It might have something to do with my Georgia upbringing, but I absolutely love pecans and using them in my baking. Living in Georgia means that we can get them for a cheaper price than the rest of the country. When I have an abundance of pecans, I always make these delicious Southern Butter Pecan Cookies. It’s a drop cookie recipe that I tweaked from my mother, who got it from church potlucks. They’ve got a buttery crumble texture and the pecans provide a bit of crunch. Nobody can stop at just one!

Of all the different types of cookies to make, drop cookies have become my favorite. There’s not too much technique involved with rolling the dough into little balls. Anyone can make a good drop cookie with a few tips. This Southern Butter Pecan Cookie recipe also makes four dozen cookies, so it’s great if you’re feeding a crowd. Just bake them until golden brown, let them cool, and you’re done. It’s pretty easy!

Originally, I made Butter Pecan Cookies during the holiday season only. My family came to love them so much that they’d ask for them all year round. Before long, they became an “all year round” cookie no matter what season it was. They’re great for Christmastime, but can certainly be enjoyed any time.

Looking for more great drop cookie recipes? Here are some of my favorites: 

• Old-Fashioned Chewy Ginger Cookies
• Crisp Coffee Flavored Cookies
• Soft Maple White Chocolate Chip Cookies

How To Make Southern Butter Pecan Cookies

Did you know that two bakers can make the same recipe and the end result look entirely different? It boils down to the science behind cookie making – like how long you’re softening your butter or if your eggs are room temperature. I like to control as much as possible when I’m baking.

I swear by using nice baking sheets (with a cooling rack) and silicone baking mats. The silicone baking mats help the cookies bake evenly and keep them from sticking to the tray. If you don’t have silicone baking mats, parchment paper is a substitute that you can use.

What To Serve With Butter Pecan Cookies

I love these cookies with a fresh pot of coffee and I’ve been known to sneak a few at breakfast. My kids enjoy them with a cold glass of milk. Serve them during the holiday season with other festive desserts – like making a big cookie tray that guests can nibble from.

If you’re wanting to stick with the butter pecan theme (who can blame you?), try making my Butter Pecan Dip. You can also indulge in a Butter Pecan Old Fashioned to toast with!

How To Keep Your Butter Pecan Cookies Fresh

After your cookies have baked and cooled, store them in an air-tight food storage container. You can stack them, with wax paper in-between the layers, to protect the cookies. That will keep the half pecan, on top, nice and neat. They should stay soft for 5-7 days while you enjoy them. If you feel like they’ve hardened a bit, as a slice of soft sandwich bread to the storage container.

Can You Freeze Southern Butter Pecan Cookies?

There are two different ways you can freeze these Southern Butter Pecan Cookies. You can freeze the dough for up to three months and then let it thaw for 24-hours in the refrigerator before baking as directed. Or you can freeze the cookies after they’ve baked and cooled. Then they just need to thaw for two hours on the countertop before enjoying again.

What You Need From The Grocery Store:

• Chopped Pecans
• Butter
• Brown Sugar
• Egg
• Vanilla Extract
• Self-Rising Flour
• Pecan Halves

Step-By-Step Directions To Make Southern Butter Pecan Cookies

Preheat the oven to 325º. Place chopped pecans and 1 tablespoon butter on baking pan. Bake for 5-7 minutes or until toasted golden brown, stirring frequently. Set nuts aside to cool.

In a large stand mixing bowl, cream the brown sugar and remaining butter until light and fluffy (5-7 minutes).

Beat in egg yolks and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.

Preheat the oven to 375º. Roll the dough into 1-inch balls, then roll in chopped pecans, pressing the nuts into the dough. Place two inches apart on prepared baking sheets (uncreased with parchment paper or silicone baking mats). Beat egg white until foamy. Dip pecan halves in egg white and then gently press 1 into each ball of dough.

Bake for 10-12 minutes until golden brown. Cool for 2 minutes. Transfer to a wire cooling rack.