Butter Pecan Cookies (Step-by-Step in Exhaustive Detail)

These cookies are soft in the middle, slightly crisp on the edges, and full of buttery, nutty flavor. A Southern staple, these Butter Pecan Cookies combine chopped pecans, softened butter, and brown sugar for a chewy texture and rich taste. You’ll top each one with a pecan half, giving every cookie a classic, polished look.

Recipe Overview

• Prep Time: 15 minutes

• Cook Time: 10 to 15 minutes

• Total Time: 30 to 40 minutes (including cooling time)

• Yield: Approximately 24 cookies

Ingredients (with Detailed Explanation)

1. 1 cup chopped pecans

   • These provide texture and nutty flavor. You can toast them in a dry skillet for deeper flavor (optional but recommended).

2. 7 tablespoons unsalted butter, softened

   • Unsalted butter controls salt levels. Softened butter is easier to cream with sugar, which helps form air pockets for a lighter texture.

3. ⅓ cup granulated sugar

   • Provides sweetness and helps the cookies spread just slightly.

4. 1 cup brown sugar (light or dark)

   • Adds sweetness and moisture. The molasses in brown sugar contributes a soft chew.

5. 2 large eggs

   • Bind the ingredients and help the cookies set properly.

6. 1 tablespoon pure vanilla extract

   • Enhances all the flavors with warm, aromatic depth.

7. 2 cups all-purpose flour

   • The main structure of the cookie. Do not substitute with cake or bread flour.

8. ½ teaspoon baking soda

   • Provides lift and slight puffiness by releasing gas during baking.

9. Pinch of salt

   • Balances the sweetness and enhances the flavor of the butter and nuts.

10. Pecan halves (24 pieces)

    • One for the top of each cookie, for a finished look and extra crunch.

Tools and Equipment

• 2 mixing bowls (1 large, 1 medium)

• Electric hand mixer or stand mixer

• Rubber spatula

• Measuring cups and spoons

• Baking sheets (preferably 2)

• Parchment paper

• Medium cookie scoop (or tablespoon)

• Wire cooling rack

Instructions (Extremely Detailed)

Step 1: Preheat the Oven

1. Set your oven to 350°F (175°C).

2. Line two baking sheets with parchment paper to prevent sticking and make cleanup easier.

Step 2: Prepare the Pecans (Optional Toasting)

3. If you want deeper flavor, place 1 cup chopped pecans in a dry skillet over medium heat.

4. Stir occasionally for 3–5 minutes, until they smell fragrant and begin to darken slightly.

5. Remove from heat and allow to cool while you mix the dough.

Step 3: Cream Butter and Sugars

6. In a large mixing bowl, add 7 tablespoons softened butter, ⅓ cup granulated sugar, and 1 cup brown sugar.

7. Use an electric mixer on medium speed to beat the mixture for 2 to 3 minutes.

8. Scrape down the sides of the bowl with a spatula to ensure all ingredients are incorporated. The mixture should look light and fluffy.

Step 4: Add Eggs and Vanilla

9. Crack 2 large eggs into the bowl, one at a time. Mix on low for 10 seconds after each addition, then increase to medium for 30 seconds.

10. Add 1 tablespoon vanilla extract and beat for another 30 seconds to 1 minute, or until fully combined.

11. Scrape the sides again to make sure nothing is stuck.

Step 5: Combine Dry Ingredients

12. In a separate bowl, add 2 cups all-purpose flour, ½ teaspoon baking soda, and a pinch of salt.

13. Whisk thoroughly to distribute the leavening and salt evenly through the flour.

Step 6: Add Dry Ingredients to Wet

14. With the mixer on low speed, add the dry mixture to the wet ingredients gradually, about ½ cup at a time.

15. Mix just until combined after each addition. Stop when there are no visible dry flour patches. Do not overmix.

Step 7: Fold in Chopped Pecans

16. Use a spatula or wooden spoon to fold in the chopped (and cooled) pecans until they are evenly distributed throughout the dough.

Step 8: Portion the Dough

17. Use a medium cookie scoop or a tablespoon to scoop out portions of dough (about 1½ tablespoons per cookie).

18. Roll each portion into a smooth ball using your hands.

19. Place them on the prepared baking sheets, spaced 2 inches apart to allow for spreading.

Step 9: Top with Pecan Halves

20. Gently press one pecan half onto the top of each dough ball, pressing just enough to adhere without flattening the cookie too much.

Step 10: Bake

21. Place baking sheet in the center rack of your preheated oven.

22. Bake for 10 to 15 minutes. The edges should look light golden brown, and the centers should still be slightly soft but set.

23. If you’re baking both sheets at once, rotate their positions halfway through.

Step 11: Cool

24. Let the cookies cool on the baking sheet for 5 minutes before using a spatula to transfer them to a wire cooling rack.

25. Let cool completely before storing, or serve warm for the best texture.

Pro Tips for Perfect Cookies

• Use softened butter. This creams better with sugar and results in a soft, chewy cookie.

• Toast the pecans. It enhances their nutty aroma and flavor.

• Don’t overbake. Remove cookies when edges are set but centers still look soft.

• Chill the dough (optional). If time allows, chilling for 30 minutes will reduce spreading and intensify the flavor.

Storage and Make-Ahead

• Room temperature: Store in an airtight container for up to 5 days.

• Freezer (baked cookies): Cool completely, then freeze in layers separated by parchment. Lasts up to 3 months.

• Freezer (cookie dough): Scoop into balls and freeze unbaked. Bake directly from frozen, adding 1–2 minutes to bake time.

Conclusion: Simple, Southern, and Always Satisfying

These Butter Pecan Cookies are everything a cookie should be: soft, chewy, flavorful, and just a little fancy with that pecan crown on top. Whether you’re baking them for a holiday gathering, gifting them to neighbors, or sneaking one with your morning coffee, they always deliver old-fashioned comfort with a modern, no-fuss method.