Butter Pecan Cookies
These old fashioned butter pecan cookies are loaded with butter, simply scrumptious, perfectly nutty and always a crowd pleaser.
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Servings: 36 cookies
Calories: 105kcal
Ingredients
- ½ cup butter unsalted and softened
- ⅔ cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs lightly beaten
- 1 ½ teaspoon butter extract
- ¾ teaspoon vanilla extract
- 2 cups all-purpose flour spooned and leveled
- 4 teaspoons cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 cups pecans chopped
Instructions
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
- In a large mixing bowl, cream together butter, brown sugar and granulated sugar until fluffy; 2-3 minutes.
- Add eggs in 2 increments and mix until smooth. Then add vanilla and butter extract; mix until combined.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Mix together butter and flour mixtures by adding the flour mixture in 2 increments until dough forms.
- Fold pecans into the dough.
- Scoop dough into 1 tablespoon scoops. Place on a lined cookie sheet about 2 inches apart
- Bake at 350 for 9-10 minutes or until the edges start to turn a golden brown.
- Remove from pan to cool on a cooling rack.
Notes
- When using salted butter, only add ¼ teaspoon salt or sea salt.
- Choose the best pecans you can find. To keep them fresh, store them in an airtight container in the refrigerator or freezer to prevent them from spoiling, which can happen as pecans have a high-oil-content.
- To derive all the toasty flavor from the pecans, you can roast the nuts in a 350 degree oven for 3-5 minutes. Or, toast the pecans in a bit of brown butter in a skillet before chopping.
- If your kitchen is warm, wrap the dough in plastic wrap and chill in the fridge for 30 minutes before scooping - this will prevent the cookies from spreading.
- No parchment paper? Lightly spray the cookie sheet with an oil spray.
- Store butter pecan cookies at room temperature for 10-14 days in an airtight container or in the fridge for up to 4 weeks. Cookies can also be stored in the freezer for up to 6-8 months in a freezer container.
- You can prepare the dough ahead of time and roll it into balls. Cookie dough balls can be stored in the refrigerator for up to 3 days or 3 months in the freezer. Bake as usual. For best results, let the dough balls come to room temperature before baking.
- You can experiment with other add-ins such as 1 cup of chocolate chips, toffee bits, white chocolate chips or butterscotch chips.
Nutrition
Serving: 1g | Calories: 105kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 18mg | Sodium: 61mg | Fiber: 1g | Sugar: 3g