Butter Pecan Cookies

This butter pecan cookie recipe makes absolutely delicious cookies.

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Photography Credit: Elise Bauer

I love butter pecan cookies! I love the way they melt in your mouth. I love the taste of pecans, and of course the taste of butter. These cookies lasted about an hour here.

By the way, here’s a tip I learned over lunch with Bay Area pastry chef Shuna Fish Lydon of Eggbeater. Beat the butter first. Then add sugar and beat them together. This is the way it is supposed to be done. (Thanks Shuna!)

Butter Pecan Cookies Recipe

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  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: 1 dozen cookies

Ingredients

  • 3/4 cup pecans, chopped
  • 1/2 cup (1 stick, 112 g) unsalted butter, room temperature
  • 1/3 cup (70 g) sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 cup (140 g) all-purpose flour

Method

1 Make cookie dough: With an electric mixer, beat the butter for about a minute. Add 1/3 cup sugar and beat until light, about 1 minute more. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.

2 Roll into balls: Separate dough into 12 pieces; squeeze dough to shape into balls. Place, 3 inches apart, on a baking sheet.

3 Gently flatten with the bottom of a glass (reshape sides if necessary).

4 Bake at 350°F (175°C) until golden brown, rotating sheet halfway through, about 15 minutes. Cool cookies on a wire rack.

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Recipe adapted from Martha Stewart Everyday Food.

Showing 4 of 56 Comments

  • Bruce S.

    I’ve made many butter cookies of this kind (that is, no eggs or leavening)—these are the best. I used Florida Crystals sugar and substituted a TBSP of walnuts or so for some of the pecans. Otherwise straight-up as directed. Don’t beat up the dough and you should be fine. I did not toast the nuts. My wife demanded the recipe after she tried one. Hard to eat just one!

  • Granny

    mine turned out perfect using the recipe as is – doubled

  • Deshone Motley

    When I make any cookies I put a little in them to help the vanilla favor and they come out great.

  • Deanne

    Was quite worried about the crumbly texture of the dough, but they turned out beautifully. Next time though (that is, tomorrow when I make more :) ) I’ll toast the pecans (I didn’t realise I should do that) & double the recipe.

    A simple and straightforward cookie for us beginner bakers, thanks Elise & Shuna!

  • Linda Cooley

    I must have done something wrong. My dough never came together. I double-checked my ingredients and they were all correct. I ended up adding about a tablespoon of milk so they would hold together. Anyone else have this issue?

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Butter Pecan Cookies