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Buttery pecan cookies with a delicate, crumbly shortbread-like texture and toasted chopped pecans throughout. The cookies are lightly golden on the bottoms, pale on top, and dusted generously with powdered sugar for a classic melt-in-your-mouth finish.

Butter Pecan Cookies

Tender, buttery shortbread-style cookies filled with toasted pecans. Inspired by the famous Bavarian Inn butter pecan cookies—delicate, melt-in-your-mouth, and surprisingly easy to make at home.
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Prep Time 20 minutes
Cook Time 13 minutes
10 minutes
Total Time 43 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup butter softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 cup pecans toasted and finely chopped
  • Extra powdered sugar for rolling optional

Equipment

  • Mixing bowl, baking sheet, parchment paper, skillet

Method
 

  1. Preheat oven to 350°F. Line a baking sheet with parchment.
  2. Toast pecans in a dry skillet over medium heat for 4–5 minutes until fragrant. Cool and chop finely.
  3. Beat softened butter and powdered sugar until light and fluffy. Mix in vanilla.
  4. Add flour and salt; mix just until combined. Fold in the toasted pecans.
  5. Roll dough into 1-inch balls and place 2 inches apart on the baking sheet.
  6. Bake 12–15 minutes until bottoms are lightly golden and tops remain pale.
  7. Cool on the pan 5 minutes, then transfer to a wire rack. Optionally roll in powdered sugar while slightly warm.

Notes

Toast the pecans for best flavor. Softened (not melted) butter is essential. Do not overmix after adding flour. Cookies should stay pale on top. Optional powdered sugar coating is classic. Excellent for gifting and freezing. Store in an airtight container. Highly snackable—consider a double batch.