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Overhead view of Butter Pecan Cookies piled on a white plate beside a turquoise napkin and mug of milk.
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5 from 1 vote

Butter Pecan Cookies

Make the best Butter Pecan Cookies with crunchy pecans and rich butter flavor - easy to bake and impossible to resist.
Prep Time20 minutes
Cook Time9 minutes
Additional Time15 minutes
Total Time44 minutes
Course: Dessert
Cuisine: American, Southern
Servings: 36 cookies
Author: Jamie Sherman

Equipment

Ingredients

  • ½ cup unsalted butter softened
  • ⅔ cup brown sugar packed
  • ½ cup granulated sugar
  • 2 large eggs lightly beaten
  • 1 ½ teaspoons butter extract
  • ¾ teaspoon vanilla extract
  • 2 cups all-purpose flour spooned and leveled
  • 4 teaspoons cornstarch
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups chopped pecans

Instructions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until fluffy, about 2-3 minutes.
    ½ cup unsalted butter, ⅔ cup brown sugar, ½ cup granulated sugar
  • Add the eggs one at a time, mixing until smooth. Then add the vanilla and butter extracts; mix until combined.
    2 large eggs, ¾ teaspoon vanilla extract, 1 ½ teaspoons butter extract
  • In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
    2 cups all-purpose flour, 4 teaspoons cornstarch, ¾ teaspoon baking soda, ½ teaspoon salt
  • Gradually add the flour mixture to the butter mixture in two additions, mixing until a soft dough forms.
  • Fold in the chopped pecans.
    2 cups chopped pecans
  • Scoop the dough into 1-tablespoon portions and place them 2 inches apart on the prepared baking sheet.
  • Bake for 9-10 minutes or until the edges are lightly golden.
  • Transfer cookies to a cooling rack to cool completely.

Notes

🥡 STORAGE

  • Store cookies at room temperature in an airtight container for 10-14 days.
  • Keep in the refrigerator for up to 4 weeks.
  • Store in a freezer-safe container for up to 6-8 months.

♨️ REHEATING

  • Microwave for 10-15 seconds to soften.
  • Warm in a 300°F oven for 4-5 minutes for a just-baked texture.

❄️ FREEZING

  • Freeze dough balls on a baking sheet, then store in a freezer bag for up to 3 months.
  • Bake the frozen dough at 350°F, adding 1-2 extra minutes to the bake time.

💡 TIPS FOR BEST RESULTS

  • Chill the dough for 30 minutes if your kitchen is warm to prevent spreading.
  • Use parchment paper for easy cleanup and even baking.
  • For an extra flavor boost, toast the pecans before folding them into the dough.

🍳 ALTERNATE COOKING METHODS

  • Air fryer: Bake 4-5 cookies at 320°F for 7-8 minutes.
  • Convection oven: Reduce temperature to 325°F and bake 8-9 minutes.

♻️ LEFTOVERS

  • Crumble leftover cookies over ice cream or yogurt.
  • Use as a crust base for cheesecake or pie bars.

📝 NOTES

  • These cookies pair perfectly with coffee or a scoop of vanilla ice cream.
  • Add a drizzle of caramel or white chocolate for a bakery-style finish.
  • This recipe is perfect for holidays and cookie exchanges.
  • For bakery-style flavor, brown the butter before creaming it with the sugars.

Nutrition

Serving: 1cookie | Calories: 121kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 61mg | Potassium: 42mg | Fiber: 1g | Sugar: 7g | Vitamin A: 97IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 1mg
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