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
Post and photos updated and video added October 11, 2017.
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.
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.
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!
Brown Sugar Pecan Cookies
written by Ashley Fehr
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 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 Information
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gail says
These are the best cookies I’ve made in a long time!!!!
The Recipe Rebel says
Hi Gail! So glad you enjoyed it! Thank you for this review!
Misty says
I only used brown sugar because that’s what I happened to have. Even with the change they were delicious and baked up just as pictured. The frosting is sweet but definitely makes for a good bite!
The Recipe Rebel says
Hi Misty! So glad you enjoyed the recipe! Thank you for this review!
Keli says
Should I store them in the fridge or will that harden them up? I have them there now as I baked them yesterday for Christmas. Super delicious by the way!
The Recipe Rebel says
Hi Keli! They are fine to stay at room temperature for a few days, maybe 3. After that I would freeze them. So glad you enjoyed them!
JILLIAN KENNEDY says
Turned out great. Made sure I chilled the dough for 2 hours. Added a little more butter over heat when icing set too quickly and all good.
The Recipe Rebel says
Hi Jillian! So glad you enjoyed the recipe! Thank you for your review!
Angie says
I bake alot but these are my favorite cookies by far. Sweet but not overly if you don’t put the icing. Soft bite. Amazing!
Ashley Fehr says
Thanks Angie!
Leah says
Make these every year for my cookie exchange! Everyone loves them (including my boyfriend, always need to make an extra batch just for him lol)
Ashley Fehr says
Thanks Leah! I’m so glad they’re a favorite!
Daren says
Mine didn’t turn out thick, quite thin actually. Dough had been chilled for 24 hours, baking soda was brand new. Icing was too sweet for me. I’ll pass on these.
Angela Sheppard says
These cookies were so delicious! Everyone ate them up so fast.
Ashley Fehr says
Thanks Angela! I’m glad to hear that!
Teresa says
Just made these and subbed in a 1-1 gluten free flour blend for the 2 cups flour and they were amazing. The icing on its own is sweet (did not want leftovers to go to waste!!) so it is perfect with the cookie to take some of the sweetness away. Not sure how many will make it to the freezer!!
Ashley Fehr says
Thanks Teresa! I’m glad they worked out well!
Kira says
Hi, I am also gluten free and was wondering if almond flour might be good? I know it can sometimes add a more “gritty” texture, but in this setting might be nice? Thoughts and ideas welcome!
Ashley Fehr says
My go-to for gluten-free flour for cookies is gluten-free oat flour, but I haven’t tried with this particular recipe.
Sherri says
I’ve made these in past years and they were a huge hit. My daughter in law specifically asked for them this year. My schedule is not working out as I’d planned. Can I make the dough on Tuesday, refrigerate it, and bake the cookies on Wednesday?
Sherri
Ashley Fehr says
Hi Sherri! I think that would be fine! I would test bake one, and if they are too thick then maybe let the dough come to room temperature before baking the rest
Beth LaPalm says
Turned out perfect. Doubled the recipe. I’m sure they won’t last long.
Ashley Fehr says
Thanks Beth!
Janna MacLean says
I make these every Christmas! LOVE them!
Ashley Fehr says
Thanks Janna! They are a favorite!
Hannah says
Hi! Can you substitute self rising flour instead of all purpose at all? 🙂
Ashley Fehr says
I have not tried, so I can’t say how it would go
Lorri says
I just made these and they came out good. My frosting came out darker looking and not quite so creamy but still yummy. I doubled the whole recipe and poured the left over frosting into a pan to harden up – kind of like fudge.
Ashley Fehr says
Thanks Lorri!
kathy says
I frost them with my own white frosting recipe and just makes them even more perfect!