Butterscotch Pecan Glazed Cookies

Description

Butterscotch Pecan Glazed Cookies are soft, buttery treats topped with a sweet vanilla glaze and coated with crunchy bits of toasted pecans and butterscotch pieces. These bakery-style cookies have a tender, melt-in-your-mouth texture with a rich buttery flavor that pairs perfectly with the nutty crunch of pecans. The smooth glaze adds just the right amount of sweetness while helping the crunchy topping adhere beautifully to each cookie. They’re perfect for holiday cookie trays, afternoon coffee breaks, family gatherings, bake sales, or simply satisfying your sweet tooth. Despite their elegant appearance, these cookies are surprisingly easy to make using simple pantry ingredients. Toasting the pecans enhances their natural flavor and adds a delicious crunch that contrasts beautifully with the soft cookie base. Whether enjoyed with a hot cup of coffee, tea, or a glass of cold milk, these cookies are sure to become a favorite. Their beautiful finish also makes them an excellent homemade gift, packaged in decorative tins or cookie boxes. One bite reveals a rich buttery cookie, creamy glaze, and irresistible crunchy topping that keeps everyone reaching for another.

Ingredients For the Cookies

2¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
¼ teaspoon almond extract (optional)
2 tablespoons sour cream or plain Greek yogurt

For the Glaze

1½ cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 tablespoon melted butter

For the Topping

¾ cup finely chopped toasted pecans
½ cup finely chopped butterscotch chips

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy.
Mix in the egg, vanilla extract, almond extract, and sour cream until smooth.
Gradually add the dry ingredients and mix just until a soft dough forms.
Scoop about 2 tablespoons of dough for each cookie and roll into smooth balls.
Place the dough balls on the prepared baking sheets, leaving about 2 inches between each.
Gently flatten each cookie slightly with the palm of your hand.
Bake for 10–12 minutes, or until the edges are lightly golden while the centers remain soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Whisk together the powdered sugar, milk, vanilla, and melted butter until a smooth glaze forms.
Spread a thin layer of glaze over each cooled cookie.
Immediately sprinkle the chopped toasted pecans and butterscotch pieces over the glaze, gently pressing them so they stick.
Allow the glaze to set completely before serving or storing.

Tips, Notes & Q&A

Toast the pecans for 5–7 minutes before chopping to deepen their flavor.
Do not overbake the cookies; they should remain soft in the center.
If the glaze becomes too thick, add a few drops of milk. If it’s too thin, mix in a little more powdered sugar.
Store the cookies in an airtight container at room temperature for up to 5 days.
Separate layers with parchment paper to protect the glaze.
These cookies freeze well without the glaze. Add the glaze and topping after thawing for the freshest presentation.

Can I use walnuts instead of pecans?
Yes. Walnuts or almonds work well and provide a slightly different flavor and texture.

Can I skip the butterscotch pieces?
Absolutely. The cookies are still delicious with only toasted pecans or another favorite topping.

Can I make the dough ahead of time?
Yes. Refrigerate the dough for up to 48 hours before baking. Let it sit at room temperature for about 15 minutes before scooping if it becomes too firm.

Servings & Nutrition

Servings: 18 cookies

Approximate Nutrition Per Cookie

Calories: 195
Protein: 2g
Carbohydrates: 24g
Fat: 10g
Saturated Fat: 4g
Fiber: 1g
Sugar: 15g
Sodium: 85mg
Calcium: 2% DV
Iron: 4% DV