Irresistible Bourbon Pecan Holiday Cookies Recipe in 4 Steps

There’s something magical about the smell of Bourbon Pecan Holiday Cookies baking in the oven—that warm, buttery aroma with hints of caramel and nuttiness that instantly makes the house feel festive. I still remember the first time my aunt let me help make them when I was seven, standing on a step stool to reach the counter, sneaking bites of dough when she wasn’t looking. Now, decades later, these cookies are my family’s most-requested holiday treat.

What makes Bourbon Pecan Holiday Cookies so special is how they balance rich, sophisticated flavors with that nostalgic homemade cookie feel. The bourbon adds just enough warmth without being overpowering, while the pecans give every bite a satisfying crunch. After twenty years of perfecting this recipe (and taste-testing more batches than I’d care to admit), I can confidently say these cookies are foolproof—whether you’re packing them in holiday tins for neighbors or setting them out for your Christmas Eve gathering.

The secret is in the simple touches: real butter creamed until fluffy, quality bourbon that doesn’t bake out completely, and pecans toasted just until fragrant. These little details turn basic ingredients into cookies that disappear from the platter every single time.

Why You’ll Love These Bourbon Pecan Holiday Cookies

Trust me, these aren’t your average holiday cookies—they’re the kind people beg you to make year after year. Here’s why:

• That rich, grown-up flavor: The bourbon adds warmth without being too boozy, while the brown sugar and toasted pecans create this incredible caramel-nut combo that makes you want to eat just one more… then another.
• Festive magic in every bite: These Bourbon Pecan Holiday Cookies smell like Christmas should—buttery, nutty, and spiced. They’ll make your kitchen feel instantly cozy.
• Surprisingly simple: No fancy techniques here! If you can cream butter and sugar, you can make these. The dough comes together in about 15 minutes flat.
• The perfect edible gift: Pack them in pretty tins or boxes—they stay fresh for days and always impress. (Pro tip: include the recipe card—people will ask for it!)

Ingredients for Bourbon Pecan Holiday Cookies

Gathering your ingredients is the first step to cookie magic! Here’s what you’ll need for these Bourbon Pecan Holiday Cookies (and yes, every single one matters—I’ve learned that the hard way after many “oops” batches over the years):

• 1 cup unsalted butter, softened (not melted—leave it out for about an hour first)
• 1 cup brown sugar, packed (press it into the measuring cup with your fingers)
• 1/2 cup granulated sugar (the white sugar helps them crisp up just right)
• 2 large eggs (room temperature blends better)
• 2 tablespoons bourbon (use your favorite—we’re partial to Maker’s Mark here)
• 1 teaspoon vanilla extract (real stuff, not imitation!)
• 2 1/2 cups all-purpose flour (spooned and leveled—no packing!)
• 1 teaspoon baking soda (fresh, not the year-old tin in the back of your pantry)
• 1/2 teaspoon salt (fine sea salt dissolves best)
• 1 cup chopped pecans (toast them first—game changer!)

How to Make Bourbon Pecan Holiday Cookies

Okay, let’s get baking! These Bourbon Pecan Holiday Cookies come together in three simple phases—prepping the dough, baking to golden perfection, and the hardest part… waiting for them to cool. I’ll walk you through each step just like my aunt taught me, with all the little tricks I’ve picked up over the years.

Preparing the Dough

First things first—preheat that oven to 350°F (175°C) and line your baking sheets with parchment paper. Trust me, you’ll thank me later when cleanup takes two seconds.

Now, grab your biggest mixing bowl and let’s cream that butter and sugar. This is where the magic starts! Beat the softened butter with both sugars until the mixture turns pale and fluffy—about 2-3 minutes with an electric mixer. You’ll know it’s ready when it looks like light brown clouds and leaves little trails when you lift the beaters.

Next comes the wet ingredients. Crack in those eggs one at a time, mixing well after each. Then pour in the bourbon and vanilla (careful—it splashes!). The batter might look a bit curdled at this point—don’t panic! It’ll smooth right out when we add the dry ingredients.

Whisk together the flour, baking soda, and salt in another bowl. Gradually add this to the wet mixture, mixing just until no white streaks remain. Overmixing makes tough cookies, and we want these tender! Finally, fold in those glorious toasted pecans—I like to reserve a handful to press on top of each cookie for extra crunch.

Baking and Cooling

Use a tablespoon or cookie scoop to drop dough onto your prepared sheets, leaving about 2 inches between each. They’ll spread! Bake for 10-12 minutes until the edges turn golden but the centers still look slightly soft—they’ll firm up as they cool.

Here’s the secret: let them rest on the baking sheet for 2 minutes before transferring to a wire rack. This prevents breakage and helps them set perfectly. Resist the urge to eat one immediately (I know, it’s hard)—they’re fragile when hot and taste even better once cooled.

The hardest part? Waiting until they’re completely cool before stacking or packing them. But that first bite of a perfectly crisp-edged, chewy-centered Bourbon Pecan Holiday Cookie? Worth every second.

Tips for Perfect Bourbon Pecan Holiday Cookies

After burning more than a few batches (and learning from every mistake), here are my can’t-miss tips for Bourbon Pecan Holiday Cookies that’ll have everyone asking for your recipe:

• Toast those pecans! Spread them on a baking sheet at 350°F for 5-7 minutes until fragrant. It brings out their natural oils and adds incredible depth. Just don’t walk away—they burn fast!
• Bourbon too strong? Start with 1 tablespoon and add more to taste. The alcohol bakes off, but the flavor stays. For non-alcoholic version, use 1 tablespoon vanilla plus 1 tablespoon maple syrup.
• Mix with a light hand—stop stirring as soon as the flour disappears. Overworked dough makes tough cookies instead of tender, crumbly perfection.
• Chill the dough 30 minutes if your kitchen’s warm. Cold dough spreads less, giving thicker, chewier cookies with crisp edges.

Ingredient Substitutions and Variations

Don’t stress if you’re missing an ingredient—these Bourbon Pecan Holiday Cookies are surprisingly flexible! Here’s how to adapt them without losing that signature flavor:

• Out of bourbon? Whiskey works beautifully, or try dark rum for a deeper molasses note. For alcohol-free, use 2 tablespoons apple juice plus 1/2 teaspoon almond extract.
• Pecan alternatives: Walnuts bring earthiness, while macadamias add buttery richness. For nut-free, toasted coconut flakes give similar crunch.
• Gluten-free option: Swap in a 1:1 gluten-free flour blend (I like King Arthur’s). Add 1/4 teaspoon xanthan gum if your blend doesn’t include it.
• Vegan twist: Use plant-based butter and flax eggs (2 tablespoons ground flax + 5 tablespoons water). The texture stays perfect!

The beauty of this recipe? It welcomes creativity while staying reliably delicious—just like holiday traditions should.

Serving and Storing Bourbon Pecan Holiday Cookies

These Bourbon Pecan Holiday Cookies taste best with a hot cup of coffee or cold glass of milk—the perfect balance to their rich, nutty flavor. For gifting, stack them in festive tins with parchment between layers so they stay pretty. They’ll keep fresh in an airtight container for up to a week (if they last that long!). Pro tip: hide a few in the freezer for when holiday cravings strike—they thaw perfectly!

Bourbon Pecan Holiday Cookies FAQs

I’ve gotten so many questions about these cookies over the years—here are the ones that pop up most often:

Can I leave out the bourbon? Absolutely! Replace it with 2 tablespoons of apple juice or milk plus 1/2 teaspoon extra vanilla. The cookies will still be delicious, just without that warm bourbon note.

How long do Bourbon Pecan Holiday Cookies stay fresh? Stored properly in an airtight container, they’ll keep for about a week at room temperature. If they last that long—mine usually disappear within two days!

Can I freeze the dough? You bet! Scoop it into balls first, freeze on a tray, then transfer to bags. Bake straight from frozen—just add 1-2 extra minutes. Dough keeps for 3 months.

Why did my cookies spread too much? Usually means your butter was too soft or your baking soda’s old. Chilling the dough 30 minutes before baking helps prevent this.

Can kids eat these? Yes! The alcohol bakes off, leaving just flavor. For extra caution, use the non-alcoholic substitution above.

Nutritional Information

Here’s the scoop on Bourbon Pecan Holiday Cookies nutrition—but remember, these are estimates since ingredients vary by brand. Each cookie (if you make about 24) contains roughly 180 calories, with 9g fat (4g saturated), 22g carbs, and 2g protein. They’re treats, not health food—but oh, what delicious treats they are!

Share Your Bourbon Pecan Holiday Cookies

I’d love to hear how your Bourbon Pecan Holiday Cookies turn out! Did you add any fun twists? Snap a photo and tag me—nothing makes me happier than seeing your holiday baking adventures. Now go enjoy those cookies (and maybe save one for Santa)!

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