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Pecan Sugar Cookies with Brown Butter Icing Recipe

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★★★★★

4.5 from 111 reviews

Delight in these rich and buttery Pecan Sugar Cookies topped with a luscious brown butter icing. Toasted pecans add a wonderful nutty crunch to the soft sugar cookie base, while the brown butter icing provides a deep, caramel-like flavor. Perfect for special occasions or everyday indulgence, these cookies combine classic comfort with a sophisticated twist.

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 for garnish (about 1/2 cup)

Instructions

  1. Preheat and Toast Pecans: Preheat your oven to 300°F (150°C). Spread pecan halves evenly on a lined baking sheet and toast in the oven for 8–10 minutes until fragrant. Allow to cool briefly, then chop finely either by hand or with a food processor. Reserve 3/4 cup (90g) of chopped pecans for the cookie dough and save the rest for garnishing later. Turn off the oven after this step.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. Set this mixture aside for later use.
  3. Cream Butter and Sugar: Using a stand mixer or handheld mixer fitted with a paddle attachment, beat together the softened butter and brown sugar on high speed until the mixture is smooth and creamy, about 3 minutes. This process is key to achieving a tender cookie texture.
  4. Add Egg and Vanilla: Add the large egg and pure vanilla extract to the creamed mixture. Beat on high speed until well combined, approximately 1 minute. Scrape down the bowl as needed to ensure even mixing.
  5. Combine Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing 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, incorporate an additional tablespoon of flour.
  6. Roll and Chill Dough: Divide the dough into two equal portions. Place each on a piece of lightly floured parchment paper or a silicone baking mat. Roll each portion out with a lightly floured rolling pin to an even thickness of about 1/4 inch. Dust one of the rolled dough sheets lightly with flour, cover with parchment, then place the second sheet on top. Wrap with plastic wrap or aluminum foil and refrigerate for at least 1–2 hours or up to 2 days to firm up.
  7. Cut and Bake Cookies: Once chilled, preheat the oven to 350°F (177°C). Line 2–3 large baking sheets with parchment paper or silicone mats. Remove the top dough sheet carefully, and if sticky, help release it by gently running your hand underneath. Use cookie cutters to cut out desired shapes, re-rolling leftover scraps as needed. Arrange cookies on baking sheets spaced about 3 inches apart. Bake for 12–13 minutes or until edges are lightly browned. Rotate trays midway if your oven has hot spots. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  8. Prepare Brown Butter Icing: Cut the 6 tablespoons of butter into pieces and place in a light-colored skillet over medium heat. Stir constantly as the butter melts, foams, and then begins browning, which takes about 5–8 minutes. Watch for light brown specks on the bottom and a nutty aroma as indicators. Immediately remove from heat and cool for 5 minutes. Whisk in the sifted confectioners’ sugar, milk, pure vanilla, and a pinch of salt (if desired) until smooth.
  9. Ice and Garnish Cookies: You can either dip the tops of the cool cookies directly into the warm icing or allow the icing to thicken for 10–15 minutes at room temperature and spread it with a knife or icing spatula. Avoid piping as thickened icing can clog tips. Top each iced cookie with the reserved toasted chopped pecans while the icing is still wet.
  10. Store and Serve: Allow the icing to set for a few hours at room temperature before stacking or transporting. Store decorated cookies in an airtight container for up to 3 days at room temperature or up to 10 days refrigerated.

Notes

  • Use light-colored cookware to easily monitor butter browning.
  • Toasting pecans enhances their flavor and crunch—do not skip this step.
  • If dough is too sticky, add a tablespoon of flour at a time to avoid dryness.
  • Chilling the dough solidifies the butter and helps maintain cookie shape during baking.
  • Use finely chopped pecans for even distribution in dough and a pleasing texture.
  • The brown butter icing can be adjusted in thickness by varying the resting time before application.
  • Store cookies in airtight containers to preserve freshness and icing texture.

Keywords: pecan sugar cookies, brown butter icing, toasted pecans, homemade cookies, holiday desserts, buttery cookies

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