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
You’ll also love these Pecan Pie Bars, The Best Snickerdoodle Recipe, and these Soft Molasses Cookies!
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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Jennifer says
Going to try these today with my new stand mixer! Might add some real maple syrup to the frosting. Mmmm
Ashley Fehr says
Maple would be a great addition!
Marie says
How long do these stay good at room temperature? Do they survive better in the fridge if your not freezing them?
Ashley Fehr says
They are fine to stay at room temperature for a few days, maybe 3. After that I would freeze them
Whitley says
I’m making then tonight! So you used salted butter?
Ashley Fehr says
Unsalted butter
Diane Day says
Hae made these cookies at least a dozen times. People love them. Some say its the best cook they have ever had. I’m going to try the butter pecan and chocolate chip ones next. Will make more of the Brown Sugar Pecan ones soon. People are asking forthem.
Ashley Fehr says
Thanks Diane! I’m so glad to hear that!
Stephanie says
Hi, can they store in a freezer and for approximately for how long? I’d like to bake for a boutique but it’s in 3 weeks, will they hold up frosted and all? Thanks!
Kelli says
Can you freeze these
Ashley Fehr says
Most definitely!
Debi says
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.
Ashley Fehr says
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.
Jasmine B says
Easy to make but adding the icing made it sickening sweet. I’d definitely make again but just leave off the icing.
Ashley Fehr says
Everyone has different tastes 🙂 I know many, many people who enjoy them the way they are.
Morgan says
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.
Ashley Fehr says
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
kathy says
I baked mine for eleven minutes and they came out perfect.
The Recipe Rebel says
Hi Kathy! So glad you enjoyed it! Thank you for this review!
Janice says
Really delicious cookies. A remake for sure!
Jamee Soeder says
While these are delicious mine turned out very flat and thin. I followed directions to a T and my baking soda wasn’t expired, any reason why this would happen or are they supposed to be thin?
Ashley Fehr says
Hi Jamee! They should be quite thick but still soft. I would make sure your butter is not too warm (chilling for an hour before baking can also help this). If you start baking them and they turn out thin, you can always chill or stir in a bit more flour.
Lisa says
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.
Ashley Fehr says
I’m so glad to hear you liked them! I got the recipe from Southern Living but I just had to share!
Maggie says
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.
Ashley Fehr says
I’m so happy to hear that!
diana says
I made these for Christmas and they are really very good.
Ashley Fehr says
I’m happy to hear that! Thanks for letting me know!
Martha Bateman says
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!
Ashley Fehr says
Yes, maple would be awesome in these! Maybe I will have to work on a maple version for next Christmas 🙂 I’m glad you’re enjoying them!
Jane says
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 🙂
Ashley Fehr says
Hi Jane! I’m so happy to hear you liked them! And so good to know about making the dough ahead — that will come in so handy!
Michele says
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!!!
Ashley Fehr says
Thanks Michele! I made a batch for my cookie trays too!
Fran says
I actually got 4 dozen using a teaspoon scooper
Ashley Fehr says
good to know!
Katherine says
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.
Ashley Fehr says
Yes, definitely! And I actually just made them the other day and didn’t refrigerate, and they turned out just fine!
Katherine says
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.
Ashley Fehr says
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?
Katherine says
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.
Ashley Fehr says
That is so strange! I haven’t heard of any results like that before so I hope they will work next time for you!
momofsix says
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.
Kara says
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!
Ashley Fehr says
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!
LaWanda says
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)?
Ashley Fehr says
Yes, you shouldn’t need to flatten these ones. I hope you enjoy them!
Cassie says
Can these be refrigerated for a day or so ahead of baking?
Ashley Fehr says
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!