Butter Pecan Cookies

There’s something so comforting about homemade treats, and Butter Pecan Cookies hold a special place in my heart. I can still remember the first time I tasted these delightful cookies at my grandmother’s house during the fall. The aroma of roasted pecans filled the kitchen, mingling with the buttery sweetness of freshly baked cookies. Every bite was a perfect blend of crunch and chewiness, making it impossible to have just one! It quickly became a family favorite, especially during the cozy autumn months when we gathered around the kitchen table, sharing stories and enjoying the warmth of each other’s company. Today, I’m excited to share my cherished recipe for Butter Pecan Cookies, a delightful treat that brings back those fond memories and adds a touch of joy to any occasion.

Main Ingredients for Butter Pecan Cookies

The ingredients for Butter Pecan Cookies are simple yet create a symphony of flavors. Each ingredient plays a crucial role in achieving the perfect texture and taste. From the rich, creamy butter to the sweetness of brown sugar, these components work harmoniously to create a cookie that’s soft on the inside and slightly crunchy on the outside. The star of the show, the pecans, not only add a delightful crunch but also infuse the cookies with a unique flavor that sets them apart.

• 1 3/4 cups chopped pecans: Roasting these brings out their depth of flavor, making them essential for a rich taste.
• 1 tablespoon unsalted butter: Just a touch to roast the pecans, enhancing their flavor.
• 2 cups all-purpose flour: The base for the cookie structure, providing the right texture.
• 1 teaspoon baking powder: Helps the cookies to rise and become fluffy.
• 1/2 teaspoon baking soda: Aids in achieving the perfect spread while baking.
• 1/4 teaspoon salt: Balances sweetness and enhances overall flavor.
• 1 cup unsalted butter, softened: This is crucial for a rich, buttery cookie that melts in your mouth.
• 1 cup brown sugar: Adds moisture and a deep sweetness to the cookies.
• 1 egg, separate egg white and egg yolk: The yolk adds richness, while the whipped white helps with texture.
• 1 teaspoon vanilla extract: For that classic cookie flavor.
• 1 cup pecan halves: Adding these on top gives an extra crunch and a beautiful presentation.

How to Make Butter Pecan Cookies

Making Butter Pecan Cookies is a rewarding process that fills your home with wonderful aromas. You’ll find it easy to follow along as you create these delectable cookies. Let’s dive into the steps!

1. Preheat your oven to 325°F (160°C). This initial step is crucial for getting those perfect cookies. Line a baking pan with parchment paper to prepare for roasting.
2. Spread the chopped pecans evenly on the baking pan and drizzle with 1 tablespoon of unsalted butter. Toss them lightly to coat. Roast the pecans for about 5 minutes or until they are lightly browned and fragrant. Keep an eye on them to prevent burning! Once roasted, remove from the oven and let them cool completely.
3. In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This dry mixture is essential for ensuring that your cookies rise perfectly, so mix well and set aside.
4. In a separate bowl, using a stand mixer or hand mixer, cream together 1 cup of softened unsalted butter with 1 cup of brown sugar. Beat until the mixture is fluffy and light in color. This step incorporates air into the dough, contributing to the cookie’s texture.
5. Add in the egg yolk and 1 teaspoon of vanilla extract, and continue to beat until fully incorporated. You should notice a rich, creamy texture at this stage.
6. Gradually mix the dry ingredients into the wet mixture, stirring until no visible flour remains. Make sure you do not overmix, as this can lead to tough cookies.
7. Cover the cookie dough with plastic wrap and refrigerate for about 1 hour, or until it’s slightly firm. This chilling time helps to develop the flavors and prevents the cookies from spreading too much.
8. While the dough chills, whisk the egg white until foamy in a separate bowl. Once ready, stir in the pecan halves so they are coated with the egg white. This will help them stick to the cookie dough.
9. Preheat the oven again, this time to 375°F (190°C), and line another baking sheet with parchment paper. Remove the chilled cookie dough from the fridge.
10. Divide the dough into 50 equal pieces, rolling each into a ball. Roll each ball in the roasted chopped pecans, pressing them into the dough for a good coating. Place the dough balls on the prepared baking sheet, ensuring they are spaced about 2 inches apart. Top each ball with a pecan half coated in the egg white.
11. Bake the cookies for about 12 minutes or until they turn golden brown around the edges. When you take them out, they should be slightly soft in the center but firming up as they cool.
12. Let the cookies cool on the baking sheet for 2 minutes, then use a spatula to transfer them to a wire rack to cool completely. Store any leftovers in an airtight container, if there are any!

