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