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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/pecan-sugar-cookies-with-brown-butter-icing-recipe/