I’ve always loved how these cookies are not just any dessert; they’re a real crowd-pleaser every time! The crunch of toasted pecans combined with the sweetness of brown sugar creates a perfect balance. Honestly, if you’re looking for a recipe that will impress your loved ones, then these cookies are your best bet! Kids love them, adults can’t resist them, and they make for the perfect companion with a cup of coffee or milk.
The best part about making these buttery delights is that they aren’t complicated at all. Even if you’re just learning to bake, you can totally pull these off without a hitch. You get to enjoy quality time mixing all the ingredients, and trust me, the joy you feel while waiting for them to bake is second to none. You’ll be dancing around the kitchen as the smell fills the house, and before you know it, the cookie jar will be filled to the brim!
And let me tell you, if you add toffee bits, it takes these cookies to a whole new level of deliciousness! I often make them to share at family potlucks, and with each bite, someone usually says, “These are my favorite!” Just make sure to keep some hidden for yourself before they’re all gone—you know how family gatherings can be!
So, without further ado, let’s get started on whipping up these Butter Pecan Cookies. I promise you won’t regret it. Gather your ingredients, roll up your sleeves, and let’s create something special together!
How to Make Butter Pecan Cookies
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Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1.5 cups chopped pecans, preferably toasted
- 1/2 cup toffee bits (optional)
Directions
- To kick things off, take a large mixing bowl and combine your melted butter with the granulated and brown sugars. Use a mixer or a hefty wooden spoon to beat them together until the mixture is light and fluffy.
- Now, let’s add the eggs along with the vanilla extract. Mix these until you have a lovely, smooth batter that’s well combined.
- Next, gently incorporate the flour, baking soda, cornstarch, baking powder, and cinnamon. Stir carefully; we don’t want to overmix! Just combine until you can’t see dry flour anymore.
- Time to add those delicious pecans and optional toffee bits into the mix. Fold them in gently, ensuring they’re evenly distributed throughout the dough.
- It’s best to chill the dough for about 30-45 minutes in the refrigerator. This helps make it a bit firmer and easier to scoop.
- Once chilled, scoop out small portions of dough and roll them into balls with your hands. Don’t stress if they seem a bit crumbly; just warm them up a bit to help them stick together!
- If you want extra sweetness, you can roll each dough ball in some granulated sugar before placing them on a parchment-lined baking sheet.
- Preheat your oven to 350°F. Bake those cookies for about 11 to 14 minutes, or until they’re golden brown around the edges. Don’t worry if they seem poofy in the center; they will settle down as they cool!
Enjoy your delightful Butter Pecan Cookies and the smiles they’ll surely bring!
Storing Suggestion
To keep your cookies fresh and tasty, store them in an airtight container. They should stay delicious for about a week at room temperature. If you want to keep them for a longer time, you can freeze them. Just make sure they’re well-wrapped to prevent freezer burn!
Cooking Tips
Using toasted pecans brings out a fantastic flavor, so if you can, toast them yourself. You can also try adding a pinch of sea salt to enhance the sweetness of the cookies. If you’d like, a tablespoon of espresso powder can add depth to the flavor without making them taste like coffee!
Serving Suggestions
These cookies are perfect on their own, but you can elevate your dessert table by serving them warm with a scoop of vanilla ice cream on the side. A drizzle of chocolate sauce or caramel just takes it over the top! Pair them with hot coffee or cold milk, and you’ve got a winning combination.
Ingredient Substitutions
If you’re out of pecans, walnuts or almonds work just as well. You can also use coconut sugar instead of brown sugar for a different flavor profile. To make these cookies dairy-free, swap out the butter for coconut oil or a vegan stick butter substitute.
Seasonal Variations
During the fall, consider adding some pumpkin spice or chopped dried cranberries to the dough for a seasonal twist. In the summer, try integrating some chocolate chips or dried apricots for a fresh, lighter feel!
Allergen Information
This recipe contains dairy and nuts, which are common allergens. For those with nut allergies, be sure to use allergy-friendly alternatives, and you can omit the pecans entirely if needed. Using dairy-free butter is also an option for those avoiding dairy.
FAQ:
How long will these cookies stay fresh?
When stored in an airtight container, Butter Pecan Cookies can last up to a week at room temperature. For longer storage, they can be frozen for up to three months, just make sure they are wrapped properly to avoid freezer burn.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough a day in advance and keep it in the refrigerator until you’re ready to bake. You can even freeze the dough balls for a few weeks, then pop them in the oven whenever you want a fresh batch!
Can I use salted butter instead of unsalted?
While unsalted butter is preferred to control the sweetness, you can use salted butter if that’s all you have. Just remember to cut back a little on the added salt in the recipe, or it might be too salty.
Should I toast the pecans first?
Toasting pecans brings out their flavor and adds a nice crunch to your cookies. You can do this quickly in a dry skillet over medium heat or in the oven. Just watch them closely so they don’t burn!
What can I use instead of eggs in this recipe?
If you’re looking for an egg substitute, consider using flaxseed meal or applesauce. For flax eggs, combine one tablespoon of flaxseed meal with two and a half tablespoons of water and let it sit for a few minutes until it’s gelatinous. This works great in cookies!
How can I make these cookies more festive?
To give these cookies a festive flair, try adding seasonal spices like nutmeg or ginger. You can also incorporate colored sprinkles or white chocolate chips for a fun twist during the holiday season. They’ll be a hit at any gathering!
Butter Pecan Cookies
Ingredients
- 1 cup Unsalted Butter Melted and slightly cooled
- 1/2 cup Granulated Sugar
- 1 cup Brown Sugar
- 2 Large Eggs
- 1.5 teaspoons Vanilla Extract
- 2.5 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Cornstarch
- 1/2 teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- 1.5 cups Pecans Chopped and unsalted, preferably toasted
- 1/2 cup Toffee Bits Optional
Instructions
- Start by creaming the melted butter, granulated sugar, and brown sugar in a large bowl until it's light and fluffy.
- Next, add in the eggs and vanilla extract, mixing until everything is smooth and well combined.
- Now, gently stir in the flour, baking soda, cornstarch, baking powder, and cinnamon until just mixed. You want to be careful not to overmix!
- Fold in the chopped pecans and toffee bits if you’re using them. Make sure they're evenly spread throughout the dough.
- Chill your dough in the refrigerator for about 30 to 45 minutes. This makes it easier to scoop and shape.
- Once chilled, scoop out small portions of dough and roll them into balls. The dough may feel a bit crumbly, but warming it in your hands will help it come together.
- If you like a little extra sweetness, roll each ball in some granulated sugar before placing them on a parchment-lined baking tray.
- Preheat your oven to 350 degrees F and bake the cookies for about 11 to 14 minutes. They should be golden brown around the edges and a bit poofy in the center. They’ll deflate as they cool, but if you want, you can gently press them down with a spoon.
