I like these brown sugar cookies way better than normal sugar cookies. They are so good and they are perfect for shaping them with cookie cutters. A lot of cookie recipes seem to expand in the oven but these stay almost exactly the same size but also taste great! The pecan sandies are my all time favorite cookie on earth. They always have been and I don’t think that will ever change. They are delicious, easy and great for the holiday season.

Brown Sugar Cookies Ingredients:

1 1/2 sticks (3/4 cup) salted butter, at room temperature

3/4 cup packed light brown sugar

2 teaspoons vanilla extract

1 egg, at room temperature

2 cups all-purpose flour, plus an additional 2-4 tablespoons, if needed

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

Toppings: Christmas Sprinkles

Buttercream Frosting Ingredients:

1 stick (8 tablespoons) salted butter, at room temperature

2 ounces cream cheese, , at room temperature (optional)

1 1/2 cups powdered sugar

2 teaspoons vanilla extract

Directions:

1. In a large mixing bowl, cream together the butter and brown sugar. Add the vanilla, beat until light and fluffy, about 1 minute. Add the egg and mix until combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball. If the dough feels too wet to roll out, add 2-4 tablespoons additional flour.

2. Divide the dough in half. Roll out the dough on a floured piece of parchment to 1/4 inch thickness. Make sure you're using enough flour or your dough will stick. Cut out the cookies using your desired shape/shapes. I used a variety of a star cookie cutter. Carefully transfer the cookies to a parchment-lined baking sheet. I recommend using a floured spatula to lift the cookies. Cover the baking sheet and place in the freezer. Freeze until firm, about 20-30 minutes. Roll out the leftover scraps, and repeat with the remaining dough. 

3. Preheat oven to 350° F. Bake the cookies on the middle rack of the oven for 8-10 minutes or until just lightly golden. Cool on the baking sheet 5 minutes, then transfer to a wire cooling rack to cool completely.

5. To make the buttercream, in a bowl, beat the butter and cream cheese together until extra light and fluffy, about 3-4 minutes. Add the powdered sugar and vanilla. Beat together until whipped, about 2 more minutes.

6. Pour your sprinkles into a wide enough bowl to fit your cookie.

7. Spread the buttercream frosting onto your cookie and then dip them in your sprinkles. Let sit out to harden a bit for a few hours and then wrap up for a gift or eat for yourself!

Pecan Sandies Ingredients:

1 cup butter softened

1/2 cup granulated sugar

1 tsp real vanilla

2 cups all purpose flour

1 cup pecans chopped

½ cup powdered sugar

Directions:

1. Using a stand mixer or hand mixer, beat softened butter and granulated sugar till fluffy. Add vanilla. Stir till combined.

2. Add all purpose flour and chopped pecans. Mix till combined.

3. Chill dough for 30 minutes.

4. Preheat oven to 350° F.

5. Shape dough into uniform sized balls.

6. Place on ungreased cookie sheets.

7. Bake in 350° F oven for 20 minutes or until lightly browned on the bottoms.

8. Roll in powdered sugar when warm to the touch. Roll in powdered sugar a second time when cooled.