Description
Delight in these Frosted Butter Pecan Cookies, featuring a tender, buttery base enriched with toasted pecans and topped with a sweet, smooth vanilla frosting. Perfectly balanced with a hint of vanilla and a satisfying crunch, these cookies are 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 butter, granulated sugar, and brown sugar until the mixture is 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 egg is fully incorporated before adding the next. 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. 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, distributing them evenly.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop 2-tablespoon-sized portions of dough, spacing them about 2 inches apart on the prepared sheets.
- Bake Cookies: Bake the cookies for 10 to 12 minutes, until the edges turn golden and the centers are just set. Remove from oven and allow to cool completely on wire racks.
- Make Frosting: In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and spreadable.
- Frost Cookies: Once completely cooled, spread the frosting over each cookie. Optionally, sprinkle extra chopped pecans on top and allow the frosting to set before serving or storing.
Notes
- Ensure the butter is softened but not melted for optimal creaming.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5–7 minutes, stirring occasionally until fragrant.
- Do not overmix the dough once flour is added to keep cookies tender.
- For a thicker frosting, add more powdered sugar; for a thinner glaze, add more milk.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well both before and after frosting.
