Butter pecan cookies by Bake Bellissima

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These tasty butter pecan cookies are a delicious treat for tea time. Serve with a hot steaming pot of your favorite brew and reward yourself for all that you do! A few tips: the cookie dough will be crumbly, but once you form into round balls, they will hold their shape. Make sure you turn the sheet in the oven halfway through baking for even browning.

This is the perfect cookie to gift for the holidays, and as a hostess gift. They are so easy to make, you can double the recipe, and they are a real crowd pleaser. Package as shown in the picture above and just wrap with cellophane and a pretty bow! Another beautiful holiday gift idea is my prize worthy recipe for pecan buttercrunch. Adapted from a chocolate textbook from the Culinary Institute of America, it is foolproof, so delicious, and I urge you to try it. Your friends and family will harass you for the recipe!

Happy holiday season!

Pecan Buttercrunch: (click on title for recipe)

Pecan butter crunch by Bake Bellissima

Butter pecan cookies by Bake Bellissima

Butter Pecan Cookies for Tea Time

4.82 from 22 votes
Cook Time: 15 minutes
Total Time: 15 minutes
Author: adapted from Martha Stewart Everyday Food Mag, May 2004
makes 12 cookies

Ingredients

  • 3/4 cup pecans
  • 1/2 cup 1 stick unsalted butter at room temperature
  • 1/3 cup sugar plus more for coating
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon fine sea salt
  • 1 cup all purpose flour

Instructions

  1. Preheat over to 350.
  2. On a baking sheet, toast pecans about 6 minutes, or until fragrant. Let cool, finely chop.
  3. With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute.
  4. Beat in salt, vanilla, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
  5. Separate dough into 12 pieces; squeeze down to shape into balls.
  6. Roll in sugar. Place 3 inches apart, on a baking sheet topped with parchment paper. Gently flatten with the bottom of a glass (reshape sides if necessary).
  7. Sprinkle with sugar.
  8. Bake until golden brown, rotating halfway through, about 15 minutes.
  9. Cool cookies on a wire tack.

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Comments

  • Jenice

    These sound great.. Can hardly wait to serve with tea for my friends! Love how you made it so simple to print and save.

  • Jessica

    I made these today and found them delicious. Although, they did seem less sweet than we tend to like for our cookies. Have you tried these with brown sugar, or increasing the amount?

    • Hi Jessica, so glad you tried the recipe! I have not played around with the sugar in this recipe. I kind of like that the cookies are sweet without being overwhelmingly so. Let me know if you do try different variations, I would love to hear about the outcome!

  • sander cody

    These cookies look so delicious I’m going to bake them today!!!! I love pecans

  • diane

    I am baking for a wedding and I’m wondering if these cookies freeze well. They look awesome and seem easy to make.

  • Margaret

    O.M.G! Egg Free Cookies!! I think I just found heaven.
    This is fantastic for those with egg allergies! I’ll have to use my almond milk since I’m allergic to dairy also.
    I”ll let you know how it works out!
    Thanks so much for making my day <3
    Margaret

  • Sandy Tally

    I love that this makes just a few so we don’t over-indulge! As I don’t like the gritty feel of the sugar coating, I opted to roll them in powdered sugar while still warm…YUM!

  • Kathara

    These are probably the best cookies I’ve made so far! ( :
    I USED JEANNE’ s gluten free flour mix, which has not failed me yet. The cookies were so light, crumbly and delicious. They were gobbled up in the space of one afternoon by my family and my mother’s book club ladies ( :
    What’s nice is they are relatively low flour and sugar and yet they taste heavenly. Thanks so much for sharing these. They are now my go-to cookie recipe.

  • Sophie Brin


    Easiest cookies! and so delicious. The perfect indulgence. I made these to give out to the teachers on Teacher Day and they all adored them! Great recipe, thanks!!

  • Trish

    I had to add a little milk to my dough. It was very crumbly and I couldn’t get it to form. But the cookies turned out fabulous!

  • Pam


    Can’t wait to make these, plan on giving them as gifts to co-workers. Looks super easy and I love that a lot. Thanks for sharing.


  • These cookies are so amazing! Extremely easy to make with a few ingredients and totally delicious! Thanks for sharing !!!!

  • Dina

    I’m wondering how big these cookies are? Is that a regular cupcake paper in the picture? I plan on including these in my Christmas baking this year but prefer 2 or 3 bite cookies for the tray. Thank you.

  • Lola

    I made these cookies for Christmas and they were delicious! At first I thought I might need to add milk because it wasn’t coming together in the mixer, but after about another minute, it came together beautifully. They were delicious! I added butterscotch chips. A new favorite cookie in our house!

  • Claudia

    Hello, I tried this recipe and my cookies went completely flat and very crispy. What could have been the issue? The sugar I used maybe? Thank you!

  • Pam

    These remind me of pecan Sandie’s which I love. Can’t wait to make them.

  • Marie

    Just made these and am so thrilled they are the easiest cookies to do and are delicious! I will be making them often. Thanks for a simple and great cookie recipe.

  • Sara


    Thesr were great, but I added an egg to the batter. It seemed too dry… But I did, and added a little extra vanilla. Definitely a repeat offender in my house! Simple, and quick.

  • Diana Jones

    I just made these cookies and they turned out great! They taste like pecan sandies except better. Will definitely be making these again.

  • Grandmama Janet


    These are the most delightful cookies. My mother made these for parties when we were growing up and called them sand tarts. It seems to me that she sprinkled them with powdered sugar. Fabulously light, and perfect with hot tea or coffee. The recipe is so very simple and not so much work, so it appeals to me to buy some pecans soon to cook them.

  • 411bee


    Lovely and perfect cookies! I think the secret is to not mess with them much until you’re forming the balls. And to keep others away from the dough so it doesn’t disappear…

  • Linda


    Making for the 2nd time today. Love the fact that they have a low amount of sugar and large amount of nuts. Very delish

  • Carrie

    I saw the question on freezing. I’m
    Pregnant and would love to make these in advance for after I have the baby for guests but I’m not sure if they would freeze well unbaked like other cookies. Has anyone tried this with these cookies yet?

  • kris

    When I was younger my moms favorite cookies were pecan sandies. I made these for her ans she loved them!

  • Michelle

    I made these in about 30 minutes with lavender sugar. So delicious!!! Love this…

  • Corrief

    Hi ! I used to buy butter pecan cookies with a chocolate kiss in the middle I wonder if I could do that with this recipe?

  • Tina

    Thank you for posting this delicious recipe. They are soooo good. I made a double batch yesterday with my grandaughter and also made a double batch today. This is now my favorite cookie recipe. Thanks again!

  • Alma

    OMG so lucky to have found this recipe!!!! I had the Martha Stewart book this recipe appeared in originally, I made these cookie for Christmas for the non chocolate lovers in my family and they were always a hit!!!! Unfortunately i lost the book and haven’t made them in like 6-8 years!!! These cookies are delicious!!! I will be making them for the cookie bar at my vow renewal in November. Thanks for sharing the recipe I thought it was lost forever ❤️

  • D R Cook


    These are very good! I used a silicone baking sheet. I also added a little cinnamon and cardamom to the mix…1/8 to 1/4 teaspoon of each. Not enough to be overwhelming but enough to add a hint of other flavor. I used a drinking glass that had a starburst design on the bottom to add a little design to the top. I thought they were sweet enough and would not want them sweeter as one commenter indicated. I think rolling them in sugar and then sprinkling more on top before baking is adequate. I also think when I make them again, I will brown and cool the butter to give a more in-depth flavor.

  • Sharon


    Easy to make. One of my favorite cookie recipes. Like the Girl Scouts pecan sandies that are so popular, only better because they are homemade.

  • Nadia

    Those cookies are amazing, I made them last week and today I am making them again so gooood


  • Absolutely love these 🍪 with the pecans. I doubled the batch and it still wasn’t enough cookies to eat.

  • Wendy


    I made this recipe over the wknd. It was delicious. I used salted butter (in lieu of
    sea salt) and also added 1/3 cup of Heath English Toffee bits. It was a huge hit at my office.

  • Mary

    Help! I used a stick and a half of unsalted butter. Is this correct? The cookies are breaking apart.

    • Lisa

      Hello! It’s actually 1/2 cup of butter which equals one stick. You can maybe double the the recipe, and continue from there (add another 1/2 stick and repeat the rest of the ingredients). This recipe is so yummy, these cookies will definitely get eaten!

  • Linda


    Made these yesterday and they are AMAZING!!!!!My new favorite cookie!!! Very easy and quick too 👍

  • Lita Edwards


    Excellent recipe. I doubled it because who can make only 12 cookies? Also added lemon zest and one egg. They are not going to last long.

  • Gertrudis Gonzales


    They so easy to make and they are so good my husband loves them

  • Rev.Linda Alvarez


    These are so dreamy good,you are gonna double& triple your recipe!!!

  • Rebecca

    I just made these and I am in heaven. Great and easy to work recipe (I hit zero snags). I rolled mine a little too small in the first batch. With a doubled recipe it made just under 3 dozen. That being said, slight size differences did not change the quality of the bake in the individual cookies. . . because I had to try all the sizes of course! Ha ha ha. Thanks for this great recipe!

  • Rhonda

    I made these cookies and they were delicious! Even the batter was good enough to eat! I served these with pink lemonade poolside and it was a hit. So simple, I had these in the oven in under 5 minutes. Definitely a keeper recipe. Thanks for sharing!

  • Rita Stripling

    Is the measure of pecans using them before or after they are chopped?

    • Lisa

      Hi Rita, thanks for your questions! The measure of the pecans is after they are chopped. How fine you chop the pecans is your preference. You want to make the pieces small enough that the cookie is easy to bite. Enjoy!! These are always a hit!


  • Since there is a share button on this recipe, may I share with a few groups.
    This is hands down one of the very best cookies That I have ever made. Thank you.

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