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Buttery, perfectly sugary-sweet, and loaded with toasted pecans, these pecan sugar cookies are pure comfort with a hint of southern charm. Crisp edges give way to meltingly soft, chewy centers studded with nutty pecans and bursting with rich brown sugar, warming cinnamon, and welcoming maple. Fair warning: one bite and you’ll find yourself making this recipe for sugar cookies with pecans on repeat!

“I love cookies that are soft and chewy. This recipe totally fulfills my expectation!”

– DENNIS
Close-up photo of a pecan cookie made with brown sugar and rolled in granulated sugar.

Update: This recipe was originally published in November 2018. I made updates to the article below to include more information about making these sugar pecan cookies at home.

Hi, friends! If you love cookies that beautifully melt in your mouth, yet pack a satisfying buttery crunch, this pecan cookie recipe is about to become your new go-to:

Table of Contents

About these pecan cookies

Imagine sinking your teeth into a golden, chewy cookie bursting with buttery, crunchy pecans, cozy brown sugar richness, warming cinnamon, inviting maple, and nostalgic vanilla. Beautifully soft in the center, subtly crispy on the edges, rolled in sparkly sugar, and loaded with texture from the toasted nuts, these pecan beauties are truly the ultimate comfort cookie. Honestly, one bite and they may inspire instant happiness. 

Best of all, the dough comes together with pantry staples and the cookies themselves are super-easy drop-style, yet they taste like something straight from a bakery.

Whether you’re baking for friends and family or just craving something sweet, these cookies with real pecan flavor hit the ideal balance between delicious indulgent and perfectly approachable.

Why you’ll love this recipe

TL;DR? Get the details below:

  • Balanced Brown Sugar Sweetness. Brown sugar creates a mild caramel-like flavor and beautifully rich, yet subtle sweetness that beautifully emphasizes the pecans and keeps the cookies perfectly moist.
  • Pecan Forward Flavor. Toasting brings out the pecan’s nutty richness and buttery crunch.
  • Pantry Staples and No-Fuss. No fancy equipment or hard-to-find ingredients here—just basic baking essentials, easy mixing, and a little love.
  • Perfectly Soft Texture. Golden brown, slightly crisp edges + soft, chewy centers = cookie perfection every single time.
  • Customizable: Toss in some chocolate chips, garnish with sea salt, dollop with buttercream frosting, or drizzle with a little maple glaze to make these cookies family-friendly, customizable, and perfect year-round.

If you’re looking for more cookies recipes to bake up, try these fan favorites next: Sprinkle Sugar Cookies, Cookies Triple Chocolate, and Cookies for Breakfast.

Overhead photo of pecan cookie dough scooped into individual mounds on a parchment lined pan.

Ingredients for cookies with pecans

As promised, you just need basic ingredients for these sugar cookies with pecans:

  • All-Purpose Flour. Forms the foundation of the cookies and gives them structure. Swap: 1:1 gluten-free flour blend.
  • Baking Soda. This leavening agent provides lift and helps the cookies rise.
  • Cornstarch. Gives the cookies an ultra-tender, soft texture and helps them bake up nice and thick.
  • Ground Cinnamon. Adds a touch of warm, inviting flavor.
  • Kosher Salt. To enhance all the delicious flavors.
  • Unsalted Butter. Lends moisture and helps creates a rich melt-in-your-mouth texture and buttery flavor.
  • Brown Sugar and White Sugar. A combination of sugars helps keep the cookies extra soft and chewy with the perfect amount of spread. Note: Use dark brown sugar if you prefer a deep, rich molasses flavor and light brown sugar for a softer flavor.
  • Large Egg. Binds all the ingredients together and provides structure.
  • Extracts. Maple extract and vanilla extract provide delicious, complex flavor. Make sure are using pure vanilla extract. Note: Don’t have maple? Use almond extra or extra vanilla.
  • Chopped Pecans (Toasted). The irresistible star of these sugar cookies, toasted pecans add buttery crunch and nutty richness. Swap: Toasted almonds.
  • Optional, Rolling Sugar. I like to roll the cookie balls in sanding sugar or granulated sugar before baking. The sugar coating provides a little sparkle and adds an extra special touch of sweetness to the exterior of the pecan cookies.

