I made these yesterday afternoon while the house was quiet, and I swear the smell alone brought my daughter running from upstairs asking what smelled so good. These buttery pecan cookies taste exactly like the ones from Bavarian Inn in Frankenmuth—that same tender, melt-away texture with toasted pecans in every single bite. If you’ve ever grabbed a bag from their bakery, you know exactly what I’m talking about.
My girls have been begging me to figure out how to make these at home ever since our last trip up there. Honestly, I didn’t think I could get them right, but these turned out so close it’s almost dangerous. We went through half the batch before dinner, and I’m not even sorry.
**INGREDIENTS:**
• 1 cup butter, softened
• ½ cup powdered sugar
• 2 cups all-purpose flour
• 1 cup finely chopped pecans
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• Extra powdered sugar for rolling
**INSTRUCTIONS:**
Preheat your oven to 325°F.
Cream the butter and powdered sugar together until it’s light and fluffy—this is what makes them so tender.
Mix in the vanilla.
Add the flour and salt, stirring just until combined.
Fold in the chopped pecans gently so they’re evenly distributed.
Roll the dough into small balls, about 1 inch each, and place them on an ungreased baking sheet.
Bake for 18–20 minutes, until the bottoms are just lightly golden but the tops are still pale.
Let them cool for about 5 minutes, then roll them in powdered sugar while they’re still warm.
Once they’ve cooled completely, roll them in powdered sugar one more time for that signature snowy coating.
These have that same buttery richness and nutty crunch that makes them impossible to stop eating. My youngest said they taste like “fancy shortbread but better,” and honestly, she’s not wrong.
Would you make a double batch, or is that just asking for trouble?