Get ready to experience pure bliss with our Butter Pecan Cookies. These delectable treats are a symphony of flavors and textures, featuring toasted pecans, rich brown butter, and a hint of cinnamon. Each bite is an indulgent experience that will have you reaching for seconds (and maybe even thirds). Perfect for sharing with loved ones or savoring all to yourself, these cookies are sure to become a favorite in your baking repertoire.
In our home, the aroma of buttery pecans wafting through the kitchen is a sure sign that something special is about to emerge from the oven. These Butter Pecan Cookies have become a beloved tradition, especially during the holiday season. I remember the first time I made them, carefully browning the butter until it reached a perfect amber hue, and then folding in the toasted pecans. The result was sheer perfection – cookies that were crisp on the edges, chewy in the center, and bursting with nutty goodness. Now, whenever I bake a batch, my family gathers around the kitchen, eagerly waiting for the first warm cookie to come out of the oven. It’s a simple joy that brings us together and reminds us of the sweetness of life.
Why These Butter Pecan Cookies Are the Ultimate Crowd-Pleaser
- Made with toasted pecans and brown butter, these cookies offer a depth of flavor that’s simply irresistible.
- The addition of cinnamon adds a warm, comforting note that pairs perfectly with the nuttiness of the pecans.
- With a crisp exterior and chewy interior, these cookies strike the perfect balance of textures, making them a delight to bite into.
- Perfect for any occasion, from holiday gatherings to afternoon tea, these cookies are guaranteed to impress even the most discerning palates.
Ingredients:
For the Buttered Pecans:
- 150g (1 and 1/4 cups) pecan halves, finely chopped
- 42g (3 tablespoons) unsalted butter
For the Butter Pecan Cookies:
- 315g (2 and 1/2 cups) all-purpose flour
- 15g (1 tablespoon) cornstarch
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 226g (2 sticks) unsalted butter, melted until browned
- 200g (1 cup) dark brown sugar, packed
- 100g (1/2 cup) granulated sugar
- 15ml (1 tablespoon) vanilla extract
- 2 large eggs plus 1 egg yolk, at room temperature
- 16 pecan halves, for decoration (optional)
For the Buttered Pecans:
- In a large skillet, melt the unsalted butter over medium heat.
- Add the finely chopped pecans to the skillet and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted.
- Remove the buttered pecans from the skillet and set aside until needed.
For the Butter Pecan Cookies:
- In a large bowl, combine the all-purpose flour, cornstarch, salt, cinnamon, and baking soda. Whisk well to combine, then set aside.
- In a small saucepan over medium heat, melt the butter. Continue to cook the butter, swirling the pan occasionally, until it turns a rich amber color and develops a nutty aroma. Be careful not to burn the butter.
- Once browned, immediately pour the melted butter into a large mixing bowl.
- Add both sugars to the melted butter and whisk well to combine.
- Stir in the vanilla extract.
- Beat in the eggs and egg yolk, one at a time, mixing until just combined.
- Using a rubber spatula, fold in the flour mixture until just combined.
- Fold in the buttered pecans.
- Cover the bowl and refrigerate the cookie dough for 4 hours.
To Bake:
- Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- Using a large cookie scoop, divide the chilled dough into 3-tablespoon sized balls and place them onto the prepared baking sheets, leaving about 3 inches of space between each ball of dough for spreading.
- If desired, press a pecan half onto the top of each ball of cookie dough for decoration.
- Bake the cookies, one tray at a time, in the preheated oven for 10 to 11 minutes, or until the edges are lightly golden brown.
- If any edges spread out while baking, use a spatula to gently press them back in as soon as you remove the cookies from the oven.
- Sprinkle the warm cookies with granulated sugar.
- Allow the cookies to cool on the pan for 15 minutes, then carefully transfer them to a wire cooling rack to cool completely.
Notes:
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a deeper flavor, you can toast the pecans before chopping them for the buttered pecans.
- Be careful not to overbake the cookies, as they will continue to cook slightly as they cool on the baking sheet.
