Eggless Butter Pecan Cookies
These Eggless Butter Pecan Cookies are toasty, nutty, soft in the center and totally delicious! Super easy to make and NO chilling needed.
Servings 28 cookies
Calories 143kcal
Ingredients
- 1 cup (130 g) chopped pecans (+ 30 whole pecans to put in the top, this is optional)
- 3/4 cup + 2 tablespoos (202 g) unsalted butter, divided
- 2 cups (280 g) all-purpose flour
- 2 tablespoons (20 g) cornstarch
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 1/3 cup (67 g) granulated sugar
- 1/3 cup (67 g) brown sugar
- 3 oz (85 g) cream cheese, softened
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (180° C), then line a cookie sheet with parchment paper or a silicone mat, and set aside. The number of batches will depend on how large/small you want your cookies.
- Melt 2 tablespoons of butter. Mix the chopped pecans and melted butter in a small mixing bowl. Place the pecan on the prepared baking sheet and bake for 8-10 minutes, or until the pecans are slightly golden and fragrant. Remove from the baking sheet and set aside.
- Combine the flour, cornstarch, baking powder, salt and cinnamon in a medium-sized bowl and set aside.
- Cream the remaining butter ( 3/4 cup - 174 g) and sugars together in a large bowl with an electric mixer on medium speed until fluffy, about 3 minutes. Add cream cheese and vanilla and mix until well combined.
- Add the flour mixture and mix until the dough comes together and is combined. Stir in roasted pecans; mix to distribute. Do not over-mix.
- Drop by rounded tablespoon onto the prepared baking sheet. For evenly sized cookies, use a small spring-loaded ice cream scoop to spoon out the dough. Firmly press a pecan half on top of each ball of cookie dough, if desired
- Bake for 8-10 minutes, until very lightly colored on top and around the edges. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool.
Notes
STORE: Store cookies in an airtight container for up to 5 days at room temperature.
FREEZE: You can freeze this cookie dough for up to 3 months. Just roll them into balls, and freeze. When you want a freshly baked cookie, remove the dough balls from the freezer and bake. You don’t have to defrost them; just add a few minutes to the baking time.
VARIATIONS YOU CAN APPLY TO THIS RECIPE: You can substitute pecans for pistachios, almonds, or hazelnuts, and also add some dried fruit such as raisins, cranberries, apricots, etc.
TIPS TO MAKE THE BEST EGGLESS BUTTER PECAN COOKIES
These eggless butter pecan cookies recipe is very straightforward. However, here are a few tips I would like to share!
- Soften butter. If you plan to make making these, take the butter out of the fridge ahead of time so it’s ready to go when you need it!
- Measure the flour correctly. The best way to measure flour is to use a spoon to scoop the flour into the measuring cup, and then I use a knife (straight-edged) to level the flour across the measuring cup. Do not dip a measuring cup directly into the flour bin, or you can compact it and get up to 25% more flour. It’s always best to use a scale to measure your ingredients.
- Add as little or as many pecans as you like, I tested the recipe with different amounts, and 1 cup is the right quantity, in my opinion.
- Don’t care too much about the baking time! This is because every oven is different, so the cookies are done when the edges are set and lightly browned. These cookies will not look totally done when you pull them out of the oven, and that is GOOD.
Nutrition
Calories: 143kcal | Carbohydrates: 13g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 60mg | Potassium: 64mg | Fiber: 1g | Sugar: 5g | Vitamin A: 220IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg