Print

Pecan Sugar Cookies with Brown Butter Icing Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 2 reviews

Delight in these rich and buttery Pecan Sugar Cookies topped with a luscious brown butter icing. Toasted pecans add a perfectly crunchy texture to the soft, cinnamon-spiced cookie base, while the nutty brown butter glaze elevates every bite. These cookies are ideal for any occasion, offering a sophisticated twist on a classic treat with their tender crumb and irresistible flavor.

Ingredients

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

Instructions

  1. Preheat oven and toast pecans: Preheat your oven to 300°F (150°C). Spread the pecan halves evenly on a lined baking sheet and bake them for 8–10 minutes until fragrant. Let them cool slightly, then chop finely using a knife or food processor. Reserve 3/4 cup (about 90g) for the dough and save the remaining for garnish. Turn off the oven after toasting pecans.
  2. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. Set aside this mixture for later.
  3. Cream butter and sugar: Using a handheld or stand mixer fitted with the paddle attachment, beat together 3/4 cup (170g) softened unsalted butter and 3/4 cup (150g) packed brown sugar on high speed until the mixture is smooth and creamy, about 3 minutes.
  4. Add egg and vanilla: Incorporate 1 large room-temperature egg and 2 teaspoons of pure vanilla extract into the creamed butter and sugar. Beat on high until fully combined, scraping sides and bottom of the bowl as necessary.
  5. Mix dry and wet ingredients: Add the reserved dry ingredients to the wet mixture and blend on low speed until just combined. Stir in 3/4 cup (90g) of the toasted, chopped pecans. If the dough feels too soft and sticky for rolling, add 1 Tablespoon more flour.
  6. Roll and chill dough: Divide the dough into two equal portions and place each on lightly floured parchment paper or silicone mats. Roll each to about 1/4-inch thickness, using additional flour if sticky. Stack one rolled dough on top of the other, dusting the bottom with flour and placing parchment between layers to prevent sticking. Cover with plastic wrap or foil and refrigerate for at least 1–2 hours, up to 2 days.
  7. Cut out cookies: Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats. Remove the top dough from the refrigerator, loosen if stuck, and use cookie cutters to cut shapes. Re-roll scraps and repeat cutting with the second dough piece.
  8. Bake cookies: Arrange cutouts about 3 inches apart on baking sheets. Bake for 12–13 minutes until edges are lightly browned. Rotate trays halfway if your oven has hot spots. Let cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
  9. Make brown butter icing: In a light-colored skillet, melt 6 Tablespoons (85g) unsalted butter over medium heat, stirring constantly. After foaming and about 5–8 minutes, the butter will brown with a nutty aroma and specks. Remove from heat and cool for 5 minutes. Whisk in 1 and 1/2 cups (180g) sifted confectioners' sugar, 3 Tablespoons (45ml) milk, 1/2 teaspoon vanilla extract, and optional pinch of salt until smooth.
  10. Decorate cookies: Dip the tops of cooled cookies immediately into the brown butter icing or wait 10–15 minutes for the icing to thicken before spreading it with a knife or spatula. Garnish with the reserved chopped toasted pecans right after applying the icing.
  11. Storage: Let icing set at room temperature for a few hours. Store decorated cookies covered for up to 3 days at room temperature or refrigerate up to 10 days. Stacking is possible after icing sets.

Notes

  • Toasted pecans add an essential nutty flavor and crunch; ensure not to over-toast to avoid bitterness.
  • Use a light-colored pan to monitor the browning of butter for the icing easily.
  • If dough is too sticky, gradually add flour when rolling but avoid adding too much to keep cookies tender.
  • Rolling two dough layers together and chilling improves handling and cookie shape precision.
  • Do not use piping tips for the icing as it thickens and will clog.
  • Cookies must cool completely before icing for best results.
  • Brown butter icing sets firm but remains tender and flavorful.

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