Pecan Sugar Cookies
These brown sugar pecan sugar cookies are brown sugar cookies topped with frosting and pecans. They are perfect for Christmas baking!
Servings: 24 Cookies
Equipment
- ^^^ NOT GINGERBREAD MAN
Ingredients
- 8 Tablespoons salted butter 1 Stick, at room temperature
- ½ Cup light brown sugar packed
- ¼ Cup powdered sugar
- ¼ Cup maple syrup
- 1 Teaspoon vanilla extract
- 1 egg
- 2 ¼ Cups all-purpose flour unbleached
- ½ Teaspoon baking powder
- ½ Teaspoon ground cinnamon
- ¼ Teaspoon salt
- 1 ¼ Cups pecans chopped
Optional Glaze:
- 1 Cup powdered sugar
- 2 Tablespoons milk or heavy cream
- vanilla extract to taste
Instructions
- In a large mixing bowl, using a hand mixer, cream the butter, light brown sugar, powdered sugar, and maple syrup together.
- Once the mixture is light and fluffy, add the vanilla extract, and the egg. Mix until incorporated. Set aside.
- In a separate bowl, whisk the flour, baking powder, ground cinnamon, salt, and chopped pecans.
- Add the dry mixture to the butter mixture. Mix well in between each addition.
- The dough will be thick, I would suggest using a Danish dough whisk or a mixing spoon.
- Once you have a dough ball, no more dry flour, wrap it in a plastic film, and refrigerate it for at least 30 minutes.
- Preheat the oven to 350 degrees F.
- Put 1 or 2 tablespoons of flour on a working surface and roll the dough, ¼ inch thick.
- Note: If, like me, you have a hot kitchen, separate the dough in half and keep the other half in the refrigerator.
- Using a cookie cutter, cut the dough and place it on a cookie sheet.
- Place the cookies on the cookie sheet and bake in the oven for 10 to 12 minutes. The edges will be set and slightly golden.
- Cool in the pan for 1 to 2 minutes and then transfer to a cooling rack to cool completely.
- Repeat steps 8 to 11 until you have used all the dough.
- Keep the cookies unglazed or once the cookies are cooled, you can glaze them. Whisk the glaze ingredients together and use that,
Notes
Use a hand mixer: An electric mixer makes light work of combining the ingredients.
Use a Danish dough whisk too: This is a great tool for the dough because it's quite thick to work with.
Chill your dough: This stops the cookies spreading out on the pan while they cook.
Use a Danish dough whisk too: This is a great tool for the dough because it's quite thick to work with.
Chill your dough: This stops the cookies spreading out on the pan while they cook.
Nutrition
Calories: 163kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 83mg | Potassium: 52mg | Fiber: 1g | Sugar: 8g | Vitamin A: 188IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg
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