Butter Pecan Cookies

Imagine cracking into a golden-edged cookie that’s freckled with toasty pecans, the buttery aroma curling up like a cozy blanket while warm, caramel notes meet a whisper of cinnamon.

Picture a tender, chewy center giving way to crisp edges, a nutty crunch in every bite—comfort you can hold in your hand.

Butter pecan cookies matter to me because they feel like a pause button: a small, intentional treat that turns an ordinary afternoon into something soft and celebratory.

They’re perfect for busy weeknights when you need a quick sweet, for Sunday suppers to end the meal gently, or for tuck-in gifts on a neighbor’s porch.

When a long workday once collided with a school concert, a batch of these—mixed ahead, baked fast—saved dessert and settled the house with calm.

Ready? Let’s cook!

Why You’ll Love It

• Delivers deep, nutty flavor from browned butter and toasted pecans
• Achieves chewy centers with lightly crisp, golden edges
• Mixes quickly; minimal chill keeps prep time short
• Freezes beautifully for fresh-baked cookies anytime
• Uses simple pantry staples and one specialty nut

Ingredients

• 1 cup pecans, chopped — toast for deeper flavor (watch closely)
• 1/2 cup unsalted butter, browned and cooled — cool to room temp before mixing
• 1/2 cup unsalted butter, softened — room temperature for easy creaming
• 3/4 cup light brown sugar, packed — fresh, soft sugar blends best
• 1/2 cup granulated sugar — standard fine granulation
• 1 large egg, room temperature — helps emulsify evenly
• 1 large egg yolk, room temperature — adds chew and richness
• 2 teaspoons vanilla extract — pure vanilla for best aroma
• 2 cups all-purpose flour, leveled — fluff, spoon, and level to avoid overpacking
• 1/2 teaspoon baking soda — check freshness for proper lift
• 1/2 teaspoon baking powder — aluminum-free if sensitive
• 1/2 teaspoon fine sea salt — balances sweetness
• 1/4 teaspoon ground cinnamon (optional) — light warmth, don’t overdo
• 1/4 cup pecan halves (optional), for topping — pretty finish and crunch
• 2 tablespoons coarse sugar (optional), for rolling — adds sparkle and crisp edges

Step-by-Step Method

Preheat & Prep Pans

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Set a cooling rack aside. Gather equipment and measure all ingredients. This helps streamline the process and prevents overmixing later. Make certain one stick of butter is softened, and space in the fridge is available for chilling the dough.

Toast the Pecans

Heat a dry skillet over medium heat. Add chopped pecans and toast 3 to 4 minutes, stirring often until fragrant and slightly darkened. Immediately transfer to a plate to cool to prevent carryover cooking. Toasting deepens flavor and adds crunch. Watch closely to avoid burning, which turns pecans bitter.

Brown Half the Butter

Add 1/2 cup unsalted butter to a small saucepan. Melt over medium heat, stirring, until foamy, nutty, and amber, 4 to 6 minutes. Scrape browned bits into a bowl and cool to room temperature. Browning builds rich flavor while keeping structure because only half the butter is browned. Don’t add hot butter to sugar.

Whisk Dry Ingredients

In a mixing bowl, whisk flour, baking soda, baking powder, fine sea salt, and optional cinnamon until evenly combined. Whisking distributes leaveners and salt for consistent rise and flavor. Set aside.

Proper mixing now prevents overworking the dough later, which keeps cookies tender and prevents toughness.

Cream the Butters & Sugars

In a large bowl, beat softened butter, cooled browned butter, light brown sugar, and granulated sugar until light and creamy, 2 to 3 minutes. Use medium speed. Scrape the bowl and beater as needed. Proper creaming aerates the mixture, helping cookies lift and bake with tender, chewy centers.

Add Eggs & Vanilla

Beat in the egg, egg yolk, and vanilla until the mixture is smooth and glossy. Mix just until combined, avoiding overbeating. The extra yolk adds richness and chew. Scrape the bowl to ensure even incorporation. A cohesive wet base prevents streaky dough and helps the dry ingredients absorb evenly.

Combine Wet & Dry

Add the dry ingredients to the wet mixture. Mix on low just until a soft dough forms and no dry streaks remain. Avoid overmixing to keep cookies tender. Stop as soon as the flour disappears.

The dough should be soft but not sticky. Overmixing can create tough cookies and excessive spread.

Fold in Toasted Pecans

Add the cooled toasted chopped pecans to the dough. Fold gently with a silicone spatula until evenly distributed. Folding preserves the dough’s structure and prevents crushing the nuts. Even distribution ensures nutty flavor in every bite.

If the dough feels warm or sticky, chilling will firm it up.

Chill the Dough

Cover the bowl and chill for 30 minutes to slightly firm the dough. Extend to 45 to 60 minutes if your kitchen is warm or dough feels very soft. Chilling reduces spread and enhances flavor. Meanwhile, prepare your cookie scoop and coarse sugar if rolling. Keep baking sheets ready to go.

Portion & Top

Scoop 1.5-tablespoon portions and roll into smooth balls. Optionally roll each ball in coarse sugar for sparkle and crunch. Place on prepared sheets spaced 2 inches apart. Gently press a pecan half on top of each ball if using. Topping adds a decorative finish and extra pecan flavor.

Bake to Doneness

Bake one sheet at a time for 10 to 12 minutes. Pull when edges are set and lightly golden, and centers look slightly underbaked for chewy cookies. For crisper edges, bake a minute longer. Rotate the sheet halfway if needed. Don’t overbake; residual heat will finish setting the centers.

Cool & Store

Cool cookies on the sheet for 5 minutes to set, then transfer to a cooling rack to cool completely. This prevents breakage and preserves texture. Store cooled cookies in an airtight container at room temperature for up to 5 days.

