Description
These Frosted Butter Pecan Cookies are a delightful treat featuring a moist, buttery cookie packed with toasted pecans and topped with a smooth, sweet vanilla frosting. Perfect for holiday gatherings or any time you crave a rich, nutty cookie with a creamy finish.
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. This creates a smooth base for the cookie dough.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure they fully incorporate. Then stir in the tablespoon of vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning throughout the dough.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet butter and sugar mixture, mixing just until combined to avoid overworking the dough and keeping the cookies tender.
- Fold in Pecans: Gently fold in the toasted and chopped pecans by hand to evenly disperse the nuts without breaking them up too much.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking. Scoop the dough into 2-tablespoon portions and place them on the sheets at least 2 inches apart to allow spreading.
- Bake Cookies: Bake the cookies for 10 to 12 minutes or until the edges turn golden and the centers are just set. Remove from oven and transfer to wire racks to cool completely before frosting.
- Make Frosting: While the cookies cool, whisk together powdered sugar, milk, and vanilla extract until smooth and spreadable for the frosting.
- Frost Cookies: Once cookies are fully cooled, spread the frosting generously over each cookie. Optionally, sprinkle extra chopped pecans on top for added texture and presentation. Allow the frosting to set before serving or storing.
Notes
- Be sure to cool the cookies completely before frosting to prevent the frosting from melting.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally.
- For a firmer frosting, reduce the milk by 1 tablespoon.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze unfrosted cookies and frost after thawing for best results.
