The Most Divine Pecan Sugar Cookies With Brown Butter Icing Recipe

Whipping up these delectable pecan sugar cookies with brown butter icing brings pure comfort to any kitchen.

Nutty aromas will dance through your home as you mix the ingredients.

Sweet memories of childhood baking sessions might flood back while preparing this treat.

Crisp edges and soft centers promise a delightful texture that melts in you mouth.

Pecans add a rich, toasted dimension to classic sugar cookies, creating an irresistible snack.

Simple ingredients transform into something magical with just a few careful steps.

Let these cookies become your new favorite indulgence that everyone will request again and again.

Reasons to Love Pecan Sugar Cookies with Brown Butter Icing

• Savor Seasonal Comfort: Cozy up with these delightful pecan sugar cookies that bring warmth to any gathering. These cookies offer something special for everyone.
• Bake with Ease: Prep work is simple and straightforward, with clear step-by-step instructions that make baking accessible for both novice and experienced bakers. Minimal ingredients and basic kitchen tools ensure a stress-free cooking experience.
• Holiday Crowd-Pleaser: Perfect for festive occasions like Christmas, Thanksgiving, or weekend family gatherings. The brown butter icing and toasted pecans elevate these cookies from ordinary to extraordinary, creating a memorable treat that guests will love.
• Customizable Creativity: Flexible recipe allows for personal touches like different cookie cutter shapes, varying nut quantities, or experimenting with icing consistency. Decorating becomes a fun activity that brings people together and sparks culinary imagination.

Pecan Sugar Cookies with Brown Butter Icing – Ingredients Used

• Flour, Pecans: Key dry ingredients for cookie structure and nutty flavor, with whole pecans offering rich, toasted crunch.
• Butter, Brown Sugar: Rich, caramel-like base providing deep sweetness and tender cookie texture.
• Egg, Vanilla Extract: Binding agent and flavor enhancer for classic cookie profile.

• Baking Powder, Cinnamon, Salt: Essential for leavening, warm spice notes, and balanced flavor.

• Confectioners' Sugar, Milk, Vanilla Extract: Smooth, sweet topping with creamy consistency and subtle flavor depth.
• Brown Butter: Provides complex, nutty undertone with rich caramelized notes.

Pecan Sugar Cookie Instructions with Brown Butter

Step 1: Toast Nutty Pecans

Warm your oven to 300°F.

Spread pecans on a baking sheet and roast until they release a delightful aroma, about 8-10 minutes.

Let them cool slightly, then chop them up.

Set aside some pecans for sprinkling later.

Step 2: Whip Up Cookie Dough

• Flour
• Baking powder
• Cinnamon
• Salt

In a separate large bowl, beat butter and brown sugar until creamy and smooth.

Blend in egg and vanilla until well combined.

Slowly mix dry ingredients into wet ingredients.

Fold in the chopped toasted pecans.

If the dough feels too sticky, sprinkle in a bit more flour.

Step 3: Prepare and Chill Dough

Split the dough into two portions.

Roll each piece on floured parchment paper to 1/4-inch thickness.

Stack the rolled dough with parchment between layers.

Refrigerate for 1-2 hours or up to two days.

Step 4: Bake Delectable Cookies

Heat oven to 350°F.

Line baking sheets with parchment.

Pull out dough and cut into fun shapes.

Place cookies with space between them.

Bake until edges turn golden, about 12-13 minutes.

Let cool on the sheet briefly, then transfer to a wire rack.

Step 5: Create Magical Brown Butter Icing

In a light skillet, melt butter over medium heat.

Stir constantly until it foams, turns brown, and smells nutty.

Remove from heat and let cool for 5 minutes.

• Confectioners' sugar
• Milk
• Vanilla extract
• Pinch of salt

Step 6: Dress Up Your Cookies

Dip cookie tops in icing or spread with a knife.

Sprinkle remaining toasted pecans on top.

Allow icing to set at room temperature for a few hours before storing.

Cookie Baking Tips for Brown Butter Iced Pecans

• Spread nuts evenly on a baking sheet and bake until golden brown and fragrant, watching carefully to prevent burning.
• If the cookie dough feels too soft, chill it in the refrigerator or add a small amount of flour to achieve the right consistency.
• Allow brown butter to cool slightly before mixing with sugar to avoid a runny or separated icing that won't set properly.
• Brown the butter slowly and carefully, stirring constantly to develop a rich, nutty flavor without burning.
• Keep cookies in an airtight container at room temperature, separating layers with parchment paper to maintain their crisp texture and prevent sticking.

Keep Pecan Sugar Cookies Fresh

• Store cooled cookies in an airtight container between layers of parchment paper for up to 5 days.
• Wrap uniced cookies tightly in plastic wrap, then place in freezer bag. Freeze for 2-3 months. Thaw at room temperature before icing.
• Warm cookies gently in 300°F oven for 3-5 minutes to restore crisp texture. Avoid microwave to prevent softening.
• Keep brown butter icing at room temperature, covered, for 2-3 days. Whisk briefly before reusing to restore smooth consistency.

What Pairs Best with Tomato Ricotta Puff Tarts

• Warm Cinnamon Beverage: Complement the cookie's nutty and sweet profile with a hot chai latte or spiced apple cider, enhancing the cinnamon undertones and creating a cozy autumn-like experience.
• Creamy Caramel Companion: Serve alongside a smooth salted caramel hot chocolate or butterscotch pudding, which mirrors the brown butter's rich, toasted flavor and adds luxurious depth to each bite.
• Balanced Dessert Wine: Select a late harvest Riesling or moscato, whose honeyed sweetness and slight acidity cut through the cookie's richness while highlighting the pecan's warm, roasted notes.
• Nutty Coffee Match: Brew a hazelnut or pecan-flavored coffee that echoes the toasted nut elements, creating a harmonious flavor connection and providing a delightful morning or afternoon treat.

