Brown Sugar Pecan Cookies Recipe + VIDEO

The Recipe Rebel / Desserts

written by Ashley Fehr

4.60 from 96 votes

Prep Time 20 minutes mins

Total Time 30 minutes mins

Servings 36 cookies

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Last updated on October 24, 2023

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These Brown Sugar Pecan Cookies are soft, buttery, brown sugar cookies topped with brown sugar frosting and more pecans — perfect for Christmas baking or any day of the year! Includes step by step recipe video

You’ll also love these Pecan Pie Bars, The Best Snickerdoodle Recipe, and these Soft Molasses Cookies!

Brown Sugar Pecan Cookies Recipe + VIDEO - The Recipe Rebel (2)

Post and photos updated and video added October 11, 2017.

I know what you’re thinking.

I’m all about a dense, chewy, fudgy cookie. And these cookies are soft and fluffy.

I’m all about chocolate. And these are, well, not.

And I totally wish I could deliver a batch of these to all of you personally so that you could understand just how good they are. But I can’t. You’re just going to have to make a batch for yourselves and thank me later.

Brown Sugar Pecan Cookies Recipe + VIDEO - The Recipe Rebel (3)

Yes, they’re soft and fluffy instead of dense and chewy like most of the cookies I make. But they’re filled with brown sugar. And they’re topped with brown sugar frosting. And pecans. Pee-cans.

Sorry, I’m Canadian.

But I tried to channel my secret inner Southern girl when I made you these praline-inspired cookies.

Now, when you make these, there is just the perfect amount of frosting for the cookies plus about 3 tablespoons. Feel free to spoon those right into your mouth. You don’t even have to tell anyone.

Brown Sugar Pecan Cookies Recipe + VIDEO - The Recipe Rebel (4)

This Brown Sugar Frosting is my new favorite thing. It’s so easy because the sugar and milk are melted together, and everything else can just be stirred in. But then, with 5-10 minutes it’s firmed right up so you can stack them right away. And if your frosting gets a little cool and difficult to spread, just pop it in the microwave for 10 seconds or back on the stove on low for a few minutes, and you’re good to go (I actually had to do this twice while making these).

Christmas or not, you need these in your life.

Tips and Tricks for Making these Brown Sugar Pecan Cookies:

I don’t chill my dough before rolling and baking these, but if your butter was quite warm you might find your cookies are a little flat. If you want them to hold up better and be thicker after baking, just pop the dough in the fridge for 20-30 minutes.
Since I’ve started baking my cookies on parchment paper I just can’t stop — they come off without a fuss and the clean up is nill. Plus, you can reuse and reuse and reuse parchment paper for baking! I highly recommend these parchment baking sheets.
These cookies hold up well and are perfect for gift giving! I love these Christmas cookie boxes for gifting baking — and they can also be reused!

Watch the recipe video and see how easy they are to make!

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Brown Sugar Pecan Cookies

written by Ashley Fehr

4.60 from 96 votes

Brown Sugar Pecan Cookies: soft, moist pecan cookies topped with an easy brown sugar frosting. Perfect for Christmas or holiday baking!

Save

Review

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Cuisine American

Course Dessert

Servings 36 cookies

Calories 166cal

Ingredients

Cookies:

▢ 1 cup butter room temperature
▢ 1/2 cup granulated sugar
▢ 1/2 cup packed brown sugar
▢ 1 large egg
▢ 1 tsp vanilla
▢ 2 cups flour I did 50% whole wheat, 50% all-purpose, but you could use all-purpose
▢ 1/2 tsp baking soda
▢ 1/4 tsp salt
▢ 1/2 cup finely chopped pecans
▢ 36 pecan halves or chopped pecans toasted, optional

Frosting:

▢ 1 cup packed brown sugar
▢ 1/2 cup milk or cream I use 1% milk
▢ 1 tbsp butter or margarine
▢ 2 cups powdered sugar sifted

Instructions

Cookies:In the bowl of a stand mixer, beat butter and sugars until light and fluffy. Add in egg and vanilla and beat until combined.
Add in flour, baking soda, and salt beat until combined. Stir in chopped pecans.
Cover and refrigerate 30 minutes (or more).
Preheat oven to 350 degrees F.
Shape into 1″ balls (I used a 1 tbsp cookie scoop) and place a couple inches apart on lightly greased cookie sheets or parchment paper. Bake 10 minutes or until set (not glossy at all in the middle) and lightly browned at the edges. Cool before frosting.
FrostingCombine brown sugar and milk in a small pot over medium heat. Bring to a boil and boil 3-4 minutes, stirring constantly. Remove from heat and stir in butter.
Stir in 1½ cups powdered sugar and whisk or beat with a mixer until smooth. If frosting is too thin, add more sugar, but keep in mind it will firm up dramatically within a few minutes.
Spread each cookie with about 1 tbsp frosting and top with a pecan or chopped pecans. Let frosting set before storing.

