Butter Pecan Cookies are a deliciously rich and nutty treat, perfect for any occasion.
This recipe combines the buttery goodness of soft, melt-in-your-mouth cookies with the crunch of toasted pecans.
The use of dark brown sugar adds a deep, caramel-like flavor that perfectly complements the warmth of ground cinnamon and the richness of vanilla.
With a crispy exterior and a soft, chewy center, these cookies are elevated by the coarsely chopped pecans mixed into the dough and a single pecan half adorning the top of each cookie.
Whether you’re baking for a holiday, a family gathering, or just a cozy afternoon snack, these cookies are sure to satisfy any sweet tooth.
Butter Pecan Cookies Recipe
by admin
3 months ago
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Butter Pecan Cookies Recipe:
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.
Enjoy your delicious butter pecan cookies.
To add variety to your Butter Pecan Cookies, you can experiment with a few fun twists.
For a decadent treat, dip half of each cookie in melted chocolate or swap the vanilla extract for maple extract to enhance the sweetness.
Adding spices like nutmeg or ginger alongside the cinnamon can give the cookies a warm, spiced flavor, while using brown butter creates a deeper, nutty taste.
If you prefer a gluten-free version, simply substitute the flour with a gluten-free blend.
For the best results, toast the pecans to bring out their natural flavor, and always use room temperature ingredients to ensure a smooth dough.
Chilling the dough before baking helps the cookies hold their shape, and be careful not to overmix, as this can make the cookies tough.
Properly stored, these cookies stay fresh for up to a week, or you can freeze the dough for future baking.
To store Butter Pecan Cookies, allow them to cool completely at room temperature first.
Once cooled, place the cookies in an airtight container, layering parchment paper between them to prevent sticking.
Stored this way, they will stay fresh for up to a week at room temperature.
If you want to keep them longer, you can freeze the cookies by placing them in a freezer-safe bag or container, where they will last for up to 3 months.
To enjoy them later, simply let the cookies thaw at room temperature, or warm them briefly in the oven for a freshly baked taste.
For unbaked cookie dough, you can freeze it in individual portions for up to 3 months.
Just place the dough balls on a baking sheet, freeze until solid, then transfer to a freezer-safe container.
Bake the dough straight from the freezer, adding a couple of extra minutes to the baking time.
The nutritional information for Butter Pecan Cookies will vary depending on portion size and ingredient brands, but here is an approximate breakdown per cookie (assuming the recipe yields around 24 cookies):
- Calories: 200-220 kcal
- Fat: 12-14g
- Saturated Fat: 6-7g
- Carbohydrates: 22-24g
- Sugars: 14-16g
- Protein: 2-3g
- Fiber: 1g
- Cholesterol: 35-40mg
- Sodium: 120-140mg
These values may fluctuate based on factors like portion size, added toppings, or specific ingredient choices.