Helpful Hints

To ensure your baking experience is as enjoyable as possible, I’ve gathered some helpful hints for making Butter Pecan Cookies. These tips will help you perfect your cookies and satisfy your sweet tooth!

• Storage: To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to a week, although they might not last that long!
• Freezing: Yes, you can freeze these cookies! Just place them in a single layer in a freezer-safe container. They’ll stay fresh for up to three months.
• Pairing: Serve Butter Pecan Cookies with a warm cup of coffee or tea for a delightful afternoon treat.
• Gift idea: These cookies make a fantastic gift! Consider packaging them in a decorative box for friends and family.
• Variations: Feel free to experiment by adding chocolate chips or dried fruits to the dough for a fun twist!

What Complements This Butter Pecan Cookies

When serving Butter Pecan Cookies, consider pairing them with various delightful accompaniments:

• A warm beverage: Pair these cookies with a steaming cup of coffee or tea, enhancing their buttery flavor.
• Seasonal desserts: Serve alongside pumpkin pie or apple crisp during the fall, creating a cozy dessert spread.
• Picnic treat: Perfect for a picnic, Butter Pecan Cookies can add a sweet touch to your outdoor meals.
• Holiday platter: Include these cookies on holiday dessert platters, showcasing their unique flavor and texture.
• Personalized gift: Package them in a decorative tin as a thoughtful gift for friends and family, ideal for any occasion.
• After dinner: Enjoy them as a delightful dessert option after dinner, perfect for satisfying your sweet tooth.

FAQ

Conclusion

In summary, Butter Pecan Cookies are a delightful treat that combines the rich flavors of roasted pecans with a soft, chewy cookie base. They are perfect for any occasion, from cozy family gatherings to festive celebrations. I highly encourage you to try making these cookies yourself. Remember, every bite is a moment of joy and warmth, perfect for sharing with loved ones or savoring alone. Happy baking!

Butter Pecan Cookies

The ultimate treat for cookie lovers, these Butter Pecan Cookies are soft, chewy, and bursting with the rich flavor of roasted pecans. Perfect for cozy gatherings or as a delightful snack, these cookies are easy to make and incredibly satisfying. Bake a batch tonight and enjoy the warmth of homemade goodness!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 50 cookies

Course: Desserts

Cuisine: American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 1 3/4 cups chopped pecans Roasted to enhance flavor.
• 1 tablespoon unsalted butter For roasting the pecans.
• 2 cups all-purpose flour Base for the cookie dough.
• 1 teaspoon baking powder Helps the cookies rise.
• 1/2 teaspoon baking soda Provides the perfect spread.
• 1/4 teaspoon salt Balances the sweetness.
• 1 cup unsalted butter Softened for creaming.
• 1 cup brown sugar Adds moisture and sweetness.
• 1 large egg Separate yolk and white.
• 1 teaspoon vanilla extract For classic cookie flavor.
• 1 cup pecan halves For topping the cookies.

Equipment

• Oven
• Wooden Spoon
• Whisk
• Baking Sheet
• Mixing Bowl
• Chef's Knife
• Frying Pan

Method

 

1. Preheat the oven to 325°F (160°C). Place chopped pecans and one tablespoon of butter on a baking pan lined with parchment paper. Roast for 5 minutes, or until lightly browned and fragrant. Remove from the oven and let them cool completely.
2. In a bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. Using a stand mixer (or a hand mixer), cream together 1 cup of butter with brown sugar. Add the egg yolk and vanilla extract, and beat until well incorporated.
4. Gradually mix in the dry ingredients until no flour remains. Cover the cookie dough with plastic wrap and refrigerate for 1 hour or until slightly firm.
5. Meanwhile, whisk the egg white until foamy, then stir in the pecan halves. Set aside.
6. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Remove the cookie dough from the refrigerator and divide it into 50 equal pieces, rolling each into a ball.
7. Roll the balls in the roasted chopped pecans, pressing the nuts into the dough. Transfer the dough balls to the prepared baking sheet, spacing them 2 inches apart. Top each with a pecan half coated in egg white.
8. Bake for 12 minutes, or until the cookies are golden brown. Allow them to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Notes

Roasting the chopped pecans before adding them to the dough enhances their flavor. Be cautious not to over-roast, as this can lead to bitterness. Divide the cookie dough into equal-sized portions to ensure uniform baking. Keep a close eye on the cookies while baking. They should be golden brown around the edges but still slightly soft in the center when you take them out. Overbaking can result in dry cookies. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set without breaking.

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Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!