Frosted Butter Pecan Cookies
Frosted Butter Pecan Cookies are a delightful treat that combines rich buttery flavor with crunchy toasted pecans, topped with a luscious glaze.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups chopped pecans (toasted)
Glaze Ingredients
- 1/4 cup unsalted butter
- 1/3 cup brown sugar
- 2 tbsp milk or cream
- 3/4 cup powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Toast pecans on a baking sheet for about 5–7 minutes or until fragrant. Allow them to cool.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Beat in the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined.
- Gently fold in the cooled, toasted pecans.
- Scoop spoonfuls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
Baking
- Bake in the preheated oven for 10–12 minutes, or until the edges are golden and the centers are set.
- Allow the cookies to cool on the baking sheet for about 5 minutes, and then transfer them to a wire rack to cool completely.
Making the Glaze
- In a saucepan over medium heat, melt 1/4 cup of butter and 1/3 cup of brown sugar.
- Stir in the milk and remove from heat.
- Whisk in the powdered sugar until smooth.
- Drizzle the glaze over the cooled cookies and let it set before serving or storing.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze in a freezer-safe container for up to three months. Use fresh ingredients for best results, and don't overmix after adding flour.