Pecan Cookies Recipe: Tips for Making Pecan Cookies
Written by MasterClass
Last updated: Aug 9, 2024 • 2 min read
This nutty, chewy dessert is a great option, whether you’re looking for a new Christmas cookie recipe or a simple weeknight treat. Learn how to make pecan cookies at home.
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What Are Pecan Cookies?
Pecan cookies are handheld baked goods studded with toasted pecans, which have a rich, buttery flavor. Ready in about 30 minutes, these nutty cookies consist of butter, brown sugar, leavening agents, and a handful of other simple pantry staples, making them a great last-minute addition to any bake sale or autumn cookie exchange.
3 Tips for Making Pecan Cookies
Follow these tips to make the best butter pecan cookies possible:
- 1. Experiment with various toppings. Elevate these classic cookies with a creative topping. Drizzle the baked cookies with chocolate ganache, dip them in caramel sauce and shredded coconut, or sprinkle flaky sea salt and crushed pecan halves over the tops. Incorporate chocolate chips into the dough for pecan-chocolate chip cookies.
- 2. Make the dough in advance. Assemble pecan cookie dough up to 3 days before baking a batch. Store the raw dough in an airtight container in the refrigerator to maintain its quality. For long-term storage, store the raw cookie dough balls in an airtight bag or container in the freezer for up to 3 months. When you’re ready to bake the cookies, bring the frozen balls of dough to room temperature, then bake them.
- 3. Store in an airtight container. Baked pecan cookies will keep well in an airtight container on the counter for up to 1 week. Alternatively, place the baked cookies in a zip-top bag in the freezer for up to 3 months and thaw as needed. Let the cookies cool completely on a cooling rack before storing them.
Chewy Pecan Cookies Recipe
makes
24 Cookiesprep time
20 mintotal time
32 mincook time
12 minIngredients
Note: Total time does not include 5 minutes of inactive time.
- 1
Preheat the oven to 350 degrees Fahrenheit and line 2 large baking sheets with parchment paper.
- 2
In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar until a fluffy, pale-yellow mixture forms, about 2–3 minutes. Alternatively, add the butter and sugar to a large bowl and combine using an electric mixer.
- 3
Add the vanilla extract and egg to the butter mixture and beat to combine.
- 4
In a separate bowl, whisk together the flour, baking soda, and salt.
- 5
With the mixer running on low speed, add the dry ingredients to the butter mixture and mix until the dough just comes together, scraping down the sides of the bowl as necessary.
- 6
Fold the chopped pecans into the dough.
- 7
Using a cookie scoop or your fingers, scoop up 1 heaping tablespoon of dough, roll it into a ball, and place it onto one of the prepared baking sheets. Repeat this process with the remaining dough, leaving about 2 inches of space between each cookie.
- 8
Using the bottom of a glass or your fingers, slightly flatten each cookie.
- 9
Transfer the cookies to the oven and bake until they are golden brown and still slightly soft in the center, about 12–14 minutes.
- 10
Remove the cookie sheets from the oven. Let the cookies cool in the pans for 5 minutes before transferring them to a wire rack to cool fully.
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