Butter Pecan Cookies
These Butter Pecan Cookies are rich, buttery, and loaded with toasted pecans in every bite. They have a tender, melt-in-your-mouth texture with a sweet, nutty flavor that’s impossible to resist. Topped with a pecan half and rolled in crunchy toasted pecans, these cookies are as beautiful as they are delicious; perfect for holiday cookie trays, gift boxes, or an afternoon treat with coffee.
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I make these cookies every year during the holidays, and they’re always one of the first to disappear from the cookie platter. The toasted pecans give them such a deep, rich flavor, and the buttery dough practically melts in your mouth. They look elegant and taste even better, but they’re surprisingly simple to make. These cookies feel fancy enough for company but cozy enough to enjoy any day of the week.
Ingredients
- Chopped pecans – Toast them first for extra flavor; just don’t burn them!
- Butter – I like using salted butter for this recipe because I love the combination of salty and sweet. If you’re not such a fan, use unsalted butter.
- Brown sugar – Or loosely packed if you’re cutting down on sugar.
- Large egg – Room temperature.
- Vanilla extract – You don’t need to use expensive vanilla for this recipe.
- Self-rising flour – Ensure your flour hasn’t expired. Self-rising flour has baking powder in it, and it can expire and lose its rising ability.
- Pecan halves – Toast them first for more crunch!
How To Make Butter Pecan Cookies
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by toasting the chopped pecans to bring out their nutty flavor. Preheat the oven to 325°F and place the pecans and 1 tablespoon of butter on a rimmed baking sheet. Bake for about 5–7 minutes, stirring halfway through, until fragrant and lightly browned. A silicone spatula works great for stirring, so the nuts toast evenly. Set them aside to cool.
In a stand mixer with a paddle attachment, cream together the brown sugar and the remaining 1 cup of softened butter until light and fluffy, about 5 minutes. Add the egg yolk and vanilla extract and mix until smooth.
Gradually add the self-rising flour and mix just until a soft dough forms. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour, or until the dough is easy to handle.
When you’re ready to bake, preheat the oven to 375°F. Roll the dough into 1-inch balls using a cookie scoop for even portions. Roll each dough ball in the toasted chopped pecans, pressing gently so they stick.
Place the cookies 2 inches apart on ungreased baking sheets (a nonstick cookie sheet or parchment-lined pan works best). Beat the egg white until foamy using a hand whisk, then dip each pecan half into the egg white and gently press one on top of each dough ball.
Bake for 10–12 minutes, or until the cookies are golden brown around the edges. Let them cool for 2 minutes in the pan, then transfer to a cooling rack with legs to cool completely.
Equipment
- Silicone spatula
- Stand mixer with paddle attachment
- Cookie scoop
- Baking sheets
- Cooling rack with legs
Serving Suggestions
Serve these cookies with a cup of coffee or tea for the perfect afternoon treat. They also make a thoughtful homemade gift; stack a few in a tin or wrap them in cellophane with a ribbon for a charming Southern-style present. I love these cookies any time of the year, but they’re also great around Christmas and look great on a cookie tray along with Fudgy Chocolate Brownie Cookies, Hot Cocoa Cookies, and Peanut Butter No-Bake Cookies.
Storage Tips
Store the cookies in an airtight container at room temperature for up to 5 days. If you’d like to keep them longer, freeze the baked cookies in a freezer-safe bag for up to 2 months. Let them thaw at room temperature before serving to maintain their soft, buttery texture.
Butter Pecan Cookies
Equipment
Ingredients
- 1 ¾ cups chopped pecans
- 1 cup butter plus 1 tablespoon; softened, divided
- 1 cup packed brown sugar
- 1 large egg separated
- 1 teaspoon vanilla extract
- 2 cups self-rising flour
- 1 cup pecan halves
Instructions
- Preheat oven to 325°F. Place chopped pecans and 1 tablespoon butter on a rimmed baking sheet. Bake for 5–7 minutes, stirring halfway, until toasted. Cool completely.
- In a stand mixer, cream the brown sugar and remaining 1 cup butter until light and fluffy.
- Beat in the egg yolk and vanilla until well combined.
- Gradually add the self-rising flour and mix with a wooden spoon until the dough forms. Cover with plastic wrap and refrigerate for 1 hour, or until easy to handle.
- Preheat oven to 375°F. Roll dough into 1-inch balls using a cookie scoop.
- Roll each ball in toasted pecans, pressing gently to coat.
- Place cookies 2 inches apart on ungreased baking sheets.
- Beat the egg white until foamy, dip each pecan half in egg white, and press onto each cookie.
- Bake at 375°F for 10–12 minutes, or until golden brown.
- Cool for 2 minutes on the baking sheets before transferring to wire cooling racks to cool completely.
