Craveable, nutty, and buttery crunch in each bite.
Before we talk cookies, let’s talk ice cream. Because ice cream was my first introduction to butter pecan as a flavor. Growing up, it was my dad’s flavor of choice when we’d go to any ice cream place for scoops. While he’d rave about the flavor, I was underwhelmed. For me, ice cream was usually about chocolate and sprinkles! It wasn’t until I tried butter pecan cookies that I got it. Not unlike peanut butter and jelly, or dark chocolate and raspberry, pecans and butter are a combo that works!
While butter pecan cookies are nothing new on the baking scene, they were new to me. The richness of the chopped pecans (amped up if you toast them beforehand) and the butter are a natural pairing, and the cinnamon adds vibrancy to these cookies’ flavor.
You will love butter pecan cookies (even if you’re not a fan of the ice cream!) because they are simple to make, even for novice bakers, and are melt-in-your-mouth tasty. These cookies come with a short ingredient list, use mainly pantry staples, and require no chill time. While they are lovely to enjoy year-round, because of the nutty flavor and cinnamon, butter pecan cookies taste especially great in the fall. Grab a cardigan, a cup of hot tea or coffee, and get ready to enjoy these rich gems.
Get to know pecans
While pecans are native to the South here in the States, many people only know them as the filling for pecan pie. So what are these nuts that make butter pecan cookies so delicious? Native to the central southern states domestically and northern Mexico, pecan trees produce these wonderfully rich and buttery nuts. Harvest peaks in mid-October, which is another reason to enjoy butter pecan cookies in the fall. Most of us buy pecans already shelled; color can range from tan to darker brown. Look for oval-shaped nuts that are not too dark in color; dark brown can sometimes indicate age, and the taste and texture will not be ideal.
How do I store leftovers?
Butter pecan cookies store well in an airtight container or resealable bag. Store them at room temperature for up to 4-5 days. For longer storage, consider freezing them. You can flash-freeze them on a baking sheet for about 30 minutes and then stack them in an airtight container. Freeze up to 3 months; thaw at room temperature for about an hour before serving and enjoy.
Serving suggestions
Butter pecan cookies are especially delicious in the autumn season, when pecans are at their freshest. To serve, pair with other seasonal favorites like Pumpkin Chocolate Chip Cookies and Snickerdoodles. However, these cookies are enjoyable year-round. They pack well, so bake a batch for your favorite out-of-town college student, pack them up (maybe along with a batch of Salted Caramel Popcorn), and mail in a sweet surprise care package.
Butter Pecan Cookies
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 1/3 cup granulated sugar
- 1 1/4 teaspoons vanilla extract
- 1 pinch salt
- 1 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 3/4 cup pecans, chopped
Instructions
- Preheat your oven to 350°F. In a bowl, beat the butter until smooth. Add the granulated sugar and beat until the mixture is light and fluffy. Mix in the vanilla extract and salt.
- Stir in the flour and ground cinnamon until combined. Then gently fold in the chopped pecans.
- Divide the dough into 12 equal-sized balls and place them about 3 inches apart on a baking sheet lined with parchment paper. Gently flatten each ball with the bottom of a glass.
- Bake for 13-16 minutes or until the edges turn light golden. Remove the cookies from the oven and allow them to cool on a wire rack.
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