Description of this recipe:
These Butter Pecan Cookies are a delightful twist on the traditional pecan sandie, offering a soft, chewy texture with a deeply buttery and nutty flavor. They’re incredibly easy to make and perfect for satisfying your sweet tooth or impressing guests with a homemade treat. The inclusion of cornstarch ensures a tender crumb, while the butter and butter extract amplify the rich, comforting taste.
Why you will love this recipe:
These cookies are more than just a sweet treat; they’re an experience. The combination of buttery goodness, crunchy pecans, and a hint of vanilla creates a symphony of flavors that dance on your palate. You’ll love the simplicity of the recipe, the satisfying process of making them, and the smiles they bring to everyone who tries them. They’re perfect for any occasion, from a casual afternoon snack to a festive holiday gathering. These cookies have a wonderful melt-in-your-mouth quality. The chopped pecans offer a delightful textural contrast to the soft cookie base, making each bite a delightful experience. The aroma that fills your kitchen while these cookies bake is simply irresistible, promising a treat that’s as comforting as it is delicious. The recipe is also easily customizable. You can experiment with different types of nuts, add chocolate chips, or even a sprinkle of sea salt for an extra touch of flavor.
Ingredients:
- 2 & 1/2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup unsalted butter, melted
- 1 & 1/2 cups light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon butter extract
- 1 cup chopped pecans
For garnish:
- 1/3 cup decorator’s sugar
- Pecan halves (optional)
Preparation:
Step 1: In a medium-sized bowl, whisk together the all-purpose flour, cornstarch, baking soda, and fine sea salt. This ensures that the dry ingredients are evenly distributed, which is crucial for a consistent cookie texture. Set the bowl aside.
Step 2: In a large bowl, whisk together the melted unsalted butter and packed light brown sugar until the mixture is smooth and well combined. Make sure there are no lumps of brown sugar remaining. The melted butter helps create a chewy cookie, while the brown sugar adds a caramel-like depth of flavor.
Step 3: Add the large egg, vanilla extract, and butter extract to the butter and sugar mixture. Whisk until everything is thoroughly combined and the mixture is smooth. The egg acts as a binder, holding the ingredients together, while the vanilla and butter extracts enhance the overall flavor profile.
Step 4: Gradually add the dry ingredients (flour mixture) to the wet ingredients (butter mixture). Stir until just combined. Be careful not to overmix the dough, as this can develop the gluten in the flour, resulting in tough cookies. Continue stirring until no dry patches of flour remain. The dough will be soft and slightly sticky.
Step 5: Gently fold in the chopped pecans. Distribute the pecans evenly throughout the dough. The pecans add a delightful crunch and nutty flavor that complements the buttery sweetness of the cookie.
Step 6: Line a sheet tray with parchment paper. This prevents the cookies from sticking to the tray and makes for easy cleanup. Using a 1.5 tablespoon cookie scoop, or heaping tablespoon-sized dollops, portion the cookie dough. Place the dough portions on the parchment-lined sheet tray, ensuring they are not touching but are close together.
Step 7: Cover the sheet tray with plastic wrap or place it in a large resealable bag. Refrigerate the cookie dough for a minimum of two hours, or preferably overnight. Chilling the dough allows the butter to solidify, which prevents the cookies from spreading too much during baking. It also enhances the flavor and texture of the cookies.
Step 8: Preheat the oven to 350°F (175°C). Line sheet trays with fresh parchment paper. Remove the chilled cookie dough from the refrigerator.
Step 9: Take each portion of cookie dough and gently roll it between your palms to form a smooth ball. The dough will be firm at first due to the chilling process but will soften as you work with it.
Step 10: Roll each cookie dough ball in the decorator’s sugar, ensuring that it is evenly coated. The decorator’s sugar adds a touch of sweetness and creates a beautiful, slightly crunchy exterior.
Step 11: Place the sugar-coated cookie dough balls on the prepared sheet trays, spacing them about 2 inches apart to allow for spreading during baking.
Step 12: If desired, gently press pecan halves onto the tops of the cookies before baking. This adds a decorative touch and enhances the nutty flavor.
Step 13: Bake for 12-14 minutes, or until the cookies are puffed, the tops are no longer shiny, and they are slightly golden brown around the edges. Keep a close eye on the cookies during baking to prevent them from burning.
Step 14: Remove the sheet trays from the oven and let the cookies cool on the trays for about 10 minutes. This allows them to set slightly before transferring them to a wire rack.
Step 15: After 10 minutes, carefully transfer the cookies from the sheet trays to a wire rack to cool completely. This prevents them from continuing to cook on the hot sheet tray.
COOKING Rating:
Easy
Serving Suggestions:
These Butter Pecan Cookies are delicious on their own, but they can also be enjoyed in a variety of ways:
- Serve them warm with a scoop of vanilla ice cream.
- Pair them with a cup of coffee or tea.
- Crumble them over yogurt or oatmeal.
- Include them in a cookie assortment for a special occasion.
- Enjoy them as a simple yet satisfying dessert after dinner.
Tips:
- Use room temperature ingredients: This helps the ingredients blend together more easily and creates a smoother cookie dough.
- Don’t overmix the dough: Overmixing can develop the gluten in the flour, resulting in tough cookies.
- Chill the dough: Chilling the dough allows the butter to solidify, which prevents the cookies from spreading too much during baking.
- Use parchment paper: Parchment paper prevents the cookies from sticking to the baking sheet and makes for easy cleanup.
- Don’t overbake the cookies: Overbaked cookies will be dry and crumbly.
Prep Time: 20 minutes Cook Time: 12-14 minutes Total Time: 2 hours 34 minutes (includes chilling time)
Nutritional Information (per cookie): (Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
Calories: Approximately 180 Protein: 2 grams Sodium: 75mg
Conclusion
These Butter Pecan Cookies are a guaranteed crowd-pleaser, offering a perfect balance of buttery richness, nutty crunch, and melt-in-your-mouth tenderness. They are incredibly easy to make, making them a great option for novice bakers, and the recipe can be easily customized to suit your preferences. Whether you’re looking for a simple dessert to satisfy your sweet tooth or a special treat to share with loved ones, these cookies are sure to be a hit. The secret to their irresistible flavor lies in the combination of high-quality ingredients, careful preparation, and a touch of love. So, gather your ingredients, preheat your oven, and get ready to experience the joy of baking these delightful Butter Pecan Cookies.
Questions and Answers:
Q1: Can I use a different type of nut instead of pecans?
A: Absolutely! While pecans are the traditional choice for butter pecan cookies, you can easily substitute them with other nuts such as walnuts, almonds, or even macadamia nuts. The key is to chop the nuts into small pieces so they distribute evenly throughout the cookie dough. Keep in mind that different nuts will have slightly different flavors and textures, so experiment to find your favorite combination.
Q2: Can I make the cookie dough ahead of time and bake it later?
A: Yes, you can! In fact, chilling the cookie dough is an important step in this recipe, as it helps prevent the cookies from spreading too much during baking. You can prepare the cookie dough up to 24 hours in advance and store it in the refrigerator. Just make sure to wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out. When you’re ready to bake the cookies, simply remove the dough from the refrigerator and proceed with the recipe instructions.
Q3: My cookies spread too much during baking. What did I do wrong?
A: There are a few reasons why your cookies might have spread too much during baking. One common cause is that the butter was too soft. Make sure to use melted butter that has cooled slightly but is not completely solidified. Another reason could be that the oven temperature was too low. Use an oven thermometer to ensure that your oven is properly preheated to 350°F (175°C). Finally, overmixing the dough can also contribute to spreading, so be careful not to overmix.
Q4: Can I add chocolate chips to these cookies?
A: Definitely! Chocolate chips are a delicious addition to butter pecan cookies. You can add about 1 cup of chocolate chips to the dough along with the pecans. Milk chocolate, dark chocolate, or even white chocolate chips would all work well.
Q5: How should I store these cookies to keep them fresh?
A: To keep your butter pecan cookies fresh, store them in an airtight container at room temperature. They will stay fresh for up to 3-4 days. You can also freeze the cookies for longer storage. To freeze, place the cooled cookies in a single layer on a baking sheet and freeze for about 30 minutes, or until they are solid. Then, transfer the frozen cookies to an airtight container or freezer bag. They can be stored in the freezer for up to 2-3 months. When you’re ready to eat them, simply thaw them at room temperature.
