Pecan Cookies
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. These cookies are shortbread-like with a buttery dough that makes them irresistible. Add them to your cookie menu for the holidays and special dessert occasions. How to make butter Pecan Cookies:
- Flour – All purpose flour sifted with cornstarch, baking powder and salt.
- Nuts – Roughly chopped pecans.
- Fat – Unsalted butter.
- Sugar – Granulated sugar and light brown sugar.
- Flavorings – Butter flavoring and vanilla extract. Butter extract can be found on the baking aisle with the other flavorings.
- Eggs – 2 large eggs.
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:
Pecan Cookies
Ingredients
- 3/4 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tsp pure vanilla extract
- 1 1/2 tsp butter flavoring
- 2 large eggs
- 2 cups all purpose flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups chopped pecans
Instructions
- 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.
Notes
- 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.
These cookies are absolutely delicious. And I didn’t even have the butter extract. After looking through the spirits on my husband’s shelf, I went with extra Mexican vanilla. I can’t imagine butter extract being better but I’ll pick some up and try it. I appreciate all the notes, and the recipe clear and exceptional as befits pecans.
I’m so happy you loved these, thanks so much!
What is butter flavoring? Is it with the extracts?
Yes, it’s quite commonly found on the baking aisles of most grocery stores.
I can’t rate the recipe as I haven’t yet made the cookies. But I wanted to comment on my usual method of having cookies on hand ready to bake. Typically I will make a double batch of chocolate chip cookie dough and make cookie dough balls using the purple handled scooper (I think this is a universal cookie size…at least that’s what the restaurant supply store told me). The balls a put on wax or parchment paper on a cookie sheet and then frozen. After freezing I put them in freezer bags or containers. When I need a couple dozen cookies I bake them. Frozen they only take a minute or two more than when the dough is freshly made. This way my husband gets his regular fix of chocolate chip cookies and I don’t have to clean up the kitchen so often! I am going to try this method on this recipe as it looks delish!
I do this same thing. Cookie dough is wonderful when made this way and it’s so convenient to make a big batch and bake only what you need.
I’ve only had the pleasure of eating (oķ…2 fisteď scarfing down) some very costly imported pecan cookies one Xmas. I confess to drooling on my phone screen over the photos of these cookies. I’ll have to save the recipe for Xmas though as we pay dearly for pecans – $25+/#, & this recipe needs 8oz worth. Not going to leave any of these out for Santa – I’m gonna be Mrs Grinch when it comes to these ones! 🥴
Love it, I hope you enjoy them! ☺