Name: Pecan Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 1 cup butter, softened; 1 ½ cups brown sugar, lightly packed; 2 large eggs; 1 teaspoon pure vanilla extract; 3 cups all-purpose flour; 1 teaspoon cinnamon; 1 teaspoon baking soda; ½ teaspoon salt; 1 ½ cups pecans, chopped

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Pecan Cookies are tender, buttery, and filled with toasted pecans that bring a rich, nutty flavor to every bite. These cookies are soft in the center with slightly crisp edges, making them the perfect treat to pair with a glass of milk, a cup of coffee, or simply to enjoy on their own.

Pecan Cookies

Why You’ll Love This Recipe

Buttery, melt-in-your-mouth texture
Packed with toasted, golden pecans
Easy to make with simple pantry ingredients
Perfect balance of sweetness and nuttiness
Great for holidays, gifting, or everyday baking
Dough can be made ahead for convenience
Customizable with add-ins like chocolate or spices
Stays soft for days
Kid- and crowd-friendly
Deliciously nostalgic homemade cookie flavor

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup butter, softened
1 ½ cups brown sugar, lightly packed
2 large eggs
1 teaspoon pure vanilla extract
3 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups pecans, chopped

Directions

Toast the Pecans
Preheat the oven to 350°F (175°C). Spread the chopped pecans evenly on a baking sheet and toast for 10 minutes, stirring once. Watch carefully to prevent burning. Remove from the oven and let cool completely.
Make the Dough
In a large mixing bowl, beat the softened butter and brown sugar together until light and creamy. Add the eggs and vanilla extract, beating until combined.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
Add Pecans
Fold in the toasted pecans, reserving a few for topping if desired. Mix until evenly distributed throughout the dough.
Chill the Dough
Cover the bowl with plastic wrap and refrigerate for at least 2 hours. This helps the cookies maintain their thick, chewy texture during baking.
Bake the Cookies
After chilling, preheat the oven to 350°F again and line a baking sheet with parchment paper. Scoop 2-tablespoon portions of dough and place them about 2 inches apart on the prepared sheet.
Bake and Cool
Bake for 9–10 minutes, or until the edges are lightly golden and the centers are just set. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

Servings: 18 cookies
Prep time: 10 minutes
Cook time: 10 minutes
Chill time: 2 hours
Total time: 2 hours 20 minutes

Variations

Add chocolate chips for a chocolate-pecan twist
Sprinkle with sea salt before baking for a sweet-salty combo
Use maple extract instead of vanilla for a fall-inspired flavor
Add white chocolate chunks for extra richness
Make sandwich cookies by spreading caramel or frosting between two cookies
Swap pecans for walnuts or almonds for a different nutty flavor
Add shredded coconut for added chewiness
Make smaller bite-sized cookies for snacking or dessert platters
Roll dough balls in sugar before baking for a sweet crust
Turn into bars by pressing dough into a baking pan and cutting into squares

Storage/Reheating

Room Temperature: Store cookies in an airtight container for up to 5 days.
Freezer (Baked): Freeze cooled cookies for up to 3 months; thaw at room temperature.
Freezer (Dough): Scoop and freeze cookie dough balls on a tray, then transfer to a freezer bag. Bake directly from frozen, adding 1–2 extra minutes to the bake time.
Reheating: Warm in the microwave for 10 seconds for that fresh-from-the-oven taste.

FAQs

Can I skip toasting the pecans?

Toasting enhances the nutty flavor, but you can skip it if short on time.

Can I make the dough ahead of time?

Yes, refrigerate for up to 3 days before baking. Let it soften slightly before scooping.

Can I freeze the cookie dough?

Absolutely. Roll into balls, freeze, and bake later directly from frozen.

Why chill the dough?

Chilling prevents the cookies from spreading too much and deepens their flavor.

Can I use light brown or dark brown sugar?

Either works. Dark brown sugar will add a richer, molasses flavor.

Can I add other nuts?

Yes, walnuts, almonds, or hazelnuts can be substituted or mixed with pecans.

Why are my cookies flat?

The dough may have been too warm or overmixed. Ensure proper chilling and avoid overbeating.

Can I make them gluten-free?

Yes, use a 1:1 gluten-free flour blend suitable for baking.

What’s the best way to ensure soft cookies?

Don’t overbake. Remove from the oven when the centers look slightly underdone—they’ll finish setting as they cool.

Can I add spices other than cinnamon?

Yes, a pinch of nutmeg or allspice pairs wonderfully with the pecans.

Conclusion

These Pecan Cookies are soft, buttery, and filled with toasted nutty goodness in every bite. They’re easy to make, comforting, and perfect for any occasion—from afternoon snacks to holiday dessert tables. Once you try them, they’ll quickly become one of your go-to cookie recipes for years to come.

Molly