Easy Butter Pecan Cookies Recipe
User Reviews
4.7
Easy Butter Pecan Cookies Recipe
Description
This cookie recipe starts by creaming softened salted butter with brown sugar until fluffy, followed by the addition of an egg yolk. The flour and salt are mixed in to form a dough, which is then chilled to firm up and prevent spreading during baking. The dough is shaped into balls, flattened with a fork, and topped with a pecan half placed perpendicular to the fork marks.
Baking at 350°F for about 6-8 minutes produces soft cookies; longer baking results in firmer, crispier cookies. The pecans add a toasted nutty note and texture contrast. This recipe originated from a family source and allows some customization in baking time for desired texture.
The cookies keep soft for a few days when baked briefly and can be stored refrigerated or frozen. Shaping and marking the dough ahead allows baking with minimal effort later. They make a rich, buttery treat with a nutty finish suitable for snack or dessert.
Choosing salted butter and limiting mixing after flour addition helps maintain tenderness. The egg yolk alone enriches the dough without excess moisture.
Ingredients
- 1 cup butter softened, salted
- 2/3 cup brown sugar packed
- 1 egg yolk
- 2 cups all-purpose flour spooned and leveled
- 1/2 teaspoon salt I use kosher salt
- 50-60 pecan halves
Instructions
- In a large bowl or stand mixer, cream butter and brown sugar. Beat it for at least 2-3 minutes, stopping to scrape the sides and bottom.
- Add the egg yolk and beat well.
- Add the flour & salt. Mix until it forms a ball, scraping the sides and bottom of the bowl. When all the flour is incorporated, stop beating. (Over beating makes for a tough dough.)
- Cover the bowl and chill for about an hour. (If you are doubling the recipe, be sure to chill for more like 2-3 hours. They will bake flat if the dough is not cold. You can freeze the dough too, if you want.)
- Preheat your oven to 350 degrees F. Line 2 large baking sheets with silicone baking mats or parchment paper.
- Form the dough into 1 inch balls. Place on the cookie sheet with one inch of space in between each cookie.
- Flatten each ball once with a fork. If the fork is sticking, dip it in flour, then press on the cookie.
- Press a pecan on top, perpendicular to the fork marks.
- Bake at 350 for 6-8 minutes or until they are no longer shiny on the top or edges.* I don't let mine get brown, or if they do, it is a very small amount on the bottom edges.
Notes
- Bake cookies for 6-8 minutes for a soft texture; longer baking yields crispier cookies based on preference.
- Chill dough for at least an hour before baking to prevent spreading; longer chilling (2-3 hours) is advised if doubling the recipe.
- Dough can be frozen and thawed before baking without affecting quality.
- Prepared cookies can be shaped and marked with fork and pecans, then stored refrigerated or frozen until baking within 2-3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 50Serving
Amount Per Serving
Calories 73 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 73kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 13mg | 4% |
| Potassium | 16mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 119IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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