Butter Pecan Cookies with Jordan’s Skinny Mixes Syrup

One bite of these Butter Pecan Cookies will have you feeling heavenly! The not-so-secret ingredient in this recipe is Jordan’s Skinny Mixes Butter Pecan Syrup – don’t make them without it!

Close up view of glazed butter pecan cookies

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My favorite choice of ice cream is always Butter Pecan (if it’s an option!). When I found Butter Pecan flavored syrup, I brought it home with me. That’s why this bottle of Jordan’s Skinny Syrups ended up in my kitchen and now, it’s going to become a staple!

I’ll be the first to admit that these cookies were good without the glaze, but then once I added it, I refused to eat any more naked cookies. Suddenly, I felt like a fraud for even considering sharing the plain recipe. That’s a little insight to how my recipe testing moments go. I’ll make something and it’ll be good. But with a few tweaks, it increases tenfold. That’s the part of cooking/baking that I love the most — you can change up flavors with simple changes that truly make a difference.

To step up the flavor game with these cookies, I opted to use Jordan’s Skinny Syrups because they have 0 calories, 0 sugar, and 0 carbs! Knowing I can add extra flavor without extras makes me feel a little less guilty about indulging on desserts!

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When you visit the Jordan’s Skinny Mixes shop, don’t forget to use my code to save 10% on your order! The code is:

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The glaze on these cookies is a game changer - especially when you use Jordan's Skinny Mixes Syrup

Ingredients You’ll Need:

  • Unsalted Butter – You’ll need to make sure this is room temperature when you begin! It helps hold air, making your cookies lighter and fluffier versus more of a dense, thicker brownie type texture. Plus, you can control the saltiness of your cookies if you use unsalted!
  • Brown Sugar – Light or Dark both work for this recipe! I usually keep the dark on hand more often, but I’ve made this with both and regardless, it’s tasty.
  • Granulated Sugar – I have not tested this with sugar alternatives. It’s rare that I’ve had an issue with it being much different when I’ve done substitutions in other recipes.
  • Egg – A room temp egg will blend better with the softened butter and ensure a smoother, more uniform batter.
  • Vanilla Extract – This is my number one essential baking ingredient. It enhances all of the ingredients! Without it, your baked goods will be bland, so don’t leave it out!
  • All-Purpose Flour – Containing an average amount of protein, this creates the perfect balance of gluten in your baked goods. For those who have a gluten allergy, you can use alternative options; however, please note that the texture and flavor may be slightly altered.
  • Cornstarch – This helps give the cookies a more tender texture!
  • Baking Soda & Powder – Both are needed to achieve a desirable balance of flavor and texture.
  • Salt – Like the vanilla extract, this helps balance out and enhance all of the ingredients in your recipe. Just a small amount will do. That’s why I recommended unsalted butter!
  • Butter Pecan Skinny Syrup – For the chopped pecans, I tossed these with ½ tablespoon of the syrup and let them sit while I mixed everything else up. This is also used in the drizzle and although I loved these cookies plain, adding the Jordan’s Skinny Syrups Butter Pecan was a complete game changer!
  • Powdered Sugar – This is easily interchanged with monk fruit or other alternatives.

How to Make the Cookies:

In a medium bowl, whisk together your flour, baking powder, baking soda, and salt together. Set aside.

In the bowl of your stand mixer (or use a large bowl and hand mixer), cream your butter and sugars together until light and fluffy – approximately 3 minutes. Scrape the sides and mix another 30 seconds.

Add the egg and vanilla extract. Mix until thoroughly blended.

Slowly add the dry ingredients into the wet, mixing until just combined.

Using a silicone spatula, scrape the sides and bottom of the bowl to ensure all of the dry ingredients are mixed in.

Add the chopped pecans and syrup that they were soaking in to your mix. Fold in until thoroughly combined.

Cover your bowl with clear wrap and place in the refrigerator for 30 minutes.

Preheat your oven to 350°F.

Line your baking pan with parchment paper.

Using a cookie scoop, scoop out dough to create an approximate 1-inch cookie dough ball and place on your pan.

Press one of the pecan halves into the top of the dough ball.

Bake for 8-10 minutes, until the edges are golden brown in color.

Let cool on the cookie sheet for 2 minutes, then transfer to a cooling rack.

Once completely cool, whisk the powdered sugar and Butter Pecan syrup together. It needs to be thin enough to drizzle without being watery. Add more powdered sugar or a drop of the syrup at a time until the desired consistency is achieved. Drizzle over the top of the cookies and enjoy!

Top view of a plate of butter pecan cookies
Yield: 18 cookies

Butter Pecan Cookies

Close up view of glazed butter pecan cookies
Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 55 minutes

Ingredients

  • ¾ cup butter (1½ sticks), room temperature
  • ½ cup brown sugar (light or brown), packed
  • ½ cup granulated sugar
  • 1 large egg, room temperature
  • 1¾ cups all-purpose flour, scooped and leveled
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 cup chopped pecans
  • 1 tablespoon Butter Pecan Syrup
  • 18 pecan halves
  • ¾-1 cup powdered sugar
  • 1-2 tablespoons Butter Pecan syrup

Instructions

    In a medium bowl, whisk together your flour, baking powder, baking soda, and salt together. Set aside.

    In the bowl of your stand mixer (or use a large bowl and hand mixer), cream your butter and sugars together until light and fluffy - approximately 3 minutes. Scrape the sides and mix another 30 seconds.

    Add the egg and vanilla extract. Mix until thoroughly blended.

    Slowly add the dry ingredients into the wet, mixing until just combined.

    Using a silicone spatula, scrape the sides and bottom of the bowl to ensure all of the dry ingredients are mixed in.

    Add the chopped pecans and syrup that they were soaking in to your mix. Fold in until thoroughly combined.

    Cover your bowl with clear wrap and place in the refrigerator for 30 minutes.

    Preheat your oven to 350°F.

    Line your baking pan with parchment paper.

    Using a cookie scoop, scoop out dough to create an approximate 1-inch cookie dough ball and place on your pan.

    Press one of the pecan halves into the top of the dough ball.

    Bake for 8-10 minutes, until the edges are golden brown in color.

    Let cool on the cookie sheet for 2 minutes, then transfer to a cooling rack.

    Once completely cool, whisk the powdered sugar and Butter Pecan syrup together. It needs to be thin enough to drizzle without being watery. Add more powdered sugar or a drop of the syrup at a time until the desired consistency is achieved. Drizzle over the top of the cookies and enjoy!

Notes

The amount of cookies made by the recipe will vary depending on the size of dough balls that you create.

Baking times vary. Adjust as necessary. Cookies are ready to be removed from the oven when the edges are golden brown and the tops no longer look wet.

Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving: Calories: 254Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 31mgSodium: 139mgCarbohydrates: 32gFiber: 1gSugar: 19gProtein: 2g

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