Description
These Frosted Butter Pecan Cookies combine a rich, buttery cookie base loaded with toasted pecans and topped with a smooth vanilla frosting. The cookies feature a tender crumb with a slight crunch from the nuts, while the sweet frosting adds a delightful finishing touch, making them perfect for holidays, parties, or any cozy occasion.
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: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition. Stir in the vanilla extract until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure they are evenly mixed.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in Pecans: Gently fold in the toasted chopped pecans by hand to distribute them evenly throughout the dough.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Using a spoon or cookie scoop, drop 2-tablespoon portions of dough onto the sheets, spacing them about 2 inches apart.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden and the centers are just set. Once baked, transfer cookies to wire racks to cool completely.
- Make Frosting: In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until the frosting is smooth and spreadable.
- Frost Cookies: After the cookies have fully cooled, spread the frosting evenly on top of each cookie. Optionally, sprinkle extra chopped pecans on top. Allow the frosting to set before serving or storing.
Notes
- Toast pecans in a dry skillet over medium heat for about 5 minutes, stirring frequently, until fragrant and lightly browned.
- For a thicker frosting, add more powdered sugar; for a thinner consistency, add milk gradually.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Ensure cookies are completely cool before frosting to prevent melting.
