Description
These Pecan Sugar Cookies with Brown Butter Icing are the ultimate indulgence—classic sugar cookies elevated with toasted pecans, brown sugar, and a hint of cinnamon, then topped with a rich, nutty brown butter icing. Perfect for the holidays, gatherings, or anytime you want a sweet, irresistible treat!
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.
- Ice the Cookies:
Notes
- For a quicker option, you can skip chilling the dough, but the cookies will hold their shape better with a rest in the fridge.
- Store these cookies in an airtight container for up to a week.
- Prep Time: 2 hours
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg