Butter Pecan Cookies

Butter Pecan Cookies are easy to make at home with just a few simple ingredients. Meltingy tender like traditional shortbread, these Butter Pecan Cookies require only a few steps and take just 15 minutes to bake!

Butter Pecan Cookies
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.

Tip for Making the Best Pecan Cookies

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 served on a plate
Elise Bauer
0:58

Watch This Soft Butter Pecan Cookies Recipe

The Best Pecans to Use

You can start with whole pecans, pecan bits, or chopped pecans in this recipe, but be sure to chop the nuts nice and fine for a better textured cookie.

Toasting Pecans

  • If you want a nuttier flavor, toast the nuts lightly before adding to the batter. In your preheated (350°F) oven, place the pecans in a single layer on a baking sheet. Toast for 5 to 10 minutes, tossing occasionally for even cooking. Remember that pecans burn a little easier than other nuts. Remove them from the heat immediately, and transfer onto a bowl or plate right after toasting to stop the cooking process.

Baking Tips

  • It's not necessary to grease the baking sheets or line them with parchment paper for this recipe. But for easier cleanup, line your sheets with parchment.
  • To make the cookies more even in shape, you can bake them in a muffin pan. But you'll still want to flatten the cookies before baking.
  • To keep the dough from sticking to the glass when flattening, chill the glass beforehand, or dip the bottom in sugar in between cookies.

Swaps and Substitutions

  • Don't worry! The dough will be a little crumbly, but it's supposed to be like shortbread dough, which doesn't have eggs. If you prefer to add one, know that the cookies will end up softer and chewier than the original recipe.
  • To amp up the flavor, add a 1/4 cup of toffee bits, chocolate chips or even some chopped lavender or rosemary.
  • Chocolate lovers may want to add a 1/4 cup of unsweetened cocoa to the batter. But if you do, add 1/4 cup (1/2 stick) more butter in the batter.
  • Not a fan of pecans? You can use chopped walnuts or other nuts. If you have a nut allergy, you can even substitute sunflower seeds, pumpkin seeds, or sesame seeds.

How to Store and Freeze Pecan Cookies:

Once you've rolled the dough into balls, you can freeze them to bake later. First freeze them in a single layer, to keep them from sticking together. Once they're firm, place them in a zip top bag for up to 3 months. (We recommend writing the bake time and temperature on the outside of the bag, because who can remember anything once it goes into the black hole of the freezer?)

When you're ready to bake the cookies, let the dough thaw on a baking sheet while the oven preheats. Then, flatten the dough with a glass before baking as directed.

Baked butter pecan cookies will keep in an airtight container at room temperature for a few days. You can also freeze the baked cookies. Be sure they are completely cooled, and place them in an airtight plastic container (again, labeled with the name and date). Place wax paper or parchment sheets between layers. Baked cookies can keep for months in the freezer if completely sealed from the air, but best to eat them after 3 to 4 weeks. Let the cookies defrost completely before serving.

More Pecan Recipes

Got leftover pecans? Here’s how to use them up!

From the Editors Of Simply Recipes

Butter Pecan Cookies

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 12 servings
Yield 1 dozen

Recipe adapted from a Butter Pecan Cookies recipe in Martha Stewart Everyday Food.

Ingredients

  • 1/2 cup (1 stick, 112g) unsalted butter, room temperature

  • 1/3 cup (70g) sugar

  • 1 teaspoon vanilla extract

  • 1/8 teaspoon salt

  •  1 cup (140g) all-purpose flour

  • 3/4 cup (80g) pecans, chopped

Method

  1. Make cookie dough:

    With an electric mixer, beat the butter for about a minute. Add 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, place on cookie sheet:

    Separate dough into 12 pieces; shape dough into walnut-sized balls. Place 3 inches apart on a baking sheet.

  3. Gently flatten with a glass:

    Using the bottom of a glass, gently flatten each cookie. Reshape sides if necessary.

  4. Bake at 350°F until golden brown:

    Bake 15 minutes, rotating sheet halfway through for even cooking. Remove and cool cookies on a wire rack.

Nutrition Facts (per serving)
179 Calories
12g Fat
16g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12
Amount per serving
Calories 179
% Daily Value*
Total Fat 12g 16%
Saturated Fat 5g 26%
Cholesterol 20mg 7%
Sodium 22mg 1%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 3%
Total Sugars 6g
Protein 2g
Vitamin C 0mg 0%
Calcium 9mg 1%
Iron 1mg 4%
Potassium 43mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.