There’s something timeless and comforting about butter pecan anything. The flavor itself—a rich blend of toasty, nutty pecans and deep buttery notes—whispers of slow autumn afternoons and winter nights by the fire. Frosted Butter Pecan Cookies, in particular, are a treasured recipe that brings warmth to the holiday season and nostalgia to everyday life.
Growing up, my grandmother made these cookies every December. Her apron always dusted with flour, she’d pull out her well-worn recipe card and hum along to old holiday tunes as she worked. The smell of toasting pecans would drift through the house, mingling with the buttery richness of cookies baking in the oven. It wasn’t just the flavor that made them special—it was the feeling. The way the cookies cooled on a rack while we sipped hot cocoa, the glaze drizzled just so, and the joy of sharing them with neighbors and friends.
These cookies became the first recipe I ever learned to bake on my own. Today, whenever I make them, I feel a little closer to those memories. They’re more than just a dessert—they’re a small, sweet tradition passed from hand to hand, one that’s just as welcome at a cookie swap as it is on a quiet afternoon with a good book.
Why You’ll Love This Recipe
- Traditional and nostalgic: A flavor combination rooted in Southern comfort food.
- Simple, pantry-friendly ingredients: No need to run to a specialty store.
- Beautifully balanced texture: Crisp edges, soft centers, with a bit of crunch from pecans.
- Elegant appearance: The glossy brown sugar glaze adds a bakery-style finish.
- Perfect for holidays or any cozy occasion: Think Thanksgiving dessert trays, Christmas tins, or rainy day baking.
A Cozy Treat: The Story Behind Frosted Butter Pecan Cookies
- Yield: About 24 cookies
Description
There’s something timeless and comforting about butter pecan anything. The flavor itself—a rich blend of toasty, nutty pecans and deep buttery notes—whispers of slow autumn afternoons and winter nights by the fire. Frosted Butter Pecan Cookies, in particular, are a treasured recipe that brings warmth to the holiday season and nostalgia to everyday life.
Growing up, my grandmother made these cookies every December. Her apron always dusted with flour, she’d pull out her well-worn recipe card and hum along to old holiday tunes as she worked. The smell of toasting pecans would drift through the house, mingling with the buttery richness of cookies baking in the oven. It wasn’t just the flavor that made them special—it was the feeling. The way the cookies cooled on a rack while we sipped hot cocoa, the glaze drizzled just so, and the joy of sharing them with neighbors and friends.
These cookies became the first recipe I ever learned to bake on my own. Today, whenever I make them, I feel a little closer to those memories. They’re more than just a dessert—they’re a small, sweet tradition passed from hand to hand, one that’s just as welcome at a cookie swap as it is on a quiet afternoon with a good book.
Ingredients
- For the Cookies:
-
1 cup unsalted butter, softened
-
1 cup packed light brown sugar
-
½ cup granulated sugar
-
1 large egg
-
1½ teaspoons vanilla extract
-
2¼ cups all-purpose flour
-
½ teaspoon baking soda
-
½ teaspoon salt
-
1½ cups chopped pecans (lightly toasted)
- For the Frosting:
-
¼ cup unsalted butter
-
⅓ cup light brown sugar
-
2 tablespoons milk or cream
-
¾ cup powdered sugar
Instructions
Step 1: Toast the Pecans
Start by preheating your oven to 350°F (175°C). Spread chopped pecans on a baking sheet in a single layer and toast for 5 to 7 minutes until fragrant. Keep an eye on them—they can burn quickly. Toasting enhances the natural oils in the nuts and brings out their rich, nutty flavor.
Step 2: Cream the Butter and Sugars
In a large bowl, beat the softened butter with the brown and granulated sugars until light and fluffy—about 2 to 3 minutes. This step is crucial for creating air pockets that give the cookies a tender texture.
Step 3: Add the Egg and Vanilla
Beat in the egg and vanilla extract until smooth. The mixture should be creamy and well combined. The egg adds structure, while the vanilla brings depth and warmth to the flavor.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Slowly incorporate the dry ingredients into the wet mixture. Mix just until combined—overmixing can make the cookies tough.
Step 5: Fold in Toasted Pecans
Gently stir in the cooled toasted pecans. This dough will be soft but sturdy enough to scoop. If it’s too warm, chill it for 15–30 minutes to help the cookies maintain their shape during baking.
Step 6: Scoop and Bake
Line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough and place them about 2 inches apart. Bake for 10 to 12 minutes, until the edges are golden and the centers are just set. Let cookies rest on the tray for a few minutes before transferring to a cooling rack.
Step 7: Make the Frosting
In a small saucepan, melt butter and brown sugar over medium heat. Stir constantly until the sugar dissolves and the mixture begins to bubble. Add milk or cream and stir to combine. Remove from heat and whisk in the powdered sugar until smooth. If the frosting is too thick, add a splash more milk.
