Description
These Frosted Butter Pecan Cookies are a delightful blend of rich, buttery dough mixed with toasted pecans and topped with a smooth, sweet vanilla frosting. Perfectly baked to golden edges with soft centers, they offer a decadent treat that combines nutty flavors with a classic sugary finish, ideal for any occasion or holiday dessert spread.
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, which takes about 2 to 3 minutes using an electric mixer on medium speed.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then 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 evenly distribute the leavening agents and salt throughout the flour.
- Mix Dry Ingredients into Wet: Gradually add the dry flour mixture into the wet butter mixture, mixing just until all ingredients are combined. Avoid overmixing to keep the cookies tender.
- Fold in Pecans: Gently fold in the toasted chopped pecans by hand to evenly distribute them throughout the dough without breaking them down.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and make cleanup easier. Using a spoon or cookie scoop, portion out 2-tablespoon-sized balls of dough and place them onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, until the edges of the cookies are golden brown and the centers are just set. Remove from oven and place the baking sheets on wire racks to cool completely.
- Prepare Frosting: While the cookies cool, whisk together the powdered sugar, milk, and vanilla extract in a bowl until the frosting is smooth and spreadable, adjusting the milk amount slightly if needed to reach the desired consistency.
- Frost Cookies: Once the cookies are fully cooled, spread a layer of the prepared frosting over the top of each cookie. Optionally, sprinkle additional chopped pecans on top of the frosting. Let the frosting set before serving or storing in an airtight container.
Notes
- Make sure the butter is softened to room temperature for easier creaming and better texture.
- To toast pecans, spread them on a baking sheet and bake at 350°F for about 5-7 minutes until fragrant, stirring occasionally.
- Do not overmix the dough after adding the flour to keep the cookies tender and soft.
- Allow cookies to cool completely before frosting to prevent melting or sliding of the frosting.
- Store cookies in an airtight container for up to 5 days, or freeze for longer storage.
- For a dairy-free version, substitute butter with a plant-based alternative and use dairy-free milk in the frosting.