Nutrition Information

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Reader Interactions

Comments

Vicki says
September 24, 2023 at 10:42 am
I stumbled upon this recipe 3yrs ago and it has been a staple Christmas cookie of mine since…I love anything brown sugar butter pecan…I added a smidge of maple flavoring to the cookie and to the icing(just a smidge) bc I love a hint of maple flavor but thank u for this❤️oh and u prob already answered this question but does this recipe double as is???
Reply
- The Recipe Rebel says
  September 24, 2023 at 9:59 pm
  Hi Vicki! You should have no problem doubling it. Thank you!
  Reply
Rena says
December 22, 2022 at 4:42 pm
The cookie to icing ratio is off on these. 1 tablespoon size cookie and 1 tablespoon size amount of icing makes for a too-sweet cookie.
I would also add that a bit more salt in the cookie would really help to balance the flavours.
Reply
- The Recipe Rebel says
  December 31, 2022 at 9:07 am
  I’m sorry the cookies weren’t to your taste Rena. Myself (and others) have enjoyed them so I wished they would of been a hit for you too.
  Reply
Pamela Hartman says
December 3, 2022 at 8:01 pm
Want to make without frosting but still with half pecan on top. Do I add the pecan on torpedoes before baking?
Reply
- Pamela Hartman says
  December 4, 2022 at 8:38 am
  Question should read pecan on “top” before baking…
  Reply
- The Recipe Rebel says
  December 9, 2022 at 2:54 pm
  Hi Pamela! I haven’t tested it out that way so I’m not quite sure. You could experiment. If you decide to let me know how it goes!
  Reply
Jacqui says
November 29, 2022 at 3:47 am
I’m baking these to sell at a fundraiser. First test run the cookies are super thin and a bit oily but I love the flavor! My oven might be a few degrees off so the thinness is understandable. It’s a very sweet rich cookie so I sprinkled some sea salt over the icing. So good!
Reply
- The Recipe Rebel says
  December 9, 2022 at 2:55 pm
  Hi Jacqui! So glad you enjoy the recipe. Thank you for this kind review.
  Reply
gail says
July 22, 2022 at 3:26 am
These are the best cookies I’ve made in a long time!!!!
Reply
- The Recipe Rebel says
  July 22, 2022 at 2:35 pm
  Hi Gail! So glad you enjoyed it! Thank you for this review!
  Reply
- Vicki says
  October 18, 2022 at 7:03 pm
  One of my new staple Christmas cookies!! They were a huge hit…was just wondering does this recipe double well?
  Reply
  - The Recipe Rebel says
    October 27, 2022 at 8:07 am
    Hi Vicki! So glad you enjoyed the recipe! Thank you for this kind review! Sure you could double it!
Misty says
April 9, 2022 at 4:21 pm
See Also
The Best Scotcharoos Recipe
I only used brown sugar because that’s what I happened to have. Even with the change they were delicious and baked up just as pictured. The frosting is sweet but definitely makes for a good bite!
Reply
- The Recipe Rebel says
  April 14, 2022 at 1:37 pm
  Hi Misty! So glad you enjoyed the recipe! Thank you for this review!
  Reply
Keli says
December 22, 2021 at 6:11 am
Should I store them in the fridge or will that harden them up? I have them there now as I baked them yesterday for Christmas. Super delicious by the way!
Reply
- The Recipe Rebel says
  December 22, 2021 at 10:14 am
  Hi Keli! They are fine to stay at room temperature for a few days, maybe 3. After that I would freeze them. So glad you enjoyed them!
  Reply
JILLIAN KENNEDY says
December 18, 2021 at 4:42 am
Turned out great. Made sure I chilled the dough for 2 hours. Added a little more butter over heat when icing set too quickly and all good.
Reply
- The Recipe Rebel says
  December 20, 2021 at 8:09 pm
  Hi Jillian! So glad you enjoyed the recipe! Thank you for your review!
  Reply
Angie says
December 8, 2021 at 8:39 pm
I bake alot but these are my favorite cookies by far. Sweet but not overly if you don’t put the icing. Soft bite. Amazing!
Reply
- Ashley Fehr says
  December 9, 2021 at 11:58 am
  Thanks Angie!
