There is no cookie that captures the cozy, comforting essence of autumn quite like a classic brown sugar cookie, and this recipe for Brown Sugar Pecan Cookies is my absolute favorite. They are wonderfully soft and chewy, with a rich, caramel-like flavor from the brown sugar and a delightful nutty crunch from the finely chopped pecans. Topped with a glorious brown sugar frosting, they are a truly irresistible treat.
You are going to fall completely in love with this recipe. The cookies themselves are a simple, classic drop cookie, but the real star of the show is the cooked brown sugar frosting. It’s a buttery, caramel-like glaze that sets into a perfectly sweet and slightly firm topping, making these cookies a standout on any dessert platter.
The Ingredients for Your Brown Sugar Cookies
Cookies:
- 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 (I did 50% whole wheat, 50% all-purpose, but you could use 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
Frosting:
- 1 cup packed brown sugar
- 1/2 cup milk or cream (I use 1% milk)
- 1 tbsp butter or margarine
- 2 cups powdered sugar, sifted
How to Create Your Brown Sugar Pecan Cookies
Step 1: Make the Cookie Dough
First, in the bowl of a stand mixer or in a large bowl with a hand mixer, beat the room temperature butter, granulated sugar, and ½ cup of packed brown sugar together until the mixture is light and fluffy. Beat in the egg and the vanilla until they are well combined.
Step 2: Combine and Chill the Dough
In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet butter and sugar mixture, mixing until just combined. Gently stir in the ½ cup of finely chopped pecans. Cover the dough and chill it in the refrigerator for at least 30 minutes.
Step 3: Bake the Cookies
While the dough is chilling, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the chilled dough into 1-inch balls and place them a couple of inches apart on the prepared baking sheet. Bake for about 10 minutes, or until the edges are lightly browned and the centers are set. Let the cookies cool completely on the pan before frosting.
Step 4: Make the Frosting and Finish
To make the incredible brown sugar frosting, combine the 1 cup of packed brown sugar and the milk in a small saucepan over medium heat. Bring the mixture to a boil and let it boil for 3-4 minutes, stirring constantly. Remove the pot from the heat and stir in the 1 tablespoon of butter. Whisk or beat in the sifted powdered sugar until the frosting is smooth. Working quickly, spread the frosting on each cooled cookie and top with a toasted pecan half, if desired. Let the frosting set before storing.
My Best Tips for These Pecan Cookies
My Secret for the Perfect Frosting
The cooked brown sugar frosting is what makes these cookies truly special. The key is to work quickly once you’ve mixed in the powdered sugar. The frosting will begin to firm up within just a few minutes, so you’ll want to have your cooled cookies and a spatula ready to go as soon as the frosting is smooth. If it gets too thick, you can add a tiny splash of milk to loosen it up.
The Importance of Chilling the Dough
Don’t be tempted to skip the chilling step! Chilling the dough for at least 30 minutes helps to control the spread of the cookies, ensuring they bake up thick and chewy rather than thin and crispy. It also allows the flavors in the dough to meld and deepen.
Toast Your Pecans
For an extra layer of flavor, I always recommend toasting the pecans before you use them. Spreading them on a baking sheet and toasting them in the oven for a few minutes brings out their natural nutty flavor and adds a wonderful aroma to the cookies.
Delicious Variations to Try
These Brown Sugar Pecan Cookies are a fantastic base for all sorts of delicious additions. You could add a ½ teaspoon of cinnamon to the cookie dough for a warmer spice profile. For a salty-sweet twist, you could sprinkle a little flaky sea salt on top of the frosting before it sets. If you’re a fan of butter pecan, you can even brown the butter for the cookie dough to add an extra nutty, caramelized depth.
FAQs
Can I make the dough ahead of time?
Yes, absolutely. The cookie dough can be refrigerated for up to 2 days before baking. You can also scoop the dough into balls and freeze them for up to 3 months. Just let them thaw slightly before baking.
Can I use a different kind of nut?
While pecans are the classic choice, you could certainly substitute them with an equal amount of chopped walnuts or even hazelnuts.
How do I store these cookies?
Once the frosting has completely set, you can store the cookies in an airtight container at room temperature for up to a week. You can place a piece of parchment paper between the layers to prevent the frosting from sticking.
Brown Sugar Pecan Cookies
- Total Time: 55
- Yield: 36 cookies 1x
Description
These Brown Sugar Pecan Cookies are the perfect cozy and comforting autumn treat. They are wonderfully soft and chewy, with a rich, caramel-like flavor from brown sugar and a delightful nutty crunch from finely chopped pecans. The real star is the glorious cooked brown sugar frosting, a buttery, caramel-like glaze that sets into a perfectly sweet topping.
Ingredients
Cookies:
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
1/2 tsp baking soda
1/4 tsp salt
1/2 cup finely chopped pecans
36 pecan halves or chopped pecans, toasted (optional)
Frosting:
1 cup packed brown sugar
1/2 cup milk or cream
1 tbsp butter or margarine
2 cups powdered sugar, sifted
Instructions
Make the Cookie Dough:
In a large bowl, beat the room temperature butter and both sugars together until light and fluffy. Beat in the egg and vanilla.
Combine and Chill the Dough:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, then stir in the finely chopped pecans. Cover and chill the dough for at least 30 minutes.
Bake the Cookies:
Preheat your oven to 350°F (175°C). Scoop the chilled dough into 1-inch balls and place them a couple of inches apart on a parchment-lined baking sheet. Bake for about 10 minutes, until the edges are lightly browned. Let the cookies cool completely on the pan before frosting.
Make the Frosting and Finish:
To make the frosting, combine 1 cup of packed brown sugar and the milk in a small saucepan over medium heat. Bring to a boil and cook for 3-4 minutes, stirring constantly. Remove from the heat and stir in 1 tablespoon of butter. Whisk in the sifted powdered sugar until smooth. Working quickly, spread the frosting on each cooled cookie and top with a toasted pecan half, if desired.
Notes
Work Quickly with Frosting:
The cooked brown sugar frosting begins to firm up within minutes. Have your cooled cookies ready to frost as soon as the glaze is smooth.
Don’t Skip Chilling:
Chilling the dough for at least 30 minutes helps control the spread, ensuring the cookies bake up thick and chewy rather than thin and crispy.
Make-Ahead Dough:
The cookie dough can be refrigerated for up to 2 days or frozen in balls for up to 3 months. Let frozen dough thaw slightly before baking.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 172
- Sugar: 18g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: brown sugar cookies, pecan cookies, chewy cookies, fall baking, brown sugar frosting, butter pecan
