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Butter Pecan Cookies

Soft, chewy and fluffy, these Butter Pecan Cookies have absolutely amazing flavor and will be the hit at your holiday cookie exchange!

If you love anything with the flavor of butter pecan then you are going to love these cookies! They are full of flavor and are chewy, soft and have a little crunch from the pecans. I prefer soft cookies over crunchy so if the same applies to you, then these are the cookies you’ll want to make! Rolled in sugar and topped with a pecan, these aren’t just tasty they are also so pretty! If you are looking for that special, easy, show-stopping cookie recipe, then you need to try this Butter Pecan Cookie recipe!

Two Butter Pecan Cookies stacked on one another with more stacked cookies on wooden board in back.

FREQUENTLY ASKED QUESTIONS:

What are butter pecan cookies?

They are soft and chewy cookies with a warm buttery and brown sugar flavor and filled with crunchy chopped pecans.

What does the addition of cornstarch do to cookies?

The main purpose of adding cornstarch to cookie recipes is to keep them soft and chewy. We love adding cornstarch when we want our cookies to be thicker and chewier. If you haven’t ever tried adding it to your chocolate chip cookie recipes, I promise it will make a huge difference. Give it a try!

How long do I have to chill my dough?

The dough needs to be chilled at least 2 hours before baking but I usually end up just leaving it overnight. I’ve just found that the longer the dough chills with this recipe, there is less spread and the cookies are puffier.

How small should I chop my pecans?

This is a personal choice. You can chop them as small or large as you’d like. It all depends on how much crunch you want in each individual cookie. The pecans are hard to fold into the dough itself but that is okay, they will get incorporated when you are rolling them into balls.

Where can I find butter extract?

This can be found in the baking aisle next to your other extracts. This really amps up the flavor of the cookies themselves. If you cannot find it you can just add a little extra vanilla but they won’t have the more potent butter flavor we are going for.

Do I need to top with a pecan half?

You do not need to top with a pecan if you do not want to. This gives it a nice presentation and extra pecan flavor. It is like topping a peanut butter blossom cookie with a Hershey’s Kiss chocolate.

What is decorators sugar?

It’s just larger sugar granules. You can usually find them near the cake decorating tools in your grocery store. But if you can’t find them, no worries. Just roll in regular sugar!

How to store Butter Pecan Cookies

These cookies can be stored in an airtight container for up to 3-4 days or in the refrigerator for up to 1 week. These can also be frozen. To do that, let the cookies cool and place in freezer container or freezer bag where they will keep for up to 3 months. Let defrost on the countertop until soft.

Pinterest image of close up Butter Pecan Cookies on wooden platter.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • all-purpose flour
  • cornstarch
  • baking soda
  • salted butter
  • light brown sugar
  • egg
  • vanilla extract
  • butter extract
  • pecans
  • decorators sugar (larger sugar crystals)
Ingredients needed: all-purpose flour, cornstarch, baking soda, fine sea salt, unsalted butter, light brown sugar, egg, vanilla extract, butter extract, pecans and decorators sugar.

HOW TO MAKE BUTTER PECAN COOKIES:

In a medium-sized bowl, stir together the flour, cornstarch, baking soda and set aside.

Dry ingredients mixed together in white bowl.

In a large bowl, whisk together the butter and brown sugar until smooth. 

Sugar and butter added to white separate white bowl.

Add the egg, vanilla, and butter extract, whisk until combined and smooth. 

Egg and vanilla and butter extracts added to whisked together butter and sugar mixture in bowl.

Add the flour mixture to the bowl and stir it in until combined with no dry patches. This may take a few minutes. 

Dry ingredients added to wet ingredients.

Fold in the pecans.

Pecans added to cookie dough in white bowl.

Line a sheet tray with parchment paper. Using a 1.5 tablespoon cookie scoop, or heaping tablespoon-sized dollops, portion the cookie dough and place them, not touching, but close together on the parchment paper. Cover and place in the refrigerator for two hours, up to overnight.

Cookie dough balls on lined baking pan ready to be cillled.

Preheat the oven to 350°F. Line sheet trays with parchment paper. Take the cookie dough balls and roll them between your hands to form a smooth ball, they will be hard at first but will soften up. Roll them in the decorators sugar.

Rolled cookie dough balls being rolled into decorators sugar.

Place them on the sheet trays 2 inches apart. Gently press the pecan halves on to the tops of the cookies, if using.

Cookie dough on lined baking sheet with pecans pressed into top of them.

Bake for 9-10 minutes until the cookies are puffed, the tops are not shiny, and they are slightly browned. Let them cool on the sheet tray for 10 minutes, then transfer the cookies to a wire rack to cool completely.

Hand holding up one Butter Pecan Cookie.

WANT MORE DELICIOUS RECIPES?

Square image close up of Butter Pecan Cookies on wooden platter.

Butter Pecan Cookies

Soft, chewy and fluffy, these Butter Pecan Cookies have absolutely amazing flavor and will be the hit at your holiday cookie exchange!
5 from 3 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time:: 2 hours
Total Time: 2 hours 25 minutes
Servings: 34

Ingredients

For garnish:

  • cup decorators sugar (large sugar crystals)
  • pecan halves optional

Instructions

  • In a medium-sized bowl, stir together the flour, cornstarch, baking soda, and set aside.
  • In a large bowl, whisk together the butter and brown sugar until smooth.
  • Add the egg, vanilla, and butter extract, whisk until combined and smooth.
  • Add the flour mixture to the bowl and stir it in until combined with no dry patches. This may take a few minutes.
  • Fold in the pecans.
  • Line a sheet tray with parchment paper. Using a 1.5 tablespoon cookie scoop, or heaping tablespoon-sized dollops, portion the cookie dough and place them, not touching, but close together on the parchment paper. Cover and place in the refrigerator for two hours, up to overnight.
  • Preheat the oven to 350°F. Line sheet trays with parchment paper. Take the cookie dough balls and roll them between your hands to form a smooth ball, they will be hard at first but will soften up.
  • Roll them in the decorators sugar.
  • Place them on the sheet trays 2 inches apart. Gently press the pecan halves on to the tops of the cookies, if using.
  • Bake for 9-10 minutes until the cookies are puffed, the tops are not shiny, and they are slightly browned.
  • Let them cool on the sheet tray for 10 minutes, then transfer the cookies to a wire rack to cool completely.

Notes

  • Topping with pecans is optional but makes a great presentation and texture contrast.
  • Do not skip the chilling, this is essential for the cookies to turn out (it keeps them from spreading too much)
  • If you cannot find butter extract you can use all vanilla.
  • These can be frozen, see my tips above.
  • Easily double this recipe to have more on hand, for gatherings, cookie exchanges or to freeze for later.
  • If you only have unsalted butter, you will need to have 1/2 teaspoon of salt. 
  • Can’t find decorators sugar? Just roll in regular sugar. 
Course: Dessert
Cuisine: American

Nutrition

Calories: 139kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Sodium: 72mg | Fiber: 1g | Sugar: 12g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




5 Comments

  1. 5 stars
    These were absolutely scrumptious! I should have made a triple batch because I didn’t realize they would get gobbled up so quickly

    1. All Butter Pound Cake, Gooey Butter Cake, maybe amp up the flavor of grits, sugar cookie recipe…..?