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Brown Sugar Pecan Cookies Recipe + VIDEO

written by Ashley Fehr

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4.46 from 72 votes
Prep Time 20 minutes
Total Time 30 minutes
Servings 36 cookies

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Published on December 1, 2014 / Last updated on November 30, 2020

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 overhead in basket topped with crushed and halved pecans

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.

brown sugar pecan cookies on a sheet pan lined with parchment paper

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.

brown sugar pecan cookies on white plate with more on sheet pan in the background

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!

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Brown Sugar Pecan Cookies

written by Ashley Fehr

4.46 from 72 votes
Brown Sugar Pecan Cookies: soft, moist pecan cookies topped with an easy brown sugar frosting. Perfect for Christmas or holiday baking!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Cuisine American
Course Dessert
Servings 36 cookies
Calories 166cal

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

Calories: 166cal | Carbohydrates: 24g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 87mg | Potassium: 37mg | Sugar: 18g | Vitamin A: 180IU | Calcium: 16mg | Iron: 0.5mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Amy says

    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

  2. Sugey Sands says

    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

  3. Fahrida Koller-Zeilinger says

    Hey,
    These cookies look amazing and I am going to bake them today.
    How long can I store them? I actually need them for chistmas eve,so maybe that’s too early?
    Greetings from Austria
    -Fahrida

    Reply

  4. Deirdre says

    These look delish! But I have a question – when you say powdered sugar, do you mean icing sugar or powdered fruit sugar?

    Reply

  6. The Blonde Chef says

    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

  16. Jess @ On Sugar Mountain says

    Oh Ashley these are to die for! I feel like I say that a lot, but I REALLY mean it because oh my goodness that frosting on top of those cookies! I love chewy cookies like this, and who can resist pecans?! 😀

    Reply

    • Ashley says

      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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