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Butter Pecan Amish Sugar Cookies recipe

Butter Pecan Amish Sugar Cookies

Butter Pecan Amish Sugar Cookies are thick, puffy, melt-in-your-mouth cookies, jammed with toasted pecans, and slathered in rich butter icing! These Butter Pecan Amish Sugar Cookies are super simple to whip up and are *seriously* special. They'll quickly rise on your list of fave cookies!

Course Cookies
Keyword amish sugar cookies, butter pecan, butter pecan amish sugar cookies, butter pecan cookies
Prep Time 35 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 40 minutes
Servings 48
Author Sarah


For cookies:

  • 1 cup butter softened
  • 1 cup vegetable or canola oil
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 1/2 tsp. butter extract
  • 4 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cream of tartar
  • 2 1/2 cups finely chopped pecans toasted, divided

For topping:

  • 4 tbsp. butter melted
  • 1 tsp. vanilla extract
  • 1 tsp. butter extract
  • 1/4 cup + 1-2 tbsp. whole milk or heavy cream
  • 4 - 4 1/2 cups powdered sugar
  • 1 - 2 drops yellow food coloring optional
  • 1/2 cup remaining toasted pecans garnish


For cookies:

  1. In a large mixing bowl, beat the butter, oil, and sugars until combined.

  2. Beat in eggs, vanilla extract, and butter extract.

  3. In a large bowl, whisk together flour, baking soda, and cream of tartar.

  4. In two additions, add flour mixture to the butter mixture, beating until just combined. Do not overmix. Dough will be soft and almost fluffy.

  5. Fold in 2 cups pecans, reserving 1/2 cup for garnish.

  6. Line baking sheets with parchment paper or silicone baking mats.

  7. Drop dough by rounded teaspoonfuls onto baking sheets.

  8. Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.

  9. Remove to wire racks to cool completely.

For topping:

  1. In a large mixing bowl, combine butter, vanilla extract, butter extract, and 1/4 cup milk or cream.

  2. Gradually add 4 cups powdered sugar, mixing until smooth.

  3. Add additional milk or powdered sugar, as needed, to achieve a thick, but spreadable consistency. It should be thicker than a glaze, and it shouldn't run off the cookie, but should be easily spreadable. It's an icing that sets, so if it's getting too thick as it sits, or you notice it's becoming harder to spread, you can pop it in the microwave for 5-6 seconds - that's ALL it takes - a few seconds will thin it back out again.

  4. Add food coloring, if desired.

  5. Ice the cookies generously, sprinkle with pecans for garnish, and allow to set.

  6. Store cookies in airtight containers in a cool, dry place. Stack cookies with parchment paper or foil in-between layers. Cookies will keep for about a week.

Recipe Notes

These are good for at least a week, but best within the first 3 days. After 3 days, they get crumbly and a bit on the drier side - still a delicious cookie though. 

These freeze really well! Iced or plain, they freeze beautifully.

I've made these Amish Sugar Cookies into Pecan Praline Amish Sugar CookiesIced Maple Amish Sugar CookiesPumpkin Spice Latte Amish Sugar Cookies, Iced Chai-Spiced Amish Sugar CookiesIced Almond Cookies, Iced Lemon Amish Sugar Cookies, Iced Orange Amish Sugar Cookies, Toasted Coconut Amish Sugar Cookies, Coconut Oil Amish Sugar CookiesThin Crispy Amish Sugar Cookies, Chocolate Chip Amish Sugar Cookies, Cranberry Orange Amish Sugar Cookies, Eggnog Amish Sugar Cookies, and Peppermint Amish Sugar Cookies..... the list goes on!