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Frosted Butter Pecan Cookies with Brown Sugar Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 51 reviews
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 24 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Frosted Butter Pecan Cookies with Brown Sugar Icing combine buttery toasted pecans, soft-baked cookie centers, and a rich brown sugar frosting for the ultimate indulgent treat. Perfect for the holidays or year-round comfort baking, this American Southern-inspired cookie recipe delivers a deliciously nutty and sweet flavor with a soft texture and creamy frosting.

Ingredients

Scale

Cookie Dough

  • 1 cup unsalted butter
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups chopped pecans (toasted)

Brown Sugar Icing

  • 1/3 cup heavy cream
  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar
  • 2 cups powdered sugar

Instructions

  1. Toast Pecans: Toast the chopped pecans in a dry skillet over medium heat for 4–5 minutes until they become aromatic and lightly browned. Remove from heat and allow them to cool completely.
  2. Cream Butter and Sugars: In a large bowl, cream together the 1 cup unsalted butter, 1 cup brown sugar, and 1/2 cup granulated sugar until the mixture is light and fluffy, which ensures a tender cookie texture.
  3. Add Wet Ingredients: Beat in the large egg and 2 teaspoons vanilla extract into the creamed butter and sugars until fully combined, forming a smooth batter.
  4. Mix Dry Ingredients: In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add this dry mixture into the wet ingredients, mixing just until incorporated to avoid overworking the dough.
  5. Incorporate Pecans: Fold the toasted and cooled pecans gently into the cookie dough until evenly distributed, taking care not to overmix.
  6. Prepare for Baking: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
  7. Shape Cookies: Using a spoon or cookie scoop, portion the dough onto the prepared baking sheet, spacing cookies about 2 inches apart to allow for spreading.
  8. Bake Cookies: Bake in the preheated oven for 10–12 minutes or until the edges of the cookies are golden brown. Remove from the oven and transfer cookies to a wire rack to cool completely.
  9. Make Frosting: In a saucepan, melt 1/2 cup unsalted butter and 1/2 cup brown sugar together. Stir in 1/3 cup heavy cream and bring the mixture to a simmer, allowing it to thicken slightly before removing from heat.
  10. Finish Frosting: Whisk in 2 cups powdered sugar until the frosting is smooth and thick enough to spread.
  11. Frost Cookies: Spoon the brown sugar frosting over the cooled cookies. For an extra touch, you may want to top the frosted cookies with some additional pecans while the frosting is still soft.

Notes

  • Toasting the pecans is optional but adds a rich, nutty flavor enhancing the overall taste of the cookies.
  • Make sure cookies are completely cool before frosting to prevent the icing from melting and sliding off.
  • If the frosting thickens too much as it cools, gently warm it briefly to restore a spreadable consistency.

Find it online: https://recipes.mbeams.com/frosted-butter-pecan-cookies-with-brown-sugar-icing-recipe/