Description
These Frosted Butter Pecan Cookies combine a rich, buttery cookie base loaded with toasted pecans and topped with a smooth, sweet vanilla frosting. Perfectly crisp-edged and soft-centered, these cookies offer a delightful texture contrast and nutty flavor, ideal for sharing at holidays or as a comforting treat any time.
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, approximately 2 to 3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition. Then stir in the vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overmixing.
- Fold in Pecans: Gently fold the toasted and chopped pecans into the dough by hand, ensuring even distribution without crushing the nuts.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Form Cookies and Bake: Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow spreading. Bake for 10 to 12 minutes, or until the edges turn golden and the centers are just set but still soft.
- Cool Cookies: Remove the cookies from the oven and allow them to cool completely on wire racks to set their shape and texture.
- Prepare Frosting: In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and spreadable.
- Frost the Cookies: Once the cookies are fully cool, spread a layer of the vanilla frosting on each. Optionally, sprinkle extra chopped pecans on top. Allow the frosting to set before serving or storing.
Notes
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes, stirring halfway through, until fragrant and lightly browned.
- For firmer frosting, reduce milk slightly; for thinner frosting, add a bit more milk.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- You can substitute pecans with walnuts or almonds according to preference.
- Ensure cookies are completely cooled before frosting to prevent melting or sliding.
