Print

Pecan Sugar Cookies with Brown Butter Icing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Pecan Sugar Cookies with Brown Butter Icing elevate classic sugar cookies with the warmth of toasted pecans, brown sugar, and a hint of cinnamon. The rich, nutty brown butter icing makes them irresistible and perfect for any occasion!

Ingredients

Scale

For the Cookies:

  • 1 1/4 cups (150g) pecan halves
  • 2 1/4 cups (281g) all-purpose flour, plus extra for rolling
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 3/4 cup (12 tbsp; 170g) unsalted butter, softened
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 2 tsp pure vanilla extract

For the Brown Butter Icing:

  • 6 tbsp (85g) unsalted butter
  • 1 1/2 cups (180g) confectioners’ sugar, sifted
  • 3 tbsp (45ml) milk
  • 1/2 tsp pure vanilla extract
  • Optional: pinch of salt

Instructions

  • Toast the Pecans:
    Preheat the oven to 300°F (150°C). Spread the pecans on a baking sheet and bake for 8–10 minutes until fragrant. Cool slightly, then chop. Reserve 3/4 cup (90g) for the dough and the rest for garnish.
  • Make the Cookie Dough:
    In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
    In a large bowl, cream butter and brown sugar with a mixer on high speed until smooth and creamy (about 2 minutes).
    Add the egg and vanilla, mixing until combined.
    Gradually add the dry ingredients to the wet ingredients on low speed until fully incorporated.
    Stir in the reserved 3/4 cup toasted pecans. If the dough is too sticky, add 1 more tablespoon of flour.
  • Roll Out and Chill the Dough:
    Divide the dough into two equal parts. Roll each portion onto lightly floured parchment paper or a silicone baking mat to 1/4-inch thickness.
    Stack the rolled-out dough, separating layers with parchment paper. Cover and refrigerate for at least 1–2 hours (or up to 2 days).
  • Cut and Bake the Cookies:
    Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
    Remove one dough sheet from the fridge, cut into shapes with cookie cutters, and place cookies 3 inches apart on the prepared baking sheets.
    Bake for 12–13 minutes until edges are lightly browned. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • Make the Brown Butter Icing:
    In a light-colored skillet, melt the butter over medium heat, stirring constantly. After 5–8 minutes, it will foam, brown, and develop a nutty aroma. Remove from heat and cool for 5 minutes.
    Whisk in confectioners’ sugar, milk, vanilla extract, and a pinch of salt until smooth.
  • Ice the Cookies:
    Dip the tops of the cookies into the icing or spread with a knife. Garnish immediately with reserved toasted pecans.
    Let the icing set at room temperature for a few hours before stacking or storing.

Notes

  • For a more pronounced pecan flavor, try toasting the pecans a little longer but be careful not to burn them.
  • The dough can be made ahead and stored in the fridge for up to 2 days, or you can freeze it for up to a month.
  • Brown butter icing can be made ahead as well and stored in an airtight container, but it should be slightly warmed before using.

Nutrition