Description
Homemade butter pecan cookies blend Southern comfort with sweet nostalgia, creating irresistible treats that melt in your mouth. Crisp edges, nutty undertones, and rich buttery flavor make these cookies perfect companions for afternoon tea or midnight snacking.
Ingredients
Scale
- 1.25 cups pecans (finely chopped)
- 3 tbsps unsalted butter
- 2.5 cups all-purpose flour
- 1 tbsp cornstarch
- 0.75 tsp salt
- 0.5 tsp ground cinnamon
- 1 tsp baking soda
- 2 sticks (8 oz) unsalted butter (browned)
- 1 cup dark brown sugar (firmly packed)
- 0.5 cups granulated sugar
- 1 tbsp vanilla extract
- 2 large eggs and 1 egg yolk (room temperature)
- 16 pecan halves (optional for decoration)
Instructions
- Toast pecans in a skillet over medium heat for 4-5 minutes until lightly golden, stirring occasionally. Set aside for later use.
- Whisk together flour, cornstarch, salt, cinnamon, and baking soda in a medium bowl. Reserve this dry mixture.
- Brown butter in a saucepan over medium heat until it develops a deep amber color and nutty fragrance. Remove immediately from heat and transfer to a large mixing bowl.
- Combine dark brown and granulated sugars with the browned butter, whisking until smooth and well-integrated.
- Add vanilla extract, then incorporate eggs and egg yolk individually, ensuring complete blending after each addition.
- Gently fold dry ingredients into the wet mixture until just combined. Carefully mix in the toasted pecans.
- Cover the dough and refrigerate for 4 hours to allow flavors to meld and texture to firm up.
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- Scoop dough into 3-tablespoon portions, spacing them 3 inches apart on prepared sheets. Optional: press a pecan half on top of each cookie.
- Bake for 10-11 minutes. If cookies spread too much, reshape with a spatula immediately after removing from oven.
- Optionally dust warm cookies with granulated sugar for extra sweetness.
- Cool cookies on baking sheet for 15 minutes before transferring to a wire rack to complete cooling.
Notes
- Toasting pecans beforehand intensifies their nutty flavor and adds a delightful crunch to the cookie texture.
- Brown butter technique provides a deep, rich caramel-like undertone that elevates the entire cookie’s complexity.
- Chilling the dough is crucial for preventing excessive spreading and ensuring a thick, chewy cookie consistency.
- For gluten-sensitive individuals, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain similar texture and taste.
- Prep Time: 25 minutes
- Cook Time: 11 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 182
- Sugar: 11 g
- Sodium: 111 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg