There’s something about baking that just warms the heart and fills the home with joy. I’m a mom to three energetic kids, and let me tell you, they love their cookies. We’ve been through a fair share of recipes, but butter pecan cookies definitely hold a special place in our cookie jar. I remember the first time I made these, it was during a little family get-together. Watching my kids sneak extra cookies when they thought I wasn’t looking just made me chuckle.
If you’re like me, always on the hunt for that perfect cookie recipe that combines a little crunch with a melt-in-your-mouth texture, then let me introduce you to my take on butter pecan cookies. They’re not only simple but also delightfully quick to prepare, even if you’re barely getting a quiet moment from the little ones. The trick, I’ve found, is toasting those pecans first. It elevates the flavor to a whole new level of deliciousness and gives these cookies a unique charm.
At family gatherings, these cookies are always a hit, vanishing within minutes. Everyone loves that blend of crunchy pecans and sweet toffee bits. I’m grateful to have a recipe so dependable that I can whip it up whenever the craving hits, no fuss, no frills. Just a straight-up, honest-to-goodness cookie that’s bound to make anyone’s day a tad sweeter.
So, come on. Let’s dive into this recipe, and I assure you, it’ll soon become one of your go-to favorites, just like it has become ours. Whether you’re baking for a party or just because, these cookies promise smiles all around. Let’s step into the kitchen together and make some memories. Here’s how you can bake these tasty treats in just under an hour!
How to Make Butter Pecan Cookies
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Ingredients
- 1 cup unsalted butter, melted and warm
- 1/2 cup white sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 cups chopped unsalted pecans, toasted
- 1/2 cup toffee bits (optional)
Directions
- In a large mixing bowl, combine the melted butter with both white and brown sugars. Mix well until the batter becomes light and airy.
- Add the eggs one by one, followed by the vanilla extract, and blend until the mixture is smooth.
- Gradually stir in the flour, cinnamon, cornstarch, baking soda, and baking powder. Mix until just combined, being careful not to overwork the dough.
- Fold in the toasted pecans and optional toffee bits, ensuring they’re evenly distributed throughout the dough.
- Cover the dough and chill in the fridge for about 30 to 45 minutes to make it easier to handle.
- Take small scoops of dough and roll them into balls. Press them gently to flatten if you prefer a flatter cookie.
- Before baking, consider rolling each ball in white sugar for a bit of added sweetness, a tip my mom swears by!
- Place the rolled dough on a baking sheet lined with parchment paper.
- Preheat your oven to 350°F and bake for 11 to 14 minutes. They’re ready when the edges have turned a lovely golden-brown hue.
- Let them cool slightly on the baking sheet before transferring to a wire rack. Enjoy the delicious goodness!
Storing Suggestion
Store your freshly baked butter pecan cookies in an airtight container to maintain their delightful crunch. You can keep them at room temperature for up to one week, but they never last that long around here!
Cooking Tips
Try using toasted pecans for a richer flavor. If you want to experiment, add a pinch of nutmeg for a warmly spiced aroma. You can also reserve some chopped pecans and sprinkle them on top of the cookies for added texture and visual appeal.
Serving Suggestions
Serve these cookies with a glass of cold milk or a cup of hot coffee for a classic pairing. For a festive touch, add a dollop of whipped cream and a drizzle of caramel sauce on top of each cookie.
Ingredient Substitutions
If you’re out of light brown sugar, dark brown sugar works too, adding a deeper molasses flavor. You can swap pecans for walnuts or hazelnuts if preferred. For those avoiding dairy, margarine makes a suitable substitute for butter.
Seasonal Variations
In the fall, consider adding a touch of pumpkin spice to your batter for a seasonal twist. During summer, lemon zest can brighten the cookies, while dried cranberries can bring a holiday feel in winter.
Allergen Information
This recipe contains nuts and gluten. For nut-free options, omit pecans and use sunflower seeds. You can replace all-purpose flour with a gluten-free blend. Use dairy-free butter alternatives for those with lactose intolerance.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance. Simply cover it tightly with plastic wrap and refrigerate. When you’re ready to bake, let the dough sit at room temperature until it’s workable.
How can I ensure my cookies remain chewy?
To keep cookies chewy, ensure not to overbake them. Removing them from the oven when the edges are just golden ensures a chewy center. Also, maintaining an accurate balance between wet and dry ingredients helps retain moisture.
Can these cookies be frozen?
Absolutely! If you wish to freeze them, do so before baking. Shape the dough into balls and freeze on a tray. Once solid, transfer to a freezer bag. Bake when needed by adding a few extra minutes to the time.
Is there a vegan version of these cookies?
For a vegan twist, substitute eggs with flaxseed meal mixed with water, and use a plant-based butter substitute. Ensure your sugars and any added chocolate or candies are also vegan-friendly.
Why do I need to refrigerate the dough?
Refrigerating the dough prevents cookies from spreading too thin while baking, leading to a denser, more satisfying texture. It also lets the flavors meld for richer-tasting cookies.
What makes these cookies special?
These butter pecan cookies boast toasted pecans for a nutty depth, paired with the optional sweetness of toffee bits, creating a delightful texture and complex flavor profile. They’re a joy to make and a pleasure to eat.
Butter Pecan Cookies
Ingredients
- 1 cup Unsalted Butter Melted, should be warm but not hot
- 1/2 cup White sugar
- 1 cup Light brown sugar
- 2 Large Eggs
- 1 1/2 tsp Vanilla extract
- 2 1/2 cups All-purpose flour
- 1 tsp Ground cinnamon
- 1 tsp Cornstarch
- 1 tsp Baking soda
- 1/2 tsp Baking powder
- 1 1/2 cups Pecans Chopped, unsalted, preferably toasted
- 1/2 cup Optional toffee bits
Instructions
- In a large bowl, whip together the melted butter, white sugar, and brown sugar until it's fluffy and pale.
- Incorporate the eggs and vanilla extract, blending until smooth.
- Gradually add in the flour, cinnamon, cornstarch, baking soda, and baking powder. Mix until just combined.
- Gently fold in the pecans and toffee bits until well mixed.
- Refrigerate the dough for 30-45 minutes; this makes it easier to work with.
- Scoop small portions of dough and roll them into balls, which may feel a bit crumbly at first. Warm hands help shape them well.
- If desired, roll each dough ball in white sugar for extra sweetness (my mom loves this!).
- Arrange them on a baking tray lined with parchment paper.
- Bake in a preheated oven at 350°F for about 11-14 minutes or until the edges are golden brown. The centers will puff up and then flatten as they cool. If you want a flatter cookie, press down gently after baking. Enjoy your delightful treats!
