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Butter Pecan Cookies

Oven toasted cinnamon pecans combined with a buttery cookie batter, so effortlessly come together to create these chewy Butter Pecan Cookies!

These cookies are slightly maple flavored and somewhat sweet. And, they make for a well flavored, crowd pleasing Butter Pecan Treat! If you like pecans and warm flavors, then this recipe is for sure to be in your favor!

Now, this recipe calls for vanilla extract and maple syrup. If you really like the taste of maple and want to substitute maple extract for the vanilla extract, then you are certainly welcome to do so. Do whatever floats your boat! Just stick to the other measurements as best you can. After all, baking is for sure a science so, it is best to stick to the recipe to avoid any mishaps. However, the extract addition truly won’t make much of a difference with this recipe. Although, something that will make a difference is the baking soda. Having made this recipe quite a few times previously, I ran into a problem the last time I made it… I didn’t have any baking soda! What was I to do? Well…

A Baking Soda Substitute (…or hack?)

I truly didn’t feel like running out to the supermarket. Note to self: Always be sure to insure that I have ALL of my ingredients before beginning the preparation process. Got it! It won’t happen again… at least I sure hope not. Well, anyway, I was slightly panicking. That is, until I realized I had baking powder. That’s when I went to Google. “Hey Google, can baking powder be substituted for baking soda?” Google said YES, however it wasn’t a simple 1:1 substitute.

In order to be able to successfully substitute baking powder for baking soda, you must triple the quantity. So, for every 1 teaspoon of baking soda, 3 teaspoons of baking powder would be needed. If you find that you run into the same problem that I ran into, and you do have baking powder, then for sure use this hack. I love finding baking hacks! The time when I found out that granulated sugar and molasses make brown sugar, I was mind blown. Maybe it should have been common sense, but for me it wasn’t. Well, at least I know now. 

Although this recipe doesn’t require too much hard work on your end, the hard part is the waiting time it takes to chill. You will have to make the dough and then allow it to chill for at least 2 hours before forming it into balls and baking. Baking time only takes 12 minutes. Allowing the dough to chill properly is one of the most important steps. If you don’t allow it to chill, the cookies won’t bake evenly and will spread out too much in the oven. Once you take a bite, you’ll be glad you were patient with the waiting process. 

Butter Pecan Cookies

5 from 1 vote
Recipe by Madison Course: Dessert Recipes, Easy Recipes, Family Recipes, Holiday RecipesDifficulty: Easy
Servings

12

servings
Prep time

3

hours 
Cooking time

12

minutes

Ingredients

  • 1 cup chopped pecans

  • 1 teaspoon ground cinnamon

  • 1 cup unsalted butter, softened

  • ½ cup granulated sugar

  • ¾ cup light brown sugar

  • 2 large eggs, at room temperature

  • 1 tablespoon vanilla extract

  • 1 teaspoon maple syrup

  • 2 ⅓ cups all-purpose flour

  • 1 teaspoon cornstarch

  • 1 teaspoon baking soda

  • ½ teaspoon salt

Directions

  • For the Pecans:
  • Preheat oven to 350°F/177°F. Toss chopped pecans with cinnamon. Spread out evenly on a baking sheet and bake for 5 to 7 minutes.
  • Remove from the oven and set aside.
  • For the Dough:
  • In a large bowl, using either a hand mixer or a stand mixer at medium-high speed cream together softened unsalted butter and both sugars for about 4 minutes.
  • Switch speed to low and add eggs one at a time.
  • Add vanilla extract and maple syrup. Be sure to scrape the sides of the bowl.
  • Meanwhile, in a separate bowl, whisk together flour, cornstarch, baking soda and salt.
  • Slowly add to wet ingredients and mix until just combined.
  • Next, add toasted chopped pecans and mix to just combine.
  • Cover and refrigerate dough for 2 hours.
  • To Bake: 
  • Preheat oven to 350°F/177°C.
  • Remove dough from fridge and roll into equal sized balls.
  • Place on a cookie sheet about 2 inches apart and press down slightly.
  • Bake for 12 minutes or until edges turn slightly golden.
  • Remove from the oven and allow to rest for 2 minutes before taking off the cookie sheet.
  • Serve and Enjoy!

Notes

  • The pecans can also be toasted on the stovetop in a skillet. Simply toss around with cinnamon over medium heat for 4 to 5 minutes. Stir continuously.

Now, to enjoy your Butter Pecan Cookie(s) the right way, pour yourself a tall glass of milk and get to dunkin’! I hope you enjoy this recipe and make it many, many, many more times! Happy Baking and Have fun!

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