Introduction

Pecan Sugar Cookies with Brown Butter Icing are a delightful treat combining the rich nuttiness of toasted pecans with a soft, spiced cookie base. Finished with a luscious brown butter icing, these cookies are perfect for any occasion and sure to impress your friends and family.

A variety of Christmas-themed cookies shaped like stars, Christmas trees, and mittens are laid out on a metal cooling rack placed on a white marbled surface. Each cookie has a light beige base speckled with tiny dark bits, topped with a creamy white icing layer that covers most of the top except the edges, with chopped nuts sprinkled on top adding texture and a mix of brown colors. The cookies have a slightly soft and smooth look from the icing, while the base appears firm and baked through. On the sides of the rack, there are small Christmas decorations in red and green, and a red and white cloth is partially visible on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 300°F (150°C).

Step 2: Spread the pecans on a lined baking sheet and toast them in the oven for 8–10 minutes. Let cool, then chop finely, reserving about 3/4 cup (90g) for the dough and the rest for garnish. Turn off the oven once toasted pecans are done.
Step 3: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
Step 4: In a large bowl, beat the softened butter and brown sugar on high speed with a mixer until smooth and creamy, approximately 3 minutes. Add the egg and vanilla extract, mixing until combined. Scrape down the bowl as needed.

Step 5: Gradually mix in the dry ingredients on low speed until just combined. Stir in 3/4 cup (90g) of the toasted chopped pecans. If the dough feels too soft or sticky for rolling, add 1 extra tablespoon of flour.
Step 6: Divide the dough into two equal parts. Roll each onto lightly floured parchment or a silicone baking mat to about 1/4-inch thickness. Use additional flour if sticky. Stack the two rolled dough pieces with flour dust and parchment between them, cover tightly, and refrigerate for 1–2 hours or up to 2 days.
Step 7: When ready, preheat oven to 350°F (177°C) and line baking sheets with parchment or silicone mats. Remove the dough from the fridge, carefully separate the layers, and cut the dough into shapes with cookie cutters. Re-roll scraps as needed.

Step 8: Arrange the cookies about 3 inches apart on baking sheets. Bake for 12–13 minutes or until lightly browned at the edges. Rotate baking sheets halfway if necessary. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 9: To make the brown butter icing, melt 6 tablespoons of butter over medium heat in a light-colored skillet, stirring constantly. Once melted, the butter will foam, then begin to brown and smell nutty after 5–8 minutes. Remove from heat and cool for 5 minutes.
Step 10: Whisk in confectioners’ sugar, milk, vanilla extract, and an optional pinch of salt until smooth.

Step 11: Dip the top of each cookie immediately into the icing or let the icing thicken for 10–15 minutes then spread with a knife or spatula. Avoid piping tips as the icing thickens and may clog. Garnish with remaining chopped toasted pecans.
Step 12: Allow the icing to set at room temperature for a few hours before stacking or serving.

Tips & Variations

Use light-colored pans when browning butter to better monitor its color and avoid burning.

Add a pinch of nutmeg or ginger to the spice mix for a warm flavor twist.
If dough is too sticky, chill it a bit longer before rolling.
For extra crunch, sprinkle coarse sugar on cookies before baking.

Store the cookies without icing and frost just before serving to keep cookies crisp.

Storage

Store decorated cookies covered at room temperature for up to 3 days or in the refrigerator for up to 10 days. The icing sets firm, allowing easy stacking and transport. Reheat slightly or bring to room temperature before serving for the best texture.

How to Serve

A red decorative plate holds a pile of frosted sugar cookies shaped like hearts, Christmas trees, and stars, each cookie topped with a smooth layer of off-white frosting and sprinkled with small pieces of chopped nuts. The cookies have a light tan color with small dark specks inside the dough. Around the plate, more cookies are scattered on a white marbled textured surface, some whole and some broken, with parts of frost visible. Small Christmas decorations and green pine sprigs accent the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chopped pecans instead of halves?

Yes, chopped pecans work fine—just toast them before adding to enhance their flavor. Keep some reserved for garnishing the icing.

What if I don’t have a light-colored skillet for browning butter?

You can use a regular skillet but watch the butter carefully. Stir constantly and remove it from heat as soon as you see brown specks and smell a nutty aroma to avoid burning.