Description
These Frosted Butter Pecan Cookies are a delightful treat featuring a tender, buttery cookie base studded with toasted pecans and topped with a smooth vanilla frosting. Perfectly balanced with a hint of brown sugar richness and a crisp edge, these cookies are ideal for holiday gatherings or everyday indulgence.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups pecans, chopped and toasted
Frosting
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes. This step creates a light texture in your cookies.
- Add Eggs and Vanilla: Add the eggs one at a time into the creamed mixture, beating well after each addition to ensure they are fully incorporated. Then stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed.
- Mix Dry Ingredients into Wet: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Fold in Pecans: Gently fold the toasted chopped pecans into the cookie dough to evenly distribute the nuts without breaking them up excessively.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup and non-stick baking. Using a spoon or cookie scoop, drop 2-tablespoon portions of dough onto the sheet spaced about 2 inches apart to allow spreading.
- Bake Cookies: Bake the cookies for 10 to 12 minutes until the edges turn golden and the centers are just set, indicating they are cooked through but still soft inside.
- Cool Cookies: Remove the baking sheets from the oven and allow the cookies to cool completely on wire racks before frosting to prevent melting the frosting.
- Prepare Frosting: While cookies cool, whisk together the powdered sugar, milk, and vanilla extract until smooth and spreadable to create a sweet, creamy topping.
- Frost Cookies: Spread the vanilla frosting evenly over each cooled cookie. Optionally, sprinkle additional chopped pecans on top for added crunch and presentation. Allow frosting to set before serving or storing.
Notes
- Be careful not to overmix the dough once the flour is added to maintain tender cookies.
- Toast the pecans lightly in a dry pan before adding to the dough to enhance their flavor and crunch.
- For a thicker frosting, add more powdered sugar or reduce the milk slightly.
- Store frosted cookies in an airtight container at room temperature for up to 4 days.
- For a festive twist, add a pinch of cinnamon or nutmeg to the dough.
- Use parchment paper to prevent cookies from sticking and ensure even baking.
