Best 7 Best Butter Pecan Cookie Recipes

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Welcome to the delectable world of butter pecan cookies, where crispy edges meet a soft and chewy center, enveloped in the rich, nutty flavor of pecans and the warm embrace of butter. These cookies are a classic for a reason, offering a perfect balance of sweetness, texture, and irresistible appeal. Whether you're a seasoned baker or just starting your culinary journey, this comprehensive guide will equip you with all the knowledge and tips you need to create the best butter pecan cookies that will impress your taste buds and leave you craving more.

Let's cook with our recipes!

BUTTER PECAN COOKIES



Butter Pecan Cookies image

These cookies are very moist...my husband's favorite.

Provided by A. Peterson

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Yield 24

Number Of Ingredients 6

1 cup butter, softened
⅔ cup packed brown sugar
1 egg
2 cups all-purpose flour
½ teaspoon salt
1 ½ cups pecan halves

Steps:

  • In a large bowl, cream butter, brown sugar and egg. Mix until well blended.
  • Slowly add flour and salt and mix well. Cover and refrigerate for at least one hour.
  • Preheat oven to 375 degrees F.
  • Roll one inch pieces of dough into balls and place 2 inches apart on cookie sheets. Flatten balls with the bottom of a glass dipped in flour. Press a pecan into top of dough.
  • Bake 10 to 12 minutes until lightly colored.

Nutrition Facts : Calories 178.6 calories, Carbohydrate 14.9 g, Cholesterol 28.1 mg, Fat 12.8 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 5.4 g, Sodium 107.8 mg, Sugar 6.2 g

BUTTER PECAN COOKIES



Butter Pecan Cookies image

These delicate, buttery cookies, which get their crunchy texture from toasted pecans and a sugar coating, practically melt in your mouth.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 30m

Yield Makes 12

Number Of Ingredients 6

3/4 cup pecans
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar, plus more for coating
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour

Steps:

  • Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
  • With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
  • Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
  • Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

BUTTER PECAN COOKIES



Butter Pecan Cookies image

When my daughter was a teen, these butter pecan cookies earned her two blue ribbons from two county fairs. Then a few years ago, her own daughter took home a blue ribbon for the same cookie. Needless to say, these mouthwatering morsels are real winners!-Martha Thefield, Cedartown, Georgia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 7

1-3/4 cups chopped pecans
1 tablespoon plus 1 cup butter, softened, divided
1 cup packed brown sugar
1 large egg, room temperature, separated
1 teaspoon vanilla extract
2 cups self-rising flour
1 cup pecan halves

Steps:

  • Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool. , In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball. , Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 233 calories, Fat 18g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 208mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

PECAN BUTTER COOKIES



Pecan Butter Cookies image

Provided by Food Network

Categories     dessert

Time 3h15m

Yield 2 1/2 dozen

Number Of Ingredients 7

3/4 cup pecans
1/2 cup flour
1/3 cup superfine sugar
8 tablespoons softened sweet butter
1 egg yolk
Pinch salt
32 pecan halves

Steps:

  • Preheat the oven to 375 degrees. Butter 2 cookie sheets and set aside. Roast 3/4 cup of pecans in oven for 10 minutes or until they emit a good aroma. Remove from oven and cool to room temperature. When cooled, chop pecans with sugar in a food processor until finely ground. Add flour, butter, egg yolk and salt. If dough is too soft, add up to 1/4 cup more flour; otherwise work dough with your hands.
  • Gather dough into a 1 1/2 inch round sausage, wrap in waxed paper and rest in fridge for 2 hours or overnight. Cut into 1/4inch rounds and set on baking sheet. Press a pecan half in center. Don't place cookies too closely together or they will run into each other as they spread during baking. Bake for 15 to 17 minutes or until the cookies' edges are golden brown. When they are baked they will give off a wonderful aroma. Remove baking sheets from oven and let cookies cool on sheets for 3 minutes. Then, remove them to a cookie rack to cool them further. Be careful when you handle these as they are very fragile.

BUTTER-PECAN COOKIES



Butter-Pecan Cookies image

This cookie recipe goes back years and has remained a favorite, I sometimes add in tiny chocolate chips to the batter :)

Provided by Kittencalrecipezazz

Categories     Drop Cookies

Time 20m

Yield 4 doz cookies (approx)

Number Of Ingredients 9

1 cup butter, softened (no substitutions)
3/4 cup sugar
3/4 cup firmly-packed brown sugar
2 eggs
1 teaspoon vanilla or 1 teaspoon maple extract
2 1/4 cups flour
1 teaspoon baking soda
1/8 teaspoon salt
1 cup chopped pecans (can use a little more)

Steps:

  • Set oven to 375 degrees.
  • In a bowl, cream butter with sugars, until light and fluffy.
  • Beat in eggs and vanilla.
  • Combine dry ingredients; add to creamed mixture; mix well.
  • Add in chopped pecans.
  • Drop dough by teaspoons onto an ungreased cookie sheet.
  • Bake for 10 minutes, or until lightly browned (don't overbake).

Nutrition Facts : Calories 1191.5, Fat 68.8, SaturatedFat 31.7, Cholesterol 227.8, Sodium 766.8, Carbohydrate 135.4, Fiber 4.5, Sugar 78.8, Protein 13.4

BUTTER PECAN SKILLET COOKIES



Butter Pecan Skillet Cookies image

If butter pecan ice cream were a cookie, it would be this all-levels skillet shortbread.

