Description
These Frosted Butter Pecan Cookies combine a rich, buttery base with toasted pecans for a delightful crunch, topped with a smooth vanilla glaze. Perfectly tender and sweet, they make a delicious treat for any 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 light and fluffy, about 2 to 3 minutes using an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to combine evenly.
- Combine Wet and Dry: Gradually add the dry mixture to the wet ingredients, mixing just until incorporated to avoid overworking the dough.
- Fold in Pecans: Gently fold the toasted, chopped pecans into the dough by hand to evenly distribute them without crushing.
- Prepare to Bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Using a tablespoon or cookie scoop, portion dough into 2-tablespoon balls, spacing them 2 inches apart on the sheet.
- Bake Cookies: Bake in the oven for 10 to 12 minutes, until the edges turn golden and centers are set but still soft. Remove and let cool completely on wire racks.
- Make Frosting: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and spreadable for the glaze.
- Frost Cookies: Once cookies are cooled, spread a layer of frosting on each. Optionally, sprinkle extra chopped pecans on top. Allow the frosting to set before serving or storing.
Notes
- Ensure butter is softened for easier creaming with sugars.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5–7 minutes until fragrant.
- Do not overmix cookie dough to keep cookies tender.
- Allow cookies to cool completely before frosting to prevent melting.
- Store cookies in an airtight container at room temperature for up to 5 days.
