Butter Pecan Cookies – Classic Southern Cookie Recipes

This vintage Butter Pecan Cookie recipe yields 18 melt-in-your-mouth cookies PERFECT for holiday gifting or hiding away all for yourself!

This recipe makes the best buttery cookies with soft centers, crisp edges, and a toasty flavor that is unmistakably reminiscent of pecan pie or butter pecan ice cream.


Pecans Unsalted Butter All-purpose Flour Cornstarch Baking Soda Kosher Salt Granulated Sugar Brown Sugar ...and a few other pantry staples

Place a non-stick skillet over medium-high heat and heat the pan dry. Reduce the heat to medium after the pan is GOOD AND HOT and add the chopped pecans.

Return the skillet to medium heat and sauté the chopped pecans and butter until fragrant and toasted, about 3 to 5 minutes.

In a large bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Set aside.

Brown the remaining 1 cup of butter. Heat the butter over medium-high heat until the melting process is well underway.

Once the butter is sufficiently brown, no longer foaming, and is fragrant with no visible milk solids remaining, pour the butter into a large mixing bowl and cool 10 minutes.


Combine the butter mixture and flour mixture either from one bowl to another or in the bowl of a stand mixer with the paddle attachment. Want to know the FULL recipe?

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