Description
Craving a rich, crunchy cookie that’s perfect for holiday trays or cozy snacks? What if you could bake four dozen buttery pecan cookies with a toasty, nutty crunch in just 35 minutes of hands-on time? Butter Pecan Cookies, with 14 reviews, are your answer—ideal for Christmas gatherings, bake sales, or gifting.
Ingredients
Here’s the lineup for 4 dozen cookies. Each ingredient plays a key role, with swaps for flexibility.
- Chopped pecans (1-3/4 cups): Add toasted crunch and nutty flavor. Sub: Chopped walnuts or almonds; omit for nut-free (use crushed pretzels).
- Butter (1 tablespoon + 1 cup, softened, divided): Toasts pecans and enriches dough. Sub: Vegan butter or coconut oil.
- Brown sugar (1 cup, packed): Provides caramel-like sweetness. Sub: Coconut sugar or 3/4 cup brown sugar + 2 tablespoons maple syrup.
- Large egg (1, separated, room temperature): Yolk binds dough; white coats pecans for adhesion. Sub: Flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) for vegan; aquafaba for egg white.
- Vanilla extract (1 teaspoon): Enhances flavor with warmth. Sub: Almond extract or omit.
- Self-rising flour (2 cups): Simplifies recipe with built-in leavening. Sub: 2 cups all-purpose flour + 1 teaspoon baking powder + 1/4 teaspoon salt; gluten-free flour blend.
- Pecan halves (1 cup): Add decorative crunch. Sub: Almond halves or omit.
These ingredients are pantry staples, creating a wholesome, indulgent treat.
Instructions
- Toast pecans: Preheat oven to 325°F (163°C). Place 1-3/4 cups chopped pecans and 1 tablespoon butter in a baking pan. Bake for 5-7 minutes, stirring frequently, until pecans are toasted and browned. Set aside to cool. Tip: Watch closely to avoid burning; cool completely before using.
- Cream wet ingredients: In a large bowl, cream 1 cup softened butter and 1 cup brown sugar with a mixer or whisk until light and fluffy (5-7 minutes). Beat in 1 egg yolk and 1 teaspoon vanilla. Tip: Room-temperature butter and yolk ensure a smooth dough.
- Add flour: Gradually add 2 cups self-rising flour, mixing until just combined. Tip: Don’t overmix to keep cookies tender.
- Chill dough: Cover and refrigerate dough for 1 hour until easy to handle. Tip: Chilling prevents spreading; don’t skip this step.
- Preheat oven and prep: Preheat oven to 375°F (191°C). Line baking sheets with parchment or leave ungreased. Beat reserved egg white in a small bowl until foamy. Tip: Parchment ensures easy cleanup; use a fork for egg white.
- Shape cookies: Roll dough into 1-inch balls (about 1 tablespoon each). Roll each ball in toasted chopped pecans, pressing nuts into dough. Place 2 inches apart on baking sheets. Dip 1 cup pecan halves in foamy egg white, then press one into each dough ball. Tip: Press gently to avoid flattening cookies.
- Bake: Bake for 10-12 minutes until golden brown. Cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely. Tip: Bake one sheet at a time for even browning; underbake slightly for softer cookies.