Butter Pecan Cookies – Transport yourself back, to the memories of Butter Pecan Cookies, an American classic dessert that is simply perfect for any occasion. With the luscious taste of buttery pecans and a touch of cinnamon to add that warmth these cookies are guaranteed to become a favorite.
I can still vividly recall the first time I baked these Butter Pecan Cookies. It was a calm Sunday afternoon. The heavenly aroma wafting through our kitchen caught both my husband’s and little ones’ attention. The joy in their eyes after that first bite confirmed that I had stumbled upon a winning recipe. Not a single cookie remained by the end of that day!
What makes these Butter Pecan Cookies truly special?
Enriched with the decadence of buttery pecans these cookies stand head and shoulders above the rest. The magical alchemy of browned butter infuses them with a nutty flavor while a gentle hint of cinnamon adds an extra layer of warmth and comfort in every mouthwatering morsel. It’s more than a cookie; it’s an experience.
What You Need To Make This Butter Pecan Cookies Recipe?
Pecans: Opt for fresh pecan halves. Their natural crunch will elevate the texture of your cookies. Also, while chopping, ensure they are evenly sized for uniform baking.
Unsalted Butter: Always go for unsalted butter in recipes. It gives you full control over the salt content, ensuring a balanced flavor profile.
All-Purpose Flour: Ensure your flour is fresh and hasn’t been sitting in your pantry for too long. This helps achieve the right consistency and flavor.
Cornstarch: This might seem like an unusual cookie ingredient, but it’s a game-changer! It lends a softer texture to the cookies.
Brown Sugar: The use of dark brown sugar is vital for that deeper, molasses-rich sweetness. Ensure it’s well-packed when measuring.
Granulated Sugar: A sprinkle on the warm cookies provides a subtle, delightful crunch. Always have a little extra on hand for this touch.
Eggs: Room-temperature eggs mix more evenly into the dough, giving the cookies a lighter texture. Remember to separate one yolk for that extra richness.
Vanilla Extract: A quality extract makes a world of difference. It complements the butter and pecans beautifully.
Ground Cinnamon: This isn’t just for aroma; it adds a warm undertone that pairs wonderfully with the pecans. Adjust to taste, but even a little goes a long way.
Baking Soda: Fresh baking soda ensures a proper rise. If it’s been open for a while, consider doing a freshness test or grabbing a new box.
Steps To Make Butter Pecan Cookies:
To make delicious Heavenly Buttered Pecans:
Step 1: Heat a skillet, over medium heat. Add butter. Allow it to melt and bubble then add the chopped pecans. Stir them occasionally while cooking. You’ll know they’re ready when a delightful toasty aroma fills your kitchen. Remove from heat. Let them cool.
Now let’s move on to our Star. The Butter Pecan Cookies:
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Step 2: In a mixing bowl whisk together flour, cornstarch, salt, cinnamon and baking soda. Set this mixture aside while you focus on the butter.
Step 3: In a saucepan over medium heat melt the butter until it turns into a golden brown shade with some lovely brown bits at the bottom of the pan. That’s where the magic happens! Pour this into another bowl.
Step 4: Add both sugars to the melted butter. Mix well. Add a splash of vanilla extract followed by eggs (including one yolk). Mix just until everything is combined.
Step 5: It’s time to bring together the dry ingredients and wet ingredients! Gently fold in the flour mixture along, with our prepared buttered pecans.
Step 6: Once your cookie dough is ready refrigerate it for 4 hours. I promise it will be worth the anticipation!
Step 7: Are you ready to start baking? Preheat your oven to 375°F. Get two baking sheets. Line them with parchment paper.
Step 8: Using a cookie scoop place the dough on the sheets making sure to leave space between each cookie. If you want to add a touch gently press a pecan half onto each cookie.
Step 9: Put one sheet in the oven at a time. Bake for 10 to 11 minutes. If the cookies spread much you can use a spatula to reshape them.
Step 10: While they are still warm sprinkle some granulated sugar on top. Allow them to cool on the tray for around 15 minutes before transferring them to a cooling rack.
Step 11: Enjoy your homemade Butter Pecan Cookies!
Tip:
To enhance the flavor of your cookies more, allow the butter to cool and slightly solidify before incorporating it into the recipe. This will intensify the notes in the butter blending beautifully with the buttered pecans and adding richness, to your cookies. Remember, it’s these small adjustments that elevate a cookie to an extraordinary one!
Frequently Asked Questions:
Can I use other nuts in place of pecans?
While the recipe is originally designed for pecans, walnuts can serve as a substitute. However, it’s important to note that the unique flavor of pecans is what adds that special touch to these cookies.
How long do these cookies stay fresh?
If stored in an airtight container they should remain fresh for one week. Although let’s be honest they’ll probably be devoured before then!
Can I freeze the dough for later use?
Absolutely! Simply shape the dough into balls place them on a tray, in the freezer until firm and then transfer them into a ziplock bag. They can be safely frozen for, up to three months.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Butter Pecan Cookies
Ingredients
For the Buttered Pecans:
- 1 1/4 c pecan halves finely chopped
- 3 tbsp unsalted butter
For the Butter Pecan Cookies:
- 2 1/2 c all-purpose flour
- 1 tbsp cornstarch
- 3/4 tsp salt
- 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 2 sticks 8 oz unsalted butter, melted until browned
- 1 c dark brown sugar packed
- 1/2 c granulated sugar
- 1 tbsp vanilla extract
- 2 large eggs plus 1 egg yolk at room temperature
- 16 pecan halves for decoration (optional)
Instructions
Buttered Pecans:
- Start by melting 3 tablespoons of butter in a skillet, over medium heat.
- Add 1 and 1/4 cups of chopped pecan halves to the skillet.
- Stir occasionally for 4 to 5 minutes until the pecans are lightly toasted.
- Once done remove the skillet from heat. Set it aside.
Butter Pecan Cookie Dough:
- In a bowl combine 2 and 1/2 cups of flour, 1 tablespoon of cornstarch, 3/4 teaspoon of salt, half a teaspoon of cinnamon and 1 teaspoon of baking soda.
- In a saucepan. Brown two sticks (8 ounces) of butter. Pour this melted butter into a bowl.
- To the butter, add one cup of brown sugar and half a cup of granulated sugar. Mix everything together.
- Stir in one tablespoon of vanilla extract. Then add two eggs followed by one egg yolk individually while mixing continuously.
- Gradually fold in the flour mixture you prepared earlier. Make sure to mix in the toasted pecans until everything's well combined.
- Place this dough in the refrigerator for four hours to chill.
Baking:
- Preheat your oven to 375°F. Line two baking sheets with parchment paper for easy cleanup later on.
- Using three tablespoons of dough at a time, form balls and place them onto your prepared baking sheets. Make sure to space them three inches apart, from each other.
- Press one pecan half onto each dough ball gently as decoration before they go into the oven.
- Bake your cookies for 10 to 11 minutes. After taking them out from the oven you can adjust any edges while they're still warm if needed.
- For a touch sprinkle some granulated sugar on top of your cookies before serving.
- Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack, for cooling.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