Recipe variations

  • Chocolate Chip Pecan Cookies. Add chocolate chips or white chocolate chunks for extra indulgence.
  • Salted Pecan Cookies. Sprinkle flaky sea salt on top of the brown sugar pecan cookies just after baking for a sweet-salty win.
  • Brown Butter Pecan Cookies. Swap out the butter in this pecan cookie recipe and use brown butter for a deeper, nutty flavor. And, consider adding toffee bits for extra richness.
  • Glazed Pecan Cookies. Let the pecan cookies cool completely, drizzle with a simple powdered sugar glaze, and sprinkle with chopped pecans for extra sweetness.
  • Powdered Sugar Topping. After cooling, dust the tops of the pecan brown sugar cookies with powdered sugar for snowy look.
  • Chocolate-Dipped Version. Dip half of the cooled cookies in melted dark or white chocolate and let harden for an elegant look.

If you’ve got leftover nuts, put them to delicious use in french toast casserole with pecans or this glazed maple donut recipe.

Close-up photo of a raw pecan cookie dough ball rolled in sparkling sugar.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this pecan cookies recipe. If you have a question you’d like answered, please drop it in the comments section below!

Should I chop pecans finely or leave them chunky?

I recommend aiming for a medium-chop. Too fine and the pecans get lost in the cookie, yet too chunky and it overwhelms the cookie. Thus, aim for medium-chopped pecans or pecan pieces for the best balance of texture and flavor.

Should I toast the pecans before adding them?

While toasting the pecans can feel like an extra fussy step, it helps produce cookies with a far superior flavor:

  • Toasting improves flavor: Raw pecans are lackluster and quite bland in flavor. On the other hand, toasted pecans are dynamically intense, offering buttery, nutty, toasty flavors.
  • It also improves texture: Pecans that have been toasted will stay crisp and perfectly crunchy after being mixed into the cookie dough. While, unfortunately, raw pecans can get lost in the dough.

Bottom line: I never want to be a Debbie Downer, but I don’t recommend skipping this step unless you absolutely have to. I mean, these are pecan cookies after all, so I’m assuming you want the pecans to really shine!

Can I make these cookies gluten-free?

Sure. While I have only tested this recipe as directed, a 1:1 gluten-free baking flour mix should work well with minimal texture changes.

How do I know when pecan sugar cookies are done baking?

You want to slightly under bake this pecan cookie recipe. When the edges are just set and lightly golden, yet the centers remain soft, the cookies are done baking! 

Chef expert tips for perfect results every time

  • Toast Pecans. While toasting the pecans is optional, I highly recommend it! Toasting brings out their nutty flavor and makes them buttery, crunchy, and totally irresistible! Just be sure to let them cool completely before mixing them into the cookie dough.
  • Cream Butter and Sugars Well. Be sure to beat the butter with the sugars until very light and fluffy to ensure a soft texture.
  • Do Not Overmix. Once you add the flour, mix until the dough is almost combined, then add the pecans and stir until just mixed. This keeps the cookies tender and soft.
  • Use a Cookie Scoop. For even baking and uniform cookies.
  • Chill the Cookie Dough. Refrigerate at least 30 minutes (at a bare minimum) to ensure thick and chewy pecan cookies.
  • Roll in Sugar. Before baking, roll the cookie dough balls in sugar for a beautifully sparkly aesthetic. 
  • Use Parchment or Silpat. Line your cookie sheet with parchment paper or use a baking mat for easy release and even baking.
  • Slightly Underbake. If you’re after soft centers and chewy texture, be sure to under bake this pecan cookie recipe slightly; the cookies will set as they cool.

Step by step photos: making this recipe at home

If you’re looking for the detailed measurements and full recipe instructions, please scroll down to the bottom of the page. 

Step-by-step photo collage illustrating how to make pecan cookie recipe with written instructions on each photo.

Serving this pecan cookies recipe

Unique serving ideas

  • Cookie Sandwiches. Sandwich two cookies together with cream cheese frosting for quick and easy cookie sandwiches.
  • Sundae Topping. Crumble the a few sugar pecan cookies over vanilla ice cream or butter pecan ice cream and drizzle with salted caramel sauce for some seriously tasty sundaes.
  • Serve with Sauces. Serve this pecan cookie recipe on a pretty platter with a trio of dessert sauces for dipping, think: microwave chocolate sauce, salted caramel sauce, and butterscotch sauce for fun, interactive eating.
Overhead photo of eight freshly baked pecan sugar cookies cooling on a wire rack.

