There’s something about the smell of butter and toasted pecans wafting through the kitchen that takes me straight back to my grandmother’s front porch on a sunny afternoon. She’d always have a batch of her famous butter pecan cookies cooling on the counter, the rich aroma mingling with the summer breeze and the sound of cicadas humming in the background. Inspired by those sweet memories and my Italian-American heritage of infusing simple ingredients with love, this recipe is my tribute to her.
These Butter Pecan Cookies are everything you want in a summer dessert—light, crisp on the edges, and rich with caramelized flavor. They’re perfect for picnics, backyard barbecues, or a solo coffee break. And best of all? They’re easy to make and even easier to love.
Why You’ll Love These Butter Pecan Cookies
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Buttery & Nutty Goodness: Toasted pecans combined with rich butter give these cookies a deep, caramel flavor.
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Perfect for Summer: Light enough to enjoy in the warm months but flavorful enough to feel indulgent.
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Easy to Make: Simple ingredients and straightforward steps make this recipe ideal for bakers of all levels.
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Crowd-Pleaser: Makes 20 cookies—just the right amount to share (or keep to yourself—we won’t judge!).
Ingredients (Makes 20 Cookies)
For Toasting Pecans:
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1 cup chopped pecans
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1 tablespoon unsalted butter
For the Cookie Dough:
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1 cup unsalted butter, softened
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1 cup light brown sugar, packed
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1/2 cup granulated sugar
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2 large eggs
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2 teaspoons vanilla extract
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2 1/4 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
Preparation Steps
Step 1: Toast the Pecans
Toasting the pecans enhances their flavor and brings out their natural oils. Melt 1 tablespoon of butter in a skillet over medium heat. Add the chopped pecans and toast for about 4–5 minutes, stirring often, until they’re golden and fragrant. Set aside to cool.
Pro Tip: Keep an eye on them! Pecans can go from perfect to burnt in seconds.
Step 2: Cream the Butter and Sugars
In a large bowl, beat the softened butter with both sugars using a hand mixer or stand mixer until the mixture is fluffy and pale—about 3–4 minutes. This step is crucial for light and chewy cookies.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract. The mixture should look smooth and creamy.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Overmixing can lead to tough cookies, so be gentle!
Step 5: Fold in the Pecans
Add the toasted pecans to the dough and stir until evenly distributed. You can also reserve a few pecans to press into the tops of each cookie for extra flair.
Step 6: Chill the Dough
Cover the dough and refrigerate for at least 30 minutes. This helps solidify the butter, prevents spreading, and deepens the flavor.
Step 7: Bake
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop out tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the prepared sheet.
Bake for 10–12 minutes, or until the edges are lightly golden. The centers may still look soft—that’s perfect! Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack.
Storage & Tips
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Storage: Store cookies in an airtight container at room temperature for up to 5 days.
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Freezing Dough: You can freeze the cookie dough balls for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.
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Butter Tip: Use real, unsalted butter for the richest flavor.
Variations & Add-Ins
Looking to jazz up your cookies? Try one of these delicious twists:
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Chocolate Drizzle: Melt some dark chocolate and drizzle over cooled cookies.
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Maple Glaze: Combine powdered sugar and maple syrup for a sweet topping.
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Coconut Crunch: Add 1/2 cup shredded coconut to the dough for a tropical touch.
Perfect Pairings
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Cold Brew Coffee: The nutty flavor of these cookies pairs beautifully with a smooth, slightly bitter cold brew.
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Vanilla Bean Ice Cream: Make cookie ice cream sandwiches for an elevated summer dessert.
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Sweet Tea or Lemonade: Keep things Southern with a chilled glass of sweet tea.
FAQ
Can I use salted butter?
Yes, but reduce the added salt in the recipe to 1/4 teaspoon.
What if I don’t have time to chill the dough?
You can bake immediately, but the cookies will spread more and be thinner. Chilling is highly recommended.
Can I use different nuts?
Absolutely! Walnuts or almonds work well, though the flavor profile will change.
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Share the Love ❤️
Have you tried these butter pecan cookies? Let me know how they turned out! Did you add your own twist or keep it classic? Tag me on Instagram or leave a comment below—I’d love to hear your baking stories.