Frosted Butter Pecan Cookies Recipe

These Frosted Butter Pecan Cookies feel like a little taste of home, no matter where you are. Imagine thick, buttery cookies packed with toasted pecans, glazed with a velvety brown sugar icing that’s just the right balance of creamy and sweet. It’s the kind of recipe that makes your kitchen smell like a cozy bakery and sets the stage for some serious cookie swooning. If you love nutty treats with an irresistible glaze, this is your new go-to indulgence.

Ingredients You’ll Need

There’s magic in simple ingredients that work in harmony, and that’s truly the case here. Each element in these Frosted Butter Pecan Cookies builds the perfect texture and flavor—nothing complicated, just deliciously thoughtful.

• Unsalted butter, softened: The foundation for a tender cookie and creamy glaze, so let it sit at room temperature for best results.
• Brown sugar: Adds a lovely molasses flavor and keeps the cookies chewy and rich.
• Granulated sugar: Balances the sweetness and helps achieve a light golden color.
• Large egg: Binds everything together and brings moisture to the dough.
• Vanilla extract: Deepens the flavor and enhances every other note in the cookie.
• All-purpose flour: Gives structure to the cookies for that classic, sturdy bite.
• Baking soda: The secret to just the right amount of spread and soft texture.
• Salt: Brightens and balances all the sweetness, never skip it!
• Chopped pecans, toasted: Toasting brings out buttery, aromatic notes—don’t rush this step!
• For the glaze:
  • Unsalted butter: Forms the luscious, rich base for the frosting.
  • Brown sugar: Gives the glaze toffee-like sweetness and depth.
  • Milk or cream: Cream is richer, but milk works beautifully for a silky-smooth finish.
  • Powdered sugar: Whisks into the glaze for an ultra-smooth, pourable consistency.

How to Make Frosted Butter Pecan Cookies

Step 1: Toast the Pecans

Spread those chopped pecans in a single layer on a baking sheet and toast them in a 350°F (175°C) oven for 5 to 7 minutes. You’ll know they’re ready when they smell nutty and inviting—watch closely, they turn from perfect to burnt quickly! Let them cool before adding to the dough so they keep their crunch.

Step 2: Cream the Butter and Sugars

Take your softened butter and both sugars and beat them until the mixture is light, fluffy, and pale. This step is what gives your Frosted Butter Pecan Cookies their irresistible texture and just-right sweetness, so let your mixer work for a few solid minutes.

Step 3: Add Egg and Vanilla

Crack in the egg and pour in the vanilla extract, then mix until everything’s nicely combined. You’ll notice the dough gets smooth and glossy, which means you’re building a cookie that holds together beautifully while staying soft in the center.

Step 4: Mix Dry Ingredients

In a second bowl, whisk together the flour, baking soda, and salt. The whisk ensures even distribution, so your cookies won’t have any surprise pockets of baking soda or salt.

Step 5: Combine Wet and Dry Mixes

Gradually add the flour mixture to the wet ingredients, mixing just until you don’t see any more floury streaks. Avoid over-mixing—you want the cookies to be tender, not tough!

Step 6: Fold in the Pecans

With a spatula or wooden spoon, gently fold in those cooled, toasty pecans. They’ll add the perfect nutty crunch to every bite of your Frosted Butter Pecan Cookies.

Step 7: Scoop and Bake

Use a cookie scoop or tablespoon to portion the dough onto a parchment-lined baking sheet, spacing a couple inches apart. Bake for 10 to 12 minutes, until the edges are golden and the centers are just set. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Step 8: Make the Glaze

In a small saucepan, melt the butter and brown sugar together over medium heat, stirring constantly. Add milk or cream and stir to combine, then remove from heat. Whisk in the powdered sugar until smooth, glossy, and ready for drizzling.

Step 9: Glaze the Cookies

Once the cookies are cooled, generously drizzle or spread the glaze over the tops. The glaze sets into a sweet, crackly layer that crowns every cookie with brown sugar goodness. Let the glaze set before serving or storing.

How to Serve Frosted Butter Pecan Cookies

Garnishes

Give your cookies a final flourish by sprinkling a few extra toasted pecan pieces or a light dusting of powdered sugar on top of the glaze before it sets. If you’re feeling fancy, a tiny pinch of flaky sea salt can send the flavor over the top.

Side Dishes

These Frosted Butter Pecan Cookies pair famously with a cozy latte or cup of tea. They’re also lovely with vanilla ice cream for a quick dessert, or nestled beside fresh berries for an elegant touch at brunch or afternoon tea.

Creative Ways to Present

For gifting, stack a few cookies, tie with a ribbon, and tuck into a box lined with wax paper. At parties, arrange on a rustic wooden board, alternating with whole pecans and clusters of grapes for a homey dessert platter. They’re also absolutely magical tucked into holiday cookie tins.

Make Ahead and Storage

Storing Leftovers

Once the glaze sets, place your Frosted Butter Pecan Cookies in an airtight container at room temperature. They’ll stay fresh and flavorful for up to five days. If your kitchen is warm or humid, pop them in the fridge to keep the glaze firm.

Freezing

These cookies freeze beautifully. For best results, freeze them before glazing, separated with parchment paper in a container or freezer bag. Glaze after thawing for that just-made look, but you can also freeze them fully glazed if you love a quick treat ready to go.

Reheating

Cookies are delicious at room temperature, but to revive that freshly-baked vibe, warm unglazed cookies in a 300°F oven for 4–5 minutes. For glazed cookies, just let them thaw at room temp—the glaze will keep them moist and scrumptious without the need for reheating.

FAQs

Can I use store-bought toasted pecans?

Absolutely, but freshly toasting them at home boosts the flavor and aroma. If you’re short on time, pre-toasted pecans work in a pinch and your Frosted Butter Pecan Cookies will still be delicious.

Can the dough be made ahead and refrigerated?

Yes! Prepare the dough, cover tightly, and refrigerate up to 48 hours. Let it sit at room temp for 20–30 minutes before scooping and baking so it’s easier to handle.

Is it necessary to use unsalted butter?

Unsalted butter gives you total control over the saltiness of your cookies. If you only have salted butter, just reduce the added salt in the recipe by half to keep things balanced.

Can I make these gluten free?

Yes, you can substitute a quality 1:1 gluten free baking blend for the all-purpose flour. Look for one with xanthan gum for best texture and structure in your Frosted Butter Pecan Cookies.

How do I fix a glaze that’s too thick or thin?

If the glaze seems too thick, add a tablespoon of milk or cream at a time until it’s spreadable. Too thin? Sift in a little extra powdered sugar to thicken it up—easy fixes both ways!

Final Thoughts

Few treats say “welcome” quite like a tray of homemade Frosted Butter Pecan Cookies. They’re simple, nostalgic, and impossible to stop at just one. I can’t wait for you to whip up a batch and share them with friends or family—or keep them all for yourself, no judgment. Enjoy every buttery, nutty, frosted bite!

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