Classic Pecan Cookies Recipe – Easy Homemade Guide

Nothing beats the smell of toasted pecans and brown sugar drifting out of the oven. These pecan cookies are buttery with crisp edges, a tender middle, and plenty of nutty crunch in every bite—simple, classic, and the kind you’ll keep circling back to.

I like them best when they’re just set in the center and allowed to finish firming up on the baking sheet. That’s the sweet spot between “too soft” and “too crunchy.”

Timing & yield

• Prep: 15 minutes
• Chill: 30–45 minutes (worth it)
• Bake: 10–12 minutes per tray
• Makes: about 24 cookies (2-tablespoon scoops)

What you’ll need

• 1 cup (227 g) unsalted butter, softened (not melty)
• 3/4 cup (150 g) packed light brown sugar
• 1/2 cup (100 g) granulated sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 2 cups (250 g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon cornstarch (optional, but helpful for a softer center)
• 1 1/2 cups (150–170 g) pecans, chopped (some small, some chunky)

Optional (nice, not required):

• 1–2 tablespoons turbinado sugar for sprinkling before baking
• A tiny pinch of cinnamon (especially cozy in fall)

A lesson from my kitchen (so you don’t repeat it)

My first test batch came out flatter than I wanted, with edges that browned before the centers had a chance to stay thick. The mistake was on me: I’d softened the butter too aggressively (it was shiny and almost melting), and I skipped chilling because I was impatient.

Here’s the fix that immediately improved the next tray: I chilled the mixed dough for a full 45 minutes, and the dough felt noticeably firmer and less sticky when I scooped it. Baking on a cool, room-temp sheet (not the warm one from the previous batch) helped the cookies hold their shape, stay thicker in the middle, and taste more pecan-forward instead of “just there.”

Step-by-step: bake them with me

Step 1: Toast the pecans and prep your pans

Heat your oven to 350°F (175°C) and spread the pecans on a dry sheet pan. Toast for 6–8 minutes, then cool completely before chopping (warm nuts can melt butter in the dough). Line two baking sheets with parchment.

Practical warning: pecans go from “toasty” to “burnt” fast—set a timer and stir once halfway through.

Step 2: Whisk the dry ingredients

In a medium bowl, whisk together the flour, baking soda, salt, and cornstarch (if using). This takes 20 seconds and prevents surprise salty pockets later. Set it close by—you’ll want to add it quickly once the wet mix is ready.

Step 3: Cream the butter and sugars

In a large bowl, beat the softened butter with the brown sugar and granulated sugar until it looks lighter and slightly fluffy, about 2 minutes. Scrape the bowl once so the butter at the bottom actually mixes in. You’re not trying to whip air like cake—just get it smooth and cohesive.

Step 4: Add egg and vanilla, then finish the dough

Beat in the egg and vanilla until glossy and well combined. Add the dry ingredients and mix just until you stop seeing flour; overmixing makes the cookie tougher than it needs to be. Fold in the chopped pecans so they’re evenly scattered.

Step 5: Chill, scoop, and shape

Cover and chill the dough for 30–45 minutes so it doesn’t spread too fast in the oven. Scoop into 2-tablespoon portions and roll lightly; if you like a more textured top, don’t smooth them too much. Press a few extra pecan pieces onto the tops so they look generous after baking.

Step 6: Bake, then let them set

Bake one tray at a time for 10–12 minutes, until the edges are lightly golden and the centers look slightly underdone. Let the cookies rest on the baking sheet for 10 minutes before moving to a rack—this is when the centers finish setting without drying out. If you move them too soon, they can break or seem greasy.

Tips I actually use for better texture

• If you want chewy pecan cookies, don’t bake until the centers look “done.” Pull them when the middle is still a touch pale and puffy, then cool on the sheet.
• Chilling isn’t fussy; it’s insurance. Even a 30-minute chill makes the dough easier to handle and the baked shape more consistent.
• Pecan size matters. A mix of finely chopped bits (flavor in every bite) and a few larger chunks (crunch) gives a more interesting cookie.

Variations that stay true to the classic

• Extra-chewy version: Use the cornstarch, chill the full 45 minutes, and slightly underbake. This is my go-to approach when I’m specifically aiming for chewy pecan cookies.
• Maple-pecan: Replace 1 teaspoon of vanilla with 1 teaspoon maple extract (or add 1 tablespoon real maple syrup and add 1 extra tablespoon flour to balance).
• Chocolate chip-pecan: Fold in 3/4 cup semisweet chips; the nutty + chocolate combo makes these pecan cookies feel a little more “dessert tray” friendly.
• Salted tops: A tiny pinch of flaky salt right after baking makes the butter and brown sugar taste deeper.

Serving ideas

These are great with coffee, but they’re also surprisingly good alongside vanilla ice cream—warm cookie, cold scoop, done. If you’re building a holiday cookie plate, mix them with something coconutty or chocolate-forward for contrast.

Storage & freezing

Store cooled cookies in an airtight container at room temperature for up to 5 days. If you want to keep them softer, tuck in a small piece of bread (swap it every day or two).

To freeze: scoop dough balls onto a tray, freeze until firm, then bag them. Bake from frozen by adding 1–2 minutes to the bake time; you’ll get fresh-baked pecan cookies on demand.

Frequently asked questions

Can I make these into chewy pecan cookies on purpose?

Yes—chill the dough, use cornstarch, and pull them when the centers still look slightly underbaked. Cooling on the hot pan is part of the “chewy” result, so don’t rush that step.

Why did my cookies spread too much?

Usually it’s butter that’s too warm, dough that wasn’t chilled, or a baking sheet that’s still hot from the last batch. Chill longer and always start with a cool pan.

Should I toast the pecans?

You don’t have to, but it makes a noticeable difference. Toasting deepens that classic butter-and-pecan flavor you might recognize from butter pecan desserts (here’s a quick background from a trusted source).

Can I use salted butter?

You can—just reduce the added salt to 1/4 teaspoon. The flavor will still be balanced.

If you bake a batch, pay attention to the moment you pull them from the oven. That slightly-underbaked center look is exactly what gives you a cookie that stays tender after it cools, instead of turning dry the next day.