Pecan Sugar Cookies with Brown Butter Icing Recipe

Introduction

Pecan Sugar Cookies with Brown Butter Icing offer a delightful twist on a classic treat. These cookies combine a tender, nutty dough with rich, nutty brown butter icing for a truly comforting and flavorful experience. Perfect for sharing with friends or enjoying with your afternoon tea.

Ingredients

• 1 and 1/4 cups (150g) pecan halves
• 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more as needed for rolling and work surface
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 3/4 cup (150g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 6 Tablespoons (85g) unsalted butter (for icing)
• 1 and 1/2 cups (180g) confectioners’ sugar, sifted
• 3 Tablespoons (45ml) milk
• 1/2 teaspoon pure vanilla extract
• Optional: pinch of salt (for icing)

Instructions

1. Step 1: Preheat your oven to 300°F (150°C). Spread the pecan halves on a lined baking sheet and toast them in the oven for 8–10 minutes. Let them cool slightly, then chop finely—reserve 3/4 cup (about 90g) for the dough and save the rest for garnish. You may turn off the oven temporarily.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
3. Step 3: In a large bowl, beat the softened butter and brown sugar on high speed until smooth and creamy, about 3 minutes. Add the egg and vanilla extract, and beat until fully combined. Scrape down the bowl as needed.
4. Step 4: Gradually add the dry ingredients to the butter mixture and mix on low speed until just combined. Fold in the 3/4 cup toasted chopped pecans. If the dough feels too soft or sticky, add an extra tablespoon of flour.
5. Step 5: Divide the dough into two equal parts. Place each on lightly floured parchment paper or a silicone mat. Roll each to about 1/4-inch thickness, adding flour as needed to prevent sticking.
6. Step 6: Dust one rolled dough with flour, then cover it with parchment paper. Place the second rolled dough on top, cover with plastic wrap or foil, and refrigerate for 1–2 hours or up to 2 days.
7. Step 7: Preheat the oven to 350°F (177°C). Line 2–3 baking sheets with parchment or baking mats. Cut the chilled dough with cookie cutters, re-rolling scraps as needed until all dough is used.
8. Step 8: Arrange cookies 3 inches apart on baking sheets. Bake 12–13 minutes or until edges are lightly browned. Rotate sheets halfway if your oven has hot spots. Cool cookies on sheets 5 minutes, then transfer to a wire rack to cool completely.
9. Step 9: Make the brown butter icing by melting the 6 tablespoons butter in a light-colored skillet over medium heat. Stir constantly as it foams and begins to brown, about 5–8 minutes. When browned and aromatic, remove from heat and cool 5 minutes.
10. Step 10: Whisk in confectioners’ sugar, milk, vanilla extract, and a pinch of salt if using, until smooth. Dip cookie tops immediately, or wait 10–15 minutes for the icing to thicken and spread with a knife or spatula. Garnish with remaining chopped pecans.
11. Step 11: Allow icing to set at room temperature for a few hours before stacking or storing.

Tips & Variations

• Use a light-colored pan when browning butter to better monitor the color and avoid burning.
• If dough is too sticky, refrigerate longer or sprinkle extra flour when rolling out.
• For a festive touch, try using shaped cookie cutters like leaves or stars.
• Substitute half the pecans with walnuts or almonds for a different nutty flavor.

Storage

Store decorated cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 10 days. Allow refrigerated cookies to come to room temperature before serving for best texture. Icing sets firm but remains soft and flavorful.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, the dough can be rolled out, stacked with parchment in between, covered, and refrigerated for up to 2 days before cutting and baking.

Why is my brown butter icing lumpy?

Make sure to sift the confectioners’ sugar and whisk the icing thoroughly until smooth. If lumps persist, add a little more milk to achieve a smooth texture.