Storing leftovers

Properly storing this pecan cookies recipe is imperative if you want to preserve their beautifully soft, chewy texture:

  • Room Temperature Storage: Allow leftover cookies to cool completely after baking. Then, store pecan cookies in an airtight container at room temperature for up to 5 days. 
    • Storage Tip: Place a slice of soft white sandwich bread inside the container with the cookies to help keep the brown sugar cookies nice and soft.
  • Freezing Leftovers: You can freeze either the cookie dough or leftover cookies, depending upon your needs.
    • Freezing Cookie Dough: Scoop and roll cookie dough into balls; place them on a parchment paper-lined tray and flash freeze until frozen. Transfer the frozen cookie balls to a freezer-safe resealable bag. Store in the freezer for up to 3 months.
      • When ready to enjoy, do not thaw; instead, bake straight from the freezer and add an extra minute or two.
    • Freezing Leftover Cookies: Allow any leftovers of this pecan cookie recipe to cool completely. Arrange cooled cookies in a single layer on a parchment paper-lined cookie sheet. Flash freeze until the cookies harden and then transfer them to a freezer-safe resealable bag and store in the freezer for up to 1 month.
      • Place cookies in an airtight container and thaw at room temperature for 2 hours or in the fridge overnight.
Overhead photo of eight freshly baked cookies with pecans and brown sugar.

Soft and chewy in the center, slightly crisp at the edges, and perfectly packed with buttery toasty pecans, I have a feeling this pecan cookies recipe is about to become your new favorite. Made with a beautiful combination of simple ingredients, like rich brown sugar, warming cinnamon, rich maple, and toasted pecans, these cookies deliver cozy, caramel-like sweetness in every single bite.

I hope you give this recipe a try. But, don’t forget to come back and leave a review—I truly love cheering you on in the kitchen. 🍪

Until next week, cheers!

Cheyanne

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If you love these pecan cookies, try one of these delicious family favorites next:

Overhead photo of eleven homemade pecan cookies made with brown sugar haphazardly arranged on a blue counter.

Pecan Cookies

5 from 11 votes
Author: Cheyanne Holzworth
Total Time: 35 minutes
Prep Time: 23 minutes
Cook Time: 12 minutes
Servings: 30 cookies
Print Recipe Pin Recipe
Buttery, perfectly sugary-sweet, and loaded with toasted pecans, these pecan sugar cookies are pure comfort with a hint of southern charm. Crisp edges give way to meltingly soft, chewy centers studded with nutty pecans and bursting with rich brown sugar, warming cinnamon, and welcoming maple. Fair warning: one bite and you'll find yourself making this recipe for sugar cookies with pecans on repeat!

Equipment

  • 2 Mixing Bowls
  • 2 Handheld or Stand Mixer
  • 2 Cookie Sheet

Ingredients 

  • 2 Cups All Purpose Flour – spooned & leveled (SEE NOTES)
  • 1 tsp Baking Soda
  • 1 1/2 tsp Cornstarch
  • ¾ tsp Ground Cinnamon
  • ¼ tsp Kosher Salt
  • 1 Cup Unsalted Butter – cubed and softened to room temperature
  • ¼ Cup Granulated Sugar
  • ¾ Cup Brown Sugar – packed (light or dark)
  • 1 large Egg – room temperature
  • 1 1/2 tsp Maple Extract (SEE NOTES)
  • ½ tsp Pecans Vanilla Extract
  • 1 1/4 Cup Pecans – chopped, toasted & cooled (SEE NOTES)
  • OPTIONAL 1/3 Cup Sanding Sugar (or Granulated Sugar) – for rolling cookie dough balls

