Description
Delight in these classic Frosted Butter Pecan Cookies, featuring a rich, buttery dough loaded with toasted pecans and topped with a sweet vanilla frosting. Perfectly baked to golden edges with a soft center, these cookies offer a delicious combination of nutty crunch and creamy sweetness for every 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 the 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 2–3 minutes using an electric mixer.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure incorporation. Stir in the vanilla extract until evenly combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to distribute the leavening and seasoning evenly.
- Mix Dry into Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in Pecans: Gently fold the toasted and chopped pecans into the dough by hand to maintain their texture and distribute evenly.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Using a spoon or cookie scoop, form 2-tablespoon portions of dough and place them about 2 inches apart on the baking sheets.
- Bake Cookies: Bake the cookies for 10 to 12 minutes or until the edges are golden and the centers are just set. Remove from oven and transfer the cookies to wire racks to cool completely.
- Make the Frosting: Whisk together the powdered sugar, milk, and vanilla extract until smooth and spreadable, adjusting consistency as needed.
- Frost the Cookies: Once the cookies are fully cooled, spread the frosting evenly on each cookie. Optionally, sprinkle with extra chopped pecans. Let the frosting set before serving or storing.
Notes
- To toast pecans, spread them evenly on a baking sheet and bake at 350°F for 8-10 minutes, stirring halfway through.
- Allow cookies to cool completely before frosting to prevent melting.
- For a thicker frosting, add more powdered sugar; for a thinner glaze, add a little more milk.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Optional: Add a pinch of cinnamon to the dough for a warm spice flavor.
