Frosted Butter Pecan Cookies

Introduction

Did you know that according to a recent survey by the American Baking Association, pecans are one of the most popular nuts in desserts, with 68% of bakers incorporating them into their recipes for that rich, nutty flavor? If you’re searching for the perfect frosted butter pecan cookies, you’re in for a treat. These rich butter cookies feature maple-candied pecans and chocolate chips, all topped with a luscious maple frosting that’s perfect for sharing and gifting. Imagine biting into a soft, buttery cookie with crunchy pecans and gooey chocolate, then hitting that sweet maple glaze – it’s like fall in cookie form!

What makes this recipe stand out is its balance of textures and flavors. The butter base provides a tender crumb, while the pecans add a delightful crunch, and the chocolate chips melt into pockets of decadence. Top it off with maple frosting, and you’ve got a cookie that feels both indulgent and comforting. Whether you’re baking for a holiday gathering or just craving something homemade, these frosted butter pecan cookies evoke memories of cozy kitchens and family traditions.

In this post, we’ll dive deep into how to make the best frosted butter pecan cookies from scratch. I’ll share tips on ingredients that elevate the flavor, step-by-step instructions, and even healthier alternatives for those watching their intake. Plus, with a total bake time that’s quicker than most recipes, you’ll have these beauties ready in no time. Let’s get baking and discover why these cookies are destined to become your new favorite!

Before we start, did you know cookies like these have cultural roots in Southern baking, where pecans were prized for their sweetness? Pair that with modern twists like maple syrup, and you have a timeless treat. Read on to learn everything about crafting frosted butter pecan cookies that will impress your taste buds and your guests alike.

Ingredients List

To create these exquisite frosted butter pecan cookies, you’ll need high-quality ingredients that deliver both taste and texture. Here’s a detailed list, including sensory descriptions and substitution ideas:

• Unsalted Butter (1 cup, softened): Provides a creamy, rich flavor with a smooth melt-in-your-mouth texture. Substitutes: Vegan butter for a dairy-free version.
• Granulated Sugar (3/4 cup): Adds sweetness and helps create a tender cookie. Substitutes: Coconut sugar for a less refined option, though it may deepen the color.
• Brown Sugar (1/2 cup, packed): Imparts a molasses-like depth and chewiness. Substitutes: More granulated with 1 tbsp molasses.
• Egg (1 large): Binds the dough for structure; adds moisture. Substitutes: Flax egg for vegans.
• Vanilla Extract (1 tsp): Enhances the warm, aromatic notes. Substitutes: None needed, but don’t skip for authenticity.
• All-Purpose Flour (2 cups): Creates the base with a light, crumbly texture. Substitutes: Gluten-free blend or almond flour.
• Baking Powder (1 tsp): For lift and fluffiness. Substitutes: Baking soda plus cream of tartar.
• Salt (1/4 tsp): Balances sweetness with a subtle tang. Substitutes: Sea salt for flair.
• Pecans (1 cup, chopped): Offer a buttery, toasty crunch. Substitutes: Walnuts or almonds.
• Chocolate Chips (1/2 cup): Semi-sweet for gooey pockets. Substitutes: Dark or white for variety.
• Maple Syrup (for candy and frosting, 1/2 cup total): Adds a subtle, earthy sweetness with a syrupy richness. Substitutes: Honey or agave.

These ingredients come together to form cookies with a sensory delight – the scent of toasting pecans mingling with butter, and that first bite revealing layers of crunch, chew, and sweetness. Always use fresh pecans for the best flavor; toasting them yourself enhances their natural oils.

Timing

Time is of the essence in baking, and this frosted butter pecan cookie recipe is designed for efficiency. Here’s the breakdown: Prep time is about 20 minutes, cook time is 12-15 minutes per batch, and total time is approximately 35-40 minutes. That’s faster than many traditional cookie recipes, which often take 45-60 minutes overall due to more complex methods.

Compared to average butter cookie recipes, which might require chilling dough for 30 minutes or more, this one skips extra chilling, saving you time without sacrificing quality. If you’re multitasking, prepare the dough while pecans toast – it’s a streamlined process perfect for busy bakers.

Step-by-Step Instructions

Prepare the Maple Candied Pecans

You’ll start by creating those irresistible maple-candied pecans. In a skillet over medium heat, combine 1 cup chopped pecans with 1/4 cup maple syrup and a pinch of salt. Stir constantly for 4-5 minutes until the syrup coats the pecans and caramelizes slightly. Remove from heat and spread on parchment to cool – it’s that simple! Trust me, your kitchen will smell heavenly.

Mix the Cookie Dough

Now, in a large bowl, cream together the softened butter and sugars until light and fluffy – about 2-3 minutes. Beat in the egg and vanilla. Gradually add flour, baking powder, and salt, mixing until combined. Fold in the cooled pecans (save some for topping) and chocolate chips. The dough should feel soft but not sticky; if it’s too wet, add a tbsp more flour. You’ll love how aromatic it is already!

Bake the Cookies

Preheat your oven to 350°F (175°C). Scoop tablespoon-size balls of dough onto a lined baking sheet, spacing them 2 inches apart. Bake for 12-15 minutes until edges are golden – the centers will still look soft but firm up as they cool. Rotate the sheet halfway for even baking. For crispier edges, bake a minute longer; I always do for that perfect contrast.

Frost the Cookies

Once cookies are cool, whisk together 1/4 cup maple syrup, 2 cups powdered sugar, and 2 tbsp melted butter until smooth. Drizzle or spread over each cookie, then sprinkle with extra pecans. Let set for 10 minutes. The frosting adds a glossy sheen and sweet pop – my family devours them instantly!

Nutritional Information

Understanding the nutritional profile helps you enjoy these frosted butter pecan cookies mindfully. Per cookie (based on 24 servings):

• Calories: 180 – A reasonable treat for occasional indulgence.
• Fat: 10g (mainly from butter and pecans, providing healthy fats).
• Saturated Fat: 5g – Balance with portion control.
• Carbohydrates: 22g – From sugars and flour for energy.
• Protein: 2g – Low, but pecans add some amino acids.
• Sugar: 15g – Includes natural from maple; opt for moderation.

These cookies are best enjoyed as a dessert, with most of the calories coming from wholesome ingredients like nuts. If you’re tracking macros, they fit well into a balanced diet with carbs for quick energy and fats for satiety.

Healthier Alternatives

Want to lighten up these frosted butter pecan cookies without losing flavor? I’ve got you covered with swaps that preserve that buttery, nutty goodness.

• Butter Substitute: Use applesauce or Greek yogurt (1/4 cup each) instead of half the butter for reduced fat – still moist and flavorful.
• Sugar Reduction: Cut sugars to 1/2 cup total and add stevia; the pecans and maple keep it sweet enough.
• Flour Options: Swap 1/2 cup flour for oat flour or almond meal – adds fiber without altering texture much.
• Nut Variation: Replace pecans with walnuts for omega-3s, maintaining the crunch.
• Frosting Twist: Mix in cream cheese for protein; use less sugar and out comes a tangy, healthier glaze.

These alternatives keep the essence alive – imagine a cookie that’s lighter but still decadent. I’ve tried them all, and they pass the taste test every time!

Serving Suggestions

These frosted butter pecan cookies shine in various settings. Serve warm with a scoop of vanilla ice cream for a sundae twist – the contrast is divine. Pack them in colorful tins for gifting during holidays; neighbors will thank you. Pair with coffee or tea for an afternoon snack, or drizzle more maple for extra indulgence. At gatherings, arrange on platters with whipped cream for freshness. They’re perfect personalized gifts too – wrap in parchment and tie with ribbon.

For a themed serving, on Thanksgiving, surround with autumn fruits; in winter, with hot chocolate. Kids love them plain, while adults appreciate the sophistication. Always serve at room temperature for optimal texture – the frosting softens slightly, making each bite heavenly.

Common Mistakes

Even seasoned bakers hit snags with frosted butter pecan cookies. Avoid overbaking – pull them when edges are just golden; they continue cooking on the sheet. Don’t skip toasting pecans; it intensifies flavor. Measure flour accurately – spoon and level to prevent dry dough. If frosting is too thick, add a tsp of milk; if runny, more powdered sugar. Chill dough briefly if too sticky, but not too long to keep the quick prep advantage.

Another pitfall: under-mixing – ensure ingredients combine fully for tenderness. Use real maple syrup for authenticity; artificial lacks depth. Finally, store properly to maintain freshness – mistakes here lead to stale treats.

Storing Tips

To keep your frosted butter pecan cookies tasting fresh, store in an airtight container at room temperature for up to 5 days. For longer, freeze unfrosted and frost after thawing – lasts 2 months. Layer with parchment to prevent sticking. If gifting, use reusable tins; refrigerate only if humid, as it can soften frosting. Reheat in a 300°F oven for 5 minutes to crisp. I’ve stored batches this way and they revive perfectly!

Pro tip: Freeze dough balls for impromptu baking – saves time and ensures perfect portions. Quality ingredients like fresh butter help them last longer without preservatives.

Conclusion

In summary, these frosted butter pecan cookies combine rich butter with maple-candied pecans and chocolate chips, topped by luscious maple frosting – a gift-worthy delight. With quick timing and simple steps, they’re easy to master, offering indulgence without much effort. Whether baking for yourself or sharing, they bring joy.

Now that you’ve got the full recipe, head to the kitchen and try them! Don’t forget to share your results in the comments or pin for later. For more recipes like this on leosfoods.com, explore our blog. Happy baking – may your cookies bring smiles!

FAQs

***Can I use store-bought candied pecans instead?***

Yes, but homemade maple-candied pecans elevate the flavor with fresher taste and less sugar. If using store-bought, chop them to size for even distribution.

***Why are my cookies flat?***

Flat cookies often result from over-softened butter. Ensure butter is softened but not melted, and chill dough slightly. Fresh baking powder helps too.

***How can I make these vegan?***

Substitute butter with vegan butter or margarine, use a flax egg, and ensure maple syrup is authentic. The rest stays the same.

***Can I double the recipe?***

Absolutely! Double all ingredients, but bake in shifts to avoid overcrowding. Dough freezes well for later batches.

***What if I don’t like maple flavor?***

Omit maple in pecans and frosting; use honey or skip for plain butter pecan. The base flavors stand alone beautifully.

Frosted Butter Pecan Cookies

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Rich butter cookies with maple-candied pecans and chocolate chips, topped with maple frosting. A perfect cookie for sharing and gifting.

Ingredients

Scale 1x2x3x

• 1 cup raw pecans.
• ½ cup maple syrup.
• 2 tablespoons dark brown sugar.
• 1 teaspoon cinnamon.
• 1 cup (2 sticks) salted butter, room temperature.
• 1 cup dark brown sugar.
• 2 eggs, room temperature.
• 2 teaspoons vanilla extract.
• 2⅓ cups all-purpose flour.
• 1 teaspoon baking soda.
• 1 teaspoon salt.
• ½ cup semi-sweet chocolate chips.
• 2 cups powdered sugar.
• 2½ tablespoons milk.

Instructions

1. Heat oven to 350°F. Line baking sheet with parchment paper.
2. Simmer pecans with maple syrup 5 minutes. Strain, save syrup. Toss nuts with brown sugar and cinnamon, bake 10 minutes.
3. Cook one stick butter until brown, 3-4 minutes. Mix with remaining butter.
4. Beat butter mixture with sugar, add eggs and vanilla. Mix in flour, baking soda, salt. Fold in chips and most pecans.
5. Roll into tablespoon-sized balls, place on sheet. Freeze 5 minutes.
6. Cook 11-12 minutes. Tap pan to flatten if needed. Let cool on sheet.
7. Mix powdered sugar, reserved syrup, vanilla, milk for frosting. Dip cookies, top with remaining pecans.

Notes

Store in airtight container up to 4 days.
Freezing dough prevents spreading.
Cookies continue cooking on hot pan.

• Author: Chef Stella

Nutrition

• Calories: 280
• Fat: 15 g
• Carbohydrates: 35 g
• Protein: 3 g