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Brown Sugar Pecan Cookies Recipe + VIDEO

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These Brown Sugar Pecan Cookies are soft, buttery, brown sugar cookies topped with brown sugar frosting and more pecans — perfect for Christmas baking or any day of the year! Includes step by step recipe video

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Brown Sugar Pecan Cookies: Soft, buttery pecan cookies topped with brown sugar frosting and more pecans -- one perfect cookie! Great for Christmas baking or any day of the year! www.thereciperebel.com

Post and photos updated and video added October 11, 2017.

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I know what you’re thinking.

I’m all about a dense, chewy, fudgy cookie. And these cookies are soft and fluffy.

I’m all about chocolate. And these are, well, not.

And I totally wish I could deliver a batch of these to all of you personally so that you could understand just how good they are. But I can’t. You’re just going to have to make a batch for yourselves and thank me later.

These Brown Sugar Pecan Cookies are soft, buttery, brown sugar cookies topped with brown sugar frosting and more pecans -- perfect for Christmas baking or any day of the year! Includes step by step recipe video | sugar cookies | soft cookies | Christmas cookies | fall baking | cookie exchange | #Christmascookies #Christmasbaking #sugarcookies

 

Yes, they’re soft and fluffy instead of dense and chewy like most of the cookies I make. But they’re filled with brown sugar. And they’re topped with brown sugar frosting. And pecans. Pee-cans.

Sorry, I’m Canadian.

But I tried to channel my secret inner Southern girl when I made you these praline-inspired cookies.

Now, when you make these, there is just the perfect amount of frosting for the cookies plus about 3 tablespoons. Feel free to spoon those right into your mouth. You don’t even have to tell anyone.

These Brown Sugar Pecan Cookies are soft, buttery, brown sugar cookies topped with brown sugar frosting and more pecans -- perfect for Christmas baking or any day of the year! Includes step by step recipe video | sugar cookies | soft cookies | Christmas cookies | fall baking | cookie exchange | #Christmascookies #Christmasbaking #sugarcookies

This Brown Sugar Frosting is my new favorite thing. It’s so easy because the sugar and milk are melted together, and everything else can just be stirred in. But then, with 5-10 minutes it’s firmed right up so you can stack them right away. And if your frosting gets a little cool and difficult to spread, just pop it in the microwave for 10 seconds or back on the stove on low for a few minutes, and you’re good to go (I actually had to do this twice while making these).

Christmas or not, you need these in your life.

Tips and Tricks for Making these Brown Sugar Pecan Cookies:

  • I don’t chill my dough before rolling and baking these, but if your butter was quite warm you might find your cookies are a little flat. If you want them to hold up better and be thicker after baking, just pop the dough in the fridge for 20-30 minutes.
  • Since I’ve started baking my cookies on parchment paper I just can’t stop — they come off without a fuss and the clean up is nill. Plus, you can reuse and reuse and reuse parchment paper for baking! I highly recommend these parchment baking sheets.
  • These cookies hold up well and are perfect for gift giving! I love these Christmas cookie boxes for gifting baking — and they can also be reused!

Watch the recipe video and see how easy they are to make!

Print Pin Recipe

Brown Sugar Pecan Cookies

Brown Sugar Pecan Cookies: soft, moist pecan cookies topped with an easy brown sugar frosting. Perfect for Christmas or holiday baking!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 36 cookies
Calories 166kcal
Author Ashley Fehr

Ingredients

Cookies:

  • 1 cup butter or margarine softened
  • 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

Instructions

  • Cookies:In the bowl of a stand mixer, beat butter and sugars until light and fluffy. Add in egg and vanilla and beat until combined.
  • Add in flour, baking soda, and salt beat until combined. Stir in chopped pecans.
  • Cover and refrigerate 30 minutes (or more).
  • Preheat oven to 350 degrees F.
  • Shape into 1" balls (I used a 1 tbsp cookie scoop) and place a couple inches apart on lightly greased cookie sheets or parchment paper. Bake 10 minutes or until set (not glossy at all in the middle) and lightly browned at the edges. Cool before frosting.
  • FrostingCombine brown sugar and milk in a small pot over medium heat. Bring to a boil and boil 3-4 minutes, stirring constantly. Remove from heat and stir in butter.
  • Stir in 1½ cups powdered sugar and whisk or beat with a mixer until smooth. If frosting is too thin, add more sugar, but keep in mind it will firm up dramatically within a few minutes.
  • Spread each cookie with about 1 tbsp frosting and top with a pecan or chopped pecans. Let frosting set before storing.

