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Bourbon Pecan Cookies

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These chewy bourbon pecan cookies are packed with toasted pecans, a hint of bourbon in both the dough and glaze, and finished with a glossy bourbon icing. They’re easy to make, irresistibly flavorful, and perfect for any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 3 tablespoons (45ml) bourbon
  • 2 teaspoons (10ml) pure vanilla extract
  • 2 1/2 cups (310g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • 1/2 teaspoon (3g) salt
  • 1 1/2 cups (170g) pecans, chopped and toasted
  • For the Bourbon Glaze:
  • 1 cup (120g) powdered sugar
  • 2 tablespoons (30ml) bourbon
  • 1–2 tablespoons (15-30ml) milk or cream

Instructions

  1. Preheat oven to 350°F (175°C). Spread chopped pecans on a baking sheet and toast for 5-7 minutes, stirring once, until fragrant. Let cool.
  2. In a large mixing bowl, beat butter, brown sugar, and granulated sugar on medium speed for 3-4 minutes until light and fluffy. Scrape down the bowl as needed.
  3. Beat in eggs, one at a time, mixing well after each. Add bourbon and vanilla extract. Mix until combined (batter may look slightly curdled).
  4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet mixture, mixing on low just until incorporated. Do not overmix.
  5. Fold in toasted pecans with a spatula. If dough is too soft, chill in the fridge for 20 minutes.
  6. Line baking sheets with parchment paper. Scoop dough into 2-tablespoon balls and place 2 inches apart.
  7. Bake at 350°F (175°C) for 10-12 minutes, until edges are golden but centers look slightly underdone.
  8. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.
  9. For the glaze, whisk powdered sugar with bourbon and milk or cream until smooth. Drizzle over cooled cookies.
  10. Let cookies sit for 20 minutes to allow the glaze to set before serving.

Notes

For best flavor, don’t skip toasting the pecans. Chill dough if it’s sticky to prevent spreading. For gluten-free cookies, use a 1:1 gluten-free flour blend. Substitute bourbon with apple cider or orange juice for a non-alcoholic version. Cookies firm up as they cool, so avoid overbaking. Store in an airtight container for up to 4 days or freeze unglazed cookies for up to 2 months.

Nutrition

Keywords: bourbon pecan cookies, bourbon cookies, pecan cookies, glazed cookies, chewy cookies, holiday cookies, easy cookie recipe, homemade cookies, nutty cookies, boozy cookies

Find it online: https://jodierecipes.com/bourbon-pecan-cookies-recipe-easy-chewy-glazed-homemade-treats/