Description
Delight in these Frosted Butter Pecan Cookies, featuring a tender, buttery base studded with toasted pecans and topped with a creamy vanilla frosting. Perfectly crisp around the edges and soft in the center, these cookies offer a delightful combination of rich flavors and textures that make them an irresistible 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 unsalted butter, granulated sugar, and packed brown sugar until the mixture becomes light and fluffy, which should take about 2 to 3 minutes using an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in 1 tablespoon of vanilla extract to add flavor.
- Mix 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 overworking the dough.
- Fold in Pecans: Gently fold the chopped and toasted pecans into the dough by hand to distribute them evenly.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the dough into 2-tablespoon portions, spacing each about 2 inches apart on the baking sheet.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn golden and the centers are just set. Once baked, transfer the cookies to wire racks to cool completely.
- Make Frosting: While the cookies cool, whisk together the powdered sugar, milk, and 1 teaspoon of vanilla extract until the frosting is smooth and spreadable.
- Frost and Garnish: Once the cookies have fully cooled, spread the prepared frosting over each cookie. Optionally, sprinkle extra chopped pecans on top for added texture. Allow the frosting to set before serving or storing.
Notes
- Ensure the butter is fully softened to achieve the best creaming results.
- Do not overmix the dough after adding flour to maintain tender cookies.
- To toast pecans, spread them on a baking sheet and bake at 350°F for about 5-7 minutes, stirring occasionally.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, substitute butter with a plant-based alternative and milk with almond or oat milk.
