Butter pecan cookies are a great, quick, and proven recipe for a fragrant treat. I have long noticed that nuts give a special flavor to baking, so I add them to the dough at any opportunity.
What are butter pecan cookies?
This is a crispy butter pecan cookies with the aroma and taste of roasted nuts. It is brittle, crunchy, and coat in sugar. To cook such a cookie, fry the pecans in the oven, then chop.
Whip the soft butter with sugar until creamy. Combine with flour, salt, vanilla, and knead the dough.
Then add chopped nuts and mix again. Make 12 balls from the dough, roll them in sugar, press with the bottom of the cup, and bake.
How to make butter pecan cookies
- Step 1. Preheat the oven to 350 degrees F. Cover the baking sheet with parchment and lay the pecans in one layer. Bake nuts for 6-8 minutes. Cool and chop.
- Step 2. Place the room temperature butter and sugar in the mixer bowl. For convenience, cut butter into cubes. And if it did not have time to thaw, grate it and melt slightly in the microwave. Beat until light and fluffy.
- Step 3. Add salt, vanilla, and flour. Stir with the paddle until the ingredients combine into a lump until a dough forms. Clean the edges of the bowl from the dough and mix it again.
- Step 4. Pour chopped nuts and mix again.
- Step 5. Lay the dough on a flat surface and divide it into 12 parts. Roll the balls. The total weight of my dough came out 445 grams, and balls about 37 grams each.
- Step 6. Pour sugar into a bowl and roll each ball in sugar.
- Step 7. Put the balls on a baking sheet covered with parchment and gently press with the bottom of the cup. Using your fingers, adjust the cookies in the places where the ball cracked. Bake in the oven for about 15 minutes. Cool and serve.
Baking Tips For butter pecan cookies
- Cookies almost do not increase during baking, so flattened balls can be laid out at a distance of 2-3 cm.
- For a change, you can replace pecans with walnuts or almonds in the same proportion.
☞ Why my butter pecan cookies are flat?
In fact, I can write a whole dissertation on this subject. But I’ll try briefly)
So, here the main points to avoid fatty cookies:
- Do not use margarine. That’s true, it only spoils everything taste and aroma.
- Refrigerate the dough before baking in the refrigerator for at least half an hour.
- Do not overbeat the dough in the mixer for too long. After adding the flour, knead until all the ingredients are combined. No more.
- Use a silicone baking tray or parchment.
- First, bake 1-2 cookies per sample. If you see that the cookies are too fat, add a spoonful of flour to the dough.
- Measure and record the number of ingredients in your recipe book. I recommend using a kitchen scale. If you take ingredients approximately, then the result will always be different.
☞ Why my butter pecan cookies not crunchy?
When baking, it is necessary to observe the proportions indicated in the recipe. Use only quality butter and no margarine. If you add too much butter, the cookies will be flat and bold.
If you add too little butter, the cookies will be stiff and crumbly. Also, check the temperature and baking time. Perhaps your cookies are not crispy simply because they have not yet been cooked.
☞ How to store and freeze butter pecan cookies?
Store this cookie in a container or box with a lid so that it does not dry. Store cookies for no more than a week. The dough can be freely frozen.
Wrap the finished dough with cling film, then with foil, and put in the freezer. Store in the freezer for up to six months. Before use, allow the dough to thaw overnight in the refrigerator. Or several hours at room temperature.
- 3/4 cup pecans
- 1/2 cup (1 stick) unsalted butter at room temperature
- 1/3 cup sugar plus more for coating
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
- 1 cup all purpose flour
- Put the pecans on parchment and bake in an oven preheated to 350 F for 6-8 minutes. Cool and chop.
- Whip the soft butter with sugar until light and fluffy.
- Add salt, vanilla, flour. Mix and form the dough. Then add chopped nuts and mix again.
- Divide the dough into 12 balls, roll each in sugar. Put on a baking sheet and press down slightly with the bottom of the cup. Stick up the cracks with your fingers. Bake for 15 minutes.
- Butter should be at room temperature. For convenience, chop it into pieces. If the butter does not have time to thaw, grate it and gently melt in the microwave.
- After you press the balls with the bottom of the cup, they will certainly crack. This is not scary. Just straighten the cookies with your fingers and round them. The dough is soft and pliable.