Butter Pecan Cookies
These Butter Pecan Cookies combine a rich, buttery base with the nutty crunch of toasted pecans to create a cookie that literally melts in your mouth. With a double dose of butter flavor from both real butter and optional butter extract, each bite delivers a perfect balance of sweet, nutty, and buttery goodness. They're simple enough for beginners but impressive enough to serve at special occasions, and the powdered sugar coating gives them an elegant, finished look.
Equipment
- Mixing bowls Medium and large
- Electric mixer Hand mixer or stand mixer
- Baking sheets
- Measuring cups and spoons
- Cooling rack
- Small bowl For powdered sugar
- Sharp knife or food processor For chopping pecans
Ingredients
- 2 cups all-purpose flour 240g
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter 226g, softened
- ⅔ cup granulated sugar 133g
- 2 teaspoons vanilla extract
- ½ teaspoon butter extract optional but recommended
- 1½ cups pecans 170g, toasted and finely chopped
- powdered sugar for coating
Instructions
- Preheat oven to 350°F (175°C). Spread pecans in a single layer on a baking sheet and toast for 8-10 minutes, stirring halfway, until fragrant and lightly golden. Cool completely, then chop finely.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter until smooth. Add the granulated sugar and beat on medium-high for 2-3 minutes until light and fluffy, scraping down the sides as needed.
- Pour in the vanilla extract and butter extract (if using). Beat on medium speed for 30 seconds until fully incorporated.
- With the mixer on low speed, gradually add the flour mixture to the butter mixture. Mix just until the flour is incorporated and no streaks remain. Do not overmix.
- Using a spatula or wooden spoon, gently fold the finely chopped toasted pecans into the dough until evenly distributed.
- Preheat oven to 325°F (160°C) if not already done. Line baking sheets with parchment paper. Roll dough into 1-inch balls (about 1 tablespoon each) and place 2 inches apart. Gently flatten each ball slightly.
- Bake for 12-15 minutes, or until edges are just barely starting to turn golden. Centers should still look slightly underdone. Rotate baking sheets halfway through for even browning.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. While still warm, roll each cookie in powdered sugar. For an extra-thick coating, roll again once completely cooled.
Notes
- Toast your pecans properly: Don't skip this step. Toasting brings out the natural oils in the pecans and intensifies their flavor dramatically. Watch them carefully as they can go from perfectly toasted to burnt quickly.
- Use room temperature butter: Softened butter should be cool to the touch but leave an indent when pressed. If it's too soft or melted, your cookies will spread too much.
- Don't overmix the dough: Once you add the flour, mix just until combined. Overmixing develops gluten and creates tough cookies instead of tender ones.
- Chill the dough if needed: If your kitchen is warm or the dough feels too soft, refrigerate it for 15-20 minutes before shaping. This prevents excessive spreading during baking.
- Measure flour correctly: Spoon flour into your measuring cup and level it off with a knife. Scooping directly from the bag packs in too much flour and makes dry cookies.
- Bake at a lower temperature: The 325°F temperature is intentional. It allows the cookies to bake through without browning too much, keeping them pale and tender.
- Coat while warm: Rolling the cookies in powdered sugar while they're still warm helps the sugar stick better and creates that classic snowy appearance.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. Freeze baked cookies for up to 3 months.
- Make-ahead: Freeze shaped cookie dough balls on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the baking time.
- Variations: Try chocolate chip butter pecan (add ½ cup mini chocolate chips), maple butter pecan (replace vanilla with maple extract and drizzle with maple glaze), brown butter pecan (brown the butter first and let cool), cinnamon pecan (add 1 teaspoon cinnamon to dry ingredients), or salted caramel pecan (drizzle cooled cookies with salted caramel and sprinkle with sea salt).
Nutrition
Serving: 1CookieCalories: 145kcalCarbohydrates: 13gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 35mgPotassium: 40mgFiber: 1gSugar: 6gVitamin A: 6IUCalcium: 1mgIron: 3mg
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