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butter pecan cookies

Butter Pecan Cookies

Self-rising flour keeps these cookies light and tender. For best results, use salted butter or use unsalted butter and add about 1/2 teaspoon of salt.
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 22
Author Cookie Madness


  • 230 grams 1 cup salted butter, cut into chunks and softened
  • 200 grams 1 cup packed light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 270 grams 2 cups self-rising flour
  • 1 3/4 cups chopped toasted pecans I used Trader Joe's roasted unsalted


  • With an electric mixer, beat the butter and brown sugar until light and fluffy. Beat in egg and vanilla.
  • With a heavy duty scraper or using lowest speed of mixer, gradually stir i n the flour. When flour is fully blended, stir in the pecans. Cover dough and chill for an hour.
  • Shape dough into 1 inch balls, then roll in toasted pecans. Place 2 inches apart on an ungreased sheet pan.
  • Bake at 375 degrees for 10-12 minutes or until browned. Let cool on baking sheet for 2-3 minutes then remove to a wire rack to cool completely.


I used a French butter called President, White Lily Self-Rising Flour and Wholesome Sweeteners organic light brown sugar. For the measurements, I used grams.