Butter Pecan Cookies (with Glazed Pecans)
These easy Butter Pecan Cookies are melt-in-your-mouth delicious. A thick golden buttery cookie full of warm vanilla, real butter and loaded with sweet glazed pecans! A new favorite cookie!
Pecans are always a favorite addition to many desserts. We have a variety of pecan recipes you don’t want to miss! Chocolate Pecan Pie Bars, the popular Upside-Down Apple Pecan Pie, and the sinfully delicious Butter Pecan Cake With Bourbon Frosting.
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I’m a big fan of pecans, especially in my cookies. These sweet, warm, and crunchy butter pecan cookies with crisp glazed pecans are a thick, fragrant cookie that carries a touch of nostalgia.
The perfect cookie to enjoy with a cup of tea or glass of milk in the afternoon or share with friends over coffee.
Why This Butter Pecan Cookie Recipe Is The Best
- Easy Cookie To Make: Full flavored buttery pecan cookies are easy to make and even easier to love.
- Six simple pantry staples plus pecans make this butter pecan cookie recipe a stress-free go-to for any occasion.
- Easy glazed pecans create lovely texture and crunch while adding natural nutty sweetness.
- Only three straightforward steps to make bakery-style butter pecan cookies that are sure to impress.
- Melt-in-your-mouth texture.
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Ingredients You’ll Need For Butter Pecan Cook
Nothing brings out the warm, fragrant, and sweet flavor of nuts more fully than toasting, glazing, or caramelizing them before adding them to a cookie recipe. Glazed pecans add texture and a satisfying crunch when you bite into a delicious homemade butter pecan cookie.
Easy Glazed Butter Pecans
Grab a good, small to medium-sized skillet and a spatula, and you’re good to go for glazed pecans!
- unsalted butter
- pecan halves
Golden Butter Pecan Cookie Batter
A good stand mixer or hand mixer is ideal for mixing cookie batter. I also use a kitchen scale when making larger size cookies to help keep them all the same size. It’s not a required tool, but you’d be surprised at how handy a kitchen scale can be, once you have one in your kitchen.
- All-Purpose Flour -use the spoon and level method to fill the measuring cup to ensure the correct amount. Scooping directly out of the container tends to pack the flour, which can mess up the ingredient ratios.
- Butter – softened should leave a slight indent when pushed with a finger and no shiny sheen.
- Sugar – use white granulated.
- Vanilla Extract – warm natural notes complement the cookie’s sweetness and highlight the nutty pecan flavors. Always use real vanilla extract when you can, it’s easy to make your own.
- Large Egg & Egg Yolk – room temperature (~70°F) before incorporating them into the pecan cookie batter.
- Buttered Pecans – use the easy glazed pecan instructions. Set aside a glazed pecan half per cookie, and the rest will be chopped and added to the butter pecan cookie batter.
- (Optional)Sea Salt Flakes – The sea salt flakes will intensify the flavors of the cookies.
Easy Butter Pecan Cookie Instructions
(full printable recipe at the end of this post)
Trust me; these glazed pecans are so good you don’t skip this super quick and easy caramelizing step for the pecans!
Glazed Butter Pecans For Pecan Cookie Recipe
- Melt butter over medium-high heat, then add pecans and sugar.
- Stir constantly until pecans are glazed (about 3-4 minutes).
- Cool for 10 minutes.*
- Set aside glazed pecan halves for each cookie, and chop the rest. (Don’t eat too many! 🙂
*Chef’s Tip: Pour glazed nuts onto parchment and separate while still warm to keep them from sticking.
Butter Pecan Cookies
- Beat butter until light and fluffy. Add sugar and vanilla and continue beating until smooth and fluffy.
- Beat in egg and egg yolk just until combined.
- Add flour and salt and continue beating on low just until combined. Stir in buttered pecans.
- Drop cookie dough onto a parchment-lined baking sheet.
- Press a glazed pecan half on each pecan cookie ball. (this can be done before baking or right as the cookies come out of the oven).
- Bake until edges are lightly browned. Cool on baking sheet for 3 minutes; transfer pecan cookies to cooling rack.
NOTES: For Bakery Style Buttered Pecan Cookies
If you’d like your butter pecan cookies to look professionally made, it’s a simple three-step process! When you need an impressive cookie tray, housewarming gift, or have an event or party, making bakery-style cookies adds the wow factor to butter pecan cookies and is as easy as 1-2-3.
Step 1: For a nice, big, thick cookie use three tablespoons of dough per cookie (about 60 grams- I use my kitchen scale to measure) shaped into balls. They will need to bake a little longer, so check on them around 15-17 minutes. You’re looking for lightly browned edges. This will yield 16 cookies.
Step 2: A beautifully glazed pecan half, baked in the middle of the butter pecan cookie or pressed into the center after it bakes. (I usually place the glazed pecan half on the cookies right after they come out of the oven, the pecans will stay put as they cool.)
