Butter pecan cookies are one of those classic homemade treats that feel just a little more special than an everyday cookie, thanks to their rich buttery flavor and plenty of nutty pecans. This easy butter pecan cookies recipe is a lovely choice when you want something simple enough for an afternoon of baking but good enough for a holiday cookie tray or family gathering. If easy cookie recipes and traditional pecan cookies are your kind of dessert, this is a recipe worth keeping close.
These easy butter pecan cookies are soft, chewy, and packed with toasted pecan flavor in every bite. Made with simple ingredients you probably already have on hand, this recipe comes together in one bowl and bakes up buttery and golden with just the right amount of crunch from the chopped pecans. They're the kind of cookie that disappears from the cookie jar fast, whether you're baking for a holiday cookie tray, a weeknight treat, or just because you're craving something warm and buttery straight from the oven. If you love the rich, nutty flavor of butter pecan ice cream, you're going to love these cookies even more.
Why this is the best Butter Pecan Cookies Recipe
It's an easy cookie recipe. These butter pecan cookies are made with simple baking ingredients and plenty of pecans, so you can make a homemade batch without anything complicated or hard to find.
They have plenty of buttery pecan flavor. The combination of rich butter and crunchy pecans gives these cookies their classic flavor. Every bite has that sweet, nutty taste that makes butter pecan cookies stand out from ordinary cookies.
They are great for holidays or everyday baking. These pecan cookies are nice enough for Christmas cookie trays, cookie exchanges, parties, and homemade gifts, but they are just as good when you want a quick and easy dessert for your family.
They are a nice change from chocolate chip cookies. If you love easy cookie recipes but want something different from the usual chocolate chip or peanut butter choices, butter pecan cookies are a simple way to switch things up without making a complicated dessert.
What you'll need to make the best Butter Pecan Cookies Recipe
Equipment
- Food processor - You will need this to chop the pecans into a fine texture. If desired, you can use "chopped pecans" from the grocery store and leave them whole.
- Electric mixer - To cream the butter and sugar and mix up the cookie dough.
- Parchment paper - This is optional and is used to line the cookie sheet for easier clean up.
- Cookie sheet - Any baking sheet will be fine, although I don't recommend stoneware for cookies as they take too long to heat up and the cookies don't come out as well.
- Scoop set - This is to scoop out the cookie dough so that all your cookies are the same size. If some are bigger and some are smaller, you'll end up with some underbaked and some overbaked cookies, and nobody wants overbaked cookies.
- Wire rack - This is to cool the cookies after you take them off the cookie sheet.
See the printable recipe card at the bottom of the page for all measurements and nutritional information.
Ingredients
- Butter - Butter gives these cookies their rich flavor and tender texture. Use regular salted or unsalted butter. Make sure it is softened so it creams smoothly with the sugar. The best way to do this is to leave the butter on the counter for a few hours. Some newer microwaves have a "soften" feature, and that will work, but it will melt some of the butter, and that is not ideal in this recipe.
- Sugar - Granulated sugar sweetens the cookies and helps give them lightly crisp edges. Regular white sugar works best for this recipe.
- Vanilla bean paste - I prefer vanilla bean paste to vanilla extract because the paste has a much stronger and richer vanilla flavor. Vanilla extract is made by soaking vanilla beans in alcohol and then removing the beans. Vanilla bean paste is made by mixing crushed vanilla beans into concentrated vanilla extract. You can use them interchangeably in equal amounts.
- All purpose flour - Regular all purpose flour gives the cookies their structure. Measure it carefully by spooning it into the measuring cup and leveling the top so you don't accidentally add too much.
- Baking powder - Baking powder makes the cookies rise a little and keeps them from becoming too dense. Make sure yours is fresh for the best results.
- Chopped pecans - Pecans give these cookies their signature nutty flavor and a little crunch in every bite. You can buy pre-chopped pecans or chop pecan halves yourself. Toasting them first will give the cookies an even deeper pecan flavor. See below for instructions to do that.
How to make easy Butter Pecan Cookies Recipe
- Preheat your oven to 350℉ and line your cookie sheet with parchment paper.
- Process the pecans in your food processor for about 30 seconds. It's best to use the pulse feature if you can; if not, just stop the food processor when the pecans are finely chopped, before they turn into crumbs. Then set aside.
