Butter Pecan Cookies
Experience a medley of flavors and textures with each bite of our delectable Butter Pecan Cookies. Expertly crafted using toasted pecans embraced by a velvety browned butter these cookies effortlessly blend the essence of kitchens, with a contemporary gourmet flair. Infused with notes of cinnamon and the indulgent sweetness of brown sugar they encapsulate the comforting familiarity that stirs hidden memories within you.
16 Servings
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
For those with gluten sensitivities or simply wanting a gluten-free alternative, here's a twist to ensure our Butter Pecan Cookies fit the bill without compromising on flavor. Swap out the all-purpose flour with a good-quality gluten-free flour blend. Look for blends that already include xanthan gum, as it mimics the binding property of gluten and helps maintain the cookie's structure. When mixing, the dough might feel a tad different in texture, but don’t fret! You're still on track to achieving those soft, chewy centers with crispy edges. As with all gluten-free baking, do ensure there's no cross-contamination with gluten-containing products.