Butter Pecan Cookies

5 from 1 vote

Make the best Butter Pecan Cookies with crunchy pecans and rich butter flavor - easy to bake and impossible to resist.

Prep Time20

Cook Time9

Additional Time15

Total Time44

Course: Dessert

Cuisine: American, Southern

Servings: cookies

Author: Jamie Sherman

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.

🥡 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.