Name: Butter Pecan Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: ½ cup (112 g) unsalted butter, room temperature; ⅓ cup (70 g) granulated sugar; 1 tsp vanilla extract; ⅛ tsp salt; 1 cup (140 g) all‑purpose flour; ¾ cup (≈80 g) pecans, chopped

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Soft, buttery, and full of nutty richness, these butter pecan cookies are everything I want in a melt-in-your-mouth treat. They’re made with simple ingredients and come together quickly for a nostalgic, homemade dessert that feels both rustic and refined.

Why You’ll Love This Recipe

I love how these cookies combine the richness of butter with the warm, toasty crunch of pecans. The texture is tender and soft, with golden edges that add just the right amount of crispness. There’s no need for chilling the dough, which means I can have warm cookies on the table in just about 30 minutes. These are perfect for gifting, entertaining, or just treating myself with a cozy afternoon snack.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup (112 g) unsalted butter, room temperature
⅓ cup (70 g) granulated sugar
1 tsp vanilla extract
⅛ tsp salt
1 cup (140 g) all‑purpose flour
¾ cup (≈80 g) pecans, chopped

Directions

I start by preheating the oven to 350 °F (175 °C).
In a mixing bowl, I beat the butter until it’s creamy, which takes about 1 minute. Then I add the sugar and beat it until light and fluffy—another minute or so.
I mix in the vanilla extract and salt, then gradually add the flour, scraping down the sides of the bowl as I go. The dough should come together smoothly.
Once the dough is ready, I fold in the chopped pecans by hand.
I shape the dough into 12 walnut-sized balls and place them about 3 inches apart on an ungreased baking sheet.
Using the bottom of a glass, I gently flatten each dough ball.
I bake the cookies for about 15 minutes, rotating the sheet halfway through. They’re done when the edges turn lightly golden.
Finally, I remove the cookies from the oven and let them cool on a wire rack.

Servings and timing

This recipe makes 12 cookies.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

I sometimes add a pinch of cinnamon or nutmeg for a spiced version.
Swapping pecans for walnuts or hazelnuts creates a different flavor twist.
For extra sweetness, I’ve even drizzled melted chocolate over the cooled cookies.
If I’m craving more texture, I stir in mini chocolate chips with the pecans.
Adding a dusting of powdered sugar after baking gives them a shortbread-like finish.

Storage/Reheating

I store the cooled cookies in an airtight container at room temperature, and they stay fresh for about 4–5 days. For longer storage, I freeze them in a sealed container or zip-top bag for up to 2 months. I like to let frozen cookies thaw at room temperature, or warm them in a 300°F oven for 5 minutes to bring back that fresh-baked softness.

FAQs

How do I toast pecans for this recipe?

I toast them in a dry skillet over medium heat for 3–5 minutes, stirring often, until they’re fragrant. It brings out their rich flavor perfectly.

Can I use salted butter instead?

Yes, I can use salted butter—just be sure to omit or reduce the added salt in the recipe.

Can I make these cookies gluten-free?

I can substitute a 1:1 gluten-free baking flour blend. The texture might be slightly different, but they still turn out delicious.

Why do I need to flatten the dough balls?

Flattening ensures even baking and gives the cookies a classic shape. I like to repress the edges slightly if they spread too much during baking.

Do I need to chill the dough?

It’s not required, but chilling can help the cookies hold their shape better. I skip it when I’m short on time and still get great results.

Conclusion

These butter pecan cookies are my go-to when I’m craving something simple, satisfying, and nostalgic. The warm, nutty flavor and buttery base come together so beautifully, and they never last long in my kitchen. Whether I’m baking for guests or just for myself, this recipe always hits the sweet spot.