No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Butter Pecan Cookies

These delicate, buttery cookies, which get their crunchy texture from toasted pecans and a sugar coating, practically melt in your mouth.

  • Prep:
  • Total Time:
  • Yield: Makes 12
Butter Pecan Cookies

Source: Everyday Food, May 2004


  • 3/4 cup pecans
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/3 cup sugar, plus more for coating
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 cup all-purpose flour


  1. Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.

  2. With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.

  3. Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.

  4. Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

Reviews (54)

  • Emma1407 11 May, 2013

    I had wonderful results with this recipe! The cookies were buttery and melted in the mouth, and toasting the pecans made all the difference. Absolutely delicious. Will definitely be using this again!

  • conash 2 Aug, 2012

    Thinking about adding butterscotch chips and using pure maple extract rather than vanilla. Any feedback? I'll let you know how they turn out.

  • marilynnes 11 Jun, 2012

    My husband cannot digest nuts so I used pecan meal instead of pecans and bypassed step 1. Rolled batter into 1 inch balls and got 23 cookies. Used powdered sugar after flattening. Check after 12 minutes. That's all the time I needed.

  • mrschameleon 10 Jun, 2012

    Love the fact this recipe only makes 12 cookies. This works so well to make multiple batches of fresh cookies over a period of time.Thanks.Needless to say they are delicious and crumbly.

  • krys_faith 4 Oct, 2011

    i have a question....while making these the dough was very crumbly and difficult to make into balls then when trying to flatten them they easily fell apart....i followed the recipe exactly. Is this supposed to happen? and if not how can i make the dough to form more easily together but not ruin the taste of the cookie?

  • mrsnow 5 Jun, 2011

    These cookie's are delicious, my family loves when I make these. I prefer to use raw sugar to coat them, gives an added crunch:)

  • mariestauber 29 May, 2011

    One of my favorites but do not over-handle dough or it gets tough. Also I substitute powdered sugar for coating

  • rlcurry1 28 May, 2011

    These cookies are absolutely fantastic. Everytime I make them, they disappear!

  • matildasmum 28 May, 2011

    Love this recipe because it only makes 12 cookies. Perfect for the single person. Tasts great too.

  • onelittlebirdie 28 Nov, 2010


  • onelittlebirdie 28 Nov, 2010

    these are sooooo easy to make and tasty too. i triple the recipe, make all the cookies, then bake them in batches.

  • bettinasweetpea 3 Oct, 2010

    I substituted the pecans with toasted ground almonds, very tasty too!!!!

  • LiisaLou 27 Sep, 2010

    They're really yummy! And 15 minutes is perfect, rotating after 8 mins. I made 18 cookies and was very happy with the size of each one. I forgot to flatten and sugar the first batch before they went in, so I did it at the half-way mark and they turned out very rustic looking and lovely. I thought that 12 was an absurd number for a batch of cookies, but I can't eat more than 2 of these in half a days time! Not too sweet, nice crunch, very new favorite way to eat pecans in cookie form!!

  • s56d1 26 Sep, 2010

    Tuscany1-The total baking time is 15 minutes, rotating halfway through. Try them again, they're yummy!

  • flamingofrog 24 Sep, 2010

    I have made similar ones that are wonderful called Russian Tea Cookies they are also called Mexican Wedding cakes. These are great and no flattening these just melt in your mouth. They are always a hit at Christmas I make them every year.

  • tuscany1 24 Sep, 2010

    I was disappointed, I imagine these cookies are delicious but I might have
    made a they bake for 15 minutes before turning the sheet and then bake for additional 15 minutes for a total of 30 minutes? I was sorry I flattened
    with bottom of a glass, next time i will use my hand and not flatten so much!
    What did I do wrong...they were too dark on the bottom!

  • Breitberger 23 May, 2009

    these cokies ar really delicious !!

  • gigi007 18 Apr, 2009

    I have made these many times. I sometimes add toffee chips to the batter, any way they are made they are always a hit

  • flits21 18 Feb, 2009

    Super easy and addictively delicious. I probably should have flattened mine out more. I refrigerated before baking because I felt I'd overmixed it.

  • yoopermimi 26 Jan, 2009

    Tenchis--all purpose flour is regular flour. It is not bread flour, nor self-rising flour, nor cake flour, just regular flour.

  • dollimama 21 Jan, 2009

    These cookies are amazing. I made a batch last week and I have been craving them ever since! They are so good, and the recipie is very simple and easy to change to suit your taste! Yum!

  • Tenchis 14 Jan, 2009


  • humbugsmum 12 Jan, 2009

    made these this morning and think they are perfect! I set aside some of the dough and left out adding pecans, so my little girl could have them. She loved them too! Very buttery and sugary, a gorgeous treat.

  • Henrie 11 Jan, 2009

    I wasn't overly impressed -- hubby liked them and that is all that matters.

  • Purpleseal 10 Jan, 2009

    Not only did our official family cookie afficianado rate them a ten but the entire family raved about them. I wasn't at home when my sister stopped into sample one but she left me a voice mail stating that they were the best cookies she ever tasted. She insisted we add them to our established holiday baking list. I cautioned all to be careful and eat no more than two unless they were planning a trip up Everest soon because these cookies must be high in calories. Great recipe!

  • Antler 9 Jan, 2009

    My recipe for this cookie uses confectionary sugar, but I do not sprinkle any on the cookies until after they are baked. Forming the balls into crescent shapes also works well. Double or triple this recipe because the cookies are DIVINE.

  • fanish 9 Jan, 2009

    Is the sugar in this recipe confectionary sugar or regular sugar? Please respond quickly as I would like to make them . Thank you.

