This recipe has been my go-to this month—I’ve made it six times and it never gets old!

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

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

Mix in the vanilla extract.

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 chopped pecans.

Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet, spacing them about 2 inches apart.

Gently flatten each ball with the bottom of a glass or your palm.

Bake for 15-18 minutes, or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Variations & Tips

For a twist, try adding a teaspoon of cinnamon or nutmeg to the dough for a warm, spiced flavor. If you have picky eaters who aren’t fond of nuts, you can substitute the pecans with chocolate chips or dried cranberries.

For a gluten-free version, use a 1:1 gluten-free flour blend. You can also drizzle the cooled cookies with melted chocolate for an extra touch of sweetness.