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

Table of Contents
Brown Sugar Pecan Cookies Ingredients Instructions Nutrition Information You May Also Like French Silk Pie (easy method) Cream Cheese Fruit Dip Easy Cinnamon Roll Casserole recipe (7 ingredients!) Reader Interactions Comments Leave A Reply FAQs

The Recipe Rebel / Desserts

written by Ashley Fehr

4.59 from 95 votes

Prep Time 20 minutes mins

Total Time 30 minutes mins

Servings 36 cookies

Jump to Recipe

Last updated on October 24, 2023

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!

Brown Sugar Pecan Cookies Recipe + VIDEO - The Recipe Rebel (5)

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Brown Sugar Pecan Cookies

written by Ashley Fehr

4.59 from 95 votes

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

Brown Sugar Pecan Cookies Recipe + VIDEO - The Recipe Rebel (7)

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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

Calories: 166cal | Carbohydrates: 24g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 87mg | Potassium: 37mg | Sugar: 18g | Vitamin A: 180IU | Calcium: 16mg | Iron: 0.5mg

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Brown Sugar Pecan Cookies Recipe + VIDEO - The Recipe Rebel (8)

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!

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Reader Interactions

Comments

  1. Vicki says

    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

      Hi Vicki! You should have no problem doubling it. Thank you!

      Reply

  2. Rena says

    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

      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

  3. Pamela Hartman says

    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

      Question should read pecan on “top” before baking…

      Reply

    • The Recipe Rebel says

      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

  4. Jacqui says

    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

      Hi Jacqui! So glad you enjoy the recipe. Thank you for this kind review.

      Reply

  5. gail says

    These are the best cookies I’ve made in a long time!!!!

    Reply

    • The Recipe Rebel says

      Hi Gail! So glad you enjoyed it! Thank you for this review!

      Reply

    • Vicki says

      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

        Hi Vicki! So glad you enjoyed the recipe! Thank you for this kind review! Sure you could double it!

  6. Misty says

    See Also
    Maraschino Cherry Cookies 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

      Hi Misty! So glad you enjoyed the recipe! Thank you for this review!

      Reply

  7. Keli says

    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

      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

  8. JILLIAN KENNEDY says

    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

      Hi Jillian! So glad you enjoyed the recipe! Thank you for your review!

      Reply

  9. Angie says

    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

      Thanks Angie!

      Reply

      • Jerome Harrison says

        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

        LOVE THAT! Thank you Jerome!

  10. Leah says

    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

      Thanks Leah! I’m so glad they’re a favorite!

      Reply

  11. Daren says

    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

      You should try again Darren because yours are the only ones who didn’t bake up well.

      Reply

  12. Angela Sheppard says

    These cookies were so delicious! Everyone ate them up so fast.

    Reply

    • Ashley Fehr says

      Thanks Angela! I’m glad to hear that!

      Reply

  13. Teresa says

    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

      Thanks Teresa! I’m glad they worked out well!

      Reply

    • Kira says

      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

        My go-to for gluten-free flour for cookies is gluten-free oat flour, but I haven’t tried with this particular recipe.

  14. Sherri says

    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

      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

  15. Beth LaPalm says

    Turned out perfect. Doubled the recipe. I’m sure they won’t last long.

    Reply

    • Ashley Fehr says

      Thanks Beth!

      Reply

  16. Janna MacLean says

    I make these every Christmas! LOVE them!

    Reply

    • Ashley Fehr says

      Thanks Janna! They are a favorite!

      Reply

  17. Hannah says

    Hi! Can you substitute self rising flour instead of all purpose at all? 🙂

    Reply

    • Ashley Fehr says

      I have not tried, so I can’t say how it would go

      Reply

  18. Lorri says

    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

      Thanks Lorri!

      Reply

    • kathy says

      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 when you use dark brown sugar in 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.

Learn More Now ›
Which brown sugar is better for baking cookies? ›

The molasses content in dark brown sugar will make your baked goods moister than if you use light brown sugar. That means that not only is the flavor affected, but the texture will be, too. Light brown sugar will result in a subtler flavor, while dark brown sugar will give your baked goods a richer flavor.

Learn More ›
Does brown sugar keep cookies moist? ›

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.

Discover More ›
Does dark brown sugar make cookies flat? ›

So did my cookies turn out differently? Yes! Using dark brown sugar, my cookies spread less in the oven and were denser, heavier, and quite moist. Using light brown sugar, my cookies spread a far bit more, were more airy, and had lighter flavors.

Get More Info ›
Are chocolate chip cookies better with light or dark brown sugar? ›

For chewier and more flavorful cookies, use more brown sugar than white sugar. Dark Brown Sugar: Light brown sugar and dark brown sugar are interchangeable in most recipes. Though either works in this chocolate chip cookie recipe, I love using dark brown sugar for extra flavor because it contains more molasses.

Continue Reading ›
What happens if you use dark brown sugar instead of light brown sugar in cookies? ›

Using dark brown sugar when a recipe calls for light will give your final product a more robust taste and a darker color, and it might slightly affect the texture. Because acidic molasses reacts with baking soda, using dark brown sugar in place of light might cause a higher rise and/or a wider spread.

Get More Info ›
What is the best flour for cookies? ›

Pastry Flour: An unbleached flour made from soft wheat, with protein levels somewhere between cake flour and all-purpose flour (8 to 9 percent). Pastry flour strikes the ideal balance between flakiness and tenderness, making it perfect for pies, tarts and many cookies.

See More ›
What does vanilla extract do in cookies? ›

The primary purpose of vanilla extract is to add flavour to baked goods. Lacking it, baked goods tend to have a bland and boring taste. Vanilla extract can also contribute moisture to create a soft and fluffy texture.

Get More Info Here ›
What kind of butter do you use for cookies? ›

Unsalted butter gives you complete control of the overall flavor of your recipe. This is especially important in certain baked goods where the pure, sweet cream flavor of butter is key (butter cookies or pound cakes). As it pertains to cooking, unsalted butter lets the real, natural flavor of your foods come through.

Discover More Details ›
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.

View More ›

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.

Get More Info Here ›
What is the secret to moist cookies? ›

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.

Get More Info Here ›
What happens if you add too much brown sugar to cookies? ›

Brown sugar adds a beautiful color as well as a more complex flavor. They'll also make cookies chewier, softer, and thicker than white sugar. Adding too much can result in dark brown cookies. Adding too little results in paler cookies.

Learn More ›
Should you 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.

Know More ›
How much molasses do I add to brown sugar? ›

Measure 1 cup granulated sugar. Measure 1 tablespoon molasses for light brown sugar or 2 tablespoons for dark brown sugar. Place the sugar and molasses in the bowl of a food processor fitted with the blade attachment. Pulse until the molasses is completely incorporated into the sugar, about 1 minute.

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Will hard brown sugar ruin cookies? ›

If your recipe has the sugar dissolving or melting into a liquid, you can actually use the hardened stuff without issue. But if your recipe calls for creaming (like with these cookies) or blending the sugar into a batter, you want to re-soften it before using.

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What happens if you use brown sugar instead of white sugar in sugar cookies? ›

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. You'll likely notice a more robust flavor, and the finished baked goods' color may also be darker.

Read The Full Story ›
What happens if you use more brown sugar than white sugar in cookies? ›

Using brown sugar will result in a denser, moister cookie. Brown sugar is also hygroscopic (more so than granulated sugar) and will therefore also attract and absorb the liquid in the dough.

Learn More Now ›
Does brown sugar change the color of cookies? ›

Tip: If you decide to swap C&H® Light Brown Sugar for C&H® Dark Brown Sugar, your baked goods will be slightly darker in color and will have a richer caramel, toffee taste.

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