Sweet, crunchy and chewy these Butter Pecan Cookies are a fun Fall favorite baking recipe that is absolutely delicious, easy and super irresistible.

When it comes to cookies, they are one of the most made recipes in our house. Our whole family loves cookies and multiple kinds, these Butter Pecan Cookies are absolutely amazing.

When it comes to dessert recipes I pretty much love them all but cookies are so easy to whip up and you can create so many different flavors that its amazing.

Once you taste these Butter Pecan Cookies you will instantly fall in love with the flavor, texture and everything all around. They literally are one of the best cookies ever.

These rank up there in my top 5 favorite cookie recipes, now that is saying a lot about it! Even the kids absolutely love these and my kids can be picky.

It is a mix of everything that draws you into this recipe, the texture, flavor and outer appeal. Once you try these bad boys, you will want to keep making them over and over.

Some of my other favorite recipes that we have on our site include: Iced Oatmeal Cookies, Pumpkin Chocolate Chip Cookies and Chocolate Chocolate Chip Cookies.

WHY THIS RECIPE WORKS:

This makes a large batch of cookies.
You can double the batch to make more for gift giving or saving for later.
With the sugar outside and pecans inside it give a nice texture contrast.

INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):

All-purpose flour
Cornstarch
Baking soda
Salt
Unsalted butter
Light brown sugar
Egg
Vanilla extract
Butter extract
Pecans
Decorators sugar

HOW TO MAKE BUTTER PECAN COOKIES, STEP BY STEP:

In a medium-sized bowl, stir together the flour, cornstarch, baking soda, and salt, set aside.
In a large bowl, whisk together the butter and brown sugar until smooth.
Add the egg, vanilla, and butter extract.
Whisk to combine until it is smooth.
Add the flour mixture to the bowl.
Stir it in until combined with no dry patches. This may take a few minutes.
Add the pecans and fold them in.
Line a sheet tray with parchment paper. Using a 1.5 tablespoon cookie scoop, or heaping tablespoon-sized dollops, portion the cookie dough and place them, not touching, but close together on the parchment paper. Cover and place in the refrigerator for two hours, up to overnight.
Preheat the oven to 350°F. Line sheet trays with parchment paper. Take the cookie dough balls and roll them between your hands to form a smooth ball, they will be hard at first but will soften up. Roll them in the decorators sugar and place them on the sheet trays 2 inches apart.
Gently press the pecan halves on to the tops of the cookies, if using.
Bake for 9-10 minutes until the cookies are puffed, the tops are not shiny, and they are slightly browned.
Let them cool on the sheet tray for 10 minutes, then transfer the cookies to a wire rack to cool completely.

WHAT DOES CORNSTARCH DO FOR COOKIES?

The addition of cornstarch to the dry mixture helps cookies stay soft and chewy. The texture that we are going for when making these!

Another aspect that it helps with is keeping the cookies thick, and as you can see that these cookies did not spread much and remained thicker!

DO I NEED TO CHILL MY DOUGH?

Yes, this is an important step that you do not want to skip in this Butter Pecan Cookie Recipe. This helps the cookies from spreading.

When chilling it makes the fat more solid which in turn while it bakes the fat in the cookies melts slower letting the cookie stay thicker.

WHERE CAN I FIND BUTTER EXTRACT?

You can find butter extract at your local grocer. Watkins makes a great brand that is widely available among supermarkets across America.

I would not substitute the butter extract in this recipe otherwise it won’t bring out the butter taste but if you HAVE to you can just use all vanilla extract.

HOW TO STORE:

These Butter Pecan Cookies can be stored in an airtight container at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.

These can also be frozen, to do that make sure you cookies are cooled completely. Place in an airtight container or a freezer bag and they should keep in the freezer for up to 3 months.

To defrost, remove from freezer and let defrost in the refrigerator or at room temperature until thawed.

TIPS AND TRICKS:

Chop your pecans as large or small as you would like.
You can press a pecan into the top of the cookies before baking if you’d like, this is optional.
If you can’t find decorators sugar these can be rolled in regular granulated sugar.
These can be frozen, see my tips above on how to do that.
Make sure you chill the dough at least 2 hours and up to overnight.
This makes a larger batch but you can double or halve it to serve less or more people or freeze for later.
The dough is stiff so folding the pecans in can be hard, try your best, these will rolled after chilling so that is when you can really get the pecans mixed in.

Looking for the perfect Fall cookie? Then look no further, you have to make a batch of these Butter Pecan Cookies right away.

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If you’ve tried these BUTTER PECAN COOKIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Butter Pecan Cookies