Why I Love This Recipe
I find this recipe incredibly easy to follow, using simple ingredients that I usually have on hand. The combination of toasted pecans and a hint of cinnamon creates a delightful flavor that reminds me of the classic butter pecan ice cream. Plus, the addition of toffee bits adds a sweet, buttery crunch that I can’t resist.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 cup unsalted butter, melted and cooled until warm
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½ cup granulated sugar
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1 cup brown sugar
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2 large eggs
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1½ teaspoons vanilla extract
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2½ cups all-purpose flour
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1 teaspoon cinnamon powder
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1 teaspoon cornstarch
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1 teaspoon baking soda
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½ teaspoon baking powder
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1½ cups roughly chopped unsalted pecans, preferably toasted
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½ cup toffee bits (optional)
Directions
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In a large mixing bowl, I cream together the melted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
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I add the eggs and vanilla extract, mixing until the batter is smooth.
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In a separate bowl, I whisk together the flour, cinnamon powder, cornstarch, baking soda, and baking powder.
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I gradually add the dry ingredients to the wet mixture, stirring until just combined.
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I fold in the chopped pecans and toffee bits, ensuring they’re evenly distributed throughout the dough.
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I chill the dough for 30 to 45 minutes to make it easier to handle.
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Once chilled, I scoop out portions of the dough and roll them into balls, placing them on a cookie tray lined with parchment paper.
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I bake the cookies in a preheated oven at 350°F (175°C) for 12 to 15 minutes, or until the edges are golden brown and firm.
Servings and Timing
This recipe yields approximately 30 cookies. The preparation time is about 10 minutes, with an additional 30 to 45 minutes for chilling the dough. Baking time is 12 to 15 minutes per batch, making the total time around 1 hour and 25 minutes.
Variations
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Pecan Shortbread Cookies: I like to incorporate finely chopped pecans into my favorite shortbread cookie recipe for a buttery, crumbly treat.
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Chocolate Chip Pecan Cookies: Adding semi-sweet, dark, or white chocolate chips to the dough creates a delightful twist.
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Pecan Snowball Cookies: I enjoy making snowball cookies with chopped pecans instead of walnuts for a nutty flavor.
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Coconut Addition: Mixing in ½ cup of shredded coconut, especially when toasted, adds a tropical flair.
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Oatmeal Variation: Replacing ⅓ cup of flour with quick-cooking oats gives the cookies a chewy texture.
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Toffee or Butterscotch Chips: Including these enhances the buttery sweetness.
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Browned Butter: Using browned butter instead of regular melted butter imparts a rich, nutty flavor.
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Caramel-Stuffed Cookies: I sometimes stuff the cookie dough with caramel before baking for a gooey center.
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Bourbon-Infused Cookies: Adding about 2 tablespoons of bourbon to the dough introduces a warm, sophisticated note.
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Cookie Bars: Spreading the dough in a rectangular pan and baking it as bars offers a convenient alternative.
Storage/Reheating
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Room Temperature: I store the cookies in an airtight container for up to 3 days.
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Refrigeration: Keeping them in a sealed container in the refrigerator extends their freshness to about 5 days.
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Freezing Dough: I freeze the cookie dough for up to 1 month, thawing it overnight in the refrigerator before baking. I avoid freezing baked cookies, as the nuts can lose their crunch upon thawing.
FAQs
How do I prevent the cookies from spreading too much?
I make sure to chill the dough for at least 30 minutes before baking. This helps the cookies maintain their shape and prevents excessive spreading.
Can I use salted butter instead of unsalted?
I prefer using unsalted butter to control the saltiness of the cookies. If I only have salted butter, I reduce the added salt in the recipe accordingly.
Is it necessary to toast the pecans?
Toasting the pecans enhances their nutty flavor, which I find adds depth to the cookies. However, if I’m short on time, using raw pecans still yields delicious results.
Can I make the dough ahead of time?
Yes, I often prepare the dough in advance and refrigerate it for up to 2 days. This not only saves time but also allows the flavors to meld beautifully.
What can I use instead of toffee bits?
If I don’t have toffee bits, I substitute with butterscotch chips or omit them entirely. The cookies are still delightful without them.
Conclusion
These butter pecan cookies are a delightful treat that combines the rich flavors of toasted pecans, warm cinnamon, and buttery sweetness. I find them perfect for any occasion, from holiday gatherings to cozy evenings at home. With their soft, chewy texture and irresistible taste, they’re sure to become a favorite in your cookie repertoire.
Print
Butter Pecan Cookies
- Total Time: ~1 hour 25 minutes
- Yield: Approximately 30 cookies
- Diet: Vegetarian
Description
A must-bake cookie recipe loaded with warm cinnamon, toffee bits, and toasted pecans—these cookies are soft, golden, and full of rich flavor.
Ingredients
1 cup unsalted butter, melted and cooled until warm
½ cup granulated sugar
1 cup brown sugar
2 large eggs
1½ teaspoons vanilla extract
2½ cups all-purpose flour
1 teaspoon cinnamon powder
1 teaspoon cornstarch
1 teaspoon baking soda
½ teaspoon baking powder
1½ cups roughly chopped unsalted pecans, preferably toasted
½ cup toffee bits (optional)
Instructions
Cream together melted butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs and vanilla extract; mix until smooth.
In a separate bowl, whisk flour, cinnamon, cornstarch, baking soda, and baking powder.
Gradually stir dry ingredients into wet mixture until just combined.
Fold in chopped pecans and toffee bits.
Chill dough for 30–45 minutes.
Preheat oven to 350°F (175°C).
Scoop and roll dough into balls; place on a parchment-lined baking tray.
Bake for 12–15 minutes until edges are golden brown.
Cool slightly before serving.
Notes
Chilling the dough prevents spreading.
Toasting pecans enhances flavor.
Optional add-ins: shredded coconut, chocolate chips, or bourbon for variation.
Dough can be made ahead and stored in the fridge or freezer.
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
