It's finally time for Christmas treats, and you can't go wrong with Praline Cookies! During our 8 years of running a catering business, these cookies were our most requested dessert of the holiday season.
The combo of brown sugar and pecans was a recipe for Southern dessert success!
These cookies are easy to make and will easily become a traditional holiday dessert. I encourage you to take time to make these with your family aaaaaand maybe even hide some away for yourself. It'll be our little secret. Haha! These praline cookies go fast! Don't hesitate to double your batch.
How can you go wrong with chewy, brown sugar cookies topped with chopped pecans and a beautiful praline icing? After the praline sets, it is all in on these bad boys. These also make for great gifts around the holidays and "just because" deliveries to neighbors and friends. So spread the love this season!
What are Pralines?
Pralines are traditionally a French confection made with nuts (most commonly almonds or hazelnuts), sugar, and cream.
But my Southern version of pralines, which is the type I am focusing on today, is a candy made from brown sugar, cream, butter, and pecans.
What type of nuts are used in Pralines?
Traditional pralines use chopped-up hazelnuts or almonds. For my style praline, we'll use toasted pecans (halved or lightly chopped) to make the praline candy.
What are Praline Cookies?
Praline cookies are a spin on the traditional praline candy by making sweet, buttery cookies with pecans and a sweet praline candy icing.
They are incredibly simple to make and delicious, with not much chill time and a serious fall/winter and holiday favorite among my family and friends.
Don't hold back on creaming the butter and sugar. Creaming the butter and sugar, or known as whipping them together until they become light yellow and fluffy-- helps aerate the fat and makes a more even cookie.
Helpful Tips
Use a cookie scooper!
Cookie scoops are helpful tools for baking cookies. They help keep a consistent size in baking.
Something so simple is so effective that each cookie is the same shape and size and which allows them to bake evenly at the same time. It's much better than rolling it up in a ball in your hand. Reason 1: is that your hand warms up the dough. That's a no-no. Reason 2: You could have a lumpy cookie. But if you're a ball rolling pro, get rolling!
How long does it take for the Icing to set?
For the praline icing, it typically takes a good me 30 minutes to an hour to fully set. But if you can't wait, stick them in the refrigerator for 5 minutes and dive in for a more gooey cookie. It can depend on your humidity levels, so you may end up with faster results on less humid days.
Storing your Christmas Praline Cookies.
Praline Cookies should be stored in an air-tight container at room temperature for up to 3 days. If I want them to last a week, I will freeze them whole or stick them in the refrigerator. They are perfect to freeze after baking, which means praline cookies are available whenever you want. They come out really good when you set them out to thaw.
Can cookies be made in advance?
You can make these pecan praline cookies ahead of time. I would say no more than a day ahead for best results, unless you freeze them. The best part is, you can make the dough ahead of time. You can form the cookie balls and freeze them. Then, when it's time to bake the cookies, you pull out the number of dough balls you'd like, setting them at room temperature for an hour before baking. Then, simply make your icing, which is the easiest part of the cookie.
More Christmas Recipe Favorites
Now let's get to the recipe and all the ingredients needed, as well as some cooking items and utensils for this dish.
Helpful Items for Christmas Cookies
- Cookie Dough Scoop - The BEST way to make sure your cookies are all the same size and will cook evenly.
- Baking Sheet and Cooling Rack - The cooling rack is very important for these cookies! Placing them directly on a cutting board or countertop can cause uneven, gooey cookies.
- Sheet Liners - If you're a baker, these liners are life-saving! No more guessing the length and dealing with rolls of parchment.
- Mixing Bowls - Priority Chef mixing bowls have a non-slip bottom that I LOVE! Less mess is always best, right?
- Measuring Bowls - Pyrex measuring bowl combo.
- Flint and Flame Knives - I use these daily and have had them for over 2 years. I've yet to sharpen them! Definitely great quality knives. Code CHEFTIM40 to get 40% this knife or their entire website
Ingredients you'll need for your Christmas Praline Cookies
For Cookies
- Butter (softened) - all cookies are better with butter!