  Reply
  - Jerome Harrison says
    January 9, 2023 at 8:35 pm
    Cookies are delicious. I’m in sales so I give them to my customers when I visit them! Great recipe. Rave reviews! Thanks for my new favorite cookie recipe!😃
  - The Recipe Rebel says
    January 10, 2023 at 8:27 pm
    LOVE THAT! Thank you Jerome!
Leah says
November 30, 2021 at 5:27 pm
Make these every year for my cookie exchange! Everyone loves them (including my boyfriend, always need to make an extra batch just for him lol)
Reply
- Ashley Fehr says
  December 3, 2021 at 1:10 pm
  Thanks Leah! I’m so glad they’re a favorite!
  Reply
Daren says
November 5, 2021 at 4:13 pm
Mine didn’t turn out thick, quite thin actually. Dough had been chilled for 24 hours, baking soda was brand new. Icing was too sweet for me. I’ll pass on these.
Reply
- Eliza says
  October 31, 2022 at 8:30 pm
  You should try again Darren because yours are the only ones who didn’t bake up well.
  Reply
Angela Sheppard says
October 3, 2021 at 5:15 pm
These cookies were so delicious! Everyone ate them up so fast.
Reply
- Ashley Fehr says
  October 4, 2021 at 10:45 am
  Thanks Angela! I’m glad to hear that!
  Reply
Teresa says
December 23, 2020 at 10:17 am
Just made these and subbed in a 1-1 gluten free flour blend for the 2 cups flour and they were amazing. The icing on its own is sweet (did not want leftovers to go to waste!!) so it is perfect with the cookie to take some of the sweetness away. Not sure how many will make it to the freezer!!
Reply
- Ashley Fehr says
  December 28, 2020 at 1:09 pm
  Thanks Teresa! I’m glad they worked out well!
  Reply
- Kira says
  November 18, 2021 at 12:18 pm
  Hi, I am also gluten free and was wondering if almond flour might be good? I know it can sometimes add a more “gritty” texture, but in this setting might be nice? Thoughts and ideas welcome!
  Reply
  - Ashley Fehr says
    November 19, 2021 at 12:24 pm
    My go-to for gluten-free flour for cookies is gluten-free oat flour, but I haven’t tried with this particular recipe.
Sherri says
December 21, 2020 at 7:42 pm
I’ve made these in past years and they were a huge hit. My daughter in law specifically asked for them this year. My schedule is not working out as I’d planned. Can I make the dough on Tuesday, refrigerate it, and bake the cookies on Wednesday?
Sherri
Reply
- Ashley Fehr says
  December 22, 2020 at 12:25 pm
  Hi Sherri! I think that would be fine! I would test bake one, and if they are too thick then maybe let the dough come to room temperature before baking the rest
  Reply
Beth LaPalm says
December 3, 2020 at 12:36 pm
Turned out perfect. Doubled the recipe. I’m sure they won’t last long.
Reply
- Ashley Fehr says
  December 7, 2020 at 2:14 pm
  Thanks Beth!
  Reply
Janna MacLean says
November 29, 2020 at 8:53 pm
I make these every Christmas! LOVE them!
Reply
- Ashley Fehr says
  November 30, 2020 at 2:18 pm
  Thanks Janna! They are a favorite!
  Reply
Hannah says
November 20, 2020 at 5:27 pm
Hi! Can you substitute self rising flour instead of all purpose at all? 🙂
Reply
- Ashley Fehr says
  November 23, 2020 at 4:35 pm
  I have not tried, so I can’t say how it would go
  Reply
Lorri says
October 17, 2020 at 3:27 pm
I just made these and they came out good. My frosting came out darker looking and not quite so creamy but still yummy. I doubled the whole recipe and poured the left over frosting into a pan to harden up – kind of like fudge.
Reply
- Ashley Fehr says
  October 19, 2020 at 11:57 am
  Thanks Lorri!
  Reply
- kathy says
  July 22, 2022 at 3:28 am
  I frost them with my own white frosting recipe and just makes them even more perfect!
  Reply

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Brown Sugar Pecan Cookies Recipe + VIDEO - The Recipe Rebel (2024)

FAQs

What happens if you only use brown sugar in cookies? ›

Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more. With less moisture escaping via steam, they also stay moist and chewy.

