasted pecans, perfect for any occasion.
Servings: 24 cookies
Calories: 155kcal
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour This will form the foundation of your cookies.
- 1/2 teaspoon baking soda A leavening agent for perfect rise.
- 1/2 teaspoon salt Enhances overall flavor.
Wet Ingredients
- 1 cup unsalted butter, softened Key to achieving rich, buttery goodness.
- 3/4 cup light brown sugar, packed Adds depth of flavor.
- 1/2 cup granulated sugar Balances sweetness.
- 2 large eggs Binds ingredients together.
- 2 teaspoons vanilla extract Infuses cookies with a warm aroma.
Add-ins
- 1 1/2 cups chopped pecans, lightly toasted Provides the crunch and nutty flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast them for 6–8 minutes until golden and fragrant. Let cool.
- In a large bowl, beat the softened butter with light brown sugar and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing until fully incorporated before adding vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined.
- Gently fold in the toasted pecans until evenly distributed.
- Scoop the dough into rounded balls. Chill for 30 minutes for thicker cookies if desired.
- Line a baking sheet with parchment paper and bake at 350°F (175°C) for 10–12 minutes. Let cool on the baking sheet for 5 minutes before transferring.
Notes
To enhance flavor, consider adding a pinch of cinnamon or nutmeg. For a more pronounced vanilla flavor, substitute with almond extract. Drizzle melted chocolate over cooled cookies for a decadent touch.