These Butter Pecan Cookies are a Swedish classic! A buttery, brown-sugar-rich shortbread dough, nestled under a pecan half.  They are perfect for cookie plates or to enjoy with some coffee or milk. Only 6 ingredients! So easy. Originally published December 8, 2017.

butter cookies with pecan halves pressed into the tops.
Table of Contents
  1. Butter Pecan Cookies (Traditional Swedish Recipe)
  2. Butter Pecan Cookie Recipe Ingredients
  3. How to Make Easy Butter Pecan Cookies
  4. Butter Pecan Cookie Variations
  5. Storing this Recipe for Butter Pecan Cookies
  6. Butter Pecan Cookies Recipe FAQ
  7. Easy Butter Pecan Cookies Recipe Recipe

It’s Christmas cookie season!! All the cookies, all day long! These Butter Pecans are the FIRST Christmas cookie I bake every year, without fail. They are a HUGE family favorite. It’s seriously impossible to eat just one. They are nice for cookie swaps because one batch makes 50-60 small cookies.

I started my blog in October of 2011, and posted this recipe for Butter Pecans just a couple months later on December 12, so you can tell that they are a priority recipe!

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butter pecan cookies stacked with a bite out of the top one.

My blog is still somewhat of a journal for me, and I can’t handle deleting my old “entries” when a post needs updated photos. (My thoughts on tomato aspic have not changed one bit, so here they will stand.) Here is the original post from 2011:

Butter Pecan Cookies (Traditional Swedish Recipe)

Eric’s great-grandmother was Swedish. Grandma Prudy cooked a lot of traditional recipes from her native country that have been passed down. Eric’s family still uses many of the recipes*, especially around Christmas. They have a special dinner on Christmas Eve with traditional Swedish meatballs, boiled potatoes, rye bread, and of course tomato aspic.

stacks of butter pecan cookies.

I am all about tradition, don’t get me wrong. Traditions are about family togetherness and I love them. I especially love them when they are delicious. Unfortunately tomato aspic does not fall under this category. How can you love what is essentially a tomato jello, even if it is dressed up in a bundt mold? I am not alone; even Eric admits that tomato aspic is revolting. In fact, I’m pretty sure that Bumpa (Eric’s grandpa, Prudy’s son) is the only one who eats the stuff every Christmas. This is the same man who also eats pickled herring on a regular basis. Just sayin’.

butter pecan cookies.

The first year we were married, Eric and I went to my parent’s house for the holidays. We have our Christmas traditions too, and those traditions usually include lots of mashed potatoes and tri-tip. But to make Eric feel more at home, I decided to try to recreate his family’s Christmas Eve dinner, even down to the tomato aspic.

The meatballs turned out awesome. I even won the meatball contest. (My brother-in-law, whose family is hardcore Italian, insisted on having a meatball contest to prove “once again” that northern Europeans (and their meatballs) are inferior to their southern neighbors. Boo-ya.)

butter cookies with pecans on a cooling rack.

Meatballs, check. The potatoes were good. The rye bread was good. The tomato aspic? Didn’t set up. So when we flipped that bundt mold over, instead of revealing our magnificently shaped (if nothing else) tomato jello, out came tomato soup with chunks of gelatin floating in it. Yum.

Even if the tomato aspic tradition is doomed to die on this generation’s watch, Grandma Prudy’s Swedish cookie tradition is one that is bound to stick around. These Butter Pecans have 6 ingredients and are incredible. I’m usually not one for pecans (or any nuts, for that matter), but these cookies are addictive. Especially since they are tiny; it’s easy to throw down 8 or 9 before you’ve even realized what’s going on. Long live Butter Pecans. Tomato aspic, rest in peace.

*Karen from Christmas Present chiming in. Here are some of Prudy’s famous cookie recipes I’ve shared since Butter Pecan’s original publication in 2011: Spritz, Gingersnaps, Sour Cream Twists, Thin and Crispy Sugar Cookies, Mexican Wedding Cookies, and Cardamom Cookies. There are so many more, I need to get on it!

Here’s one of the original photos from 2011:

butter pecan cookies on a red tablecloth.

Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!

  • Salted butter
  • Brown sugar
  • Egg yolk
  • All-purpose flour
  • Salt
  • Pecan halves

How to Make Easy Butter Pecan Cookies

This recipe for butter pecan cookies is ready in under 20 minutes! Here’s a quick summary of recipe instructions (full instructions in the recipe card):

  1. Cream the butter and brown sugar until combined. Add the egg yolk and beat well.
  2. Add the flour and salt to the wet ingredients, then mix until a ball forms. 
  3. Cover and chill for 1 hour.
  4. Roll the dough into 1-inch balls and place on a lined baking sheet. Flatten each ball with a fork.
  5. Top each cookie with a pecan.
  6. Bake for a few minutes – so easy!
  • Use another nut. Top the cookies with sliced almonds or walnut halves if preferred. You can also just make them nut-free and leave them off! The butter cookie dough is still delicious.
  • Flavor them. Add a drop of vanilla or almond extract to add an extra layer of flavor.
  • Toast the pecans. Toasting the pecans first heightens their nutty flavor. 
  • Make them salty. Finish the cookies off with a sprinkle of sea salt (before baking) to contrast with the sweetness.
  • Spice them up. Warm the cookies up by adding a sprinkle of ground cinnamon and/or nutmeg to the dough.
  • Substitute candy for nuts. While pecans are our family tradition, you could try pressing red and green M&Ms, Reese’s pieces, chopped Skor bars, or semisweet chocolate chunks into the top of each cookie.
  • Make them sweeter. Give the cookies a sweet crunch by rolling the balls of dough in granulated sugar before baking.

Storing this Recipe for Butter Pecan Cookies

This butter pecan cookie recipe makes a ton of cookies. Luckily, leftovers store very well.

Stack them in a tupperware and keep them at room temperature for up to 4 days or in the freezer for up to 3 months.

When you’re ready to serve them, let them thaw at room temperature or warm for a few seconds in the microwave.

butter cookies with pecans pressed into the tops.

Butter Pecan Cookies Recipe FAQ

What is the butter flavor in butter pecan?

The butter flavor is real butter! It’s enhanced by the sweet, nutty flavor of the pecans which is what makes it such a beloved flavor combination.

What does butter pecan flavor taste like?

Butter pecan is a unique flavor combination that brings together the rich, creaminess of butter with the roasted nuttiness of pecans. The brown sugar in the cookies adds a caramel sweetness. 

Is butterscotch the same as butter pecan?

Not quite. Butterscotch is the  brown sugar-plus-butter version of caramel; it’s cooked until it’s soft, sweet, and rich.  Butter pecan is a flavor combining JUST pecans and butter–no brown sugar–as in butter pecan ice cream. These butter pecan cookies also include brown sugar, but it isn’t a key ingredient in the flavor of butter pecan.

Why do they call it butter pecan?

Because of the butter…and pecans. It’s really that simple guys. “Butter pecan” desserts have a subtle and unique flavor. If you’re a huge butter fan (like me) you can taste that creamy richness immediately. Pecans have a roasted, sweet, nutty flavor that’s similarly rich, just like butter. Put ‘em together and you’ve got a recipe for some of my favorite cookies of all time.

More Christmas cookies to love!

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Easy Butter Pecan Cookies Recipe

4.69 from 22 votes
Prep: 10 minutes
Cook: 8 minutes
Total: 18 minutes
Servings: 50
These Butter Pecan Cookies are a Swedish classic! A buttery, brown-sugar-rich shortbread dough, nestled under a pecan half.  Only 6 ingredients! So easy.


  • 1 cup salted butter, softened
  • 2/3 cup brown sugar, packed
  • 1 egg yolk
  • 2 cups all-purpose flour, spooned and leveled
  • 1/2 teaspoon salt, I use kosher salt
  • 50-60 pecan halves


  • In a large bowl or stand mixer, cream butter and brown sugar. Beat it for at least 2-3 minutes, stopping to scrape the sides and bottom.
  • Add the egg yolk and beat well.
  • Add the flour & salt. Mix until it forms a ball, scraping the sides and bottom of the bowl. When all the flour is incorporated, stop beating. (Over beating makes for a tough dough.)
  • Cover the bowl and chill for about an hour. (If you are doubling the recipe, be sure to chill for more like 2-3 hours. They will bake flat if the dough is not cold. You can freeze the dough too, if you want.)
  • Preheat your oven to 350 degrees F. Line 2 large baking sheets with silicone baking mats or parchment paper.
  • Form the dough into 1 inch balls. Place on the cookie sheet with one inch of space in between each cookie.
  • Flatten each ball once with a fork. If the fork is sticking, dip it in flour, then press on the cookie.
  • Press a pecan on top, perpendicular to the fork marks.
  • Bake at 350 for 6-8 minutes or until they are no longer shiny on the top or edges.* I don’t let mine get brown, or if they do, it is a very small amount on the bottom edges.



This recipe is from Grandma Prudie, Eric’s great-grandmother.
*The cook time on this recipe is MUCH DEBATED. I like to cook for a minimal amount of time (6-8 minutes) until the cookies are just cooked through. This way they are soft and stay that way for a few days. Kris, Eric’s mom, likes very crunchy cookies and will leave them in the oven until they are brown and very crispy. The choice is yours!
You can chill the dough for up to 3 days before using. If you need longer than that, throw it in a Ziploc in the freezer. It will keep a long time! Let thaw on the counter until cold, then shape into balls. You can even shape the cookies, including the fork marks and the pecans, then store them in a tight container in the fridge or freezer, then bake up to 2-3 days later.


Serving: 1cookie | Calories: 73kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 57mg | Potassium: 16mg | Fiber: 1g | Sugar: 3g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
Course: Dessert
Cuisine: Swedish
Calories: 73
Keyword: butter, Cookies, pecan
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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  1. I made these this year and I kick myself for not making them all the other times you posted this recipe on your blog! They are super duper easy to make and SO DELICIOUS! I had to hide them from myself before I ate them all! This is a must make recipe if you’re a cookie baker like I am! Thanks for sharing your husband’s family’s recipes! Merry Christmas!

