Go Back
–+ servings
Heavenly Butter Pecan Cookies

Heavenly Butter Pecan Cookies for Cozy Moments at Home

Enjoy Heavenly Butter Pecan Cookies, a delightful treat featuring soft texture and caramelized pecans.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Cooling Time 3 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: Southern
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour Feel free to use a gluten-free 1-to-1 blend if needed.
  • 1 tsp Baking Soda This leavening agent helps create that lovely lift.
  • 1 tsp Fine Sea Salt Adjust based on whether your butter is salted.
  • 1 tsp Ground Cinnamon Optional; substitute with nutmeg for a twist.
  • 1 cup Unsalted Butter Softened; avoid margarine for best flavor.
  • 1 cup Light Brown Sugar Packed; contributes moisture and caramel sweetness.
  • 0.5 cup Granulated Sugar Balances the richness.
  • 2 Large Eggs Room temperature; well-beaten.
  • 2 tsp Pure Vanilla Extract Opt for pure over imitation.
For the Perfect Crunch
  • 1 cup Pecan Halves Toasted and coarsely chopped; walnuts are a substitute.
  • 1 Tbsp Butter-Flavoring Optional; intensifies buttery flavor.

Equipment

  • mixing bowl
  • Electric mixer
  • Baking sheets
  • parchment paper
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Cream together softened unsalted butter, packed light brown sugar, and granulated sugar for 3-4 minutes until light and fluffy.
  3. Add eggs one at a time, mixing briefly, then pour in pure vanilla extract and optionally butter flavoring until just combined.
  4. In a separate bowl, whisk together all-purpose flour, baking soda, fine sea salt, and ground cinnamon. Gradually mix into the wet ingredients.
  5. Fold in the toasted and coarsely chopped pecan halves until evenly distributed throughout the dough.
  6. Scoop rounded balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 12-14 minutes until edges are golden brown but centers look soft.
  8. Allow to rest on baking sheets for about 3 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 90mgPotassium: 60mgSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Store cookies in an airtight container for up to 5 days at room temperature. For longer storage, freeze cookies for up to 3 months.

Tried this recipe?

Let us know how it was!