Nutrition (this is an estimate)

Nutrition Facts
Brown Sugar Pecan Cookies
Amount Per Serving
Calories 166 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 3g 15%
Cholesterol 19mg 6%
Sodium 87mg 4%
Potassium 37mg 1%
Total Carbohydrates 24g 8%
Sugars 18g
Protein 1g 2%
Vitamin A 3.6%
Calcium 1.6%
Iron 2.6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @thereciperebel or hashtag #thereciperebel -- I love to see what you're making!

 

 

 

Brown Sugar Pecan Cookies
Prep time:
Cook time:
Total time:
Serves: 3 dozen
Brown Sugar Pecan Cookies: soft, moist pecan cookies topped with an easy brown sugar frosting. Perfect for Christmas or holiday baking!
Ingredients
  • Cookies:
  • 1 cup butter or margarine, softened
  • 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
Instructions
Cookies:
  1. In the bowl of a stand mixer, beat butter and sugars until light and fluffy. Add in egg and vanilla and beat until combined.
  2. Add in flour, baking soda, and salt beat until combined. Stir in chopped pecans.
  3. Cover and refrigerate 30 minutes (or more).
  4. Preheat oven to 350 degrees F.
  5. Shape into 1″ balls (I used a 1 tbsp cookie scoop) and place a couple inches apart on lightly greased cookie sheets or parchment paper. Bake 10 minutes or until set (not glossy at all in the middle) and lightly browned at the edges. Cool before frosting.
Frosting
  1. Combine brown sugar and milk in a small pot over medium heat. Bring to a boil and boil 3-4 minutes, stirring constantly. Remove from heat and stir in butter.
  2. Stir in 1 1/2 cups powdered sugar and whisk or beat with a mixer until smooth. If frosting is too thin, add more sugar, but keep in mind it will firm up dramatically within a few minutes.
  3. Spread each cookie with about 1 tbsp frosting and top with a pecan or chopped pecans. Let frosting set before storing.

Recipe adapted from Southern Living Christmas Cookbook.

You might also like these Butter Tart Squares!

Butter Tart Squares: Ooey, gooey, sugary, buttery filling on top of a buttery shortbread crust -- so easy and SO good! The shortcut to good butter tarts. www.thereciperebel.com

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Comments

  2. I was just curious if you could substitute almond flour for AP flour. I’m trying to cut back on my carbs, but every now and then I crave something sweet. Thank you.

    Reply

    • Hi Debi! I really don’t have a lot of experience baking with almond flour. I don’t know that you’d be able to substitute it 1 for 1, but I’d love to hear how it turns out if you try it.

      Reply

  3. I made these tonight and they didn’t turn out like I had hoped. after baking for only 5 minutes, they were totally burnt around the edges. Super sad cause I spent all afternoon making/looking forward to them.

    Reply

    • Hi Morgan! I’m sorry to hear that. Did you use a very dark baking pan or bake them too close to the bottom of the oven maybe? I’ve never had them burn before they were cooked through

      Reply

  5. These are truly incredible cookies. And may I say, you were definitely channeling something southern because you nailed the taste of pralines! My family and friends thank you for posting this recipe.

    Reply

  6. This is such a delicious cookie – thank you so much for sharing the recipe! I felt like I was eating a pecan pie. Yum! I even made them for my boyfriend’s parents, who live in Alabama, and they absolutely loved them.

