Introduction

Pecan Sugar Cookies with Brown Butter Icing are a delightful twist on a classic treat. These cookies combine the rich flavor of toasted pecans with a luscious, nutty brown butter icing that melts in your mouth. Perfect for any occasion, they’re both elegant and comforting.

Pecan Sugar Cookies with Brown Butter Icing Recipe - Recipe Image

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). Spread pecan halves on a lined baking sheet and toast for 8–10 minutes. Let cool, then chop approximately 3/4 cup (90g) for the dough and reserve the rest for garnish.
Step 2: In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
Step 3: 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, then beat until combined, scraping the bowl as needed.
Step 4: Gradually mix the dry ingredients into the wet ingredients on low speed. Stir in the chopped toasted pecans. If dough feels too soft, add 1 tablespoon more flour.
Step 5: Divide dough into two equal parts. Roll each portion between lightly floured parchment papers or silicone mats to 1/4-inch thickness, dusting with flour as needed to prevent sticking.
Step 6: Stack the two rolled dough sheets with a lightly floured piece of parchment between them. Cover with plastic wrap or foil and refrigerate for 1–2 hours, or up to 2 days.
Step 7: Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats. Remove dough from fridge, separate sheets carefully, and cut into shapes using cookie cutters. Re-roll scraps for more cookies.
Step 8: Arrange cookies 3 inches apart on baking sheets. Bake for 12–13 minutes until edges are lightly browned. Rotate sheets halfway if needed. Cool on sheets 5 minutes, then transfer to wire racks.
Step 9: For the icing, melt butter in a light-colored skillet over medium heat, stirring constantly. After 5–8 minutes, butter will brown and smell nutty. Remove from heat and cool 5 minutes.
Step 10: Whisk in confectioners’ sugar, milk, vanilla extract, and a pinch of salt if using, until smooth.
Step 11: Dip tops of cooled cookies immediately into icing, or let icing thicken 10–15 minutes for spreading. Use a knife or spatula to spread icing, then garnish with reserved toasted pecans.
Step 12: Let icing set at room temperature for a few hours before stacking or storing.

Tips & Variations

Toast the pecans carefully, as burning will turn them bitter; removing from heat promptly is key.
Use light-colored pans to brown butter easily without overcooking it.
For a different nutty flavor, substitute walnuts or almonds for pecans.
If the dough is too sticky, chill it longer or add small amounts of flour to make rolling easier.
Try adding a pinch of nutmeg to the dough for extra warmth and spice.

Storage

Store decorated cookies in an airtight container at room temperature for up to 3 days. The icing sets firm, making the cookies easy to stack. For longer storage, keep them refrigerated but bring to room temperature before serving for best texture. Leftover icing can be stored in the fridge and gently warmed before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead and freeze it?

Yes, you can freeze the dough after rolling and stacking it in parchment paper. Wrap it tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before cutting and baking.

How do I know when the butter is perfectly browned for the icing?

Watch for small brown specks forming on the bottom of the pan and a rich, nutty aroma. The butter will foam first, then slowly brown within 5–8 minutes. Remove it immediately to prevent burning.

Pecan Sugar Cookies with Brown Butter Icing Recipe

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★★★★★

4.9 from 72 reviews

Delightfully buttery and crunchy Pecan Sugar Cookies topped with a rich, nutty brown butter icing and toasted pecan garnish. These cookies balance the sweetness of brown sugar with the warm flavors of cinnamon and toasted pecans, perfect for holiday treats or everyday indulgence.

Author: Tara
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 2 hours 45 minutes (including chilling time)
Yield: Approximately 30–40 cookies, depending on size 1x
Category: Dessert
Method: Baking
Cuisine: American

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
Additional toasted chopped pecans for garnish (reserved from the first 1 and 1/4 cups pecan halves)

Instructions

Preheat the oven: Set your oven to 300°F (150°C) to prepare for toasting pecans.
Toast the pecans: Spread pecan halves on a lined baking sheet and bake for 8–10 minutes until fragrant. Cool slightly, then chop finely with a knife or food processor. Reserve 3/4 cup (about 90g) for the dough and keep the rest for garnish. Turn off the oven afterwards.
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 the softened butter and brown sugar on high speed with a mixer until smooth and creamy, about 3 minutes.
Add egg and vanilla: Beat in the egg and vanilla extract on high speed until fully combined, about 1 minute, scraping down the bowl as necessary.
Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low until just combined. Stir in the 3/4 cup toasted chopped pecans. If the dough feels too soft or sticky, add 1 more tablespoon of flour.
Roll out the dough: Divide the dough into two equal portions. On a lightly floured surface or parchment, roll each portion to about 1/4-inch thickness. Lightly dust one dough sheet with flour, cover with parchment, then stack the second sheet on top. Cover with plastic wrap or foil and refrigerate for at least 1-2 hours or up to 2 days.
Preheat oven for baking cookies: Set oven to 350°F (177°C) and line 2–3 baking sheets with parchment paper or silicone mats.
Cut out cookies: Remove top dough from refrigerator, separate if sticking, and use cookie cutters to cut shapes. Re-roll scraps and continue cutting until all dough is used.
Bake cookies: Place cookies 3 inches apart on baking sheets. Bake for 12–13 minutes until edges are lightly browned. Rotate sheets halfway through baking if necessary. Cool cookies on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Make the brown butter icing: Slice butter and melt in a light-colored skillet over medium heat, stirring constantly. Butter will foam and then begin to brown after 5–8 minutes, releasing a nutty aroma and brown specks. Remove from heat and cool for 5 minutes. Whisk in confectioners’ sugar, milk, vanilla, and optional pinch of salt until smooth.
Decorate cookies: Immediately dip the top of each cookie in the icing or let icing thicken for 10–15 minutes at room temperature and spread with a knife or spatula (do not use piping tips). Garnish each cookie with toasted chopped pecans right after icing.
Set icing and store: Allow icing to set at room temperature for a few hours before stacking or storing. Store decorated cookies covered for up to 3 days.

Notes

Use a light-colored pan for browning butter to better monitor color changes and prevent burning.
If dough is too sticky, lightly flour your work surface and rolling pin, and add more flour sparingly.
The dough chills well; you can refrigerate for up to 2 days before baking.
Do not use piping tips for the brown butter icing as it thickens quickly and can clog tips.
Cookies can be stored in an airtight container for up to 3 days after icing.
Re-roll dough scraps multiple times to get more cookies from the same batch.

Keywords: Pecan Sugar Cookies, Brown Butter Icing, Holiday Cookies, Nutty Cookies, Soft Sugar Cookies, Toasted Pecans, Browned Butter Frosting