Provided by Rick Martinez

Categories     Bon Appétit     Dessert     Cookies     Christmas     Butter     Pecan     Maple Syrup     Cast Iron     Bake     Vegetarian     Soy Free     Peanut Free     Kid-Friendly     Winter

Yield Makes about 16

Number Of Ingredients 11

1⅓ cups (160 g) chopped pecans
4 Tbsp. pure maple syrup
2 tsp. kosher salt, divided
10 Tbsp. chilled unsalted butter, cut into pieces, plus more for pan
1¼ cups (160 g) all-purpose flour
6 Tbsp. (packed; 75 g) light brown sugar
1 large egg
1 Tbsp. plus 1 tsp. vanilla extract or vanilla bean paste
1 cup (120 g) powdered sugar
3 Tbsp. (or more) whole milk
Coarse white sanding sugar and edible glitter (for decorating)

Steps:

  • Place a rack in middle of oven; preheat to 350°F. Toss pecans, maple syrup, and ½ tsp. salt in a medium bowl. Scrape onto a rimmed baking sheet lined with a silicone baking mat or parchment paper and spread nuts into a single layer. Bake until pecans are slightly darkened and syrup is dark and bubbling, 15-20 minutes. Remove from oven and carefully toss pecans in hot syrup to coat again. Let cool on baking sheet until caramel hardens, about 30 minutes. Break up candied pecans into pieces; discard any burned bits.
  • Reduce oven temperature to 325°F. Generously butter a 10" cast-iron or stainless-steel skillet; line bottom with a round of parchment paper and butter parchment. Pulse flour, brown sugar, half of candied pecans, and 1¼ tsp. salt in a food processor until nuts are finely chopped. Add egg, 1 Tbsp. vanilla, and remaining 10 Tbsp. butter and process until a shaggy dough forms.
  • Transfer dough to a large bowl and knead a couple of times just to bring it together. Using damp hands, pat dough evenly into skillet, extending all the way to the sides of the pan. Bake cookie until edges are golden brown and center is slightly puffed, 30-35 minutes. Let cool in skillet 1 hour. Invert cookie onto a cutting board and cut into 16 wedges. Turn right side up and transfer to a wire rack set inside a rimmed baking sheet.
  • Whisk powdered sugar, milk, remaining ¼ tsp. salt, and remaining 1 tsp. vanilla in a small wide bowl until smooth. The glaze should be the consistency of heavy cream; thin with more milk if needed. Transfer half of the glaze to another small wide bowl (you'll need to use 2 bowls as the glaze will start to collect crumbs and you'll want a fresh start).
  • Working one at a time, lightly dip half of the wedges, top side down, into first bowl of glaze so that only the surface is covered and no glaze drips down the sides. Use a toothpick to pop any bubbles and smooth glaze; coating should be thin enough to see the cookie peeking through. Repeat with remaining wedges and second bowl of glaze.
  • Top wedges with remaining candied pecans and let sit 10 minutes. Sprinkle with sanding sugar and glitter and let sit until glaze is set, about 1 hour.
  • Do Ahead: Cookies can be baked 1 day ahead. Store airtight at room temperature.

BUTTER PECAN SHORTBREAD COOKIES



Butter Pecan Shortbread Cookies image

Shortbread cookies are a must to make for the holidays, and these pecan-filled, buttery biscuits are simply irresistible. Be sure to use real butter, not margarine, for best flavor. PLEASE, watch them as they bake. Reviewers are reporting baking times from 12 to 20 mins and I have changed the baking time from the original 30 mins to 15 mins.

Provided by Annacia

Categories     Dessert

Time 55m

Yield 2 1/2 dozen, 18 serving(s)

Number Of Ingredients 6

1 cup unsalted butter
1/2 cup light brown sugar
2 cups flour
1 cup ground pecans
2 teaspoons vanilla
1 pinch salt

Steps:

  • Line a cookie sheet with parchment paper or silicon mat.
  • In a large bowl with an electric mixer or a food processor, beat together butter and brown sugar until creamy.
  • Add flour, ground pecans, vanilla and salt and beat just until it forms a smooth dough.
  • Wrap dough in plastic wrap and refrigerate for 30 minutes to 1 hour to allow it to firm up just enough to shape.
  • Preheat oven to 325 degrees F (160 degrees C).
  • By hand, roll dough into 1-inch balls.
  • Place them on the prepared cookie sheet and flatten very slightly (to about 1/2-inch thickness) with the bottom of a glass that has been dipped in flour to prevent the dough from sticking to the glass (If you have a cookie stamp, you can use it to flatten the cookies instead of the glass).
  • Place in the oven and bake for 12 minutes or until set and very lightly browned on the bottom.
  • Remove from pan and let cool on a rack.

Nutrition Facts : Calories 207.4, Fat 14.7, SaturatedFat 6.9, Cholesterol 27.1, Sodium 12, Carbohydrate 17.5, Fiber 1, Sugar 6.3, Protein 2.1

Tips:

  • Use high-quality butter for the best flavor. Unsalted butter is the best choice so you can control the amount of salt in the cookies.
  • Cream the butter and sugar together until light and fluffy. This will help the cookies to be chewy and have a tender crumb.
  • Gradually add the eggs, one at a time, and beat well after each addition.
  • Add the dry ingredients in two additions, alternating with milk. This will help to prevent the cookies from becoming tough.
  • Stir in the chopped pecans until evenly distributed.
  • Refrigerate the dough for at least 30 minutes before baking. This will help the cookies to keep their shape and prevent them from spreading too much.
  • Bake the cookies in a preheated oven at 375 degrees Fahrenheit for 10-12 minutes, or until the edges are just beginning to brown.
  • Let the cookies cool on a wire rack before enjoying.

Conclusion:

These butter pecan cookies are a delicious and easy-to-make treat that are perfect for any occasion. They are chewy, buttery, and full of pecan flavor. Whether you are a seasoned baker or a beginner, you are sure to love these cookies. So next time you are looking for a sweet and satisfying snack, give these butter pecan cookies a try.

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