Introduction

Southern Pecan Praline Cookies are a delightful treat that combines the rich flavor of buttery cookies with the sweet, nutty goodness of praline icing. These cookies are perfect for any occasion and bring a touch of Southern charm to your dessert table.

A stack of seven golden brown oatmeal cookies is shown on a white marbled surface, with a creamy caramel sauce dripping from the top cookie down the sides of the stack. The cookies have a rough, crumbly texture and some oat flakes are visible. On the top cookie, there are small pieces of pecans embedded in the caramel layer. To the side, a single cookie lays flat with some crumbs around it. In the background, there is a blurred glass bottle filled with milk. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (113 g) unsalted butter, softened
1 1/2 cups (250 g) light brown sugar, packed
1 large egg
1 tsp vanilla extract
1 1/2 cups (125 g) all-purpose flour
1 1/2 tsp baking powder
1/4 tsp kosher salt
1 cup (110 g) pecans, roughly chopped
1 cup (200 g) light brown sugar (for praline icing)
1/2 cup (120 mL) heavy whipping cream
1 cup (120 g) powdered sugar

Instructions

Step 1: In a large mixing bowl, cream the softened butter and 1 1/2 cups brown sugar with an electric hand mixer until light and fluffy, about 3 to 5 minutes. Add the egg and vanilla extract, then mix until fully incorporated.
Step 2: In a separate bowl, combine the all-purpose flour, baking powder, and kosher salt. Gradually add this dry mixture to the creamed butter mixture, stirring gently with a baking spatula until just mixed. Fold in the chopped pecans evenly.
Step 3: Cover the dough with plastic wrap and chill in the refrigerator for about 1 hour to firm up.
Step 4: Preheat your oven to 350°F (180°C). Line baking sheets with silicone mats or parchment paper.
Step 5: Scoop the chilled dough into balls using a cookie scoop and place them 2 inches apart on the prepared baking sheets. Bake for 10 minutes.
Step 6: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
Step 7: For the praline icing, combine 1 cup brown sugar and heavy cream in a medium saucepan over medium-high heat. Stir constantly until the sugar dissolves and the mixture comes to a boil.
Step 8: Remove the saucepan from heat and whisk in the powdered sugar until smooth and creamy.
Step 9: Once the cookies have cooled, drizzle the praline icing over them or dip the tops into the icing. Let the icing set before serving.

Tips & Variations

For extra crunch, toast the pecans lightly before adding them to the dough.
Substitute walnuts for pecans if preferred, for a different nutty flavor.
Use a mix of brown and white sugar in the cookie dough for a lighter sweetness.
Chill the dough longer for thicker, chewier cookies.
For a more pronounced praline flavor, add a pinch of cinnamon or nutmeg to the icing.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. If iced, place parchment paper between layers to prevent sticking. For longer storage, freeze the cookies without icing for up to 2 months; add the praline icing after thawing. To reheat, warm gently in a low oven or microwave for a few seconds to soften the icing.

How to Serve

The image shows a stack of six golden brown cookies with a rough, crumbly texture sitting on a dark rustic wooden surface. The top cookie has a drizzle of shiny caramel sauce spreading over it with small pieces of nuts visible on top. Next to the stack is a partially eaten cookie revealing the soft interior with crumb bits scattered around. In the background, there is a blurred white bottle and a weathered wooden wall, all against a white marbled texture backdrop. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend of equal measure. Be sure the blend contains xanthan gum for best texture.

How do I prevent the praline icing from becoming too hard?

Make sure to remove the mixture from heat as soon as it boils and whisk in the powdered sugar immediately while the mixture is still hot. Avoid overcooking the sugar and cream mixture to keep the icing smooth and creamy.