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Frosted Butter Pecan Cookies Recipe

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★★★★★

4.8 from 93 reviews

These Frosted Butter Pecan Cookies are classic, buttery treats featuring toasted pecans folded into a soft cookie base, then topped with a luscious brown sugar glaze. Perfectly crisp on the edges and tender in the center, these cookies combine rich flavors and textures for an irresistible dessert or snack.

Ingredients

Scale

Cookie Dough

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups chopped pecans (toasted)

Glaze

  • 1/4 cup unsalted butter
  • 1/3 cup brown sugar
  • 2 tbsp milk or cream
  • 3/4 cup powdered sugar

Instructions

  1. Preheat and Toast Pecans: Preheat your oven to 350°F (175°C). Spread chopped pecans on a baking sheet and toast them in the oven for 5 to 7 minutes until fragrant and lightly browned. Remove and let cool completely before using.
  2. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter with brown sugar and granulated sugar until the mixture becomes light and fluffy, about 3 to 4 minutes. This aerates the dough for a tender texture.
  3. Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully combined and smooth, ensuring even flavor throughout the dough.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
  6. Fold in Pecans: Gently fold the cooled, toasted pecans into the dough, ensuring they are evenly distributed without crushing them.
  7. Scoop Dough onto Baking Sheet: Drop rounded tablespoons of cookie dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow for spreading.
  8. Bake Cookies: Bake in the preheated oven for 10 to 12 minutes until the edges are golden and the centers are set but still soft.
  9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
  10. Prepare Glaze: In a small saucepan, melt the 1/4 cup unsalted butter with 1/3 cup brown sugar over medium heat. Stir in the milk or cream and remove from heat. Gradually whisk in the powdered sugar until the glaze is smooth and pourable.
  11. Glaze Cookies: Drizzle the prepared glaze over the cooled cookies using a spoon or fork, and let the glaze set completely before serving or storing.

Notes

  • For best results, toast pecans just before mixing to enhance their flavor.
  • Ensure butter is softened but not melted to achieve proper creaming texture.
  • Don’t overbake; cookies continue to firm up as they cool.
  • The glaze can be stored separately for up to 3 days in the refrigerator and reheated gently before use.
  • Use parchment paper for easy cleanup and to prevent sticking.

Keywords: butter pecan cookies, frosted cookies, toasted pecan cookies, brown sugar glaze cookies, homemade cookies, soft cookies

Find it online: https://dinewithdylan.com/frosted-butter-pecan-cookies-recipe/