These Soft Iced Pecan Brown Sugar Cookies are absolutely delightful! They retain so much of their softness and the added pecan on top adds a natural crunch that really makes these cookies incredible. Good luck eating just one!
INGREDIENTS:
(Makes about 20 cookies)
FOR THE COOKIES:
- 2 cups (283g) all-purpose flour(scoop and level to measure)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (226g) unsalted butter, softened
- 1 cup (210g) packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup pecans, toasted, cooled and chopped into bits
- 20 extra toasted pecans to top cookies (save the pretty ones for the tops)
Note - to toast your pecans, either place them onto a skillet on medium heat for about 6-7 minutes (see below), or bake them in the oven while oven is preheating - check at 5 minutes, then every 2 minutes after so they do not burn!
FOR THE ICING:
- 1 tsp vanilla extract
- 1 1/2 Tbsp cream
- pinch salt
- 2 C. powdered sugar (or more for thicker icing)
- 4 oz (1/2 Cup) cream cheese at room temperature
INSTRUCTIONS
1. Preheat oven to 350 degrees, and in the bowl of a stand mixer, beat butter and sugars until they are light and fluffy. Add egg and vanilla and beat until combined.
2. Add sifted flour, baking soda, and salt, and beat again until just combined. Lastly, add chopped pecans and stir by hand until incorporated.
3. Shape 1" round balls of dough, and bake for about 10-12 minutes, until centers of cookies are fully cooked and edges begin to brown. (The tops will not be shiny anymore). Bake closer to ten minutes if you want softer cookies.
4. Meanwhile, make frosting and get ready to decorate cookies. Let cookies cool completely, then use a spoon to layer on a circle of icing. The icing was super smooth and easy to work with. Top each cookie with a pecan right after icing them. Enjoy!
I'm so happy with how these cookies turned out...
