Start with ingredients - flour, butter, pecans, sugar, vanilla, and eggs. The quality of your butter and pecans will make difference.
Spread them on a baking sheet and toast them for 5-7 minutes at 350°F until they’re fragrant and slightly browned.
Creaming butter and sugar together until light and fluffy is key to the perfect butter pecan cookie texture.
Once the butter and sugar are creamed, mix in vanilla extract and eggs. These add moisture and help bind the dough
Combine your flour, baking soda, and a pinch of salt separately. Gradually add the dry ingredients to the butter mixture
Once the dough is mixed, gently fold in the toasted pecans. Make sure the pecans are evenly distributed
Chilling the cookie dough for at least 30 minutes will help the flavors meld together and keep the cookies from spreading
Use a cookie scoop to portion the dough evenly. Roll each portion into a ball and slightly flatten them on a baking sheet
Bake your butter pecan cookies in a preheated 350°F oven for 10-12 minutes.
Let the cookies cool for a few minutes on the baking sheet before transferring to a rack. Once cooled, Enjoy!