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Pecan Sugar Cookies with Brown Butter Icing Recipe

★★★★★

4.4 from 58 reviews
  • Author: Mariam
  • Total Time: 2 hours 50 minutes
  • Yield: Approximately 36 cookies 1x
  • Diet: Vegetarian

Description

These Pecan Sugar Cookies with Brown Butter Icing are a delightful twist on classic sugar cookies, featuring nutty toasted pecans mixed into a soft, buttery dough and topped with a rich, creamy brown butter icing. Perfectly balanced with a hint of cinnamon, these cookies are ideal for holiday celebrations or any time you crave a sweet, tender 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 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
  • 3/4 cup (about 90g) toasted chopped pecans (from pecans above)

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 them cool, then chop into pieces. Reserve 3/4 cup (about 90g) for the cookie dough and keep the rest for garnish.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, ground cinnamon, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat softened butter and packed brown sugar on high speed until smooth and creamy, about 3 minutes.
  4. Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and beat on high until fully combined, about 1 minute. Scrape down the bowl sides and mix again if needed.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and mix on low speed just until combined. Stir in the 3/4 cup toasted chopped pecans. If the dough feels too soft or sticky, add one additional tablespoon of flour.
  6. Roll Out Dough: Divide the dough into two equal parts. Roll each portion between two sheets of lightly floured parchment paper or silicone mats to about 1/4-inch thickness. Use extra flour to prevent sticking as needed.
  7. Chill the Dough: Dust one rolled-out dough with flour, place another piece of parchment on top, then place the second rolled-out dough on top. Cover with plastic wrap or foil and refrigerate for at least 1-2 hours or up to 2 days.
  8. Cut Out Cookies: Preheat oven to 350°F (177°C) and line baking sheets with parchment or silicone mats. Remove chilled dough from fridge, separate the sheets, and cut dough into shapes using your favorite cookie cutters. Re-roll scraps to maximize cookie yield.
  9. Bake Cookies: Place cookies on prepared baking sheets about 3 inches apart. Bake for 12–13 minutes until edges are lightly browned. Rotate pans halfway through baking if needed. Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
  10. Make Brown Butter Icing: Slice butter and melt in a light-colored skillet over medium heat, stirring constantly. After butter foams and then starts browning with nutty aroma and specks, remove from heat and cool 5 minutes. Whisk in sifted confectioners’ sugar, milk, vanilla extract, and optional pinch of salt until smooth.
  11. Ice and Garnish Cookies: Either dip the tops of cooled cookies immediately into the brown butter icing or wait 10-15 minutes for it to thicken and then spread icing with a knife or spatula. Avoid piping tips due to icing thickness. Garnish with remaining toasted pecans immediately after icing.
  12. Store: Allow icing to set at room temperature for a few hours before stacking. Store decorated cookies covered for up to 3 days at room temperature or up to 10 days refrigerated.

Notes

  • Use light-colored skillet to brown butter so you can see the color change clearly and avoid burning.
  • Adding an extra tablespoon of flour can help if the dough feels too sticky for rolling.
  • Chilling dough for 1–2 hours is crucial for easy cookie cutting and better texture.
  • Brown butter icing thickens on standing; spreading it after thickening prevents mess and clogging if piping.
  • Cookies can be stored at room temperature for 3 days or refrigerated for 10 days, keeping them fresh and soft.
  • Feel free to customize cookie shapes according to the occasion.
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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