Step 8: Glaze the Cookies
Once cookies have cooled, drizzle or spread the glaze on top using a spoon or piping bag. Let the frosting set completely before storing.
Notes
-
Store in layers with parchment in an airtight tin for best texture.
-
For a richer frosting, use heavy cream instead of milk.
-
Gluten-free flour blends can work well in this recipe—just ensure it includes xanthan gum for structure.
Nutrition
- Calories: 200
INGREDIENTS YOU’LL NEED
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- 2¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups chopped pecans (lightly toasted)
For the Frosting:
- ¼ cup unsalted butter
- ⅓ cup light brown sugar
- 2 tablespoons milk or cream
- ¾ cup powdered sugar
HOW TO MAKE FROSTED BUTTER PECAN COOKIES
STEP-BY-STEP INSTRUCTIONS
Step 1: Toast the Pecans
Start by preheating your oven to 350°F (175°C). Spread chopped pecans on a baking sheet in a single layer and toast for 5 to 7 minutes until fragrant. Keep an eye on them—they can burn quickly. Toasting enhances the natural oils in the nuts and brings out their rich, nutty flavor.
Step 2: Cream the Butter and Sugars
In a large bowl, beat the softened butter with the brown and granulated sugars until light and fluffy—about 2 to 3 minutes. This step is crucial for creating air pockets that give the cookies a tender texture.
Step 3: Add the Egg and Vanilla
Beat in the egg and vanilla extract until smooth. The mixture should be creamy and well combined. The egg adds structure, while the vanilla brings depth and warmth to the flavor.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Slowly incorporate the dry ingredients into the wet mixture. Mix just until combined—overmixing can make the cookies tough.
Step 5: Fold in Toasted Pecans
Gently stir in the cooled toasted pecans. This dough will be soft but sturdy enough to scoop. If it’s too warm, chill it for 15–30 minutes to help the cookies maintain their shape during baking.
Step 6: Scoop and Bake
Line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough and place them about 2 inches apart. Bake for 10 to 12 minutes, until the edges are golden and the centers are just set. Let cookies rest on the tray for a few minutes before transferring to a cooling rack.
Step 7: Make the Frosting
In a small saucepan, melt butter and brown sugar over medium heat. Stir constantly until the sugar dissolves and the mixture begins to bubble. Add milk or cream and stir to combine. Remove from heat and whisk in the powdered sugar until smooth. If the frosting is too thick, add a splash more milk.
Step 8: Glaze the Cookies
Once cookies have cooled, drizzle or spread the glaze on top using a spoon or piping bag. Let the frosting set completely before storing.
HELPFUL TIPS
- Toasting pecans is non-negotiable for the best flavor—never skip this step.
- For uniform cookies, use a cookie scoop to portion the dough.
- If you like thicker cookies, chill the dough for 30 minutes before baking.
- The glaze sets better when applied to completely cooled cookies.
- Add a touch of cinnamon or nutmeg to the dough for a warm spice kick.
DETAILS
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Cooling & Glazing: 20 minutes
- Total Time: ~50–55 minutes
- Yield: About 24 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES
- Store in layers with parchment in an airtight tin for best texture.
- For a richer frosting, use heavy cream instead of milk.
- Gluten-free flour blends can work well in this recipe—just ensure it includes xanthan gum for structure.
NUTRITIONAL INFORMATION (Per Cookie with Glaze)
- Calories: ~200
- Total Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 26g
- Sugars: 16g
- Protein: 2g
- Sodium: 75mg
FREQUENTLY ASKED QUESTIONS
Can I use salted butter?
Yes, but reduce added salt to ¼ teaspoon.
Do these cookies freeze well?
Very well! You can freeze the baked cookies or freeze unbaked dough balls for up to 3 months.
Can I double the recipe?
Absolutely. This recipe scales well for big batches—perfect for holiday baking marathons.
Is the glaze necessary?
The cookies are delicious on their own, but the glaze adds a lovely finish. It’s worth the extra step.
STORAGE INSTRUCTIONS
- Room Temperature: Store in an airtight container for up to 5–7 days.
- Freezer (Baked Cookies): Freeze glazed or unglazed cookies for up to 3 months. Thaw at room temperature.
- Freezer (Cookie Dough): Scoop dough into balls and freeze unbaked. Bake from frozen, adding 1–2 minutes to baking time.
RELATED RECIPES
If you liked these, you’ll definitely enjoy:
- Butter Pecan Cake Loaf with Cream Cheese Icing
- Gooey Raspberry White Chocolate Cookies
- Strawberry Lemonade Cookies
CONCLUSION
Frosted Butter Pecan Cookies are one of those rare recipes that feel like a warm hug. They carry the richness of browned butter and the crunch of pecans, wrapped up in a soft cookie shell and topped with a sweet glaze. Whether you’re making them for a holiday party, gifting a tin to a neighbor, or just treating yourself on a quiet evening, these cookies deliver comfort and joy in every bite.