These glazed pecan drop cookies are melt-in-your-mouth soft, packed with crunchy pecans, and finished with a sweet vanilla glaze that adds the perfect touch of sweetness and shine. They are rich, buttery, and wonderfully nutty—ideal for holidays, special occasions, or a cozy afternoon treat with coffee or tea. Their rustic look makes them as beautiful as they are delicious.
Whether you’re baking for your family or preparing a cookie platter for guests, this recipe delivers the perfect combination of texture and flavor—crispy on the outside, tender in the middle, and topped with a luscious glaze that keeps them irresistibly moist.
Ingredients
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (optional, for a warm flavor)
- 1 1/2 cups chopped pecans
For the Glaze:
- 1 1/2 cups powdered sugar
- 2–3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon melted butter (optional, for extra richness)
Instructions
Step 1: Prepare the Cookie Dough
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and creamy (about 2–3 minutes).
- Add the eggs, one at a time, mixing well after each addition. Stir in vanilla extract until smooth and fluffy.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the chopped pecans evenly throughout the dough.
Step 2: Scoop and Bake
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Use a tablespoon or small cookie scoop to drop balls of dough onto the sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Allow the cookies to cool completely before glazing.
Step 3: Make the Glaze
- In a medium bowl, whisk together the powdered sugar, milk, vanilla, and melted butter until smooth. The glaze should be thick but pourable—add more milk (a few drops at a time) if it’s too stiff.
- Once the cookies are cooled, dip the tops into the glaze or drizzle it over them with a spoon.
- Place the glazed cookies on parchment paper or a wire rack until the glaze sets completely (about 20–30 minutes).
Storage
Store the glazed pecan drop cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them (without the glaze) for up to 2 months—then thaw and glaze before serving.
These cookies also make excellent gifts! Stack them in a decorative tin or wrap them in cellophane with a ribbon for a homemade present that’s sure to impress.
Tips for Perfect Cookies
- For extra crunch: Toast the pecans in a dry skillet over medium heat for 5 minutes before adding them to the dough.
- Sweeter glaze: Add a touch more powdered sugar for a thicker, sweeter coating.
- Flavor boost: Try adding a splash of maple extract or a pinch of nutmeg for a deeper fall flavor.
- Soft texture: Do not overbake—the cookies should remain slightly soft in the center when they cool.
Serving Suggestions
Serve these cookies with a cup of hot coffee, tea, or even warm apple cider for the ultimate cozy treat. They’re also perfect for holiday cookie exchanges, Thanksgiving dessert tables, or afternoon snacks.
The combination of buttery dough, nutty pecans, and creamy glaze makes every bite heavenly—simple to bake, yet elegant enough to impress anyone.