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Frosted Butter Pecan Cookies

Soft butter pecan cookies made with browned butter, toasted pecans, and topped with a sweet maple glaze.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup Butter browned and cooled
  • 1 cup Brown sugar
  • 0.5 cup Granulated sugar
  • 1 Egg
  • 1 Egg yolk
  • 1 tbsp Vanilla extract
  • 2.25 cups All-purpose flour
  • 1 tsp Baking soda
  • 0.5 tsp Salt
  • 1.5 cups Toasted pecans chopped
Maple Glaze
  • 1.5 cups Powdered sugar
  • 3 tbsp Maple syrup
  • 2 tbsp Heavy cream adjust for consistency

Equipment

  • Saucepan
  • Mixing Bowl
  • Baking Sheet
  • Whisk

Method
 

Instructions
  1. Melt butter in a saucepan over medium heat and continue cooking until golden brown and fragrant. Remove from heat and let cool.
  2. Whisk browned butter with brown sugar and granulated sugar until smooth. Add egg, egg yolk, and vanilla extract and mix well.
  3. In a separate bowl, combine flour, baking soda, and salt. Gradually stir dry ingredients into wet mixture until dough forms.
  4. Fold in chopped toasted pecans until evenly distributed.
  5. Preheat oven to 350°F (175°C). Scoop dough onto lined baking sheets, spacing cookies apart.
  6. Bake for 10–12 minutes until edges are lightly golden and centers are set. Cool completely.
  7. Whisk powdered sugar, maple syrup, and cream together until smooth to make the glaze.
  8. Spread glaze over cooled cookies and garnish with extra pecans if desired. Let glaze set before serving.

Notes

For best flavor, toast pecans before adding. Ensure browned butter is cooled before mixing to prevent spreading. Cookies can be stored in an airtight container for up to 4 days or frozen unfrosted for up to 3 months.