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Pecan Sugar Cookies with Brown Butter Icing Recipe

★★★★★

4.5 from 69 reviews
  • Author: Aiden
  • Total Time: 2 hours 50 minutes
  • Yield: Approximately 36 cookies 1x

Description

Delight in these rich and buttery Pecan Sugar Cookies topped with a decadent brown butter icing. Toasted pecans add a satisfying crunch and warm flavor to the soft cookies, perfectly complemented by the nutty, smooth icing. Ideal for holiday gatherings or anytime you crave a sophisticated yet comforting treat.

Ingredients

Scale

For the Cookies

  • 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

For the Brown Butter Icing

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

Instructions

  1. Preheat and Toast Pecans: Preheat your oven to 300°F (150°C). Spread the pecan halves on a lined baking sheet and bake for 8–10 minutes until toasted and fragrant. Allow to cool for a few minutes, then chop finely, setting aside 3/4 cup (about 90g) for the dough and reserving the rest for garnish. Turn off the oven after toasting.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, ground cinnamon, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and brown sugar on high speed for about 3 minutes until smooth and creamy.
  4. Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and beat on high until fully combined, about 1 minute. Scrape down the bowl sides and mix again if needed.
  5. Combine Wet and Dry Ingredients: Reduce mixer speed to low and gradually add the dry ingredients to the wet ingredients until just combined. Stir in 3/4 cup (90g) toasted chopped pecans. If the dough feels too soft and sticky for rolling, incorporate an extra tablespoon of flour.
  6. Roll Out Dough: Divide the dough into two equal parts. Place each portion on lightly floured parchment paper or silicone baking mats. Roll each to an even 1/4-inch thickness with a lightly floured rolling pin. Dust the top of one rolled dough with flour, cover with parchment paper, then stack the second dough on top. Cover with plastic wrap or aluminum foil and refrigerate for 1–2 hours or up to 2 days.
  7. Cut and Bake Cookies: Preheat the oven to 350°F (177°C). Line 2–3 large baking sheets with parchment paper or silicone mats. Remove dough from refrigerator, separate the top dough layer carefully, and use cookie cutters to cut shapes. Re-roll scraps as needed to maximize yield. Place cookies about 3 inches apart on baking sheets.
  8. Bake: Bake the cookies for 12–13 minutes or until edges are lightly browned. Rotate baking sheets halfway if your oven has hot spots. Let cookies cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
  9. Prepare Brown Butter Icing: Cut 6 tablespoons of butter into pieces and melt in a light-colored skillet over medium heat, stirring constantly. The butter will foam and then begin to brown after 5–8 minutes, releasing a nutty aroma. Remove from heat immediately and allow to cool for 5 minutes.
  10. Mix Icing Ingredients: Whisk the browned butter with confectioners’ sugar, milk, vanilla extract, and optional salt until smooth.
  11. Ice the Cookies: Either dip the tops of the cooled cookies immediately into the icing or wait 10–15 minutes for the icing to thicken and spread it on with a knife or spatula. Avoid piping tips as the icing thickens quickly and can clog. Garnish each iced cookie with the reserved toasted pecans right away.
  12. Let Icing Set and Store: Allow icing to set for a few hours at room temperature before stacking or transporting. Store decorated cookies covered at room temperature for up to 3 days or refrigerate for up to 10 days.

Notes

  • Using a light-colored skillet when browning butter helps you see when it reaches the perfect nutty brown stage.
  • The dough can be refrigerated up to 2 days before baking for convenience.
  • If the dough feels too sticky, adding a tablespoon of flour helps with rolling without compromising texture.
  • The icing sets firm after a few hours, making these cookies great for gifting and transport.
  • Do not use piping tips for applying the icing as it thickens rapidly and can clog the tips.
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: pecan sugar cookies, brown butter icing, toasted pecans, holiday cookies, buttery cookies, cinnamon cookies

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Find it online: https://tastyplatesspot.com/pecan-sugar-cookies-with-brown-butter-icing-recipe/