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Brown Sugar Pecan Sugar Cookies

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

Ingredients

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

Instructions

  • FOR THE COOKIES: Heat oven to 350 degrees Fahrenheit. Whisk flour, baking powder, and salt in a medium bowl until combined.
  • With an electric hand mixer, cream the shortening and sugar in a large bowl on high speed until light and fluffy.
  • Add the egg, milk, and vanilla. Mix to combine. Gradually blend in flour mixture. 
  • 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.
  • 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.
  • 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. 
  • 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.
  • 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.

Notes

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