For longer storage, freeze dough balls and bake from frozen.

Ingredient Swaps

• Nuts: Swap pecans with walnuts, hazelnuts, or almonds; for nut-free, use toasted pumpkin seeds or sunflower seeds.
• Butter: Use all regular unsalted butter (skip browning) for budget/time; dairy-free use vegan butter sticks (60–80% fat) and add 1–2 tsp non-dairy milk if dough seems dry.
• Eggs: Replace 1 egg + 1 yolk with 3 tbsp aquafaba + 1 tbsp non-dairy milk, or 1 flax egg (1 tbsp ground flax + 3 tbsp water) plus 1 extra tbsp water.
• Flour: Use 1:1 gluten-free baking flour blend; add 1–2 tsp milk if dough is crumbly.
• Sugar: Light brown can be swapped with dark brown (deeper caramel notes) or coconut sugar; granulated can be subbed with raw cane sugar.
• Flavor: No vanilla? Use 1–2 tsp maple extract or bourbon. No cinnamon? Try nutmeg or skip.
• Toppings: If coarse sugar is unavailable, roll in regular granulated sugar; replace pecan halves with chocolate chunks for a twist.

You Must Know

Doneness • If edges look set but centers are still pale and feel soft when gently tapped, pull the tray; carryover heat will finish them in 5–7 minutes on the sheet, yielding chewy middles. For crisper cookies, wait until edges are deep golden and bottoms show even browning (about 11–12 minutes).

Troubleshoot • If cookies spread too much into thin disks, chill the portioned dough an extra 15–30 minutes and make certain browned butter is truly cool to the touch (around 70°F/21°C); warm fat causes overspreading.

Flavor Boost • Warm the vanilla by stirring it into the cooled browned butter and resting 5 minutes; aromatic compounds bloom, giving a rounder flavor. Add a 1/8 teaspoon almond extract for a pecan-forward lift without tasting “almond.”

Swap • For gluten-free, use a cup-for-cup blend and add 1 teaspoon cornstarch per cup of flour (total 2 teaspoons); it mimics tenderness and keeps chew. Check doneness by color, not time, as GF often needs +1–2 minutes.

Scale • For bakery-size cookies (3 tablespoons/50–55 g each), portion larger, then flatten slightly to 3/4 inch tall; increase time to 12–14 minutes and cool on the sheet 7 minutes to set structure.

Serving Tips

• Serve warm with vanilla ice cream; the heat melts into creamy pools.
• Pair with bourbon, dark roast coffee, or black tea to complement nutty notes.
• Drizzle salted caramel and sprinkle flaky sea salt before serving.
• Create a cookie sandwich with maple or cinnamon buttercream.
• Plate alongside fresh pear or apple slices for a crisp, fruity contrast.

Storage & Make-Ahead

Store cooled cookies in an airtight container at room temperature up to 5 days.

In the fridge, they keep 1 week but may firm up—let warm before serving.

Make ahead by chilling dough 24–48 hours for deeper flavor.

Freeze scooped dough balls or baked cookies up to 2 months.

Bake from frozen.

Reheating

Reheat gently.

Microwave 5–8 seconds per cookie wrapped in a paper towel.

Oven at 300°F for 3–5 minutes on a tray.

Stovetop skillet low heat 1–2 minutes per side.

Southern Church Potlucks

Warm from a quick reheat or freshly baked, these butter pecan cookies feel right at home on a Southern church potluck table—nestled beside deviled eggs, layered salads, and pound cake on a checkered cloth.

I bring them in a tin, still faintly warm, and the room fills with brown-butter sweetness and toasted pecans. Folks reach for one, then circle back for another.

You don’t need frills—just a platter, a paper doily, and a little sign. I tuck extra napkins underneath and set the cookies near the coffee urn so the caramel notes bloom with the steam.

For easy serving, I bake them slightly smaller and press a pecan half on top for a tidy grip. Trust me: the plate returns empty, and your recipe box gains admirers.

Final Thoughts

Ready to bake a batch? Give these buttery, nutty cookies a try—and feel free to tweak them with a pinch of extra cinnamon, a chocolate chip swap, or a longer chill for extra-chewy centers.

Frequently Asked Questions

Can I Make These Gluten-Free Without Gritty Texture?

Yes. I’d swap in a 1:1 gluten-free baking blend with xanthan, add 2 tablespoons almond flour, and rest the dough 45 minutes. The texture turns tender, not gritty—like warm, toasty coziness wrapped in buttery crumbs.

How Do Altitude Adjustments Affect Baking Time?

Higher altitude shortens baking time slightly; I start checking 2 minutes early. I nudge oven to 360°F, add a tablespoon flour, reduce sugar a touch, and keep dough chilled—watch for set edges and softly pale centers.

What’s the Best Way to Ship These Cookies Safely?

Wrap each cookie snugly, double-layer bubble-wrap bundles, nest in a tin with parchment, then cushion inside a sturdy box. I add freezer packs, choose two-day shipping, mark “Fragile,” and fill every gap—no rattles, just safe, sweet arrivals.

Are There Dairy-Free Substitutions That Still Brown Well?

Yes—use refined coconut oil browned with a splash of oat milk, or vegan butter with 80%+ fat; cook until nutty and amber. I’ll chill the dough longer, toast pecans deeply, and keep cinnamon warm.

How Can I Prevent Cookies From Spreading in Hot Kitchens?

Chill dough longer, keep butter cool, and pre-chill trays. I scoop, freeze 10 minutes, then bake one sheet at a time. I weigh flour, avoid overmixing, and let cookies rest on pans—edges set like golden frames.