    Reply

  8. Oh my goodness.. these are amazing cookies! I used a 1″ scoop and came up with 42 cookies so close! Next time I will add salt to the frosting since I use unsalted butter. Have you tried adding a maple component? I think maple syrup would add a spectacular note to these cookies. I was thinking about adding 1 tbsp to the frosting and removing 1 tbsp of brown sugar.

    These are now in my Christmas Cookie rotation. THANK YOU!

    Reply

  9. Just baked these today for my Christmas goodies to hand out – and they are delicious! Even without the frosting lol I started this batch two days ago but life got in the way and it sat in the fridge. Even after chilling for two days the dough was great though it did need to sit out for 10 minutes to be manageable. I normally need far more than 3 dozen of any cookies for all those tins and plates so I made a batch and a half – and with using my 1″ cookie scoop I ended up with 6 dozen lol. Thanks for a great recipe that won’t be kept for Christmas baking only 🙂

    Reply

  10. I added a little Maple flavoring to the icing…..Oh my, these little cakes melt in your mouth. I loved them so much, that I went back and made three more batches to include in my fudge and cookie trays that I give away at Christmas time. Thank you!!!

    Reply

  12. Hi! After making the dough it says refrigerate for 30 mins or more. Could I refrigerate them for a few hours before forming and then baking? I have errands to run and I just made the dough.

    Reply

      • I made these cookies a few weeks ago and they were amazing!!! So I’m making them again tonight but they’re falling flat! They were light fluffy cookies and now they’re all melting together into one big cookie in the oven and I don’t know why?? Could it be because I refrigerated the dough for a few hours last time and now just 40 minutes?? I’m so upset.

        Reply

        • Hi Katherine — I’m so sorry to hear that! I haven’t ever really had a problem like that. Refrigerating them would probably actually make them taller and fluffier, because it would take longer for them to warm and sink down. Are they all like that? Or were some of them okay?

          Reply

          • After refrigerating the dough over night they still came out super flat but they didn’t melt all together. I went over the recipe a million times and I just don’t know why they didn’t work.

          • I haven’t made these yet, but I do bake a lot of cookies. My suggestion is to use good quality butter. Land O Lakes, Roberts… etc. don’t use a store brand, as they tend to contain lower fat content. I’ve ruined a couple of batches of toffee trying to save a little money.

  13. Just made these again…and they are once again AMAZING! They have become my son’s “official favorite cookie”. 🙂 I was wondering how you package the frosted cookies when you freeze them? Also, when ready to eat the frozen cookies, do you just let them thaw at room temperature and then serve? thanks for your help…and the great recipe!

    Reply

    • I actually just stack them together and freeze in a container or freezer bag! The frosting is firm enough and they’re easy to pull apart once frozen. I’m so happy to hear that!

      Reply

  14. Those cookies definitely have my name on them. I just have one question. The directions say to “Shape into 1″ balls… and place a couple inches apart on lightly greased cookie sheets or parchment paper.” There is nothing about flattening the cookies. Does this mean that they will bake into the shape of a cookie (i.e., kinda flat and round)?

    Reply

    • I haven’t tried, but I imagine they could. If I was going to make them ahead, I would probably just bake completely, freeze and thaw later. But it should be fine that way!

      Reply

  19. I cannot wait to make these cookies! They look absolutely delicious! I was wondering how long they will stay fresh at room temperature? Thank you!

    Reply

  20. I’m so mad! Usually I can restrain myself when making cookies from eating them all and I have seriously eaten 1/2 dozen since I finished the frosting! =) These cookies are amazing, and I am SO happy I decided to try them tonight! Thanks for another great recipe to keep in my cookie arsenal!

    Reply

  21. I’m in the middle of making these and I cannot get the frosting to work! I combine the milk and brown sugar and within a couple moments on the heat it clumps. I thought maybe this was just normal so I continued with it through to the end but when I added the icing sugar it actually smelled weird. Not sure if it’s something with the milk? I’m just using 1% fresh cold milk. Or the brown sugar being dark brown?

