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Buttery, crunchy, melt in your mouth Pecan Butter Cookies are the perfect slice-and-bake Christmas cookie. With toasted nuts and my delicious butter cookie recipe you can’t go wrong!
I am obsessed with basic plain old Butter Cookies. These delicious cookies remind me of those Danish Butter Cookies that come in the blue tin (but better): they’re crisp with a crunchy edge and crumbly center and they basically melt in your mouth.
When I was creating that recipe I decided to make some fun variations and this is one of them: instead of rolling the logs of cookie dough in sanding sugar I added toasted pecans instead. The crunch is the same but the flavor is AMAZING – almost like a butter pecan cookie!
How to make Pecan Butter Cookies
- Just like my classic recipe (or any shortbread like cookie), you want to use a good quality unsalted butter. Don’t make any substitutions or your cookies won’t turn out properly.
- Unlike shortbread cookies, these have baking powder and an egg yolk. The fat from the egg yolk makes these super rich and the baking powder add a soft crumbly texture.
- I use vanilla extract but you could add any flavor extract you like (try almond extract or lemon for even more variations!)
- Toast the chopped pecans for even more flavor.
- Once the dough is made you get two logs that you must chill so you can slice and bake them.
- Butter Cookies bake at 350°F for 16-18 minutes. They’ll be light golden around the edges and on the bottom when they’re done baking.
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Dorothy’s Expert Tips
- Toasting pecans brings out the flavor – don’t skip that step.
- To avoid the “flat” sided slice and bake cookie, chill these upright in a drinking glass.
- Make sure to cut each cookie the same thickness so they bake evenly.
Pecan Butter Cookies Recipe
Easy Pecan Butter Cookies – a classic butter cookie recipe full of pecans – this slice and bake cookie is perfect for Christmas or anytime of year.
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Ingredients
- 1 cup (226g) unsalted butter, softened
- ⅔ cup (134g) granulated sugar
- 1 large egg yolk
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups (248g) all-purpose flour
- 1 cup (112g) chopped pecans , toasted
Instructions
- Cream butter and sugar until fluffy in a large bowl using a hand or a stand mixer, about 1-2 minutes.
- Mix in egg yolk, baking powder, salt and vanilla extract until smooth, then mix in flour until dough forms. Mix in nuts.
- Divide dough into two sections. Roll each into a log that is about 6-7-inches long and approximately 1 ½-inches in diameter. (You can make these any size, larger or smaller, if you prefer.)
- Wrap the logs in plastic wrap and chill at least 2 hours before slicing, or up to overnight. Tip: Place the logs standing up in drinking glasses so they stay circular.
- When ready to bake, preheat oven to 350°F. Slice cookies desired thickness, no more than ¼-inches. Place on cookies sheets covered with parchment paper or silicone baking mats.
- Bake for 16-18 minutes, or until they’re light golden around the edges and no longer glossy.
- You may want to check part way through baking to see if you need to rotate your pans in your oven, even if you normally don’t. These are delicate cookies and may brown in different areas quicker or slower.
- Cool on cookie sheets then store in an airtight container for up to 5 days. Freeze for up to 3 months.
Recipe Notes
To toast your pecans, place them in a frying pan over medium-low heat and cook, stirring almost constantly, until you just start to smell them. Remove from heat immediately. They’ll burn quick if you’re not careful. Let cool before adding to dough.
Recipe Nutrition
Serving: 1cookie | Calories: 79kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 25mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 124IU | Vitamin C: 0.02mg | Calcium: 6mg | Iron: 0.3mg
Nutritional information not guaranteed to be accurate
Pecan Butter Cookies Step-by-Step
- Cream butter and sugar in a large bowl with a hand mixer or stand mixer fitted with the paddle attachement.
- Mix in baking powder, salt, egg yolk, and vanilla. Mix in flour until dough forms.
- Mix in toasted pecans.
- Roll into two logs and wrap well. Chill.
- Slice cookies then bake on a cookie sheet at 350°F.
