These Brown Sugar Praline Cookies with Praline Cinnamon Glaze are soft and chewy with loads of praline flavor! They’re simple to make and the added glaze makes them totally irresistible!
This is a sponsored post on behalf of Tony Chachere’s Famous Creole Cuisine. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.
The holidays are fast approaching friends!! Woohoo!
Looking for a new cookie for your holiday cookie tray that’s sure to knock everyone’s socks off? Look no further folks, these Brown Sugar Praline Cookies with Praline Cinnamon Glaze are it! And they’re so simple to whip up too! Check out the VIDEO just above the recipe below.
Every holiday season I like to come up with a few new cookie options for my holidays trays. I mean, we always have the usual cast of characters, a shortbread, Hungarian Kifli, something peppermint, as well as something chocolate, but I’m always up for something new that’ll dazzle everyone’s taste buds and secure a coveted spot on the cookie tray.
By now, I think you all know my love for anything pecan. I love baking with them. Nothing better in my opinion.
When my dear friends at Tony Chachere’s asked me to come up with a cookie for this year’s holiday season, I knew I’d be using their praline marinade to boost the flavor of the cookie dough and create a tasty cookie.
I’ve been a fan of Tony’s Praline Honey Ham Marinade since it came out a few years back. It’s not only perfect for your holiday ham, but the sweet pecan candy flavor is a winner for your baked goods too.
If you missed my Mini Pumpkin Praline Upsdie Down Cakes I posted back in 2018, I used Tony’s marinade to create the cakes and they are super delicious. They’re definitely worth a peek. They’d be a fabulous addition to your Thanksgiving dessert table.
I used the marinade for today’s cookies in the cookie dough and the glaze. You’ll want to drizzle this glaze on everything.
The cookies are soft, buttery and have amazing praline flavor.
You will need to chill the dough for two to three hours before scooping and baking, so you’ll need to figure that into your plans. Once the dough has been chilled, simply scoop and bake. When the cookies are cooled, drizzle with some of the glaze and then let the glaze set.
These cookies definitely deserve a spot on your holiday cookie tray this year. They’re the coziest cookie ever and perfect with some hot tea or cocoa. Enjoy!
A Few Cook’s Notes for Brown Sugar Praline Cookies with Praline Cinnamon Glaze Recipe:
You will need to chill the dough for two to three hours before baking.
Let the cookies cool before drizzling with the glaze. Let the glaze set before enjoying.
These Brown Sugar Praline Cookies with Praline Cinnamon Glaze are soft and chewy with loads of praline flavor! They're simple to make and the added glaze makes them totally irresistible!
- 1 cup pecans, chopped
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 10 Tbsp. unsalted butter, room temperature
- 1 cup light brown sugar, firmly packed
- 1/4 cup Tony Chachere's Praline Honey Ham Marinade
- 1 large egg
- 1 cup confectioners' sugar, sifted
- 1 Tbsp. unsalted butter, softened
- 5 Tbsp. Tony Chachere's Praline Honey Ham Marinade
- 1/4 tsp. ground cinnamon
- 1/4 tsp. vanilla extract
- pinch of salt
- 2 Tbsp. milk
Preheat oven to 350 degrees. Place chopped pecans on a large baking sheet and toast for 7 minutes or until fragrant. Remove from oven and set aisde.
In a large bowl, whisk together flour, baking soda, salt and cinnamon. Set aside.
In the bowl of a stand-alone mixer fitted with a paddle attachment, combine butter and brown sugar. Mix on medium speed until light and fluffy, about 3 minutes. Add Tony’s Marinade and egg and mix until well combined. With the mixer on low speed, slowly add the flour mixture until just combined. With a rubber spatula, add the chopped pecans until well combined. Chill dough for 2-3 hours.
Preheat oven to 325 degrees. Line a large baking sheet with parchment paper. Using a small cookie scoop, pack the dough into the scoop and drop scoops 2 inches apart on the baking sheet.
Bake the cookies for 14 minutes or until lightly browned. Let the cookies cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.
While the cookies are cooling, make the glaze. In a medium bowl, whisk together all glaze ingredients until smooth. Add more milk if you need to, to get to a good drizzling consistency. I found two tablespoons was enough for me. Drizzle cookies with glaze.