Butter Pecan Cookies
Delightful cookies with a rich buttery flavor, crunchy pecans, and easy to make for all occasions.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped pecans
Substitutes and Alternatives
- 1 cup coconut oil or dairy-free butter for butter substitute
- ½ cup coconut sugar or maple syrup for granulated sugar substitute
- 2 tablespoons flaxseed meal or chia seeds mixed with water for egg substitute
- 3 cups gluten-free all-purpose flour blends for gluten-free option
Instructions
Preparation
- Gather all your ingredients and tools. Make sure your butter has softened at room temperature. Preheat your oven to 350°F (175°C).
Mixing Ingredients
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar on medium speed until smooth and fluffy, about 2-3 minutes.
- Add eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, mixing on low speed until just combined.
- Gently fold in the chopped pecans using a spatula.
Baking
- Drop rounded tablespoons of dough onto ungreased baking sheets, leaving around 2 inches apart.
- Bake in the preheated oven for 10-12 minutes until the edges are golden brown but centers remain chewy.
- Allow cookies to cool on baking sheets for a few minutes before transferring to wire racks.
Notes
Chill the dough for 30 minutes for better flavor and texture. Store in an airtight container for up to a week at room temperature.