An easy recipe to make at home with just a few simple ingredients. Meltingly tender like traditional shortbread, these Butter Pecan Cookies require only a few steps and take just 15 minutes to bake!
I love Butter Pecan Cookies! I love the way they melt in your mouth. I love the taste of pecans, and of course, the taste of butter. These cookies lasted about an hour here.
If you bake nothing else this season, you’re going to want to put these southern cookies with pecans high on your must-bake list and make them for a holiday cookie exchange! You don’t want to miss these!
Ingredients
- 1 cup pecans, chopped
- 7 tbsp. unsalted butter
- 1/3 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- a pinch of salt
- pecan halves for the top of each cookie
How To Make Butter Pecan Cookies
Step 1: Make sure to preheat your oven to 350º and cover 2 baking sheets with parchment paper.
Step 2: Next, beat the butter, granulated sugar and brown sugar with an electric mixer until the mixture is light and creamy.
Step 3: Add the eggs, and vanilla extract and beat again for another 2 minutes. Immediately add the flour, baking soda, and salt and mix until well blended.
Step 4: When finished, place the balls, using a medium cookie spoon, on the prepared baking sheets and add half a pecan on top of each cookie. Bake until golden brown, about 10 to 15 minutes. Finally, cool the cookies on a wire rack.
Tips:
Toasting Pecans: Toasting the pecans before adding them to the cookie dough enhances their flavor. Simply spread them on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 5-7 minutes or until fragrant. Let them cool before using.
Room Temperature Ingredients: Make sure your butter, eggs, and other dairy ingredients are at room temperature. This helps achieve a smoother cookie dough and even baking.
Chilling the Dough: Chilling the cookie dough for at least 30 minutes in the refrigerator allows the flavors to meld and helps prevent excessive spreading during baking.
Even Scooping: Use a cookie scoop or spoon to ensure even cookie sizes, which results in uniform baking.
Baking Time: Bake the cookies until they are just set and the edges turn a light golden brown. They will continue to firm up as they cool on the baking sheet.
FAQs:
1.Can I use other nuts instead of pecans?
Yes, you can substitute pecans with other nuts like walnuts, almonds, or macadamia nuts, depending on your preference.
2. Can I make these cookies without nuts for allergies?
Absolutely, you can omit the nuts if you have nut allergies or simply prefer nut-free cookies.
3. What’s the purpose of cream of tartar in this recipe?
Cream of tartar helps stabilize the cookie dough, resulting in softer and chewier cookies. If you don’t have it, you can omit it, but the texture may be slightly different.
4. Can I use margarine instead of butter?
Butter is preferred for its flavor in this recipe, but you can use margarine as a substitute. However, butter typically yields richer results.
5. How should I store Butter Pecan Cookies?
Store them in an airtight container at room temperature for up to a week, or freeze them for longer storage.
6. Can I make the dough in advance and bake later?
Yes, you can prepare the cookie dough and refrigerate it until you’re ready to bake. Allow the dough to come to room temperature before scooping and baking.
7. What’s the best way to prevent cookies from spreading too much while baking?
Chilling the dough, using the right amount of flour, and ensuring your oven is properly preheated are key factors in preventing excessive spreading.
Butter Pecan Cookies
Ingredients
- 1 cup pecans chopped
- 7 tbsp. unsalted butter
- 1/3 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- a pinch of salt
- pecan halves for the top of each cookie
Instructions
- Step 1: Make sure to preheat your oven to 350º and cover 2 baking sheets with parchment paper.
- Step 2: Next, beat the butter, granulated sugar and brown sugar with an electric mixer until the mixture is light and creamy.
- Step 3: Add the eggs, and vanilla extract and beat again for another 2 minutes. Immediately add the flour, baking soda, and salt and mix until well blended.
- Step 4: When finished, place the balls, using a medium cookie spoon, on the prepared baking sheets and add half a pecan on top of each cookie. Bake until golden brown, about 10 to 15 minutes. Finally, cool the cookies on a wire rack.
