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Butter Pecan Cookies

These delightful butter pecan cookies combine rich flavors of toasted pecans with buttery goodness, resulting in a soft and chewy treat with crispy edges and a hint of cinnamon.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter (melted) Can be replaced with coconut oil for a dairy-free option.
  • 1/2 cup granulated sugar Can be swapped for coconut sugar for a lower glycemic index.
  • 1 cup brown sugar
  • 2 large eggs
  • 1.5 tsp vanilla extract
Dry Ingredients
  • 2.5 cups all-purpose flour Can be substituted with whole wheat flour for added fiber.
  • 1 tsp cinnamon powder
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp baking powder
Mix-ins
  • 1.5 cups toasted pecans (roughly chopped)
  • 1/2 cup toffee bits Optional

Method
 

Preparation
  1. In a large mixing bowl, cream the melted butter with both the granulated sugar and brown sugar until the mixture is light and fluffy. This should take about 3-5 minutes.
  2. Mix in the eggs and vanilla extract until the combination is smooth and well blended.
  3. In a separate bowl, combine the flour, cinnamon powder, cornstarch, baking soda, and baking powder. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
  4. Gently fold in the toasted pecans and the optional toffee bits, ensuring they're evenly distributed throughout the dough.
Chill and Bake
  1. Cover the dough and chill it in the refrigerator for 30-45 minutes.
  2. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  3. Form the chilled dough into balls and place them on the lined baking sheet, leaving some space between each.
  4. Bake for 11-14 minutes or until the edges turn golden brown.

Notes

Store leftover cookies in an airtight container at room temperature for up to one week. For longer freshness, freeze the cookies in a single layer, then transfer to a freezer-safe bag for up to three months. Avoid overmixing the dough to prevent dense cookies, and don't skip the chill time as it is vital for texture and shape.