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Brown Sugar Pecan Sugar Cookies


Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Yield 2 dozen large cut-out cookies


Crisco® Classic Sugar Cookie Cut-Outs:

  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup Crisco® All-Vegetable Shortening
  • 1 cup granulated sugar
  • 1 large egg
  • 2 Tbsp milk
  • 2 tsp vanilla extract

Brown Sugar Frosting:

  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening (one baking stick)
  • 1/2 cup brown sugar, packed
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 3 cups powdered sugar
  • 2-4 Tbsp milk
  • 1 cup pecans


  1. FOR THE COOKIES: Heat oven to 350 degrees Fahrenheit. Whisk flour, baking powder, and salt in a medium bowl until combined.
  2. With an electric hand mixer, cream the shortening and sugar in a large bowl on high speed until light and fluffy.
  3. Add the egg, milk, and vanilla. Mix to combine. Gradually blend in flour mixture. 
  4. Divide dough in half. Roll out each half on a lightly floured surface 1/4-inch thick for crisp cookies, or 3/8-inch thick for softer cookies. Cut with 2 to 3-inch cookie cutters. Place 2-inches apart on a parchment/silicone lined baking sheet.
  5. Bake for 8-9 minutes, until edges are just starting to brown. Remove from oven. Rest on cookie sheet for 1-2 minutes, then and transfer to a cooling rack.
  6. FOR THE FROSTING: With an electric hand mixer, cream the shortening, brown sugar, cinnamon, and vanilla in a large bowl. Gradually add powdered sugar while mixing. Add milk 1 Tbsp at a time until desired consistency. 
  7. TOAST PECANS in a saute pan over medium-high heat until fragrant, about 2-5 minutes, stirring continually. Cool and chop half of the mixture.
  8. Pipe or spread frosting on top of the cooled cookies. Place one whole pecan on top in the center of the frosting, followed by sprinkling a few chopped nuts. Store in an airtight container at room temperature.

Recipe Notes

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