Sourdough Butter Pecan Cookies
These sourdough butter pecan cookies are a cozy twist on a classic. Made with sourdough discard and chopped pecans, they’re soft, nutty, and easy to bake any day of the week.
If you love buttery, nutty cookies with a melt-in-your-mouth texture and just the right hint of caramelized flavor, these sourdough butter pecan cookies are about to become your new favorite. They’re soft and rich, packed with toasty pecans, and just a little bit crisp around the edges. And the best part? They’re made with sourdough discard, so you get that subtle tang that makes the flavor even better.
These cookies are everything I love in a simple recipe: easy to make, freezer-friendly, and absolutely perfect with a glass of milk or a warm drink. They’re cozy and nostalgic but with a little sourdough magic stirred in, and that’s a combo that never fails.
Whether you’re trying to use up extra discard or just looking for a new go-to cookie to share with your family, this is a recipe worth saving.
Why you’ll love this recipe
- Perfect Use for Sourdough Discard: No need to waste your starter! This recipe puts it to work in a way that adds flavor without being fussy.
- Big Buttery Flavor: These cookies are rich and indulgent with toasty pecans and browned butter notes.
- Freezer Friendly: Make a double batch and freeze the dough for quick cookies any time.
- Kid-Approved: Sweet, nutty, and soft, they’re a hit with both grownups and kids.
If you love cookies with a bit of crunch and cozy flavor, there are plenty more nut-filled treats to try. Peanut butter sourdough cookies are soft, rich, and always a hit with kids and adults alike. For something a little more decadent, sourdough maple walnut cookies bring that perfect mix of sweet maple and toasted nuts. You might also enjoy sourdough linzer cookies, which feature a buttery nut-based dough and a sweet jam center.
How to make butter pecan cookies with discard
Here is a brief overview of how to make this recipe, for the full set of directions, please scroll down to the recipe card below.
Step One: Toast the pecans
Chop the pecans and toast them in a dry skillet or oven until fragrant and lightly golden. Let them cool while you prep the dough.
Step Two: Make the dough
Cream softened butter and brown sugar together until smooth. Add in the egg, vanilla, and sourdough discard and mix until combined. In a separate bowl, whisk together the dry ingredients. Gradually add to the wet mixture until just combined. Stir in the toasted pecans.
Step Four: Chill the dough
Cover and chill the dough for at least 1 hour to help prevent spreading and develop the flavor.
Step Five: Bake the Cookies
Scoop the dough into balls and bake on a parchment-lined baking sheet at 350°F (175°C) for 10–12 minutes, until the edges are golden but the centers are still soft. Cool on the pan for 5 minutes before transferring to a wire rack.
Want even more ways to bake with your sourdough discard?
If you loved these butter pecan cookies, you’ll love the rest of the recipes in my Surprise! It’s Sourdough cookie book. With 20 creative cookie recipes (including both classics and unexpected favorites), you’ll never let your discard go to waste again. Grab your copy and start baking cookies you won’t believe came from sourdough!
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Sourdough Butter Pecan Cookies
These sourdough butter pecan cookies are a cozy twist on a classic. Made with sourdough discard and chopped pecans, they’re soft, nutty, and easy to bake any day of the week.
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 14 minutes
- Total Time: 1 hour 29 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
Ingredients
- 1 1/2 cup pecans, toasted
- 2 cups all purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, room temperature
- 1 cup brown sugar, lightly packed
- 1/2 cup granulated sugar
- 1/2 cup sourdough discard
- 2 eggs
- 2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 F.
- Line two rimmed baking sheets with silicone baking mats or parchment paper.
- Place pecan pieces on one of the baking trays, evenly spread out, and toast for 5-8 minutes, stirring occasionally, until they are golden and fragrant.
- Allow the pecans to cool, and then chop.
- In a medium sized mixing bowl, whisk the flour, cornstarch, salt, and baking powder.
- In the bowl of a stand mixer, cream the butter, brown sugar and granulated sugar together for 3-5 minutes, until light and fluffy.
- Add in the eggs and mix on medium speed into just incorporated.
- Add the sourdough discard and vanilla extract and mix to fully combine.
- Gradually mix in the flour mixture, being careful not to overman.
- Scrape down the sides periodically to ensure all the flour has mixed into the dough, and then fold in the chopped toasted pecans.
- Cover the bowl with plastic wrap and place in the fridge to chill for at least 1 hour or overnight.
- Preheat the oven to 350 F if you turned the oven off before.
- Scoop 2 Tablespoons worth of dough at a time and roll into a ball.
- Place the cookie balls 2″ apart on the prepared cookie sheets, sprinkle with flaky sea salt and then bake for 12-14 minutes, until golden brown on the edges and just set on the top.
- Allow the cookie to cool on the sheet for 10 minutes before moving to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature for up to 5 days. Cookies also freeze well.