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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.

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

  1. Preheat the oven: Set your oven to 300°F (150°C) to prepare for toasting pecans.
  2. 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.
  3. Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Preheat oven for baking cookies: Set oven to 350°F (177°C) and line 2–3 baking sheets with parchment paper or silicone mats.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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

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