Description
Delight in these rich and chewy Brown Sugar Pecan Cookies, featuring a perfect blend of brown sugar sweetness, buttery pecans, and a luscious homemade frosting. These cookies offer a delightful crunch and a smooth, caramel-like topping that makes them perfect for any occasion.
Ingredients
Scale
Cookies
- 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
Frosting
- 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)
Instructions
- Prepare Cookie Dough: In the bowl of a stand mixer, beat the room temperature butter along with granulated sugar and brown sugar until the mixture becomes light and fluffy. Then add the egg and vanilla extract, beating until fully combined.
- Mix Dry Ingredients: Add the flour, baking soda, and salt to the mixture and beat until just combined. Gently fold in the finely chopped pecans with a spatula or spoon.
- Chill Dough: Cover the cookie dough mixture and refrigerate it for at least 30 minutes or longer to make it easier to handle and to enhance the flavors.
- Preheat Oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking.
- Shape and Bake Cookies: Using a 1 tablespoon cookie scoop or spoon, form dough into 1-inch balls and place them a couple inches apart on lightly greased cookie sheets or parchment paper. Bake for 10 minutes or until cookies are set, not glossy in the middle, and edges are lightly browned. Let cookies cool completely before frosting.
- Prepare Frosting: In a small pot over medium heat, combine the brown sugar and milk (or cream). Bring the mixture to a boil and let it boil for 3-4 minutes while stirring constantly to prevent burning. Remove from heat and stir in the butter until melted and smooth.
- Finish Frosting: Stir in 1½ cups of the sifted powdered sugar into the warm mixture and whisk or beat with a mixer until smooth and creamy. If frosting is too thin, add more powdered sugar but remember it will thicken significantly once cooled.
- Frost Cookies and Garnish: Spread about 1 tablespoon of frosting on each cooled cookie and top with a pecan half or chopped toasted pecans. Allow the frosting to set before storing or serving.
Notes
- Chilling the dough helps prevent the cookies from spreading too much during baking.
- For best frosting texture, use sifted powdered sugar to avoid lumps.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally, until fragrant.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to keep the frosting firm longer.
- These cookies freeze well; freeze unfrosted cookies and frost after thawing for best texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brown sugar cookies, pecan cookies, homemade frosting, chewy cookies, nutty cookies, holiday cookies, easy cookie recipe
