If you love a simple but ridiculously good cookie, you're in the right place. These pecan cookies are crisp on the outside, soft in the center, and full of rich buttery flavor. Whether you're baking for the holidays or just want something sweet with your coffee, these are going to hit the spot.
These cookies are especially popular around the holidays - Thanksgiving and Christmas in particular. But honestly, they're perfect any time of year. They've got that homemade taste that works for family gatherings, gift boxes, or just a quiet night in.
This recipe was inspired by my popular Pecan Bacon Cheeseball on the blog, and it pairs beautifully with my Baked Sweet Potato Bites-the salty-sweet crunch of the bites complements the buttery pecan cookies perfectly.
Ingredients
- Butter for that rich, melt-in-your-mouth base
- Brown sugar adds a soft sweetness and depth
- Vanilla extract brings out the flavors
- All-purpose flour gives the cookies structure
- Chopped pecans the star of the show, toasted and nutty
See recipe card for quantities.
How to Make Pecan Cookies
In a large bowl, cream the butter and brown sugar until smooth. Stir in the vanilla extract.
Gradually mix in the flour until fully combined. Fold in the chopped pecans.
Shape the dough into a log on parchment paper. Wrap tightly and refrigerate for at least 1 hour. Preheat oven to 350°F. Line a baking sheet with parchment paper.
Slice the chilled dough into ½-inch rounds. Arrange on the baking sheet.
Bake for 15 minutes or until the edges are lightly golden.
Remove from the oven and transfer cookies to a wire rack to cool completely.
Hint: Chilling the dough makes the cookies hold their shape better while baking. Don't skip it. I also like to toast my pecans beforehand to bring out even more flavor.
Substitutions & Variations
- Gluten-free: Use a good-quality gluten-free all-purpose flour
- Low sugar: You can cut the sugar a bit without ruining the texture
- No nuts: If you can't do pecans, try mini chocolate chips instead
- Kid version: Dip half the cookie in melted chocolate and let them decorate with sprinkles
💭Crucial Success Tips
Don't overbake these. They keep cooking a bit after they come out of the oven. Take them out when they're just lightly golden around the edges.
FAQ
They're crisp on the outside and tender inside. If you like a softer cookie, take them out a minute early.
Yes, you can freeze the cookie dough log for up to 2 months. Just wrap it tightly in plastic and store it in a freezer bag. When ready to bake, thaw in the fridge overnight before slicing and baking as usual.
Chilling helps the dough firm up, making it easier to slice and bake evenly. It also prevents the cookies from spreading too much, giving them that perfect shape and texture.
📖 Recipe
Buttery Pecan Cookies
Ingredients
Method
- In a large bowl, cream the butter and brown sugar until smooth. Stir in the vanilla extract.
- Gradually mix in the flour until fully combined. Fold in the chopped pecans.
- Shape the dough into a log on parchment paper. Wrap tightly and refrigerate for at least 1 hour.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Slice the chilled dough into ½-inch rounds. Arrange on the baking sheet.
- Bake for 15 minutes or until the edges are lightly golden.
- Remove from the oven and transfer cookies to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature for 3 to 5 days.
- You can chill the dough for up to 3 days before baking.
- For a flavor twist, swap 1 teaspoon of vanilla extract with maple extract.
How to Store Pecan Cookies
Store in an airtight container at room temperature for up to 5 days. You can also freeze baked cookies for up to a month.
Fall
- Classic Pecan Pie
- Sweet Potato Pie with Marshmallows
- Maple Bacon Cheese Dip
- Crispy Hasselback Potatoes with Garlic-Parmesan Butter and Creamy Dip
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