Butter Pecan Cookies

By Kaleb WyseLast modified on Aug 29, 2024

5 from 1 vote

The richness of butter seamlessly comes together with the nuttiness of pecans in these cookies. Quick to make, and using only 5 ingredients, this recipe will quickly become a staple!

Prep Time 20

Cook Time 10

Total Time 1 30

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Cookies in the summer should be simple and quick. There’s no need to waste too much time using a hot oven when the temperatures keep rising. These four-ingredient cookies are the perfect fix: great with an iced coffee when having friends over or to give to kids for a quick treat. Plus, they freeze beautifully (a personal must for me), so you can always have a fresh cookie to enjoy.

These are so simple and quick to make and even quicker to enjoy! They just may become a new staple in your recipe box!

Watch how to make these butter pecan cookies

Butter Pecan Cookies

By Kaleb

5 from 1 vote

The richness of butter seamlessly comes together with the nuttiness of pecans in these cookies. Quick to make, and using only 5 ingredients, this recipe will quickly become a staple!

Prep: 20

Cook: 10

Chill time: 1

Total: 1 30

Servings: cookies

A cookie with a pecan in the center leans against a stack of cookies.

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Ingredients

▢ 16 tbsp (2 sticks) unsalted butter room temperature
▢ ¾ cup light brown sugar
▢ 1 tsp vanilla extract
▢ 2 cups all-purpose flour sifted
▢ pecan halves (optional)

Instructions

Cream together butter and sugar until light and fluffy. Add vanilla. Sift in the flour and mix until completely incorporated. Chill dough for 1-2 hours. Butter based doughs are very soft and easier to handle if they are chilled.
16 tbsp (2 sticks) unsalted butter, ¾ cup light brown sugar, 1 tsp vanilla extract, 2 cups all-purpose flour
Using a scoop, make approximately one-inch balls. Then roll in sugar and place on an ungreased cookie sheet. Flatten slightly with the bottom of a glass. As an option, top with a large pecan half. The pecans toast in the oven and become extremely flavorful!
pecan halves (optional)
Bake in a preheated 350°F oven for 10-12 minutes. The cookies will not become dark or change color much so watch closely! Let cool on the sheet pan for five minutes then finish cooling on a rack.