Butter Pecan Cookies

These old-fashioned butter pecan cookies are loaded with buttery, nutty flavor! Quick to make and perfect for cookie exchanges or holiday platters. Everyone loves them after one bite.

Rate me!

Print Pin

Course: Sweets, Desserts and Shooters

Cuisine: American

Prep Time: 12

Cook Time: 10

Total Time: 22

Servings: cookies

Author: Jennifer Stewart

Equipment

Ingredients

½ cup butter unsalted, softened
⅔ cup brown sugar packed
½ cup granulated sugar
2 large eggs lightly beaten
1 ½ teaspoon butter extract
¾ teaspoon vanilla extract
2 cups all-purpose flour spooned and leveled
4 teaspoons cornstarch
¾ teaspoon baking soda
½ teaspoon salt
2 cups pecans chopped

Instructions

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
In a large mixing bowl, cream together butter, brown sugar and granulated sugar until fluffy; 2-3 minutes.
Add eggs in 2 increments and mix until smooth. Then add vanilla and butter extract; mix until combined.
In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
Mix together butter and flour mixtures by adding the flour mixture in 2 increments until dough forms.
Fold pecans into the dough.
Scoop dough into 1 tablespoon scoops. Place on a lined cookie sheet about 2 inches apart
Bake at 350 for 9-10 minutes or until the edges start to turn a golden brown.
Remove from pan to cool on a cooling rack.

Notes

Don't be salty - If using salted butter, reduce to ¼ teaspoon salt in the dough.
Get nutty - Choose the best pecans and store in the fridge or freezer (high oil content causes spoiling). Toast at 350°F for 3-5 minutes or in brown butter in skillet for maximum flavor.
No spreading - If your kitchen is warm, wrap dough and chill 30 minutes before scooping. Use parchment paper or lightly spray cookie sheet.
Get kooky - Add in chocolate chips, toffee bits, white chocolate chips, or butterscotch chips for more flavor.

Nutrition