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 The Best Easter Desserts French Silk Pie (easy method) Cream Cheese Fruit Dip Reader Interactions Comments Leave A Reply FAQs References

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!

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

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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!

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
    35 Of The Most Delicious Christmas Cookie Recipes You'll Find

    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 if you add more brown sugar to 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.

Find Out More ›
What will dark brown sugar do to 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 The Full Story ›
Why do you use brown sugar instead of white sugar in cookies? ›

Flavor Booster: The molasses in brown sugar isn't just for show; it adds a rich, caramel-like flavor to your baked goods. This makes brown sugar the go-to choice for recipes where a hint of complexity and depth is desired.

Know More ›
How does sugar effect cookies? ›

Sugar easily binds with water, which accomplishes two main things. 1) It locks in moisture, keeping your baked goods from drying out; and 2) It inhibits the development of gluten which keeps your cookies, cakes and sweet breads softer.

Find Out More ›
What happens if you don't put enough sugar in cookies? ›

You'll get cookies that are harder, drier, crumblier, and spread far less.

Learn More Now ›
What is better for cookies light brown sugar or dark brown sugar? ›

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.

Read The Full Story ›
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.

Get More Info ›
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 ›
What type of brown sugar is best for cookies? ›

Molasses is thick and wet and sticky, so using darker brown sugar is going to make the cookies a tiny bit more gooey. It reacts with baking soda, so it can help convert it to bubbles and leaven the cookie. Using too little molasses might leave an unpleasant baking soda taste.

Discover 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.

Get More Info ›

What does vanilla extract do to cookies? ›

Vanilla does offer more than just a bit of floral flavor. Sometimes it's a flavor enhancer and sometimes it's a flavor balancer. But to be honest, unless it's a vanilla cookie, it's not a true dealbreaker. Especially if you're making cookies that have lots of other flavors going on, like coconut or dark chocolate.

Get More Info Here ›
What does melted butter do to cookies? ›

Cookies made with melted butter often deflate and become denser when they cool, resulting in a perfectly cooked fudgy center — a similar textural result to brownies that get rapped (aka banged against an oven rack mid-bake to deflate them) or Sarah Kieffer's iconic pan-banging cookies that turn out pleasantly compact.

Know More ›
What happens if I use powdered sugar instead of regular sugar in cookies? ›

You'll end up with a grainy, unappealing texture. Lastly, store-bought powdered sugar generally includes corn starch, which prevents it from caking together. This can lead to unpredictable outcomes when you interchange the two.

See Details ›
Is powdered sugar better for baking? ›

Unlike granulated sugar, powdered sugar dissolves easily at room temperature, with no real agitation needed. That makes it great for glazes, buttercreams, frostings, icings, mousses—basically anywhere where the mixture won't be cooked or where a smooth texture with no hint of graininess is especially vital.

View Details ›
Can I use powdered sugar instead of granulated sugar in cookies? ›

Can powdered sugar be substituted for granulated sugar in recipes? A. It is not recommended to substitute powdered sugar for granulated sugar. Since powdered sugar has a much finer texture, and it contains a small percentage of cornstarch to prevent caking, substituting can give you unexpected results.

Know More ›
Does brown sugar affect baking? ›

Brown sugar is great for all kinds of baked goods and savory dishes that would be complemented by a caramel flavor—just keep in mind that it does also add a small amount of moisture that could impact overall consistency. Brown sugar creates more caramelization and chewiness in high-sugar baked goods like cookies.

Learn More Now ›
Does dark brown sugar make cookies darker? ›

You can substitute dark brown sugar for the light brown sugar in the cookie recipe, however the cookies will be slightly darker in colour and will have a slightly more caramelly/toffee taste to them.

Explore More ›
How does brown sugar change the texture of cookies? ›

Brown sugar, on the other hand, contains more moisture and is slightly acidic, so cookies made with mostly brown sugar will be chewier and rise higher (because the baking soda reacts to the acid in the sugar).

Get More Info ›
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.

Know More ›

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