Frosted Butter Pecan Cookies – Soft, Sweet & Nutty
These Frosted Butter Pecan Cookies are soft, buttery, and loaded with crunchy pecans, finished with a sweet, glossy frosting. Perfect for cookie trays, holiday baking, or a cozy treat anytime. Rich, nutty, and absolutely irresistible!
Equipment
- Mixing bowls
- Hand or stand mixer
- Baking sheets
- Parchment paper
- Cooling rack
- Spatula & cookie scoop
- Optional: piping bag for frosting
Ingredients
Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup toasted pecans, chopped
Frosting (Choose one):
- Cream Cheese Frosting: 4 oz cream cheese, ¼ cup butter, 1 cup powdered sugar, ½ tsp vanilla
- Buttercream Frosting: ½ cup butter, 1 ½ cups powdered sugar, 1–2 tbsp milk, ½ tsp vanilla
- Powdered Sugar Glaze: 1 cup powdered sugar, 1–2 tbsp milk or cream, ½ tsp vanilla
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugars until light and fluffy (2–3 minutes).
- Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into wet ingredients.
- Fold in toasted pecans evenly.
- Scoop cookie dough onto prepared sheets, spacing evenly.
- Bake 12–15 minutes until edges are lightly golden.
- Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
- Prepare frosting of choice and frost cooled cookies. Decorate as desired.
Notes
- Pecans: Toast lightly to enhance flavor; can substitute walnuts or almonds.
- Chilling Dough: Optional but helps cookies hold shape.
- Frosting: Cool cookies completely before frosting to prevent melting.
- Storage: Store in airtight container at room temperature for 4–5 days; add a slice of bread to keep soft.
- Freezing: Un-frosted cookies can be frozen for up to 3 months; frost after thawing for best results.