Pecan Sugar Cookies with Brown Butter Icing Recipe

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4.5 from 90 reviews

Delight in the buttery richness and nutty crunch of Pecan Sugar Cookies topped with a luscious brown butter icing. These soft, tender cookies combine toasted pecans in the dough with a flavorful cinnamon hint and are perfectly finished with a smooth, creamy icing that boasts a deep caramelized butter flavor. Ideal for festive occasions or a cozy treat, these cookies balance sweetness and texture beautifully.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 50 minutes (including chilling)
• Yield: About 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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For the Cookies

• 1 and 1/4 cups (150g) pecan halves
• 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more as needed for rolling and work surface
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 3/4 cup (150g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract

For the Brown Butter Icing

• 6 Tablespoons (85g) unsalted butter
• 1 and 1/2 cups (180g) confectioners’ sugar, sifted
• 3 Tablespoons (45ml) milk
• 1/2 teaspoon pure vanilla extract
• Optional: pinch of salt
• Remaining toasted chopped pecans (from pecans above), for garnish

Instructions

1. Preheat the oven and toast pecans: Set your oven to 300°F (150°C). Spread pecan halves on a baking sheet lined with parchment paper and toast for 8–10 minutes until fragrant. Let them cool slightly, then chop finely. Reserve 3/4 cup (about 90g) for the dough and save the rest as garnish.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside for later use.
3. Cream butter and sugar: Using a stand mixer with a paddle attachment or handheld mixer, beat the softened butter and brown sugar on high speed for about 3 minutes until smooth and creamy.
4. Add egg and vanilla: Beat in the egg and vanilla extract until fully combined, about 1 minute. Scrape the bowl to ensure even mixing.
5. Combine wet and dry ingredients: Gradually add the dry mixture into the butter mixture on low speed until just combined. Fold in 3/4 cup toasted chopped pecans. If dough feels too sticky, incorporate an extra tablespoon of flour.
6. Roll out dough: Divide dough into two equal parts. Place each portion on lightly floured parchment or silicone mats. Roll each to roughly 1/4-inch thickness. If sticky, use more flour to lightly dust the surface and rolling pin.
7. Chill dough: Stack one rolled dough on top of the other, dusting lightly with flour and layering parchment paper between them to prevent sticking. Cover with plastic wrap or foil and refrigerate for 1–2 hours or up to 2 days.
8. Cut cookies: Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats. Remove the chilled dough layers, separate them gently, and cut into desired shapes using cookie cutters. Re-roll scraps as needed.
9. Bake cookies: Space cut cookies about 3 inches apart on prepared baking sheets. Bake for 12–13 minutes, until edges are lightly browned. Rotate sheets halfway through for even baking if necessary. Cool on sheets 5 minutes before transferring to wire racks.
10. Prepare brown butter icing: In a light-colored skillet over medium heat, melt 6 tablespoons butter while stirring constantly. The butter will foam and then brown after 5–8 minutes, releasing a nutty aroma and small brown flecks. Remove from heat and cool 5 minutes.
11. Mix icing: Whisk the browned butter with confectioners’ sugar, milk, vanilla extract, and an optional pinch of salt until smooth and creamy.
12. Decorate cookies: Either dip the tops of cooled cookies immediately into the icing or let the icing thicken 10–15 minutes to spread with a knife or spatula. Garnish with remaining toasted pecans while the icing is still wet.
13. Set and store: Allow icing to set at room temperature for a few hours. Store cookies in an airtight container for up to 3 days at room temperature or up to 10 days refrigerated. They are easy to stack once the icing has fully set.

Notes

• For best texture, make sure to chill the dough well before cutting to prevent spreading.
• Use a light-colored pan to brown butter to better observe the browning process and avoid burning.
• The icing thickens quickly; avoid piping as it can clog decorating tips.
• Cookies can be stored at room temperature or refrigerated depending on preference for icing firmness.
• Extra chopped pecans add a lovely crunch and decorative flair when sprinkled on icing.
• If dough feels too sticky for rolling, add flour gradually, but avoid over-flouring to keep cookies tender.

Keywords: pecan sugar cookies, brown butter icing, toasted pecans, cinnamon cookies, holiday cookies, buttery cookies, Christmas cookie recipe, soft sugar cookies