Name: Brown Sugar Pecan Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup butter (room temperature); 1/2 cup granulated sugar; 1/2 cup packed brown sugar; 1 large egg; 1 tsp vanilla extract; 2 cups flour (50% whole wheat, 50% all-purpose, or all-purpose); 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup finely chopped pecans; 1 cup packed brown sugar; 1/2 cup milk or cream (1% milk recommended); 1 tbsp butter or margarine; 2 cups powdered sugar (sifted); 36 pecan halves or chopped pecans (toasted, optional, for topping)

Ingredients

1 cup butter (room temperature)

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 large egg

1 tsp vanilla

2 cups flour (50% whole wheat and 50% all-purpose or all-purpose only)

1/2 tsp baking soda

1/4 tsp salt

1/2 cup finely chopped pecans

36 pecan halves or chopped pecans (toasted, optional)

1 cup packed brown sugar (for frosting)

1/2 cup milk or cream (1% milk works well)

1 tbsp butter or margarine (for frosting)

2 cups powdered sugar (sifted)

Instructions

Step 1: In the bowl of a stand mixer, beat the butter and both sugars until light and fluffy. Add the egg and vanilla, then beat until fully combined.

Step 2: Add the flour, baking soda, and salt to the mixture and beat until just combined. Stir in the chopped pecans by hand.

Step 3: Cover the dough and refrigerate for at least 30 minutes to chill and firm up.

Step 4: Preheat your oven to 350°F (175°C).

Step 5: Shape the dough into 1-inch balls using a tablespoon or cookie scoop. Place them a couple of inches apart on greased cookie sheets or parchment paper.

Step 6: Bake the cookies for about 10 minutes, or until they are set with no glossy centers and lightly browned edges. Allow them to cool completely before frosting.

Step 7: For the frosting, combine 1 cup brown sugar and milk in a small saucepan over medium heat. Bring to a boil and continue boiling for 3–4 minutes while stirring constantly. Remove from heat.

Step 8: Stir in the butter until melted. Then whisk in 1½ cups of powdered sugar until smooth. If the frosting is too thin, add more powdered sugar, keeping in mind it will thicken as it cools.

Step 9: Spread about 1 tablespoon of frosting on each cooled cookie. Top each with a pecan half or some chopped pecans. Let the frosting set before serving or storing.

Tips & Variations

For a softer cookie, use all-purpose flour only. Whole wheat adds a heartier texture and nuttier flavor.

Toast the pecans before chopping to enhance their flavor and crunch.

Substitute cream for milk in the frosting for a richer taste and smoother texture.

If you prefer, drizzle the frosting over the cookies instead of spreading to keep their texture crispier.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigeration is fine for up to a week, but the frosting may firm up and harden. To soften, let cookies come to room temperature before eating. These cookies also freeze well without frosting; add frosting after thawing.

FAQs

Can I use only all-purpose flour for these cookies?

Yes, using only all-purpose flour will produce a softer, lighter cookie. The original recipe’s combination of whole wheat and all-purpose adds extra texture and flavor but is not required.

Is it necessary to refrigerate the dough before baking?

Refrigerating the dough helps prevent spreading in the oven and improves texture, resulting in thicker, chewier cookies. You can chill for longer than 30 minutes if desired.