These Brown Sugar Pecan Cookies are the perfect addition to your holiday baking lineup. Soft, moist cookies with a hint of nuttiness are crowned with a rich brown sugar frosting and a toasted pecan for the ultimate sweet indulgence. Whether you’re preparing for a cookie exchange or a cozy family gathering, these cookies are sure to impress with their homemade charm and delicious flavor.
Why You’ll Love This Recipe
- Soft and Moist Texture: The butter and brown sugar create perfectly tender cookies.
- Elegant Presentation: The brown sugar frosting and pecan garnish make them look bakery-worthy.
- Holiday Favorite: Their warm flavors and festive look make them ideal for Christmas.
- Easy to Make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
- Customizable: Swap or add ingredients for a personal twist.
Ingredients
For the 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 and 50% all-purpose, or all-purpose)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup finely chopped pecans
- 36 pecan halves or chopped pecans, toasted (optional)
For the Frosting:
- 1 cup packed brown sugar
- 1/2 cup milk or cream (1% milk works)
- 1 tbsp butter or margarine
- 2 cups powdered sugar, sifted
Kitchen Equipment Needed
- Stand mixer or handheld mixer
- Mixing bowls
- Small saucepan
- Whisk
- Baking sheets
- Parchment paper or silicone baking mat
- Cookie scoop or tablespoon
Step-by-Step Directions
Step 1: Make the Cookie Dough
In the bowl of a stand mixer, beat the room-temperature butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy. Add the egg and vanilla extract, beating until well combined.
Lower the mixer speed and gradually add the flour, baking soda, and salt, mixing until the dough comes together. Stir in the finely chopped pecans.
Cover the dough and refrigerate for at least 30 minutes. This step helps the cookies hold their shape during baking.
Step 2: Bake the Cookies
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or lightly grease them.
Shape the chilled dough into 1-inch balls (using a cookie scoop or about 1 tbsp of dough per cookie). Place the balls about 2 inches apart on the prepared baking sheets.
Bake for 10 minutes, or until the cookies are set and no longer glossy in the center. The edges should be lightly browned. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Step 3: Make the Brown Sugar Frosting
In a small saucepan over medium heat, combine the brown sugar and milk. Stir constantly and bring the mixture to a boil. Boil for 3–4 minutes, continuing to stir to prevent burning.
Remove the saucepan from the heat and stir in the butter until melted. Gradually whisk in 1½ cups of sifted powdered sugar, beating until the frosting is smooth. If the frosting is too thin, add more powdered sugar a tablespoon at a time, but remember that it will thicken as it cools.
Step 4: Frost and Garnish the Cookies
Once the cookies are completely cool, spread about 1 tablespoon of frosting on each cookie. Top with a pecan half or a sprinkle of chopped pecans for a decorative finish.
Allow the frosting to set before serving or storing.
Serving and Storage Tips
- Serving: Serve these cookies on a holiday dessert platter or as a sweet treat with coffee or tea.
- Storage: Store in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 10 days or freeze for up to 3 months. Let thaw at room temperature before serving.
Variations
- Nut-Free Option: Omit the pecans and add mini chocolate chips or shredded coconut instead.
- Spiced Version: Add 1 tsp cinnamon or 1/4 tsp nutmeg to the cookie dough for a warm, spiced flavor.
- Gluten-Free: Substitute a gluten-free all-purpose flour blend for the regular flour.
- Maple Frosting: Replace the milk in the frosting with maple syrup for a rich, caramel-like flavor.
Helpful Notes
- Toast the pecans for a deeper nutty flavor by spreading them on a baking sheet and roasting at 350°F for 5–7 minutes.
- Sift the powdered sugar before adding it to the frosting to prevent lumps.
- If the frosting hardens while you’re decorating, warm it slightly over low heat to loosen it again.
Tips from Well-Known Chefs
- Ina Garten: “Use high-quality butter for the best flavor in your cookies and frosting.”
- Sally McKenney: “Chilling the dough is key for thick, evenly baked cookies with the best texture.”
- Mary Berry: “For beautifully frosted cookies, spread the icing with an offset spatula for a clean, even look.”
Frequently Asked Questions
1. Can I make the dough ahead of time?
Yes! The dough can be refrigerated for up to 48 hours. Let it sit at room temperature for 10 minutes before shaping into balls.
2. What if my frosting is too thick?
Thin it out with a splash of milk or warm it gently over low heat to make it easier to spread.
3. Can I freeze these cookies?
Yes, you can freeze the unfrosted cookies for up to 3 months. Thaw and frost them when ready to serve.
4. Do I have to toast the pecans?
Toasting is optional but highly recommended for enhanced flavor and crunch.
5. Can I make the frosting less sweet?
Reduce the powdered sugar slightly and use cream instead of milk for a richer, less sweet frosting.
Brown Sugar Pecan Cookies are a holiday classic that brings warmth, sweetness, and a touch of elegance to your dessert table. Their soft texture, rich frosting, and nutty topping make them a must-have for your festive baking plans!