- Brown Sugar - be sure to pack it tight in the measuring cup!
- Egg: a great binder for the cookies, and room temperature works best.
- Vanilla Extract - make sure to use a good quality vanilla in your cookies.
- All-Purpose Flour
- Baking Powder
- Salt
- Pecans: add a nutty crunch and toasty flavor to every bite.
For Icing
- Brown Sugar: This causes the caramel-like sweetness and the coloring.
- Confectioner's Sugar: This is a finely ground white sugar that mixes beautifully!
- Heavy Whipping Cream: helps to create the smooth, creamy texture
How to make the best Christmas Praline Cookies
To Make Cookies:
Step 1: In a bowl, cream the butter and brown sugar. Mix in egg and vanilla extract. Set aside.
Step 2: In a separate bowl, combine flour, baking powder, and salt. Then, add to the creamed mixture.
Step 3: Cover and refrigerate for 1 hour until the dough is firm and easy to handle.
When you're ready to bake..
Step 4: Preheat oven to 320℉.
Step 5: Form dough into 1-inch balls, placing 2 inches apart on a greased baking sheet. Using your fingers, slightly flatten out cookies and sprinkle lightly with chopped pecans. Bake for 11-12 minutes. Cool on wire racks for at least 5 minutes while you make the icing.
To Make Icing:
Step 6: In a small stock pot on low heat, mix brown sugar, confectioners' sugar, and heavy whipping cream. Mix until the sugar has dissolved.
Step 7: Pour a small amount over each cooled cookie and let the icing harden for 30-60 minutes, depending on the humidity. Quicken the time by placing it in the fridge.
What are the "must-haves" on your family menus? Let me know your family's favorite recipes in the comments! I love gathering ideas from fellow cooks!
Recipe
Christmas Praline Cookies
Ingredients
For Cookies
- ½ Cup Butter softened
- 1 ½ Cup Brown Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1 ½ Cup All-Purpose Flour
- 1 ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- 1 Cup Pecans finely chopped
For Icing
- 1 Cup Brown Sugar
- 1 Cup Confectioners Sugar
- ½ Cup Heavy Whipping Cream
Instructions
To make Cookies
- In a bowl, cream the butter and brown sugar. Mix in egg and vanilla extract. Set aside.
- In a separate bowl, combine flour, baking powder and salt. Then, add to creamed mixture.
- Cover and refrigerate for 1 hour until dough is firmed up and easy to handle.
- Preheat oven to 320℉.
- Form dough into 1 inch balls, placing 2 inches apart on a greased baking sheet. Using your fingers, slightly flatten out cookies and sprinkle lightly with chopped pecans. Bake for 11-12 minutes. Cool on wire racks for at least 5 minutes while you make icing.
To make Icing
- In a small stock pot on low heat, mix together brown sugar, confectioners sugar, and heavy whipping cream. Mix until sugar has dissolved.
- Pour a small amount over each cooled cookie and let icing harden. Then dive in!
Nutrition
Frequently Added Questions
Yes, although it is not preferred. Just leave out the salt and baking powder.
Yes, we often freeze them to pull out a few at a time. We do place parchment or wax paper between the layers in the freezer. Freeze up to 6 weeks.
1. First, check your baking powder and make sure it is not expired.
2. Do not over-mix your cookies, as that sometimes causes them to flatten.
3. If your ingredients get too warm, they can flatten. To prevent that, chill your dough a bit before baking!
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Erin L says
Yay for cookie season! I love making these every year!
CookitwithTim says
We make them every year too!
Merl Steffen says
I made these as directed and was a bit surprised the amount they spread out to and how thin they ended up. I weighed my flour as I know a cup can vary a bit. If I made these again I would add more flour to make them thicker and not as large in diameter. Everybody loved them as I made them.
CookitwithTim says
That's the art of baking! Can always adjust to your liking! I'm glad to hear everyone was loving them. Appreciate the feedback Merl!