- Cream together the butter and sugar until light and fluffy (meaning to beat with a mixer on medium speed until the mixture is light in color and fluffy), then add the vanilla and beat until incorporated.
- Use a spatula or wooden spoon to stir the flour and baking powder into the wet ingredients until well combined. Don't overwork the dough after adding the dry ingredients.
Fold in the chopped pecans. - Using your 2-tablespoon cookie scoop, scoop 6 cookie dough balls onto your baking sheet, evenly spread out.
Bake for about 12 minutes, until edges are golden but not brown. Cool on the cookie sheet for 5-10 minutes and then move to a wire rack to cool completely before enjoying.
Substitutions & variations
If you do not have vanilla bean paste, you can use vanilla extract instead. The vanilla flavor will be a little less intense, but the cookies will still have that rich, buttery flavor that works so well with pecans.
You can toast the chopped pecans before adding them to the cookie dough for a deeper, nuttier flavor. To toast them, spread the pecans on a baking sheet and toast for 8-10 minutes in a 350ºF oven. Watch them carefully because they will go from perfect to burnt in less than 30 seconds. Let them cool completely before mixing them into the dough.
For a slightly different flavor, replace part of the granulated sugar with brown sugar. Brown sugar will give the butter pecan cookies a deeper caramel flavor and can make the centers a little softer.
You can also add a handful of chocolate chips, white chocolate chips, or toffee bits along with the chopped pecans if you want to change things up.
Walnuts can be substituted for the pecans if you prefer them. They will change the flavor of the cookies, but they still work well flavor of the dough.
Storing leftover butter pecan cookies
Once the butter pecan cookies have cooled completely, store them in an airtight container at room temperature for up to 5 days. Keeping the container tightly sealed will help prevent the cookies from drying out.
For longer storage, place the fully cooled cookies in a freezer-safe container or zippered freezer bag and freeze for up to 3 months. Place parchment or wax paper between the layers if you are stacking the cookies.
Thaw frozen butter pecan cookies at room temperature before serving. If you like them slightly warm, heat an individual cookie in the microwave for a few seconds before eating.
FAQ
What is the best way to store these cookies and how long do they last?
Store at room temperature for up to 4-5 days in an airtight container.
Do these need to chill in the fridge before being baked?
They do not need to chill before being baked, but I do like to keep the cookie dough that isn't being baked in the fridge until it's time to bake it. This helps to prevent stickiness.
Are these just shortbread cookies with pecans?
No, they have more flavor than shortbread cookies, plus the pecans. They are also a bit softer than shortbread cookies.
How fine should the pecans be?
The pecans should be finely chopped, almost crumb-like, but you will want to stop your food processor before they get to that point so you don't risk it turning into a pecan butter.
Do I have to chop the nuts myself, or can I buy pre-chopped pecans?
If you like the size of the chopped pecans you buy at the store, then that's fine. If you prefer them to be more finely chopped, use the pulse setting on your food processor, and chop them smaller, it doesn't matter what size you start with. I think, the more finely chopped, the better, in this particular recipe, but you can use them however you like.
Check out more delicious cookies recipes
- Easy Shortbread Cookies
- Nutella Linzer Cookies
- Cherry Pie Cookies
- Easy Monster Cookies
- Lemon Sugar Cookies
- Chocolate Covered Cherry Cookies
Recipe
Easy Butter Pecan Cookies
Ingredients
- ¾ cup butter
- 1 cup sugar
- 1 teaspoon vanilla bean paste
- 1¾ cups all purpose flour plus 2 tablespoons
- 1 teaspoon baking powder
- 1¼ cups chopped pecans
Instructions
- Preheat your oven to 350℉ and line your cookie sheet with parchment paper.
- Process the pecans in your food processor for about 30 seconds. It's best to use the pulse feature if you can; if not, just stop the food processor when the pecans are finely chopped, before they turn into crumbs. Then set aside.
- Cream together the butter and sugar until light and fluffy, then add the vanilla and beat until incorporated.
- Use a spatula to stir the flour and baking powder until well combined. Don't overwork the dough after adding the dry ingredients. Fold in the chopped pecans.
- Using your 2-tablespoon cookie scoop, scoop 6 cookie dough balls onto your baking sheet, evenly spread out. Bake for about 12 minutes, until edges are golden but not brown. Cool on the cookie sheet for 5-10 minutes and then move to a wire rack to cool completely before enjoying.
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