    Reply

    • I’m so sorry to hear that — I’ve honestly never had that problem! Does it clump into one? Or is it clumpy in general? It does look a little weird sometimes at the beginning, but once it gets simmering it should come together and become thicker and more like caramel. How did it taste in the end?

      Reply

      • The cookie itself turned out great! I ended up substituting with just a regular buttercream frosting. It was very odd – it stayed chunky (like separated with little chunks) throughout. It boiled and bubbled like it normally should but then when I added it to the sugar it still had all the weird lumps in it. All in all it was okay – maybe some combination just wasn’t working for me. I also made your butter tart squares today – totally to die for!! Thank you! -S

        Reply

        • Thanks Sarah! Did you whisk the brown sugar mixture? I think if I stirred without whisking it might not become smooth. I’ll have to take a look at the recipe and be sure that I specified that! I’m so glad to hear you liked the butter tarts!

          Reply

  23. This recipe is wonderful! I like to experiment with recipes but I made it just as you said and love it so much! I was hoping to bring some to friends for Thanksgiving but my family ate most of them as soon as the icing dried!! Stumbled upon your website from Pinterest and if you have other recipes like this I will definitely be back for more!

    Reply

    • I’m so glad to hear that Rhii! I actually made a new blondie version of those this year, and I think I might like them even more! Just because baking them in one pan saves you time rolling cookies 😉 They’re both delicious! Glad you (and they) liked them!

      Reply

  26. I just made these and they are fantastic! So flavorful and soft! I made them for my dad because he loves brown sugar treats. I’m sure he will eat way too many of these 😉

    Reply

    • Sorry Rosie, I don’t have any experience baking at high altitudes. I would make any adjustments that you normally have to make when you’re baking from other recipes. Sorry!

      Reply

  28. These are so good! I toasted pecans for in and on top of cookies. Also added about 1 1/2 tbsp of maple syrup to frosting!

    Reply

  29. Making these for Mothers Day. So much positive feedback I cant wait to try them! Thanks for sharing!

    Reply

    • Glad you liked them! I checked the original recipe and it doesn’t say anything about storage. I’m sure they would be fine for a few days, but I’m always a little leery about leaving out frosting with dairy in it for too long. If I’m not serving them within a couple days, I usually freeze them and bring a few out as needed. Hope that helps!

      Reply

  33. Like you, I had to reheat the icing, however, after reheating it acquired a strange crystallized texture. Do you know what I did wrong? Did I heat it too long?

    Reply

    • I would try reheating over really low heat and for just long enough to soften it, and stir well. I had to reheat mine a couple times and I didn’t notice a change in texture.

      Reply

  35. I found the icing quite runny even after adding another cup of icing sugar. Did I not boil long enough? Otherwise they were great!

    Reply

    • That is really strange! It definitely doesn’t have to be boiled too long. My problem was keeping it soft enough to frost the cookies with! I actually had to reheat mine a couple times because it had become too thick. I’m not quite sure what happened there.

      Reply

  36. I made these cookies tonight – minus the frosting – because they were simply so buttery and delicious!! They didn’t need the frosting. They were sooo good, we couldn’t stop eating them, totally addicting! Had to put them away so we have some left for the party tomorrow night! Great recipe, thanks for sharing!!

    Reply

  37. Thank you so much for this delicious recipe! I can’t stop thinking about these cookies, I got to make them this week.
    Have you tried mailing them anywhere? Id like to send some to family in Chicago, I’m in California. Not sure how they would do. Thanks

    Reply

  41. These cookies remind me of maple candies I used to love as a child! I know these don’t have maple syrup…but they look delicious just the same! Brown sugar and pecans are a match made in heaven!

    Reply

  52. I’m normally into chocolate, and chewy cookies, BUT these cookies look so delicious that I’d love about a dozen! I love brown sugar and pecans, so these are calling my name. Pinning to try!

    Reply

    • Thanks Natalie! I have to admit, I started Christmas baking in October, but I’m glad that it’s totally acceptable now!

      Reply

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