  • Henrie 7 Jan, 2009

    I am always looking for cookies w/o chocolate in them. Have an allergy to chocolate. From comments I know they will be a keeper.
    Have enjoyed this site mainly because of the comments.

  • sew 7 Jan, 2009

    Yum, these look really good.

  • sew 7 Jan, 2009

    Yum, these look really good.

  • 1Toffy 6 Jan, 2009

    I am glad she listed this as it is, as I have made many of her recipes and didn't like them with large amounts of waste. This is far more economical to try out. Simple math is always do-able to double or mulitiply the recipe. Thanks for just the dozen, as a test.

  • h202blonde 5 Jan, 2009

    absolutely delicious...and don't hesitate to substitute splenda blend for the sugar (1/2 the amount listed)...they turn out very well. i did make just the single batch, but they are a substantial size...not that they'll last long!

  • chefette86 5 Jan, 2009

    olivemeyer- that's a really good idea switching it up like that! When you find a recipe that you enjoy, it's fun to reinvent it like you did by making thumbprints.

  • DaFischer 5 Jan, 2009

    These cookies sound good, but why only 12? With a big family they would last about 30 seconds! Maybe this site should offer a conversion option so we can
    selectt the number we prefer, with adjusted ingredients.

  • PAMEELE 5 Jan, 2009

    These truly are "melt-in-your-mouth" and wonderful! Even the aroma is amazing! I made 4x the recipe, though, and got at least 5 dozen cookies. ("go big or stay home"...I always say!) This recipe is now in my FAVORITES section!

  • manitougirl 5 Jan, 2009

    These turned out well but I did not sprinkle mine with sugar.

    What works better than using parchement paper for baking is to use a silicone baking sheet. I have not found any baking that they do not work well for. I also use the silicone muffin cups and they are fantastic. Works out much cheaper in the long run and can be tossed into the top rack of the dishwasher. They are of course more environmentaly friendly as they do not get tossed out with the garbage.

  • krusjo 5 Jan, 2009

    I would think this recipe could be doubled. Twelve cookies aren't much.

  • myola 5 Jan, 2009

    To Heatheranne.... I use "Splenda" as a substitute in ALL my baking. I intend to use it in this one too.

  • cookiebabe 5 Jan, 2009

    i started making this cookie when it was first published. this past dec. i made 4 batches. my trick is to chill the dough till quite cold before making the 12 pieces. the cookies are much thicker looking. i also use parchment paper for all my cookie baking. do not overbake. stores and freezes very well.

  • heatherannelovesfood 5 Jan, 2009

    Has anyone tried substituting artificial sugar to make more diabetic friendly? Wondering if they will turn out.

  • olivemeyer 30 Dec, 2008

    I was so eager to try this cookie after reading all the positive reviews and the cookies definitely do not disappoint! We loved the first batch so much that we decided that this was going to be our Christmas cookie this year. We made several batches, some plain, some half dipped in bittersweet chocolate, and some rolled into thumbprints and filled with raspberry preserves. They held up very well too and tasted even better after a few days.

  • cmore 8 Oct, 2008

    Simply the best, melt in your mouth butter pecan cookie I have ever tasted. Next go around I'm making a double batch

  • ariwano 10 Jul, 2008

    This was OVER THE TOP GOOD!!! Super, super easy and everyone loved it. The aroma of the pecans every time i opened the container just made everyone's mouth water. This is a definite keeper!

  • cimwwjd 12 Jun, 2008

    I made these for the holidays and they were THE BEST cookie I ever tasted. I deffinitely recommend these. Easy to make and delicious! If you love butter cookies, you will love these with the pecan twist.

  • beezkneez 15 Jan, 2008

    I have made these many times for my cookie lover husband. He claims that they are the best he has ever tasted!

  • mmsrjs 6 Jan, 2008

    o.k. you all have me convinced to give these a try. all except for the sugar coating, I have always passed by anything with sugar showing on top. Mother always new if she added sugar ontop her apple pie, or anything else, I would not touch it. Made more for the others. Oh well, that's me

  • DellaL 28 Dec, 2007

    These cookies were AWSOME!! I made a double batch and because I made the balls walnut sized I got about 47 cookies. I didn't hear the timer when I was toasting the pecans so they got REALLY brown. I was afraid to use them but my best friend said I should give them a try. I did and they were fantasitc!! Lots of flavor. My favorite because they were soooo easy to make!! Melt in your mouth!!

  • katpui99 22 Dec, 2007

    Very fragant pecan cookies. I made 24 instead of 12 cookies, but this batter is really intended for 12 good size cookies. The sugar touch enhances the sweetness of the cookie. Great delicious cookie, so good I made four batches of them!

  • Carolbrazil 22 Dec, 2007

    So good! Not too sweet, easy to make, just perfect!

  • kashka 20 Dec, 2007

    I liked the taste of the toasted pecans in this recipe. My mom who is European loved these, she can't stand cookies with sweet frosting :) I included them in my Christmas cookies because it was a nice contrast to all the chocolate, ginger and citrus flavors. An excellent coffee/tea cookie.

  • bethyleigh 5 Dec, 2007

    These are great! My only advice is to make a double batch - they go quickly!

  • dukechen 25 Nov, 2007

    Fabulous cookie. I had no pecans on hand and added almonds instead. Fantastic result, loved by all.

  • judecooks 15 Nov, 2007

    This is an AMAZING cookie. Immediately a family favorite. Try it.

  • erinberry 7 Nov, 2007

    Fantastic! This quickly became my mother's favorite cookie when I made it for thanksgiving last year and let me tell you she is quite picky when it comes to her sweets! The cookies is just light and crisp, the flavor sweet and yet just salty enough from the chopped nuts. I've written this recipe in my own personal recipe file to cherish and make over and over again.

Related Topics