Brown Sugar Pecan Cookies

My favorite place in the country is New Orleans. I adore everything about the French Quarter. The people, the history, the architecture, the sounds, the smells, the drinks,  and the food especially. The whole atmosphere is intoxicating though.

Since it’s not feasible to visit as often as I’d like, I make a lot foods that remind me the Crescent City. I’ve mentioned in a previous post that jambalaya is one of my favorite dishes. I thought I would share a dessert this time around.

No, it’s not beignets, although those are one of the best indulgences New Orleans has to offer. These are Brown Sugar Pecan Cookies. They smell and taste almost like pralines. These little babies fill my home with the warmest, happiest scent while they’re baking. They’re a bit thick and kind of rich. I was intimidated by the recipe at first because it involves making the icing. It turned out to be incredibly simple. I do however recommend using and electric mixer due to the powdered sugar clumping up.

My recipe is of course, from scratch:

Prep time: 40 mins/Bake Time: 10 mins



  • 1 cup butter- softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup pecans- finely chopped
  • 24-36 pecan halves – Set these aside until after icing


  • 1 cup packed brown sugar
  • 1/2 cup milk
  • 1 tbsp butter
  • 2 cups powdered sugar



  • In a bowl mix butter and sugars until fluffy-  A mixer is helpful
  • Add in egg and vanilla- beat until combined
  • Add in flour- I add it a half cup at a time to insure it mixes properly
  • Stir in baking soda and chopped pecans
  • Cover and refrigerate for at least 30 minutes
  • Preheat oven to 350
  • After refrigerating; shape into 1 inch balls on greased cookie sheet
  • Bake for 10 minutes or until lightly browned
  • Let cool before frosting


  • Combine brown sugar and milk in a small sauce pan
  • Over medium heat, bring to a boil for 3-4 minutes- stir constantly
  • Remove from heat and add butter
  • Mix in powdered sugar a half cup at a time, until icing thickens, add more as needed until it’s a good consistency
  • Spread each cooled off cookie with 1 tbsp of icing
  • Top each cookie with a pecan halve
  • Let dry
  • Enjoy!


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