These Butter Pecan Cookies are a delightful treat, combining a rich, buttery base with the warm flavors of cinnamon and toasted pecans.
Their crisp edges and soft centers make them perfect for any occasion, from casual snacks to holiday festivities.
For a more indulgent twist, you can drizzle them with caramel or dip half of each cookie in melted chocolate.
These cookies are also fantastic served alongside a hot cup of coffee or a scoop of vanilla ice cream, making them a versatile and irresistible dessert option.
Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
2 sticks unsalted butter, at room temperature
1 cup dark brown sugar, packed
1/2 cup granulated sugar
2 eggs plus 1 egg yolk, at room temperature
1 tablespoon vanilla extract
1 1/4 cups pecan halves, coarsely chopped
16 pecan halves, for topping.
Instructions:
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, cornstarch, and cinnamon. Set aside.
In a large bowl, cream together the butter, dark brown sugar, and granulated sugar until light and fluffy, about 3 to 4 minutes.
Add the eggs and egg yolk, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, mixing until just combined.
Fold in the coarsely chopped pecans.
Using a cookie scoop or a spoon, drop dough by rounded tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
Gently press a pecan half onto the top of each cookie.
Bake the cookies for 12 to 15 minutes, or until lightly golden brown around the edges.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies have cooled completely, store them in an airtight container at room temperature for up to 1 week.
For variations, you can add a touch of nutmeg to the dough for extra warmth or mix in white chocolate chips for a creamy sweetness that pairs beautifully with the pecans.
If you prefer a chewier texture, slightly underbake the cookies and let them cool on the baking sheet.
You can also substitute the pecans with walnuts or hazelnuts if desired.
For a festive flair, sprinkle the cookies with coarse sugar or drizzle them with caramel sauce after baking.
When serving, these Butter Pecan Cookies pair wonderfully with a warm beverage like coffee, tea, or hot cocoa.
They also make a lovely addition to holiday cookie platters or can be crumbled over vanilla ice cream for a decadent dessert topping.
If gifting, stack them neatly in a decorative tin or wrap them individually in parchment for a thoughtful presentation.
To store Butter Pecan Cookies, ensure they are completely cooled to prevent moisture from making them soft.
Place the cookies in an airtight container, layering them with parchment or wax paper to avoid sticking. They can be kept at room temperature for up to 1 week.
For longer storage, freeze the cookies by placing them in a freezer-safe container or bag, separated by parchment paper, for up to 3 months.
When ready to enjoy, thaw them at room temperature or warm them slightly in the oven for a fresh-baked feel. Avoid refrigerating, as this can dry them out.
Enjoy your delicious butter pecan cookies.
Here is an approximate nutritional breakdown per Butter Pecan Cookie (assuming the recipe makes about 32 cookies):
- Calories: 160
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 90mg
- Total Carbohydrates: 17g
- Dietary Fiber: 1g
- Sugars: 9g
- Protein: 2g
Note: These values are estimates and may vary based on ingredient brands and portion sizes. Adjustments to the recipe, such as reducing sugar or using alternative flours, will also affect the nutritional content.