Know More ›

What makes cookies fluffy and not flat? ›

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

Show Me More ›

Is it better to use dark brown sugar or light brown sugar for chocolate chip cookies? ›

Regarding the extra acidity of dark brown sugar, acid activates baking soda, so if you use dark brown sugar to make, say, cookies, your cookies will rise higher, but only slightly.

Read On ›

What ingredient makes cookies more chewy? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Find Out More ›

Should I use baking soda or baking powder in cookies? ›

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Read On ›

Which is better, baking soda or baking powder? ›

When to use which one. Baking soda is used in recipes that also include an acidic ingredient, such as cream of tartar, buttermilk, or citrus juice. Conversely, baking powder is typically used when the recipe doesn't feature an acidic ingredient, as the powder already includes the acid needed to produce carbon dioxide.

Learn More Now ›

What happens if too much butter is in cookies? ›

Too much butter makes cookies turn out just as you'd expect: very buttery. This batch of cookies was cakey in the middle, but also airy throughout, with crispy edges. They were yellow and slightly puffy in the middle, and brown and super thin around the perimeter.

Get More Info Here ›

Does baking powder go bad? ›

Unopened baking powder can be stored for up to 18 months and still be fresh and effective. After that, you'll likely notice a loss of potency when using it in baking recipes. Opened baking powder should be used within 6 months.

Read The Full Story ›

What temperature do you cook cookies at? ›

Bake at 375 degrees F until golden and tender, 12 to 15 minutes. For crispy-cakey cookies: Bake the cookies at 425 degrees F until golden and crunchy on the outside, 8 to 10 minutes. For chewy cookies: Use 1 cup light brown sugar and 1/4 cup corn syrup and omit the granulated sugar.

Discover More Details ›

What is the best flour for cookies? ›

All-purpose flour is the most commonly used flour in cookie recipes due to its moderate protein content (usually around 10-12%). This balanced protein level makes it versatile enough to produce both soft and chewy cookies as well as slightly crisp ones.

Keep Reading ›

Should I use salted or unsalted butter for cookies? ›

Baking recipes typically call for unsalted butter because the amount of salt in salted butter varies depending on the brand – there is no “industry standard.” For example, if you use one brand of salted butter in a recipe, and we use another, our baked goods could end up tasting very different from one other.

Explore More ›

Which flour to use for cookies? ›

All-purpose flour is best used for: cookies, muffins, bread, pie crusts, pancakes, biscuits, pizza dough, and pasta.

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What is the secret ingredient to keep cookies soft? ›

Light corn syrup is another ingredient that you can add to cookie dough that will help it stay softer longer. The corn syrup you buy at the grocery store is not the high-fructose corn syrup that soft drinks are made with; it's a sugar that is liquid at room temperature and helps other sugars say liquid at high heat.

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What is the secret to making cookies soft and chewy? ›

How To Make Cookies Chewy Without Cornstarch

Go heavy on brown sugar. It has more moisture than its granulated counterpart, which means the cookie comes out less crispy. ...
Choose margarine or shortening instead of butter. ...
Use baking powder instead of baking soda. ...
Rest your dough. ...
Shorten baking time.

May 14, 2023

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Why only egg yolk in cookies? ›

Cookies With Just Egg Yolks

I'd had such high hopes, too, as the lecithin-rich yolks worked as an emulsifier, helping the butter and sugar whip up especially light and fluffy, without any hint of curdling.

Show Me More ›

Can you use brown sugar instead of sugar in cookies? ›

In most baking recipes, you can substitute brown sugar for white sugar in a one-to-one ratio. So, if your recipe calls for one cup of white sugar, swap one cup of brown sugar. The sweetness level will be the same, but the brown sugar may change the texture of your baked goods.

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What happens if you only use brown sugar? ›

When we use only brown sugar in a cookie recipe, the resulting cookies will be chewier, since they contain more moisture from the molasses. Also, we'll have a puffier and softer cookies, because molasses is acidic and reacts with baking soda to make them puff up in the oven more.

Brown Sugar Pecan Cookies Recipe + VIDEO - The Recipe Rebel (2024)