Pecan Cookies Icing and Crunch Variants

• Gluten-Free Pecan Delight: Replace wheat flour with a 1:1 gluten-free baking blend, ensuring the same tender cookie texture while maintaining the rich pecan flavor.
• Vegan Pecan Wonder: Substitute butter with coconut oil, use a flax egg instead of regular egg, and swap confectioners' sugar with a plant-based powdered sugar alternative for a dairy-free treat.
• Maple Pecan Sensation: Incorporate maple syrup into the icing and replace some brown sugar with maple sugar, creating a deeper, more complex sweetness that complements the toasted pecans.
• Low-Sugar Nutty Option: Use a sugar substitute like erythritol or monk fruit sweetener in both cookie and icing, reducing overall sugar content while preserving the delicious pecan crunch.

FAQs

• Why should I toast the pecans before adding them to the cookie dough?

Toasting pecans intensifies their natural nutty flavor and creates a more aromatic, rich taste in the cookies. The heat helps release the oils in the nuts, enhancing their overall flavor profile and giving the cookies a deeper, more complex taste.

• Can I make the cookie dough ahead of time?

Yes, you can prepare the cookie dough in advance and refrigerate it for up to 2 days before baking. Chilling the dough helps prevent spreading during baking and allows the flavors to develop more deeply. Just wrap the dough tightly and store it in the refrigerator until you’re ready to cut and bake the cookies.

• How do I know when the brown butter is ready for the icing?

The brown butter is ready when it turns a golden amber color and develops a nutty, caramel-like aroma. You’ll notice the butter foaming and then changing color. Be careful to watch it closely and remove from heat immediately to prevent burning, which can make the butter taste bitter.

• What's the best way to get a smooth brown butter icing?

Whisk the confectioners’ sugar, milk, vanilla, and a pinch of salt into the cooled brown butter gradually. Stir until completely smooth, ensuring there are no lumps.

Pecan Sugar Cookies With Brown Butter Icing Recipe

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4.7 from 26 reviews

• Total Time: 2 hours 15 minutes
• Yield: 24 1x

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Description

Homemade pecan sugar cookies with brown butter icing deliver a delightful symphony of nutty warmth and sweet complexity. Buttery crunch and silky glaze create an irresistible dessert that will charm guests with its elegant simplicity.

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Ingredients

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Primary Ingredients:

• 1 1/4 cups (150 grams) pecan halves
• 2 1/4 cups (281 grams) all-purpose flour
• 3/4 cup (170 grams) unsalted butter
• 3/4 cup (150 grams) packed light or dark brown sugar
• 1 large egg

Base Ingredients:

• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 teaspoons pure vanilla extract

Icing Ingredients:

• 6 tablespoons (85 grams) unsalted butter
• 1 1/2 cups (180 grams) confectioners sugar
• 3 tablespoons (45 milliliters) milk
• 1/2 teaspoon pure vanilla extract
• Optional: 1 pinch salt

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Instructions

1. Carefully toast pecans in a preheated 300°F oven for 8-10 minutes until aromatic, then allow to cool briefly. Chop the nuts, setting aside 3/4 cup for cookie dough and remaining nuts for garnishing.
2. Combine dry ingredients in a medium mixing bowl, whisking flour, baking powder, cinnamon, and salt together thoroughly.
3. Using an electric mixer, cream butter and brown sugar until smooth and fluffy, approximately 2 minutes. Incorporate egg and vanilla extract, mixing until well combined.
4. Gradually fold dry ingredients into wet mixture on low speed, ensuring complete integration. Gently fold in toasted pecan pieces. If dough feels overly tacky, sprinkle an additional tablespoon of flour.
5. Divide dough into two equal portions. Roll each section on floured parchment paper to 1/4-inch thickness. Layer rolled dough between parchment sheets and refrigerate for 1-2 hours to firm.
6. Preheat oven to 350°F and prepare baking sheets with parchment or silicone mats. Extract chilled dough and cut into desired shapes, positioning cookies 3 inches apart.
7. Bake cookies 12-13 minutes until edges turn golden brown. Allow initial cooling on baking sheet for 5 minutes, then transfer to wire rack for complete cooling.
8. Create brown butter by melting butter in a light-colored skillet over medium heat, stirring continuously. Watch for foaming and nutty aroma development, which occurs after 5-8 minutes. Remove from heat and rest 5 minutes.
9. Whisk confectioners’ sugar, milk, vanilla, and salt into browned butter until achieving smooth consistency.
10. Dip cookie tops into icing or spread with knife. Immediately garnish with reserved toasted pecans.
11. permit icing to set at room temperature for several hours before storing or stacking cookies.

Notes

• Toasting pecans intensifies their nutty flavor and adds a delightful crunch to the cookies, creating a rich, aromatic base.
• Chilling the dough helps prevent spreading and ensures clean, crisp cookie shapes with defined edges during baking.
• Use a light-colored skillet when browning butter to easily monitor the color change and prevent burning, which can turn the butter bitter.
• For gluten-free variation, swap all-purpose flour with a cup-for-cup gluten-free flour blend to accommodate dietary restrictions without compromising taste.

• Prep Time: 2 hours
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 218
• Sugar: 10g
• Sodium: 73mg
• Fat: 11g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 24mg