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Pecan Brown Sugar Cookies

These Pecan Brown Sugar Cookies are a delicious alternative to regular Sugar Cookies, fast, easy and so good. Made with only 6 ingredients and baked in 20 minutes. Why not add them to your Holiday cookie plate!?

Brown sugar cookies drizzled with chocolate on a wire rack.


 

Whenever I went home for a visit a bag of brown sugar was always in my suitcase for the return back. Brown sugar as I know it is not available in Italy. Sometimes I would bring back a carton of molasses also so I could make my own homemade brown sugar.

I would mix about 1 cup of granulated sugar and 1/2-1 tablespoon of molasses and just like that I would have my own Homemade Brown Sugar! I needed it just so I could make these tasty cookies.

Recipe Ingredients

  • Butter – softened, I use salted butter, if you use unsalted butter then add a bit more salt
  • Brown Sugar – light brown sugar
  • Egg – large room temperature
  • Vanilla extract
  • Flour – all purpose flour at least 11% protein
  • Salt
  • Baking powder
  • Pecans – toasted this will give the cookies more flavor, you can substitute with hazelnut, walnuts or even almonds.

Extras

  • Chocolate – your choice of dark or milk for drizzling or spreading on the cookies if desired
Ingredients for the cookies.

How to make Brown Sugar Cookies

In a medium bowl whisk together the flour, baking powder and salt.

Dry ingredients whisked in a white bowl.

In the mixing bowl with the flat beaters beat the butter on medium speed until soft and creamy, approximately 2 minutes. Add the brown sugar and beat 1-2 minutes. Beat in the egg and vanilla.

Beating the egg in the wet ingredients.

Add the dry ingredients to the wet ingredients and beat on low speed until mixed. Fold in the pecans.

Adding the flour and the pecans and mixed together.

Drop the cookie dough by spoonfuls on the prepared cookie sheets, 2 inches apart.

cookie dough balls before and after baked on cookie sheets.

Bake for 9-11 minutes or until when lightly touched in the centre no indentation remains.

Cool on cookie sheet 5 minutes then move to a wire rack to cool completely. Drizzle with melted chocolate if desired.

Cookies on a wire rack and drizzling with chocolate.

How to roast nuts

Place nuts in a single layer on an ungreased baking / cookie sheet. Bake in a pre-heated 350F (180C) oven for 5 to 8 minutes or until they are golden brown, remove immediately from the baking sheet to a clean bowl to cool. Leaving them on the baking sheet could cause them to bake even more or burn.

How to melt chocolate

There are various ways to melt chocolate:
You can use a double boiler, it has a pan on the bottom with water in it, and a heat-resistant bowl on top, which holds the chocolate.

The pan that has a small amount of water in the bottom has about a half inch to inch of space between the water and top bowl. The bottom pan is heated on a low setting over a period of time to heat the chocolate above.

You can heat the chocolate directly in a heat-resistant bowl. Heat at 50% power in 30 second increments, and stir each time until melted.


Do not overheat chocolate, as it has a tendency to burn/scorch easily. Low and slow is best when heating and melting chocolate.

Cookies stacked.

Tip

To make your chocolate smooth for drizzling, you can add a small amount of shortening and melt.

If you are dipping your cookies in chocolate, allow for any excess to fall off back into the bowl. If desired, you could then dip the cookies in sprinkles for added decoration, or in crushed pecans. Allow to set on a cooling rack or wax paper.

What does brown sugar do to cookies?

Brown sugar can allow for more spreading in the process of baking. It also creates a moist and chewy cookie.

How to store the cookies

Store the baked cookies in an airtight container at room temperature. They will last up to 3-4 days at room temperature. Refrigerating sugar cookies will dry them out and make them hard.

3 stacked cookies drizzled with chocolate.

How to freeze them

You can either freeze the cookie dough, wrap it well in plastic wrap then place in a freezer safe container or bag. The dough will last up to 3 months. To make it even easier you can freeze the cookie dough balls.

Place the balls on a cookie and freeze until firm, then move the frozen cookie balls into a container or bag. They will keep for up to 3 months in the freezer. They can be baked from frozen, just add a couple of minutes longer to the baking time.

Freeze the completely cooled cookies in a freezer safe container. They will keep for up to 3-6 months in the freezer.

They’re so delicious and they’re even better since I started to drizzle some semi-sweet chocolate over them. So I hope these brown sugar cookies bring you a little bit of the comfort and good feelings that they brought me. Enjoy!

2 cookies resting dipped in chocolate.

More Sugar Cookie Recipes to try

2 cookies dipped in chocolate.

Pecan Brown Sugar Cookies

Rosemary Molloy
These Brown Sugar Cookies are a delicious alternative to regular Sugar Cookies, fast, easy and so good.
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Course Desserts
Cuisine American
Servings 24 cookies
Calories 114 kcal

Ingredients
 
 

  • ½ cup butter (softened)*
  • ½ cup brown sugar (lightly packed)
  • 1 large egg (room temperature)
  • ½ teaspoon vanilla
  • 1 cup all purpose flour (at least 11.5% protein)
  • 1 pinch salt*
  • 1 teaspoon baking powder
  • ½ cup pecans roasted (coarsely chopped)**

*If using unsalted butter then add ¼ teaspoon of salt.

    **You can substitute with hazelnuts, walnut or almonds.

      EXTRAS

      • 2-3 ounces chocolate (dark or milk) melted

      Instructions
       

      • Pre-heat oven to 350F (180C). Line a cookie sheet with parchment paper.
      • In a medium bowl whisk together the flour, baking powder and salt.
      • In the mixing bowl with the flat beaters beat the butter on medium speed until soft and creamy, approximately 2 minutes. Add the brown sugar and beat 1-2 minutes. Beat in the egg and vanilla.
      • Add the flour mixture to the wet ingredients and beat on low speed until mixed. Fold in the pecans. If you find the dough too soft refrigerate for 30-60 minutes.
      • Drop by spoonfuls on the prepared cookie sheets, 2 inches apart. Bake for 9-11 minutes or until when lightly touched in the centre no indentation remains. Cool on cookie sheet 5 minutes then move to a wire rack to cool completely. Drizzle with melted chocolate if desired. Enjoy!

      Notes

      To roast the nuts, place them in a single layer on an ungreased baking / cookie sheet. Bake in a pre-heated 350F (180C) oven for 5 to 8 minutes or until they are golden brown, remove immediately from the baking sheet to a clean bowl to cool. Leaving them on the baking sheet could cause them to bake even more or burn.
      Store the baked cookies in an airtight container at room temperature. They will last up to 3-4 days at room temperature. Refrigerating sugar cookies will dry them out and make them hard.
      You can either freeze the cookie dough, wrap it well in plastic wrap then place in a freezer safe container or bag. The dough will last up to 3 months. To make it even easier you can freeze the cookie dough balls.
      Place the balls on a cookie and freeze until firm, then move the frozen cookie balls into a container or bag. They will keep for up to 3 months in the freezer. They can be baked from frozen, just add a couple of minutes longer to the baking time.
      Freeze the completely cooled cookies in a freezer safe container. They will keep for up to 3-6 months in the freezer.

      Nutrition

      Calories: 114kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 78mg | Potassium: 67mg | Fiber: 1g | Sugar: 5g | Vitamin A: 166IU | Calcium: 28mg | Iron: 1mg
      Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

      Updated from August 14, 2016.

      12 Comments

      1. They’re in the oven now. Can’t wait to try them. We have become a big fan of your Crostata recipe. I make it at least 2-3 times a month.

        1. Hi Marinda, hope you enjoy them, let me know. So glad you like the Crostata recipe. Have a wonderful Sunday.

      2. Definitely going to make these. Would love to see what my grandchildren think of them. Thanks for another great recipe.

      3. Your cookies look yummy. I do like cooking with brown sugar and being away from a close family is tough. I was only two states away but it could have been a continent. I’m glad you’ve adjusted and it makes the visits so very special. Have a great weekend.

      4. These look great! I love cookies, even better w/ brown sugar. They look so easy too. I am pinning. Thanks for linking up at the Tasty Tuesday linkup

      5. 5 stars
        Looks lovely Rose! Be sure to come by tonight and share these beautiful cookies at the Wonderful Wednesday Blog Hop (Tues. 7pm EST). Blessings, Shari
        http://puregracefarms.com/2014/06/wonderful-wednesday-blog-hop/

      6. I cannot wait to try this cookie!!! I love brown sugar, and these look delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

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