Easy Southern Butter Pecan Cookies are the ultimate treat for those craving classic comfort food with a delightful nutty crunch. This recipe is your go-to for a simple yet incredibly satisfying cookie experience that will bring a smile to your face.
Key Ingredients for Easy Southern Butter Pecan Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups chopped pecans, toasted
How to Make Easy Southern Butter Pecan Cookies
Whip up these Easy Southern Butter Pecan Cookies in no time! They're a delightful symphony of buttery richness and toasted pecan goodness that's incredibly easy to master. With a prep time of just 20 minutes and a bake time of 10-12 minutes per batch, you'll have warm, melt-in-your-mouth cookies ready to enjoy before you know it.
Step-by-Step Instructions
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This ensures your cookies won't stick and makes for easy cleanup.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, packed light brown sugar, and granulated sugar. Use an electric mixer on medium speed until the mixture is light and fluffy, typically about 2-3 minutes. This aeration is crucial for a tender cookie.
- Add Eggs and Vanilla: Beat in the large eggs, one at a time, ensuring each is fully incorporated before adding the next. Once the eggs are mixed in, stir in the vanilla extract until just combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures the leavening agent and salt are evenly distributed throughout the flour, preventing pockets of taste or texture.
- Gradually Add Dry to Wet: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined. Be careful not to overmix; overmixing can develop the gluten in the flour, resulting in tougher cookies. Stop mixing as soon as you no longer see streaks of dry flour.
- Fold in Pecans: Gently fold in the toasted chopped pecans using a spatula or wooden spoon. Ensure the pecans are evenly distributed throughout the cookie dough. If you haven't toasted your pecans yet, spread them on a baking sheet and toast in the preheated oven for 5-7 minutes until fragrant and lightly browned. Let them cool slightly before adding to the dough.
- Scoop the Dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can use a cookie scoop for uniform cookies.
- Bake to Golden Perfection: Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still slightly soft. The exact baking time will depend on your oven and the size of your cookies.
- Cool on Baking Sheets: Let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely. This allows them to set up properly and prevents them from breaking.
Why You’ll Love This Easy Southern Butter Pecan Cookies
You’ll adore these Easy Southern Butter Pecan Cookies for their wonderfully rich, buttery flavor and the satisfying crunch of perfectly toasted pecans. They are like a warm hug from Grandma's kitchen, but even better, they’ll save you money compared to buying fancy bakery cookies, all while delivering an authentic, homemade taste. The simple, classic combination of butter, brown sugar, and nuts creates a flavor profile that’s deeply comforting and undeniably delicious, offering a delightful chewiness that’s hard to resist.
Forget the fuss of layered cakes or complicated pastries; these cookies offer pure, unadulterated joy in every bite, making them perfect for any occasion, from casual get-togethers to special celebrations. So, gather those ingredients, preheat your oven, and prepare to bake a batch of these irresistible Easy Southern Butter Pecan Cookies. Your taste buds (and your loved ones!) will thank you.
Storing and Reheating Tips
To keep your Easy Southern Butter Pecan Cookies fresh and delicious:
- Room Temperature Storage: Once completely cooled, store cookies in an airtight container at room temperature. You can place parchment paper between layers to prevent sticking. They will stay fresh for up to 5-7 days.
- Refrigeration for Longevity: For longer storage, you can refrigerate the cookies in an airtight container. They will keep well for up to 2 weeks.
- Freezing for Future Enjoyment: To freeze baked cookies, place them in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or airtight container. They can be frozen for up to 3 months. Thaw at room temperature.
- Freezing Dough: You can also freeze the cookie dough. Scoop the dough into balls and place them on a baking sheet until frozen, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Final Thoughts
These Easy Southern Butter Pecan Cookies are a true testament to the magic of simple ingredients coming together. Bake a batch today and savor the heartwarming flavors of Southern tradition right in your own kitchen.
Easy Southern Butter Pecan Cookies
Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This ensures your cookies won’t stick and makes for easy cleanup.
- In a large mixing bowl, cream together the softened unsalted butter, packed light brown sugar, and granulated sugar. Use an electric mixer on medium speed until the mixture is light and fluffy, typically about 2-3 minutes. This aeration is crucial for a tender cookie.1 cup unsalted butter, 1 cup packed light brown sugar, ½ cup granulated sugar
- Beat in the large eggs, one at a time, ensuring each is fully incorporated before adding the next. Once the eggs are mixed in, stir in the vanilla extract until just combined.2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures the leavening agent and salt are evenly distributed throughout the flour, preventing pockets of taste or texture.2 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined. Be careful not to overmix; overmixing can develop the gluten in the flour, resulting in tougher cookies. Stop mixing as soon as you no longer see streaks of dry flour.
- Gently fold in the toasted chopped pecans using a spatula or wooden spoon. Ensure the pecans are evenly distributed throughout the cookie dough. If you haven’t toasted your pecans yet, spread them on a baking sheet and toast in the preheated oven for 5-7 minutes until fragrant and lightly browned. Let them cool slightly before adding to the dough.1 ½ cups chopped pecans
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can use a cookie scoop for uniform cookies.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still slightly soft. The exact baking time will depend on your oven and the size of your cookies.
- Let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely. This allows them to set up properly and prevents them from breaking.