These cookies have the texture of your typical sugar cookie, but with a lovely caramel flavor.
Light and chewy, with the yummy caramel icing on top. We love the addition of chopped pecans in these, but if you’re not nuts for nuts…you can easily omit them. And they come together in just about 30 minutes!
HOW TO MAKE CARAMEL-FROSTED BROWN SUGAR COOKIES
These cookies are actually quite simple to prepare. It, of course, all starts with a delicious batter.
We recommend sifting the flour to start off with, and then measuring. Sifting isn’t 100% necessary but helps you get the exact consistency you’re looking for in the perfect cookie batter.
Alternating the dry ingredients with the wet ingredients ensure everything gets incorporated evenly, which again, leads to a better cookie batter.
You can make the icing several hours in advance. Just be sure to keep covered in an air-tight container.
THE PERFECT ICING FOR SUGAR COOKIES
Making caramel frosting may seem a little tricky, but it’s not.
It just takes a lot of stirring, and not letting the caramel burn.
The addition of powdered sugar makes it go from a caramel sauce to caramel frosting.
The icing for the Caramel-Frosted Brown Sugar Cookies is almost ready!
CARAMEL-FROST BROWN SUGAR COOKIES ARE PERFECT FOR ENTERTAINING
We just can’t rave enough about these delicious cookies.
They are perfect served with a tall, cold glass of milk!
Every time we make a batch of the amazing cookies, they go so fast. Kids and adults just can’t get enough. They are really that delicious! Hooray for cookies!
Caramel-Frosted Brown Cookie
FOR THE COOKIES
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 cup unsalted butter softened, 2 sticks
- 1 ⅓ cups light brown sugar packed
- 2 large eggs
- 1½ tsp vanilla extract
- ⅔ cup sour cream
- 1 cup pecans chopped, divided
FOR THE CARAMEL FROSTING
- 7 tbsp unsalted butter cut into chunks
- ¾ cup light brown sugar packed
- 1 tbsp light con syrup
- 1 ⅔ cups powdered sugar sifted after measuring
- 1 ¼ tsp vanilla extract
- Pre-heat oven to 350°F.
- Grease 2 baking sheets with butter or cooking spray.
- In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, beat together the butter and brown sugar until well blended and fluffy.
- Add the eggs and vanilla and beat until evenly incorporated.
- Lightly beat in half of the flour mixture. Add the sour cream and beat until well blended.
- Stir in the remaining flour mixture and a generous ¾ cup of the pecans until evenly incorporated.
- Use a spoon, or coffee scoop, and drop the dough onto the baking sheets into evenly shaped mounds, spacing about 2½ inches apart.
- Using a greased hand, pat down the cookies until flattened on top.
- Bake the cookies for 9 to 12 minutes, or until lightly browned on the edges and barely firm when pressed in the center. Change the pans around half-way through baking to ensure even browning.
- Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes.
- Using a spatula, carefully transfer the cookies to wire racks. Let cool completely.
MAKE THE FROSTING
- In a medium-sized saucepan, melt the butter over medium-high heat. Bring to a boil and gently simmer, stirring occasionally, until very fragrant and turns slightly golden, about 3 minutes, watch closely...don't let it burn!
- Stir in the brown sugar and cook, stirring, for 1 minute more. Stir in 2½ tbsp hot wat and the corn syrup until the mixture is well blended and the sugar dissolves.
- Vigorously stir in the powdered sugar and vanilla until well blended and completely smooth. Set the frosting aside, stirring occasionally, until it cools and stiffen just enough to spread, 2 to 4 minutes.
FINISHING THE COOKIES
- Set the wire racks with the cookies over was paper to catch drippings. Using a small, wide-bladed spatula, spreader, or table knife, generously swirl the cookie tops with the frosting.
- Sprinkle a few of the remaining pecans over the top of each cookie before the frosting sets.
- Store in a single layer or layered with wax paper in an airtight container for up to 1 week of freeze for up to 1 month.