Caramel Frosted Brown Sugar Cookies with Pecans
Soft, chewy brown sugar cookies enriched with sour cream and toasted pecans, topped with a luxurious brown butter caramel frosting. The sour cream creates incredibly tender cookies while brown butter adds nutty depth to the caramel glaze. Perfect for fall gatherings, holiday cookie exchanges, or whenever you crave something beyond ordinary sugar cookies. The combination of textures from crispy edges, soft centers, and creamy frosting makes these irresistible.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, slightly softened
- 1 ⅓ cups light brown sugar, packed
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ⅝ cup sour cream
- ¾ cup pecans, chopped
- 8 tablespoons unsalted butter, cut in chunks
- 1 cup light brown sugar, packed
- 2 ½ tablespoons hot water
- 1 tablespoon light corn syrup
- 1 ½ cups powdered sugar, sifted after measuring
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- pecans, chopped for garnish
Instructions
- 1
Preheat oven to 350 degrees and grease 2 baking sheets or line them with parchment paper
- 2
Sift flour and baking soda together into a bowl and add salt, then set aside
- 3
Beat brown sugar and butter with electric mixer until fluffy
- 4
Add eggs one at a time and vanilla extract, beating until evenly mixed and scraping down bowl sides
- 5
Lightly beat in half of flour mixture
- 6
Beat in sour cream until well blended
- 7
Add remaining flour mixture and pecans, beating until mixed
- 8
Drop dough in even mounds using 1/8-cup measure, leaving 2 1/2 inches between cookies, then lightly flatten tops
- 9
Bake 1 sheet at a time in upper third of oven for 9 to 12 minutes until edges turn light gold and center is just barely firm
- 10
Cool on pans for 2 minutes before transferring to wire racks
- 11
For frosting, melt butter in medium saucepan over medium-high heat and simmer until slightly golden and fragrant, about 3 minutes
- 12
Add brown sugar and cook 1 minute while stirring
- 13
Stir in hot water and corn syrup until sugar dissolves
- 14
Vigorously stir in powdered sugar and vanilla extract until smooth, then add sea salt
- 15
Frost cookies before frosting sets and sprinkle with pecans
Tips
Sift the powdered sugar after measuring for the smoothest frosting texture
Work quickly when frosting as the caramel sets fast once it starts cooling
Slightly underbake for chewier cookies - centers should still look barely set
Good to Know
Store in airtight container at room temperature for up to 1 week
Cookie dough can be made 1 day ahead and refrigerated, bring to room temperature before baking
Serve at room temperature for best texture and flavor
Common Mistakes
Don't overbake to avoid dry cookies
Frost while frosting is still warm and spreadable
Don't skip cooling time or frosting will melt off
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these without the frosting?
Yes, these brown sugar cookies are delicious on their own. You can dust with powdered sugar or enjoy plain for a simpler treat.
How long do frosted cookies keep?
Frosted cookies stay fresh for up to 5 days in an airtight container at room temperature. The frosting may soften slightly over time.
Can I freeze the cookie dough?
Yes, scoop dough onto baking sheets, freeze until solid, then transfer to freezer bags. Bake directly from frozen, adding 1-2 extra minutes.