Step 3: Two contrasting tastes, sweet & salty, that really kick your pecan cookies up a notch! Once the butter pecan cookies are done baking, immediately sprinkle with a pinch of sea salt flakes when they are fresh out of the oven. (I do this with a lot of my cookies)
How To Store Butter Pecan Cookies With Glazed Pecans
At Room Temperature
You can store butter pecan cookies in an airtight container, on the counter, for up to 5 days. Storing in the refrigerator is not recommended.
How to Freeze
These cookies freeze well. First, be sure they are completely cooled. Then place in an airtight continer or zip-top plastic bag and store in the freezer for up to 3 months.
- Package cookies in a cellophane bag, tie with ribbon and add a pretty tag for a nice gift idea.
- Butter Pecan Cookies make a great addition to a holiday cookie tray.
- Crush cookies over vanilla ice cream for a wonderful treat.
- Serve as a treat with a glass of cold milk, hot coffee or tea.
- add a teaspoon of almond extract along with the vanilla extract
- roll cookie balls in granulated sugar before baking
- sprinkle cookies with powdered sugar after they come out of the oven
- try adding mini chocolate chips, dried cranberries or sprinkles
- drizzle cooled cookies with melted chocolate
What does butter pecan taste like?
Butter pecan is a distinct flavor when the nutty notes of pecans with rich butter and a hint of sweet vanilla come together. Experts best describe butter pecan as having sweet, fat, and roasted undertones.
What is butter pecan made of?
Butter pecan is simply pecans roasted with butter and a touch of vanilla extract. The iconic butter pecan ice cream flavor, is a slightly butter flavored vanilla ice cream with toasted pecans added.
Why are my cookies flat?
There are a few culprits that could result in flat cookies:
- Butter was too soft. Room temp butter is still cool to the touch, yet your finger should be able to make an indent in the butter without sinking. Try chilling the dough if your butter was too soft.
- Use real butter, not margarine.
- Was your baking sheet hot? Your pan should be completely cooled between batches, or the hot pan will cause the butter to start melting quickly, yielding flat cookies. If you only have one pan, let it cool down some, then run the pan under room temperature water until it’s no longer hot.
- You’re oven was too hot. No matter what age your oven is, it’s a good idea to have an oven thermometer (they are really cheap) to check the accuracy of your oven temperature, then adjust your oven accordingly.
Do I need to chill the cookie dough?
Chilling cookie dough can keep your butter pecan cookies from spreading. Chilling the dough solidifies the fat (butter) so the cookies don’t spread too much when they are baking.
While it’s not required for this recipe, if you have a warm kitchen it’s a good idea to chill the cookie dough a little. I usually put the pan with dough balls in the refrigerator for 5-10 minutes before putting it in the oven when my kitchen is warm. If you don’t want thick cookies, no need to chill.
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For buttered pecans:
- 3 tablespoons butter
- 2 cups pecan halves
- 1 tablespoon sugar
- 2½ cups all-purpose flour (spooned and leveled)
- ½ teaspoon salt
- 1 cup butter, softened
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 cups of buttered pecans (set aside some pecan halves for topping each cookie)
- sea salt (optional)
For Buttered Pecans:
- Using a medium skillet, melt the butter over medium-high heat.
- Add pecans and sugar; cook stirring constantly until pecans are glazed (about 3-4 minutes).
Let cool for 10 minutes. Set aside enough butter pecan halves to top each cookie (optional), then finely chop the remaining butter pecans and set aside,
- Preheat oven to 375° F. Line baking sheet with parchment paper, and set aside.
- In a large mixing bowl, beat butter on medium until light and fluffy (about 2 minutes). Add sugar and vanilla and continue beating until light and fluffy (another 2-3 minutes).
- Beat in egg and egg yolk on low speed just until combined. Add flour and salt and continue beating on low just until combined. Stir in buttered pecans.
- Drop by 1 rounded tablespoons (I like to use a cookie scoop) onto the prepared baking sheet, about 2 inches apart. OPTIONAL: Press a butter pecan half on each cookie dough ball. *SEE NOTES BELOW
- Bake for 9-12 minutes or until edges are lightly browned. Cool on baking sheet for 3 minutes, then transfer to a cooling rack to cool completely. *SEE NOTES FOR BIGGER COOKIES
If you’d like to make your cookies look like they came from a bakery you can:
- Make them larger. Roll 3 tablespoons of dough (about 60 grams- I use a kitchen scale) into balls. They will need to bake a little longer, start checking on them around 14-16 minutes. You’re looking for lightly browned edges. This will yield 16 cookies.
- Gently press a pecan half on the cookie dough ball before baking, or I have also placed the pecan half on the cookies right after they come out of the oven, as they cool, the pecan will stay.
- Sprinkle with a pinch of sea salt on the cookies when they come out of the oven. This sweet and salty combo will really kick your cookies up a notch! (I do this with my chocolate chip cookies too!)
Cookie dough can be made ahead of time by covering and storing in the refrigerator for up to 3 days. When ready to bake, allow the dough to come close to room temperature before scooping and baking.
Store cookies in an airtight container, on the counter, for up to 5 days. Or in the freezer for up to 3 months
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Nutrition Information:Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 116Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 61mgCarbohydrates: 10gFiber: 1gSugar: 5gProtein: 1g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.