These buttery Pecan Cookies are a tasty way to fill up your all occasion cookie jar. Whether you're focused on holiday baking, planning a game day gathering, a special brunch or tea party with friends, they'll make a stellar addition to the desserts menu.
Easy Pecan Cookies Recipe
It's no secret we love our big beautiful pecans in the South. It's a given that it's a natural addition to all sorts of desserts for sure, but it also makes and appearance in savory dishes like my Honey Pecan Fried Chicken. I also enjoy the texture it gives to my Spinach Salad and it's what I use for coating my Beef and Cheddar Cheeseball that is always a part of our holidays and game day snacks. A cheese ball that's rolled in toasted chopped pecans lends a toasted nutty element and texture to the robust combination of ingredients and enhances the flavor overall.
How to Make the Best Pecan Cookies Recipe
- Ingredients you'll need to make homemade Pecan Cookies: All purpose flour, light brown sugar, granulated sugar, 2 cups of chopped pecans, baking powder, salt, pure vanilla extract, softened butter and butter flavoring for an extra punch of buttery goodness, large eggs and cornstarch.
- Kitchen gadgets you'll need: A stand mixer or a hand mixer, measuring cups and spoons, baking sheets, mixing bowl, parchment paper, a large rubber spatula, a cookie scoop or small ice cream scoop to divide the dough.
- Butter flavoring adds a depth of flavor to the cookies that makes them so very delicious. You can omit if you don't have any on hand or are unsure if you'd use it in other baking projects. You could also replace it with rum extract or additional vanilla.
- Toasting the pecans is optional, but it does add another level of flavor, if time allows. Should you like to go the extra step, this is what you do: Spread chopped pecans on a sheet pan in a single layer. Toast in a preheated 350°F for 6 minutes then cool completely prior to adding to the cookie dough.
- This cookie dough is very forgiving and can be made in advance, covered and stored chilled in an airtight container in the refrigerator until baking. It will last for up to one week when kept thoroughly chilled.
- You can freeze this cookie dough for up to 2 months. You can either divide the dough into rounds and freeze separately or place the whole batch in a freezer safe container if you plan on baking the entire amount. Thaw the cookie dough in the refrigerator prior to dividing and baking.
- Store Pecan Cookies at room temperature in an air tight container for up to 3 days.
More Southern Cookie Recipes to Make
I'm an avid cookie baker and my family loves them in pretty much any and every flavor that you can imagine. More cookie recipes you may also like to try:
- Reese's Peanut Butter Chocolate Chip Cookies won't last long in your cookie jar.
- Kitchen Sink Cookies are the bedtime snack of champions.
- Chewy homemade Molasses Cookies are a fall favorite.
- Loaded Oatmeal Chocolate Chip Cookies are impossible to resist.
- Powdered sugar coated Snowball Cookies are another holiday favorite we enjoy every Christmas.
- Classic Oatmeal Raisin Cookies never disappoint.
- Strawberry Sugar Cookies from Melanie Makes.
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Helpful Kitchen Items:
- ¾ cup unsalted butter softened
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 2 teaspoon pure vanilla extract
- 1 ½ teaspoon butter flavoring
- 2 large eggs
- 2 cups all purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups chopped pecans
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Set aside.
- In a medium size mixing bowl, use an electric mixer to cream together butter, brown sugar, granulated sugar, vanilla and butter flavoring. Beat on medium-high speed for 2-3 minutes.
- To the bowl add eggs one at a time beating well after each addition. Stop and scrap the bowl as needed.
- In a separate bowl use a whisk to sift together flour, cornstarch, baking powder and salt. Lower the speed of the mixer and gradually add to the creamed ingredients. Again, stop and scrape the sides of the bowl periodically.
- Use a large non stick spatula or spoon to fold the chopped pecans into the cookie dough by hand until evenly distributed.
- Using a small scoop or tablespoon, drop dough onto pans at least 2 inches apart.
- Bake for 10-12 minutes or just until lightly golden.
- Cool on the pan for 5 minutes then remove to a cooling rack to cool completely.
- Store at room temperature in an airtight container for up to 3 days.
- Toasting the pecans is optional. Should you choose to go the extra step, this is what you do: To toast the pecans: Spread chopped pecans on a sheet pan in a single layer. Toast in a preheated 350°F for 6 minutes then cool completely prior to adding to the cookie dough.
- You can make these cookies any size you like. If you choose to make them larger, adjust the baking time adding 3-5 minutes to accommodate depending on the size.