Description
Butter Pecan Cookies are my absolute go-to treat when craving something sweet and nutty. Packed with toasted pecans and rich butter, these cookies deliver a perfect blend of crunch and melt-in-your-mouth goodness that never disappoints.
Ingredients
Scale
Primary Ingredients:
- 1 cup all-purpose flour
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ¾ cup chopped pecans, toasted
Supporting Ingredients:
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Finishing Ingredient:
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Scatter ¾ cup chopped pecans across a baking sheet, spreading them evenly. Toast the nuts for 5-7 minutes until your kitchen fills with a rich, nutty aroma. Let them cool completely.
- In a mixing bowl, cream ½ cup (1 stick) softened unsalted butter with ½ cup granulated sugar until the mixture turns light and fluffy. Your goal is a smooth, pale consistency.
- Incorporate 1 large egg yolk and 1 teaspoon vanilla extract into the butter mixture. Blend until fully integrated and silky.
- Gently fold 1 cup all-purpose flour and ¼ teaspoon salt into the wet ingredients. Mix just until the dough comes together, being careful not to overmix.
- Fold the cooled toasted pecans into the dough, distributing them evenly throughout. Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.
- Remove dough from refrigerator and roll into 1-tablespoon sized balls. Place each ball 2 inches apart on a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 12-15 minutes. Look for lightly golden edges as your doneness indicator.
- Allow cookies to rest on the baking sheet for 2-3 minutes. Transfer to a wire rack to cool completely.
- Optional: Dust the cooled cookies with a delicate sprinkle of powdered sugar just before serving.
Notes
- Toasting pecans brings out a deeper, nuttier flavor that makes these cookies extra delicious.
- Chilling the dough helps prevent spreading and creates a more tender, compact cookie texture.
- For gluten-free friends, swap wheat flour with a cup-for-cup gluten-free blend to keep the same rich buttery taste.
- Store cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to maintain their delicate shape.
- Prep Time: 1 hour 27 minutes
- Cook Time: 12-15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 153 kcal
- Sugar: 8 g
- Sodium: 60 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 31 mg