BROWN SUGAR PECAN COOKIES

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!

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.

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).

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.

Brown Sugar Pecan Cookies Recipe
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

1. 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.
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.
6. Frosting : 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.
7. 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.
8. Spread each cookie with about 1 tbsp frosting and top with a pecan or chopped pecans. Let frosting set before storing.

Recipe Adapted :  BROWN SUGAR PECAN COOKIES @ thereciperebel

Share this post