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 (for icing)

Optional: pinch of salt (for icing)

Instructions

Preheat and toast pecans: Preheat your oven to 300°F (150°C). Spread the pecan halves on a lined baking sheet and bake for 8–10 minutes until fragrant. Let cool slightly, then chop about 3/4 cup (90g) for the dough and reserve the rest for garnish. You can turn off the oven afterward.

Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.

Cream butter and sugar: In a large bowl, beat softened butter and brown sugar on high speed until smooth and creamy, about 3 minutes. Add the egg and vanilla extract, beating until combined. Scrape down the bowl as needed.

Combine dough: Add dry ingredients to the wet mixture and mix on low speed until just combined. Stir in the chopped toasted pecans. If dough feels too soft for rolling, add an extra tablespoon of flour.

Roll and chill dough: Divide dough in two. Roll each portion between lightly floured parchment sheets to about 1/4-inch thickness. Stack the rolled sheets with floured parchment between them, then cover and refrigerate for at least 1–2 hours or up to 2 days.

Cut and bake cookies: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper. Remove one dough sheet, peel off the top parchment, and cut shapes with cookie cutters. Re-roll scraps to cut more cookies. Arrange cookies 3 inches apart on baking sheets. Bake 12–13 minutes until edges are lightly browned. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Make brown butter icing: In a light-colored skillet, melt 6 tablespoons of butter over medium heat, stirring constantly. After foaming, watch for browned specks and a nutty aroma (5–8 minutes). Remove from heat and let cool for 5 minutes. Whisk in confectioners’ sugar, milk, vanilla extract, and optional pinch of salt until smooth.

Decorate cookies: 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. Avoid piping as the icing thickens and can clog tips. Garnish with remaining toasted chopped pecans. Let the icing set for a few hours at room temperature.

Tips & Variations

For a deeper cinnamon flavor, increase ground cinnamon to 3/4 teaspoon.

If dough feels sticky, chill it longer before rolling to make cutting easier.

Use light-colored pans to brown butter evenly and avoid burning.

Substitute milk with cream for richer icing.

Add a pinch of sea salt on top of icing for a sweet-salty contrast.

Storage

Store decorated cookies in an airtight container. They keep well at room temperature for up to 3 days or refrigerated for up to 10 days. The icing sets firmly after a few hours, making the cookies easy to stack. For best texture, allow refrigerated cookies to come to room temperature before serving.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 2 days before baking. Keeping it chilled helps with rolling and cutting.