Instructions

  • Mix the Dry Ingredients: In a medium sized bowl, whisk together the flour, baking soda, cornstarch, cinnamon, and salt until combined.
    Then, set the bowl aside.
  • Mix the Wet Ingredients: In a large bowl using a handheld mixer, or a stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until smooth and creamy.
    Add in both sugars and beat on medium high speed until light in color and fluffy, about 2 minutes.
    Stop and scrape down the sides and bottom of the bowl. (Note: Continue to scrape the bowl as needed when making this cookie dough.)
    Add in the egg and both extracts. Beat on medium-high until combined.
  • Add Dry to the Wet Ingredients: With the mixer on low speed, slowly add in the dry ingredients until barely combined.
    Then, use a rubber spatula and gently fold until the ingredients are almost combined to form a cohesive ball. (Note: The dough should be thick and sticky. DO NOT over-mix.)
  • Add Toasted Pecans: Add the pecans to the cookie dough and use a rubber spatula to fold the ingredients until the nuts are JUST distributed throughout the dough.
  • Chill Cookie Dough: Cover the dough with plastic wrap and refrigerate for at least 3 hours and up to 3 days.
    Then, Remove Chill: Remove the cookie dough from the refrigerator and allow it to sit at room temperature for 20-30 minutes, until the dough is easy to handle.
  • Preheat oven to 350 degrees F and line a large baking sheet with parchment paper.
    Scoop and Roll Dough into Balls: Use your hands or a cookie scoop to roll the dough into balls (about 1 1/2 tablespoon or 1 ounces in size each).
    Roll each ball in sanding sugar (optional). T
    ransfer the cookie balls onto the prepared cookie sheets, arranging them 2-3 inches apart.
    (Note: If you are baking one sheet of cookies at a time, keep the remaining cookie dough balls in the refrigerator until you are ready to bake them.)
  • Bake the cookies for 10-13 minutes, or until slightly golden on the outside, the edges are just set, and the centers look slightly under-done. (Note: the cookies shouldn’t be glossy in the in the middle).
  • Cool and Enjoy: Remove the cookies from oven and place the cookie sheet on a wire rack.
    Allow the cookies to cool on the cookie sheet for 5 minutes.
    Transfer the cookies from the cookie sheet to the wire rack to cool completely. Serve and enjoy!

Notes

  • Flour: For the best results, make sure you properly measure the flours.  Use a spoon to fluff the flour within the container or bag.  Use a large spoon to scoop the flour into the measuring cup.  Use the straight side of a knife to level the flour across the measuring cup.
  • Maple extract is not the same thing as maple syrup.  If you can’t find maple extract you can simply use more vanilla extract, or you can substitute almond extract or rum extract.  If you skip or substitute the maple extract the cookies will have a different flavor, but they will still be delicious!
  • Pecans: Toasting the pecans is optional, but highly recommended. Toasting them brings out their nutty flavor and makes them irresistible!
    • To toast in a skillet: Add the pecans to a dry skillet. Place the skillet over medium-low heat on the stove. Brown, tossing the pecans frequently, for 6-8 minutes or until toasted. Transfer to a plate and let cool completely before using. 
    • To toast pecans in the oven:  Preheat oven to 350 degrees. Bake pecan pieces for 15 minutes, or until toasted, stirring once halfway through. Transfer to a plate and let cool completely before using. 
  • Cooking Time: Baked cookies will look very soft when you remove them from the oven, but they will continue to harden as they cool on baking sheet.
  • For thin and crispy cookies: If you prefer flat, thin and slightly crispy cookies, use the back of a spoon to gently press down on the cookies immediately after you remove them from the oven. Let cool on the cookie sheet 10 minutes, then transfer to a wire rack to cool completely.
  • Make ahead: Cookie dough will keep, covered, in the refrigerator for up to 3 days. Cookie dough can be rolled into balls and frozen for up to 3 months. (Do not thaw cookie dough before baking, simply add an extra minute to bake time.) Baked cookies will keep in the freezer for up to 3 months.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
  • Recipe Yield: Approximately 28-30 cookies
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 30 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 143kcal    Carbohydrates: 14g    Protein: 2g    Fat: 9g    Saturated Fat: 4g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 3g    Trans Fat: 0.2g    Cholesterol: 22mg    Sodium: 61mg    Potassium: 38mg    Fiber: 1g    Sugar: 7g    Vitamin A: 201IU    Vitamin C: 0.05mg    Calcium: 12mg    Iron: 1mg
Course: Dessert
Cuisine: American

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