Description
Delightfully crisp on the edges and soft in the center, Frosted Butter Pecan Cookies combine the rich flavor of toasted pecans with a sweet, creamy vanilla frosting. Perfect for any occasion, these classic cookies are easy to make and sure to impress with every bite.
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, about 2 to 3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mix to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in Pecans: Gently fold the toasted chopped pecans into the dough by hand to evenly distribute them without breaking them up.
- Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Scoop and Bake: Using a tablespoon measure or cookie scoop, place 2-tablespoon portions of dough onto the prepared sheets, spacing them about 2 inches apart to allow spreading. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers are just set.
- Cool Cookies: Remove the cookies from the oven and let them cool completely on wire racks, which allows air to circulate and prevents sogginess.
- Make the Frosting: Whisk together the powdered sugar, milk, and vanilla extract until the frosting is smooth and spreadable.
- Frost Cookies: Once completely cooled, spread a generous layer of frosting on each cookie. For extra texture and flavor, optionally sprinkle additional chopped pecans on top. Allow the frosting to set before serving or storing.
Notes
- For evenly toasted pecans, spread them in a single layer on a baking sheet and toast in the oven at 350°F for 5-7 minutes, checking frequently to prevent burning.
- Ensure the cookies are completely cooled before frosting to prevent the frosting from melting.
- Store frosted cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For a dairy-free option, substitute butter with a non-dairy margarine and use a plant-based milk for the frosting.
