Butter Pecan Cookies
User Reviews
4.9
Butter Pecan Cookies
Description
This recipe involves browning unsalted butter until it develops a nutty aroma, then whisking in brown and granulated sugars to create a rich base. The dry ingredients, including all-purpose flour, cornstarch for tenderness, cinnamon for warmth, salt, and baking soda for leavening, are combined separately and then incorporated into the wet mixture. Toasted chopped pecans are folded in for texture and flavor. The dough includes both whole eggs and an egg yolk, contributing to the cookie's moist crumb. Cookies are optionally topped with whole pecan halves for presentation.
The browned butter and pecans define the cookie's characteristic taste, giving a subtle caramel and nutty complexity. Baking yields cookies that are tender and flavorful without excessive crispness or dryness.
Store cookies in an airtight container for up to three days to maintain freshness. Dough can be refrigerated for 48 hours or frozen for up to two months, extending preparation flexibility. Smaller cookie sizes require slightly reduced baking times. For a decorative touch, sprinkle granulated sugar over the hot cookies immediately after baking.
Ingredients
For the Buttered Pecans:
- 1 pecans 1/4 cup, halves finely chopped
- 3 tablespoons butter unsalted
For the Butter Pecan Cookies:
- 2 all-purpose flour
- 1 tablespoons cornstarch
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 2 unsalted butter 8 ounces, melted until browned
- 1 cup brown sugar dark; packed
- 1/2 cup granulated sugar
- 1 Tablespoon vanilla extract
- 2 egg large plus 1 egg yolk, at room temperature
- 16 pecan halves for decoration, optional
Instructions
For the Buttered Pecans:
- Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.
For the Butter Pecan Cookies:
- In a large bowl combine flour, cornstarch, salt, cinnamon, and baking soda; whisk well to combine then set aside until needed.
- In a small saucepan, over medium heat, melt the butter. Continue to cook the butter. swirling the pan occasionally. Keep a close eye here. The top of the butter should become foamy. And you should hear tiny popping noises. The butter will develop into a rich amber color, with tiny brown bits at the bottom. And it will have a slightly nutty aroma. Once the butter reaches this stage, remove from heat immediately and pour into a large mixing bowl.
- Add both sugars into the mixing bowl and whisk well to combine.
- Add in vanilla. Beat in eggs and egg yolk, one at a time, beating until eggs are just combined.
- Using a rubber spatula, fold in the flour, stirring until just combined. Fold in the buttered pecans.
- Cover bowl and refrigerate for 4 hours.
To Bake:
- Preheat the oven to 375 degrees (F). Line two large baking sheets with parchment paper.
- Using a large cookie scoop, divide the dough into 3-tablespoon sized balls and place onto prepared baking sheets, leaving about 3 inches between each ball of dough for spreading.
- Firmly press a pecan half on top of each ball of cookie dough.
- Bake, one tray at a time, in a preheated oven for 10 to 11 minutes. If any edges spread out while baking, use a spatula and gently press them back in as soon as you remove the cookies from the oven.
- Sprinkle warm cookies with granulated sugar.
- Allow cookies to cool on the pan for 15 minutes, then carefully transfer to a cooling rack.
Notes
- Store baked cookies in an airtight container to keep them fresh up to 3 days.
- Cookie dough can be refrigerated for 48 hours or frozen for up to 2 months; frozen dough needs additional baking time.
- Smaller cookies bake faster, so reduce baking time by 1-2 minutes accordingly.
- Sprinkle granulated sugar on cookies right after baking to add subtle crunch and shine.
User Reviews
Overall Rating
4.9
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