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Pecan Sugar Cookies with Brown Butter Icing Recipe

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★★★★★

4.5 from 83 reviews

These Pecan Sugar Cookies with Brown Butter Icing combine the rich, nutty flavor of toasted pecans with soft, cinnamon-spiced sugar cookies. Topped with a luscious brown butter icing and garnished with crunchy pecans, these cookies are perfect for holiday baking or anytime you want an elegant, delicious treat.

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
  • 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 for garnish

Instructions

  1. Preheat and Toast Pecans: Preheat your oven to 300°F (150°C). Spread pecan halves on a lined baking sheet and bake for 8–10 minutes until toasted and fragrant. Let cool, then chop finely. Set aside 3/4 cup (about 90g) for the cookie dough and reserve the rest for garnish.
  2. Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, ground cinnamon, and salt in a medium bowl. Set aside.
  3. Cream Butter and Sugar: In a large bowl, using a mixer fitted with a paddle attachment, beat softened butter and brown sugar on high speed until smooth and creamy, about 3 minutes. Add the egg and vanilla extract, then beat on high speed until well combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
  4. Combine Dough: Gradually mix the dry ingredients into the wet ingredients on low speed until just combined. Fold in 3/4 cup (90g) of the toasted chopped pecans. If the dough feels too sticky for rolling, add 1 tablespoon more flour.
  5. Roll Out Dough and Chill: Divide the dough into two equal portions. Roll each portion between two sheets of lightly floured parchment paper to about 1/4-inch thickness. Stack the rolled doughs with parchment or silicone mats in between, cover with plastic wrap or foil, and refrigerate for 1–2 hours or up to 2 days to firm up.
  6. Cut and Bake Cookies: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats. Remove one dough slab from the fridge, peel off top layers gently, and use cookie cutters to cut shapes. Re-roll scraps as needed to maximize yield. Arrange cookies about 3 inches apart on sheets. Bake for 12–13 minutes or until edges are lightly browned. Rotate sheets halfway if your oven heats unevenly. Cool cookies on the sheets 5 minutes, then transfer to a wire rack to cool completely before icing.
  7. Make Brown Butter Icing: Slice 6 tablespoons of butter and melt in a light-colored skillet over medium heat, stirring constantly. After 5–8 minutes, the butter will brown and develop a nutty aroma with specks forming. Remove immediately from heat and let cool 5 minutes. Whisk in confectioners’ sugar, milk, vanilla, and optional pinch of salt until smooth.
  8. Ice and Garnish Cookies: Dip the tops of cooled cookies immediately into the brown butter icing or allow the icing to thicken 10–15 minutes at room temperature before spreading with a knife or spatula (do not pipe). Garnish each cookie with reserved toasted chopped pecans while icing is still wet. Allow icing to set for a few hours at room temperature before stacking or storing.
  9. Storage: Store decorated cookies covered at room temperature for up to 3 days or refrigerated up to 10 days.

Notes

  • Using a light-colored skillet is essential for properly browning butter without burning it.
  • If your cookie dough is too sticky to roll out, add flour a tablespoon at a time to adjust consistency.
  • Re-rolling dough scraps helps maximize cookie yield.
  • Brown butter icing thickens quickly; spreading with a knife works better than piping.
  • Cookies can be refrigerated after icing to extend freshness.

Keywords: pecan sugar cookies, brown butter icing, toasted pecans, holiday cookies, cinnamon sugar cookies

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