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Caramel Frosted Brown Sugar Cookies with pecans
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5 from 1 vote

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.
Course Cookies
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24
Calories 291kcal
Author Christin Mahrlig

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

  • Preheat oven to 350 degrees and grease 2 baking sheets or line them with parchment paper.
  • Sift flour and baking soda together into a bowl. Add salt. Set aside.
  • Using an electric mixer, beat together the brown sugar and butter until fluffy.
  • Add eggs one at a time and vanilla extract. Beat until evenly mixed, scraping down the sides of the bowl.
  • Lightly beat in half of flour mixture.
  • Beat in sour cream until blended well.
  • Add remaining flour mixture and pecans and beat until mixed.
  • 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.
  • 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.
  • 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.
  • Add brown sugar and cook 1 minute while stirring.
  • Stir in hot water and corn syrup until well mixed and sugar dissolves.
  • Vigorously stir in powdered sugar and vanilla extract until completely smooth. Add sea salt.
  • Frost cookies before frosting sets and sprinkle with pecans.

Nutrition

Calories: 291kcal