Description
Delight in classic homemade Butter Pecan Cookies featuring rich, buttery dough studded with toasted pecans, offering a perfect balance of sweet and nutty flavors. These cookies are chilled to enhance texture and baked to golden perfection, ideal for any occasion or comforting treat.
Ingredients
For the Cookies
- 1 and 1/2 cups (195g) chopped pecans
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1 cup (200g) packed dark or light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For Finishing
- 1/3 cup (67g) granulated sugar, for rolling
- Sea salt, for sprinkling
Instructions
- Toast Pecans: Preheat your oven to 300°F (149°C). Spread the chopped pecans evenly on a large baking sheet lined with parchment paper or a silicone mat. Toast in the oven for 15 minutes, stirring twice during baking to ensure even browning. Once toasted, turn the oven off and set the pecans aside to cool.
- Prepare Wet Ingredients: In a large mixing bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the softened butter on medium speed for about 1 minute until it becomes smooth and creamy. Add the granulated sugar and brown sugar, then beat on medium-high speed until the mixture is light, fluffy, and pale in color. Incorporate the eggs one at a time along with the vanilla extract by beating on high speed. Scrape down the sides and bottom of the bowl as needed to ensure everything is mixed evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until thoroughly combined.
- Mix Dough: Gradually add the dry ingredients into the wet ingredients on low speed to avoid overmixing until just combined. The resulting dough will be thick. Fold in the toasted pecans and mix briefly on low speed for 5-10 seconds to evenly distribute the nuts. Cover the dough tightly with aluminum foil or plastic wrap and refrigerate for a minimum of 3 hours and up to 3 days; this chilling step is mandatory to achieve the best texture.
- Prepare Dough for Baking: Remove the chilled dough from the refrigerator and allow it to sit at room temperature for 20 minutes if chilled for 3 hours. If it was chilled longer, let it soften for about 30 minutes to make scooping and rolling easier.
- Preheat Oven and Prepare Baking Sheets: Heat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside, ready for cookie placement.
Notes
- Chilling the dough is essential; do not skip it as it helps the cookies maintain their shape and enhances their flavor.
- Make sure the butter is softened to room temperature for easier mixing and smoother dough.
- To toast pecans evenly, stir them a couple of times during the toasting process.
- If desired, sprinkle a pinch of sea salt on cookies before baking for a delightful flavor contrast.
- Use a cookie scoop or tablespoon to form even-sized dough balls for uniform cookies.
- Store baked cookies in an airtight container at room temperature for up to a week, or freeze dough balls for longer preservation.
