Caramel-Frosted Brown Sugar Cookies

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.  I love the addition of chopped pecans in these, but if you’re not nuts for nuts…you can easily omit them.  Loon Approved!

Caramel-Frosted Brown Sugar Cookies

Caramel-Frosted Brown Sugar Cookies

These caramel-frosted brown sugar cookies are chewy, and so delicious! Use with, or without chopped pecans. So good! Makes about 30 2.5" cookies.
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Course: Cookies
Cuisine: Dessert
Keyword: Brown Sugar, Caramel
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 12 people
Calories: 202kcal

Ingredients

FOR THE COOKIES

  • 2 & 3/4 cups all-purpose white flour
  • 1 tsp baking soda
  • 1 heaping 1/4 tsp salt
  • 1 cup unsalted butter, slightly softened 2 sticks
  • 1 & 1/3 cups packed light brown sugar
  • 2 large eggs
  • 1 & 1/2 tsp vanilla extract
  • 2/3 cup sour cream
  • 1 cup chopped pecans divided; optional

FOR THE CARAMEL FROSTING

  • 7 tbsp unsalted butter cut into chunks
  • 3/4 cup packed light brown sugar
  • 1 tbsp light corn syrup
  • 1 & 1/2 cups powdered sugar sifted after measuring
  • 1 & 1/4 tsp vanilla extract

Instructions

FOR THE COOKIES

  • Pre-heat oven to 350 F.
  • Grease several baking sheets, or spray with non-stick spray.
  • In a medium bowl, sift together the flour, baking soda, and salt: set aside.
  • In a large bowl, with an electric mixer on medium speed, 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 3/4 cup of the pecans (if using), until evenly incorporated.
  • Using a heaping 1/8-cup measure, or a coffee scoop, drop the dough onto the baking sheet into evenly shaped mounds, spacing about 2 & 1/2 inches apart.
  • Using a greased hand (or fingers), pat down the cookies until flattened on top.
  • Bake the cookies, one sheet at a time, in the upper third of the oven for 9 to 12 minutes, until lightly browned at the edges and barely firm when pressed in the centers.
  • Reverse the sheet from front to back halfway 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 and let stand until cooled.

FOR THE FROSTING

  • In a medium saucepan, melt the butter over medium-high heat.
  • Bring to a boil and gently simmer, stirring occasionally, until it smells very fragrant and turns slightly golden, about 3 - 4 minutes; watch carefully!
  • Stir in the brown sugar and cook, stirring, for 1 minute more.
  • Stir in 2 & 1/2 tablespoons hot water 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 stiffens just enough to spread, about 2 minutes.
  • Using a spatula, or spreader, or table knife, generously swirl the cookie tops with the frosting.
  • If using, add a few chopped pecans on top of the frosted cookie, doing this for each cookie as you go...the frosting will begin to set.
  • (If the frosting stiffens too much, stir in just enough hot water to make it spreadable).
  • Store in a single layer, or layered with was paper in an airtight container.

Nutrition

Calories: 202kcal
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