Butter nut cookies are a delicious treat that many people love. They have a soft and chewy texture, similar to shortbread cookies, and are filled with pecans and butterscotch chips. These cookies are easy to make and perfect for sharing with friends and family.
Butter Nut Cookies Ingredients
Unsalted Butter: I used unsalted butter but if you like extra salty cookies you can use salted butter.
Icing sugar: For perfect sweetness, I used icing sugar.
Butterscotch chips: Have you tried it before? I loved its flavor in cookies. If you like notes of brown sugar, molasses and butter then definitely you will like it.
Rum: I used rum and I’ll give you suggestions for making rum. It will boost your cookies’ taste.
How To Make Butter Nut Cookies
It is not time consuming. This recipe is according to your expectations easy and quick.
First, I prepared the pecans by chopping them until I had exactly 1 cup of chopped pecans. I set them aside for later.
Next, I used a stand mixer fitted with the paddle attachment to beat the butter and icing sugar together until they were light and fluffy, which took about 1-2 minutes.
In a separate bowl, I combined the dry ingredients. Once the butter and icing sugar were creamed, I added the dry ingredients to the mixer on low speed. Then, I added the chopped pecans and butterscotch chips, mixing until everything was well combined. The cookie dough was a bit crumbly, but it came together when I shaped it into balls.
I formed the dough into 1-1 ½” balls and placed them on a baking sheet lined with parchment paper. I baked them for 15 minutes, until the cookies were firm but not browned.
After baking, allow the cookies to cool on wire racks with parchment paper underneath to catch any drips from the glaze.
For the glaze, I stirred the glaze ingredients together until smooth. I dipped the cookies in the glaze and returned them to the cooling rack to allow any excess glaze to drip off. Finally, I let the glaze dry completely before enjoying the cookies.
Pro Tips
Room Temperature Butter: Ensure your butter is at room temperature for easier creaming. This ensures a smooth, fluffy texture in the cookies.
Don’t Overmix the Dough: Once you combine the dry ingredients, mix just until combined to avoid tough cookies.
Use Fresh Pecans: Fresh pecans yield better flavor. You can toast them lightly before chopping for added nuttiness.
Measure the Flour Properly: Use the spoon-and-level method to measure the flour to prevent dry or crumbly cookies.
Chill the Dough (Optional): If the dough feels too crumbly to shape into balls, refrigerate it for 15-20 minutes to make it easier to handle.
Perfect Glaze Consistency: The glaze should be thick but pourable. If it’s too thin, add a bit more powdered sugar. If too thick, add a teaspoon of liquid at a time.
Baking Time: Watch the cookies closely and avoid overbaking. They should be firm but not browned to maintain a soft, buttery texture.
Use a Cookie Scoop: A cookie scoop ensures evenly sized cookies, which bake more uniformly.
Variations
Nut Variations: Swap pecans with walnuts, almonds, or hazelnuts for a different flavor profile.
Spiced Version: Add a pinch of cinnamon, nutmeg, or allspice to the dough for warm, cozy flavors.
Chocolate Twist: Replace butterscotch chips with white, dark, or milk chocolate chips for a different sweetness.
Rum Substitutions:
- Alcohol-Free: Replace rum with rum extract for flavor or use vanilla extract for a classic touch.
- Other Liquors: Substitute rum with bourbon, amaretto, or brandy for a unique twist.
Dried Fruits: Mix in a small handful of chopped dried fruits, like cranberries or raisins, to complement the nuttiness.
Citrus Touch: Add a teaspoon of grated orange or lemon zest to the dough for a fresh, zesty note.
Substitutions
Butter: If you prefer dairy-free cookies, use a high-quality vegan butter or margarine.
Icing Sugar: Powdered sugar is the same as icing sugar and can be used interchangeably. For a lower-sugar option, try powdered erythritol or monk fruit sweetener.
Pecans: If you’re allergic to nuts or don’t have pecans, use seeds like sunflower or pumpkin seeds.
Butterscotch Chips: Substitute with caramel chips, toffee bits, or chocolate chips for a different twist.
Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour to make these cookies gluten-free.
Egg-Free Option: Although this recipe doesn’t use eggs, you can add a tablespoon of unsweetened applesauce or yogurt to moisten the dough if needed.
How To Store
Keep these cookies fresh by storing them in a sealed container at room temperature for up to 5 days.
To freeze the baked butternut cookies, place them in an airtight container and freeze for up to 3 months. When you’re ready to enjoy them, let the cookies come to room temperature before eating.
More Cookies
Butter Nut Cookies
Ingredients
- 1/2cup + 2 tbsp unsalted butter at room temperature
- 1/3 cup + 1 tbsp powdered (icing/confectioners) sugar
- 1 1/4 cups all purpose flour
- 1/8 tsp salt
- 2/3 cup chopped pecans
- 2/3 cup butterscotch chips
Instructions
- Preheat your oven to 325 degrees F (165 degrees C). Cover a baking sheet with parchment paper.
- In a large bowl, beat softened butter with an electric mixer until creamy.
- Add powdered sugar to the bowl and beat for another 45 seconds.
- Gradually mix flour and salt on low speed, then switch to medium speed until well combined. The dough will be crumbly, but it's fine.
- Stir in chopped pecans and butterscotch chips.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Bake for about 15 minutes until the cookies are firm but not browned.
- Cool the cookies on wire racks with parchment paper underneath to catch any drips.
- Mix together the glaze ingredients until smooth, then spoon it over the cooled cookies.
- Optionally, top each cookie with a candied cherry or pecan for decoration.