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Caramel-Frosted Brown Sugar Cookies

Caramel-Frosted Brown Cookie

Course: Dessert
Cuisine: American
Keyword: caramel frosting, how to make brown cookies
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 12
Calories: 606kcal
These cookies are so delicious and easy to prepare!
Print Recipe

Ingredients

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
  • tsp vanilla extract
  • 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

Instructions

  • 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.

Notes

If at any point the frosting stiffens too much to spread, stir in jst enough hot water to make it spreadable. 

Nutrition

Calories: 606kcal | Carbohydrates: 78g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 100mg | Sodium: 130mg | Potassium: 151mg | Fiber: 2g | Sugar: 54g | Vitamin A: 812IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg