Desserts

Caramel Frosted Brown Sugar Cookies

Caramel Frosted Brown Sugar Cookies consist of a soft, cake-like cookie topped with a rich caramel frosting and pecan pieces. There

  • Serves 24
  • Prep 15 minutes
  • Cook 12 minutes
  • Total 27 minutes

caramelpecans

Jump to the recipe
Caramel Frosted Brown Sugar Cookies
Caramel Frosted Brown Sugar Cookes on a plate.

Caramel Frosted Brown Sugar Cookies consist of a soft, cake-like cookie topped with a rich caramel frosting and pecan pieces. There are little bits of crunchy pecan in the batter too. This is a recipe that I’ve adapted somewhat from Nancy Baggett’s The All-American Cookie Book. I love the contrast between the soft cookies with their simple, subtle flavors and the rich, sweet caramel frosting. Paired together they produce a cookie with just the right amount of sweetness.

Three cookies on a plate.

I think today will be our last stretch of warm weather for a while. Might finally be time to pack away the flip flops. Cold weather makes me want to hibernate in the house and stay in the kitchen with the oven on and bake away.

Normally I’m more apt to bake pies or brownies. But I think this Holiday season is going to be all about cookies.

I feel certain these Caramel Frosted Brown Sugar Cookies will make a few more appearances at our house this winter. They go wonderfully with a glass of warm milk or a cup of coffee.

Frosted cookies on a wire rack.

Kitchen Tools I Use

  • Electric Stand Mixer– A stand mixer is preferred, but a hand-held mixer can be used instead.
  • Baking Sheets– I love these heavy duty baking sheets from everything to roasting vegetables to baking cookies.
  • Parchment Paper– use parchment paper for easy clean-up an to prevent the cookies from sticking.
  • Cookie Scoop– a cookie scoop makes it easy to quickly and easily measure out the cookie dough.
  • Wire Rack– great for cooling the cookies.
Caramel Frosted Brown Suagr Cookies on a plate and a wire rack.

Variations

  • Use walnuts or almonds instead of pecans.
  • Add a sprinkling of sea salt on top for some salty/sweet flavor.

How To Store

Cookies can be stored at room temperature in an airtight container for 5 days.

Try These Other Cookies Recipes:

Caramel Frosted Brown Suagr Cookies on cooling rack.

Watch the Short Video Below to See How Easy This Brown Sugar Cookie Recipe Is.

Originally posted November 12, 2014.

Recipe

Caramel Frosted Brown Sugar Cookies

Caramel Frosted Brown Sugar Cookies consist of a soft, cake-like cookie topped with a rich caramel frosting and pecan pieces. There are little bits of crunchy pecan in the batter too.

  • Serves 24
  • Prep 15 minutes
  • Cook 12 minutes
  • Total 27 minutes

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, (slightly softened)
  • 1 1/3 cups packed light brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2/3 cup sour cream
  • 3/4 cup chopped pecans

Caramel Frosting

  • 8 tablespoons unsalted butter, (cut in chunks)
  • 1 cup packed light brown sugar
  • 2 1/2 tablespoons hot water
  • 1 tablespoon light corn syrup
  • 1 1/2 cups powdered sugar, (sifted after measuring)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • Chopped pecans for garnish

Instructions

  1. 1

    Preheat oven to 350 degrees and grease 2 baking sheets or line them with parchment paper.

  2. 2

    Sift flour and baking soda together into a bowl. Add salt. Set aside.

  3. 3

    Using an electric mixer, beat together the brown sugar and butter until fluffy.

  4. 4

    Add eggs one at a time and vanilla extract. Beat until evenly mixed, scraping down the sides of the bowl.

  5. 5

    Lightly beat in half of flour mixture.

  6. 6

    Beat in sour cream until blended well.

  7. 7

    Add remaining flour mixture and pecans and beat until mixed.

  8. 8

    Using a 1/8-cup measure cup or ice cream scoop, drop dough in even mounds on prepared sheets, leaving 2 1/2 inches between cookies. Lightly flatten the tops of cookies using your hand or the back of a spoon.

  9. 9

    Bake 1 sheet at a time placing in the upper third of the oven for 9 to 12 minutes. Edges should be turning light gold and center should be just barely firm. Let cool on pans for 2 minutes before removing to wire racks to cool completely.

  10. 10

    For frosting, melt butter in a medium saucepan over medium-high heat. Simmer butter, stirring occasionally until it turns slightly golden and smells very fragrant, about 3 minutes.

  11. 11

    Add brown sugar and cook 1 minute while stirring.

  12. 12

    Stir in hot water and corn syrup until well mixed and sugar dissolves.

  13. 13

    Vigorously stir in powdered sugar and vanilla extract until completely smooth. Add sea salt.

  14. 14

    Frost cookies before frosting sets and sprinkle with pecans.

Notes

Cookies can be stored in an airtight container at room temperature. Nutritional info is provided as an estimate only and will vary based on brands of products used.

Equipment

  • Electric Stand Mixer
  • Rimmed Baking Sheets
  • Parchment Paper
  • Cookie Scoop
  • Wire Rack

Nutrition

  • Calories309 kcal
  • Carbohydrates41 g
  • Protein3 g
  • Fat16 g
  • Saturated Fat8 g
  • Polyunsaturated Fat1 g
  • Monounsaturated Fat5 g
  • Trans Fat0.5 g
  • Cholesterol48 mg
  • Sodium110 mg
  • Potassium75 mg
  • Fiber1 g
  • Sugar29 g
  • Vitamin A414 IU
  • Vitamin C0.1 mg
  • Calcium34 mg
  • Iron1 mg

More recipes

Eight more recipes from the rest of the kitchen.