  2. These cookies are so delicious! I’m in the cook-them-til-they’re-brown camp. I like them hard and crunchy because they’re EXTRA scrumptious this way! When you’re preparing this, make smaller than one-inch balls as they’re the perfect size when they’re small. Love this and will make them every year, if not more frequently! I may dip them in a little semi-sweet chocolate!

    1. Kris will be so proud to have you in the crunchy cookie camp! I think she gets a little lonely over there sometimes! ;) Yes, the smaller the ball, the higher the cookie-to-pecan ratio! Yum! And I LOVE the chocolate idea. Thanks so much for the review Laura, I’m glad you liked them! Merry Christmas!

  3. These cookies look DELICIOUS! I’m going to make them this afternoon since I have all the ingredients.
    I have to say, I’m pretty open minded about different foods, but that tomato aspic sounds (and looks after I did a Google search) disgusting! Have any of your kids tried it? Poor Kris is going to have to try to convert someone to a tomato aspic convert to keep the recipe/tradition alive!
    I’ve said it before, but it bears repeating……..your blog is THE BEST!!!

    1. Yay! Another Butter Pecan lover! This is the first Christmas cookie I make every year. It’s the best! Thanks for the comment Kimberly :)

  4. The cookie exchange was a huge hit and no one could believe how perfect my cookies turned out. They thought I bought them. When I showed them the recipe they were floored at how simple they were to make. They were a huge hit!!

  5. Eric just gave me a sample of the butter pecan and it is fantastic. I have a cookie exchange this weekend and need to make 12 dozen of something and I have been lamenting about what to make. It has to be killer good but easy to make since I have to do so many. After one taste and reading the blog I decided this is the winner. Easy and yummy! Thanks for sharing Karen. By the way keep the samples coming! :)

    1. I’m so glad you like them Angie! These cookies are great for making huge batches and freezing them for later, so they should work great for your exchange. You should see Eric’s mom’s freezer at Christmas time. It is full to the BRIM with these cookies, and Spritz. One year he was being so bad about stealing them before they were fair game that she hid them and didn’t tell him where. He tore the house apart. On Christmas Eve she showed him…they had been hidden in his closet the whole time. Now you know what to do if you ever need to hide goodies from my ravenous husband. Hide them in his desk drawer or something.

      Anyway, good luck with your cookie exchange! That sounds fun! Make sure your dough is completely chilled before baking. Sometimes if you double or triple it you need more like 3 or 4 hours in the fridge before baking.

      And yes, I will keep the samples coming, for sure! Eric and I are going to gain a thousand pounds if I don’t!

    2. Perhaps I missed it, but I didn’t see a YIELD for the number of cookies your Butter Pecan Cookies recipe makes; I know it would depend on amount of dough per cookie. Making 1″ balls as your recipe suggests, approximately how many cookies would I get? Thank you.

      1. I don’t think I’ve ever counted Ed! The short answer is “a ton” but that’s probably not specific enough for you…I’m thinking at least 50 cookies. Hope that helps! I will be sure to count next time and update :)

  6. Do you think these would freeze well? I am making huge batches of cookies for the holidays. They sound delicious for my cookies tins.

    1. Absolutely Danielle! You can freeze them after they are baked, or freeze the dough. You should see my mother-in-laws freezer during the month of December. It is PACKED with tupperware after tupperware of Butter Pecans and Spritz. You would not believe how many of these cookies we eat every year :) Happy baking, and Merry Christmas!

  7. My grandma made my dad eat tomatoe aspic growing up so he tried unsuccessfully to make us all try it… tomatoe jello is disgusting!!!!

  8. wow yummy….i love your food blog! everything looks so delicious! and i love the stories to write that go with it :)

  9. my grandma used to put disgusting things in gelatin, too, like walnuts and celery. what were they thinking? perhaps it would just be better if we put it all INSIDE the meatball, that could be tasty!

  10. Wendy pointed me over to your blog, and I’m so glad she did! I loved this story. You’re hilarious, my dear.

    1. Thanks! I just checked out your blog and love it! I’m definitely going to try your Spinach Bacon Feta Pizza. Awesome!

  11. Ok, well you knew I WOULD have to leave a comment with all those jabs and negative words about one of my families’ traditional Christmas Eve delicacies! First of all, Tomato Aspic is a SALAD, Karen! A delicious, savory crunchy vegetable – filled salad! It tastes great with Swedish Meatballs. Also, I might add, that my dad is NOT the only one that eats it. (A lot of us also eat pickled herring, too – yum, yum) I throw down the glove! Someone in the next generation MUST carry on the the Tomato Aspic tradition!!! It CANNOT die an ignominious death with my children.

    1. Heehee. Maybe you can spoon-feed it to Charlotte this year and get her hooked. You will have to work on the grandchildren, because I’m pretty sure your own offspring have deserted camp-tomato-jello.

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