Description
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
- Serving Size: 1 cookie
- Calories: 190kcal
- Sugar: 15g
- Sodium: 35mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg