My recipe for butter pecan cookies is loaded with pecans. They are soft and chewy with a hint of cinnamon to enhance the butter pecan flavor.
If you like this recipe, check out my Chocolate and Peanut Butter Chip Cookies next!
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I’ve turned my recipe for what I affectionately call football playoff cookies into a variety of different flavors over the years. Long story short, when my son’s football team was in the playoffs his senior season, I made a whole lot of cookies. 28 dozen to be exact! Both chocolate peanut butter chip and white chocolate peppermint. They were good luck then, and so I consider them to still be good luck (no chilling of the dough required).
This version is loaded with pecans. I heard a creator the other day asking about butter pecan. Wondering if it’s one of your favorite flavors, did you have older parents or spend a lot of time with your grandparents growing up? In my case, the answers are yes and yes. I love butter pecan ice cream! So I decided to turn that nostalgic flavor into a cookie.
More cookie recipes
- White Chocolate Peppermint Cookies
- Pistachio and Dark Chocolate Cookies
- Double Chocolate Peppermint Cookies
Ingredients for butter pecan cookies
- Pecans – These cookies use two full cups of chopped pecans. You could take the extra step and toast them before adding them to the batter, but I didn’t think it was necessary.
- Wet Ingredients – Softened butter, one large egg, a combination of granulated sugar and light brown sugar plus both butter and vanilla extract.
- Dry Ingredients – All-purpose flour, baking powder, baking soda, salt and cinnamon. Just half teaspoon of cinnamon adds warmth and depth of flavor, helping to enhance the butter pecan flavor.
- Variation – I had thought about adding buttery toffee chips or bits to the batter as well. But I could only find the Heath brand that are coated in chocolate. If you’re able to find them without chocolate I think they’d be a great addition.
Instructions
- Preheat oven to 350 degrees F.
- Using a stand mixture, cream together the butter and sugars until fluffy. If you don’t own a stand mixer, use a hand electric mixer and large mixing bowl.
- Add the egg, vanilla and butter extract and beat again until pale and fluffy. Scrape down the sides of the bowl at least once during mixing.
- In a separate large bowl, whisk together the dry ingredients – flour, baking powder, baking soda, salt and cinnamon.
- Add the flour mixture and the pecans to the bowl with the butter mixture. Mix on low speed for about a minute until the dough is smooth and well combined.
- Use a cookie scoop to form 22 cookie dough balls.
- Place the cookies onto cookie baking sheets lined with either silicone baking mats or parchment paper.
- Bake for 10 – 12 minutes until golden brown.
- Allow them to cool on the pans for 10 minutes before transferring to a wire rack.
- For video tutorial, keep scrolling for my free printable recipe card.
Serving suggestions
These buttery pecan cookies would be great for a cookie exchange. Or as part of your Christmas cookie plate. Here’s even more of my cookie recipes I hope you’ll check out –
Storage directions
Store cookies in an airtight container at room temperature. They will stay fresh for 3 to 5 days. Or store in the freezer, stacked with wax paper in between cookie layers. They will stay fresh for 2 – 3 months.
Kitchen tools
I have been baking cookies for many years. These are my favorite, time-tested tools…
- Nordic Ware Commercial Half Sheet Pans
- Silpat Silicone Baking Mats
- OXO Medium Cookie Scoop
- OXO Bent Icing Spatula (for leveling off flour and sugar)
- OXO Cookie Spatula
Video
Butter Pecan Cookies
Ingredients
- 6 tbsp unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 tsp butter extract
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 350 degrees F.
- Line two cookie sheets with parchment paper or silicone baking mats.
- Using a stand mixture, cream together the butter and sugars until fluffy. If you don’t own a stand mixer, use a hand electric mixer and large mixing bowl.
- Add the egg, vanilla and butter extract and beat again until pale and fluffy. Scrape down the sides of the bowl at least once during mixing.
- In a separate large bowl, whisk together the dry ingredients – flour, baking powder, baking soda, salt and cinnamon. Add the flour mixture and the pecans to the bowl with the butter mixture.
- Mix on low speed for about a minute until the dough is smooth and well combined.
- Use a cookie scoop to form 22 cookie dough balls. Place the cookies onto the prepared cookie baking sheets.
- Bake for 10 – 12 minutes until golden brown. Allow them to cool on the pans for 10 minutes before transferring to a wire rack.
Nutrition
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