Frosted Butter Pecan Cookies

Frosted Butter Pecan Cookies have a tender bite, a dreamy brown sugar glaze, and warm notes from plenty of toasted pecans. I first made these for a chilly November brunch, and now, even friends who claim not to like nuts rave about them at every holiday gathering. Their aroma alone pulls everyone into the kitchen.

I love seeing how fast these disappear at cookie swaps and always wish I’d doubled the batch They are the first to go at our holiday potlucks

Ingredients

• Unsalted butter: use a good-quality stick for best results as it is the foundation for flavor and texture
• Brown sugar: adds moisture and caramel undertones look for packed soft brown sugar
• Granulated sugar: balances sweetness and structure find it in any grocery store
• Large egg: binds the dough and gives chewiness buy fresh eggs for optimal texture
• Vanilla extract: infuses the cookies with warmth real vanilla makes a difference
• All-purpose flour: helps the cookies hold shape use a reliable brand for consistency
• Baking soda: gives just the right lift check that your supply is fresh
• Salt: accentuates the rich flavors use sea salt for highlights
• Chopped pecans: toasted until aromatic bring crunch and nutty notes always toast your nuts for best depth
• For the glaze
• Unsalted butter: brings richness
• Brown sugar: deepens the caramel flavor
• Milk or cream: loosens the mixture for a drizzle look for whole milk or heavy cream
• Powdered sugar: thickens and sweetens sieve it to avoid lumps

Step-by-Step Instructions

Prepare and Toast the Pecans:

Spread chopped pecans on a baking sheet and toast them in a preheated oven at three hundred fifty degrees Fahrenheit for five to seven minutes Watch closely as they can burn quickly Pull them out when fragrant and let them cool fully This step heightens the warm nutty flavor in the finished cookie

Cream the Butter and Sugars:

In a large bowl beat softened butter with both brown and granulated sugar until the mixture looks light and fluffy This aerates the dough and dissolves the sugar for a perfect bite

Incorporate Egg and Vanilla:

Mix in the egg and vanilla extract until the dough is smooth and creamy Scrape down the sides to ensure everything is well integrated

Blend Dry Ingredients:

In a separate bowl whisk the flour baking soda and salt together to combine Even distribution ensures a tender crumb

Combine Wet and Dry Mixtures:

Gradually add the dry ingredients to the wet mixture blending only until just combined Overmixing can toughen cookies so stop when there are no visible streaks

Fold in Pecans:

Gently stir in the cooled toasted pecans Make sure they are evenly distributed for extra flavor in every bite

Shape and Bake:

Scoop the dough onto a parchment lined baking sheet Leave space for spreading Bake in your preheated oven for ten to twelve minutes until the edges look golden and the centers are set

Cool Down:

Let cookies cool on the baking sheet for five minutes This helps them firm up before you transfer them to a wire rack for complete cooling

Make the Glaze:

Melt butter and brown sugar together in a small saucepan until bubbling then stir in the milk off heat Whisk in the powdered sugar until there are no lumps The glaze should look smooth and glisten gently

Finish With Glaze:

Drizzle or spread the glaze over fully cooled cookies If it looks too thick add a splash more milk Let the glaze set before storing or serving

Save

I am especially fond of the way the butter and brown sugar caramelize during baking The aroma always reminds me of baking with my grandmother She taught me to toast the nuts and now it is an absolute rule in our kitchen

Storage Tips

Store the cookies in an airtight tin at room temperature for up to five days I like to layer them between parchment so the glaze stays picture perfect For longer storage freeze the baked cookies without glaze then add fresh drizzle once thawed for a just-baked finish

Ingredient Substitutions

If you are out of pecans swap in walnuts or hazelnuts Almond extract can add another cozy flavor twist For the glaze you can use oat milk or any non-dairy alternative in place of cream and it is still delicious

Serving Suggestions

Arrange on a tiered tray with berries for a festive dessert table I love packing a few in lunchboxes for a midday treat They also pair beautifully with after-dinner coffee or vanilla ice cream

Cultural and Historical Context

Butter pecan desserts have deep southern roots where butter and nuts are kitchen cornerstones These cookies bring classic butter pecan flavor in a portable sharable form They were often baked for community gatherings and holiday parties a tradition that continues in my family today

Recipe FAQs

→ How do I toast pecans for these cookies?

Spread chopped pecans in a single layer on a baking sheet and bake at 350°F for about 5–7 minutes, stirring once, until fragrant and golden. Allow to cool.

→ Should the butter be softened or melted?

Use softened butter for the dough to ensure proper creaming with the sugars, which gives a light, tender texture.

→ Can I make the glaze ahead of time?

Yes, prepare the glaze and store it covered at room temperature. Warm slightly and stir before drizzling for best consistency.

→ How should I store these cookies?

Keep frosted cookies in an airtight container at room temperature for up to four days. For longer storage, freeze without glaze and frost after thawing.

→ Can I substitute other nuts for pecans?

Walnuts or hazelnuts can replace pecans for a similar flavor profile and crunch, depending on personal preference.