There’s something about Butter Pecan Cookies that feels like home. Maybe it’s the smell of butter slowly melting into toasted pecans or the way the kitchen fills with a soft, nutty aroma that instantly makes you exhale. These cookies aren’t just sweet treats, they’re small, edible memories of rainy afternoons, quiet laughter, and that one secret family recipe scribbled on a flour-dusted card.
Whether you’re baking for a holiday gathering or just because your heart needs something warm, these cookies hit the sweet spot, literally and emotionally. Let’s be honest: once you’ve had one, you’ll understand why they’ve become my go-to comfort bake.
Why You’ll Love These Butter Pecan Cookies
- Buttery, nutty, and slightly chewy — that irresistible balance of texture.
- Incredibly easy to make (even if baking isn’t your thing).
- Toasted pecans add depth that pre-packaged cookies can’t touch.
- Perfect for gifting, afternoon tea, or late-night indulgence.
- Bonus: your kitchen will smell like heaven for hours.
Ingredients You’ll Need
Dry Ingredients
- 2¼ cups all-purpose flour (sifted)
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (room temperature)
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
Add-Ins
- 1 cup chopped pecans, lightly toasted
Optional: A pinch of sea salt for finishing, or swap in walnuts or mini chocolate chips for variety.
How to Make Butter Pecan Cookies
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Toast the pecans. In a dry skillet over medium heat, stir for 3–4 minutes until fragrant. Let them cool.
- Cream the butter and sugars together in a large mixing bowl until pale and fluffy (about 3 minutes).
- Add the eggs and vanilla. Mix one egg at a time until smooth and glossy.
- Combine dry ingredients in a separate bowl. Slowly add them into the butter mixture, stirring until just combined.
- Fold in toasted pecans. The dough should be soft but not sticky.
- Scoop the dough into 1-inch balls and place 2 inches apart on the baking sheet.
- Bake for 10–12 minutes or until edges are golden. Don’t overbake — they’ll finish cooking on the tray.
- Cool on the sheet for 5 minutes, then transfer to a wire rack.
Pro Tip: For extra depth, brown the butter first — cook it gently until golden and nutty before mixing with sugar. It transforms the flavor completely.
Tips & Tricks for Perfect Butter Pecan Cookies
- Room-temperature butter blends more evenly for that signature melt-in-your-mouth texture.
- Toasting pecans intensifies their natural oils and aroma — don’t skip it.
- Underbake slightly if you prefer chewy centers.
- Chill the dough for 20 minutes if your kitchen is warm — it prevents spreading.
- Sprinkle a pinch of flaky salt on top before baking for contrast and balance.
Creative Variations & Flavor Twists
- Brown Butter Pecan Cookies: Replace regular butter with browned butter for caramel notes.
- Chocolate Pecan Cookies: Add ½ cup mini chocolate chips.
- Maple Glaze: Drizzle with a quick glaze of powdered sugar and maple syrup.
- Vegan Option: Swap butter for plant-based and use flax eggs (1 tbsp flax + 3 tbsp water per egg).
- Holiday Edition: Add cinnamon or nutmeg for a festive touch.
Storage, Freezing & Reheating Guide
- Store cooled cookies in an airtight container for up to 7 days.
- Freeze baked cookies or raw dough balls for up to 3 months.
- To reheat, warm in the microwave for 10–15 seconds — just enough to revive that buttery aroma.
Frequently Asked Questions
Can I use salted butter?
Yes — just reduce added salt to ¼ teaspoon. Salted butter adds a bit of complexity to the flavor.
How do I keep the cookies soft?
Add a slice of bread to your storage container; it keeps the moisture locked in.
Can I freeze the dough?
Absolutely! Freeze portioned dough balls and bake straight from frozen — just add 1–2 extra minutes to the bake time.
Nutrition Information (per cookie)
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Sugar | 9g |
| Fat | 8g |
| Saturated Fat | 5g |
| Sodium | 80mg |
| Carbohydrates | 18g |
| Protein | 2g |
| Cholesterol | 25mg |
Baking Nostalgia into Every Bite
Baking Butter Pecan Cookies isn’t just about dessert, it’s about slowing down, letting the scent of vanilla and pecans fill your space, and remembering why homemade always tastes better. Every golden edge, every soft center, carries a bit of comfort baked in.
So go ahead, bake a batch, pour some tea, and let the world wait while you enjoy one (or three).
Did you make this recipe?
Share your photo and tag us, we’d love to see how your cookies turned out.
Irresistible Butter Pecan Cookies – The Ultimate Cozy Treat
Ingredients
Dry Ingredients
- 2¼ cups all-purpose flour (sifted)
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1 cup unsalted butter (room temperature)
- ¾ cup ranulated sugar
- ¾ cup packed brown sugar
- 2 large eggs (room temperature)
- 2 tsp pure vanilla extract
Add-Ins
- 1 cup chopped pecans, lightly toasted
- Optional: A pinch of sea salt for finishing, or swap in walnuts or mini chocolate chips for variety.
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Toast the pecans. In a dry skillet over medium heat, stir for 3–4 minutes until fragrant. Let them cool.
- Cream the butter and sugars together in a large mixing bowl until pale and fluffy (about 3 minutes).
- Add the eggs and vanilla. Mix one egg at a time until smooth and glossy.
- Combine dry ingredients in a separate bowl. Slowly add them into the butter mixture, stirring until just combined.
- Fold in toasted pecans. The dough should be soft but not sticky.
- Scoop the dough into 1-inch balls and place 2 inches apart on the baking sheet.
- Bake for 10–12 minutes or until edges are golden. Don’t overbake — they’ll finish cooking on the tray.
- Cool on the sheet for 5 minutes, then transfer to a wire rack.
- Pro Tip: For extra depth, brown the butter first — cook it gently until golden and nutty before mixing with sugar. It transforms the flavor completely.
Notes
- For Chewier Cookies: Slightly underbake them; they’ll finish cooking on the tray as they cool.
- Storage Tip: Keep cookies in an airtight container with a slice of bread to retain moisture.
- Freezing Tip: Freeze scooped dough balls and bake from frozen — add 1–2 minutes to the bake time.
- Flavor Boost: A sprinkle of flaky sea salt right before baking makes the buttery sweetness pop.