Introduction

Pecan Sugar Cookies with Brown Butter Icing offer a delightful twist on a classic treat, combining nutty toasted pecans with a rich, caramel-flavored icing. These cookies are crisp on the edges with a tender center, perfect for any occasion.

This image shows a collection of buttery, light brown Christmas-shaped cookies scattered on a black cooling rack over a dark wooden surface, altered to a white marbled texture. Each cookie is topped with a smooth, glossy layer of creamy white icing that follows the cookie's shape closely. Finely chopped, toasted pecans are sprinkled generously on top of the icing, adding texture and a slightly darker brown contrast. The cookies have festive shapes including stars, mittens, and Christmas trees. A bit of red and white checkered fabric is partially visible beside the cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
6 Tablespoons (85g) unsalted butter (for icing)
1 and 1/2 cups (180g) confectioners’ sugar, sifted
3 Tablespoons (45ml) milk
1/2 teaspoon pure vanilla extract (for icing)
Optional: pinch of salt (for icing)

Instructions

Step 1: Preheat your oven to 300°F (150°C). Spread the pecan halves on a lined baking sheet and toast them in the oven for 8–10 minutes. Let them cool slightly, then chop about 3/4 cup (90g) for the dough, reserving the rest for garnish. You can turn off the oven after toasting.
Step 2: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
Step 3: In a large bowl, beat the softened butter and brown sugar on high speed with a mixer until smooth and creamy, about 3 minutes. Add the egg and vanilla extract, then beat again until fully combined, about 1 minute. Scrape the sides and bottom of the bowl as needed.
Step 4: Gradually mix the dry ingredients into the wet ingredients on low speed until just combined. Stir in the chopped toasted pecans. If the dough feels too soft or sticky, add an extra tablespoon of flour.
Step 5: Divide the dough into two equal parts. On lightly floured parchment or a silicone baking mat, roll each portion out to about 1/4-inch thickness using a floured rolling pin. The shape can be any as long as the thickness is even.
Step 6: Lightly dust one rolled dough with flour, then place a piece of parchment on top. Place the second rolled dough on top of that, cover with plastic wrap or foil, and refrigerate for at least 1–2 hours or up to 2 days.
Step 7: When ready, preheat the oven to 350°F (177°C) and line 2–3 baking sheets with parchment paper or silicone mats. Remove the dough layers from the fridge. If they stick, gently lift with your hand under the parchment. Cut the dough into shapes with a cookie cutter, re-rolling scraps as needed.
Step 8: Place cookies about 3 inches apart on the baking sheets. Bake 12–13 minutes until edges are lightly browned. Rotate sheets halfway if your oven has hot spots. Let cookies cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
Step 9: For the brown butter icing, melt the 6 tablespoons of butter in a light-colored skillet over medium heat, stirring constantly. After about 5–8 minutes, watch for browned specks and a nutty aroma. Remove from heat and cool for 5 minutes.
Step 10: Whisk in the confectioners’ sugar, milk, vanilla extract, and a pinch of salt if using, until smooth.
Step 11: Dip the top of each cooled cookie into the icing immediately, or let the icing thicken 10–15 minutes and spread it on with a knife or spatula. Garnish with the remaining chopped toasted pecans while the icing is still wet.
Step 12: Allow the icing to set for a few hours at room temperature before stacking or transporting.

Tips & Variations

For easier rolling, chill the dough well as instructed; it helps prevent sticking and keeps shapes sharp when cut.
Swap cinnamon for nutmeg or cardamom in the dough for a different warm spice flavor.
Use salted butter for the cookie dough if you prefer a slightly saltier balance against the sweet icing.
To speed up toasting, watch pecans closely; nuts can burn quickly once browned.

Storage

Store decorated cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 10 days. If refrigerated, let cookies come to room temperature before serving for best texture. Icing will set firmly and cookies can be stacked gently.

How to Serve

A white plate filled with multiple heart and Christmas tree shaped cookies stacked in layers, each cookie having a light beige base with small dark specks, topped with a thick layer of smooth white icing that covers the top center, sprinkled with small pieces of chopped nuts giving a crunchy texture; some cookies are lying on the white marbled surface around the plate, and a close-up view shows the soft crumbly texture of the broken cookie. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, the dough can be refrigerated for up to 2 days before rolling and cutting. This resting time helps the flavors develop and makes the dough easier to handle.

What if I don’t have a light-colored skillet for browning butter?

A light-colored skillet helps you see the butter turn golden brown, signaling the perfect caramelization. If you use a dark pan, watch the butter closely and remove it once you smell a nutty aroma and see brown specks forming to avoid burning.