Toast the Pecans

Spread the chopped pecans evenly on a baking sheet.

Toast in the preheated oven for 5–7 minutes, or until fragrant and lightly golden. Set aside to cool.

Cream the Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.

Beat in the egg and vanilla extract until smooth.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the toasted pecans until evenly distributed.

Shape and Bake

Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.

Optional: Sprinkle the tops of the cookies with coarse sugar for added sweetness and sparkle.

Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden but the centers are still soft.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serve and Enjoy

Optional: Drizzle the cooled cookies with caramel sauce for an extra indulgent touch.

Enjoy every bite of these buttery, nutty, and indulgent Butter Pecan Cookies!

Perfect as a standalone treat or paired with a glass of cold milk or tea for a complete dessert experience.