Pecan Cookies with Buttercream Frosting

Another key fall ingredient that I’ll never get enough of are ✨PECANS ✨

I love how versatile pecans can be: from adding them as a topping on pancakes, cupcakes, and cookies to making pecan pie (my all time fav Thanksgiving pie).

Inspired by a Delish.com recipe, I decided to try my own Pecan Cookie recipe with Buttermilk Frosting. Enjoy!

To start, you’ll need the following ingredients:

FOR THE COOKIE

• 1 Cup of Salted Butter (softened)

• 1 Cup of Brown Sugar

• 3/4 Cup of Granulated Sugar

• 2 Large Eggs (room temperature)

• 2 TSP of Vanilla Extract

• 2 Cups of All-Purpose Flour

• 1/2 TSP of Baking Soda

• 1/2 TSP of Kosher Salt

• 1 Cup of Chopped Pecans

  • Save a handful for topping

FOR THE BUTTER CREAM FROSTING

• 1 Cup of Salted Butter

• 2 Cups of Powdered Sugar

• 1/3 Cup of Heavy Cream

• 1/4 Cup of Maple Syrup

STEP BY STEP:

• Preheat oven 350 degrees

• In a large bowl, blend butter, brown sugar, and granulated sugar until fluffy

  • TIP: I tend to blend one sugar at a time to avoid clumping

• Once your sugar and butter mixture is ready, add in eggs and vanilla

• In a separate bowl, mix remaining dry ingredients: flour, baking soda and salt

• Slowly mix your dry (flour bowl) and wet (butter/sugar bowl) together

• Fold in 1 cup of chopped pecans

• Roll a ball of dough (approx. 1 TBSP each) onto cookie tray

  • TIP: Chill the dough for at least 10 minutes but 30 minutes for chewiest results. If you are not a part of the chewy cookie club, skip this step

• While the dough chills, get started on your butter cream frosting!

  • Using a hand mixer - I absolutely love my KitchenAid 5-speed hand mixer - beat butter until smooth

  • Slowly add in powdered sugar until nice and fluffy

  • Add in maple syrup and heavy cream and mix until creamy

    • TIP: If your frosting feels too thin, add some powdered sugar to thicken. I personally don’t like my frosting to be too thick and tend to eyeball the consistency as I mix the ingredients

• Remove cookies from fridge and bake at 350 degrees for 10-15 minutes or until golden!

• Remove the cookies from the oven and make sure to cool the cookies on a rack for at least 15 minutes

  • TIP: IF YOU DO NOT, you risk the butter cream melting right off of the hot cookie and no one likes a soggy cookie!

• Once the cookies are cool, decorate with frosting and remaining pecans. Enjoy!