If you’re on the hunt for a dessert that feels like a warm hug straight from the oven, you have to try this Pecan Sugar Cookies with Brown Butter Icing Recipe. These cookies bring together the perfect balance of sweet, nutty, and buttery flavors with a delightful crunch from toasted pecans. The brown butter icing adds a luscious, caramelized depth that elevates simple sugar cookies into something truly unforgettable. Whether you’re baking for a cozy get-together or just treating yourself, this recipe is a guaranteed crowd-pleaser that makes every bite feel special.
Ingredients You’ll Need
Getting the ingredients just right sets the foundation for these irresistible cookies. Each one plays a critical role in creating the rich texture, deep flavor, and irresistible aroma that define this classic with a twist.
- Unsalted butter (softened and browned): The base of both cookies and icing, softened butter ensures soft cookies while browned butter brings a nutty, caramel flavor to the icing.
- Granulated sugar and light brown sugar: They add sweetness with a touch of moisture and chewiness from the brown sugar.
- Large egg: Acts as a binder to hold the dough together and add moisture.
- Vanilla extract: Enhances all the flavors with its warm, aromatic notes.
- All-purpose flour: The structure-builder for tender yet sturdy cookies.
- Baking soda: Helps the cookies rise lightly and become perfectly soft.
- Salt: Balances sweetness and amplifies flavor.
- Finely chopped pecans: Provides crunch and a toasted, nutty dimension.
- Powdered sugar: The sweet base for the smooth and creamy icing.
- Milk: Adjusts the icing consistency for easy spreading.
- Pinch of salt (for icing): Cuts through sweetness for harmony of flavors.
How to Make Pecan Sugar Cookies with Brown Butter Icing Recipe
Step 1: Prepare the Cookie Dough
Start by preheating your oven to 350°F and lining baking sheets with parchment paper to ensure your cookies bake evenly and don’t stick. Cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light, fluffy, and full of promise. This is where the magic begins—properly creaming will give your cookies that tender crumb you love. Next, beat in the egg and vanilla extract for richness and aromatic depth.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Mixing these helps to distribute the rising agent and salt evenly throughout the dough. Gradually fold the dry ingredients into the wet mixture just until combined, careful not to over-mix, so the cookies stay tender, not tough.
Step 3: Add the Pecans
Gently stir in the finely chopped pecans. Toast them first if you can; it brings out a deeper, richer flavor that adds irresistible crunch and warmth to every bite. This step really transforms your cookies from everyday to extraordinary.
Step 4: Shape and Bake
Scoop tablespoon-sized portions of dough and roll each into a ball. Place them on the prepared baking sheets spaced about two inches apart, then gently flatten each ball slightly. Baking them for 10 to 12 minutes until the edges turn lightly golden ensures just the right balance between soft centers and crisp edges. Allow your cookies to cool completely before icing to avoid melting and messy toppings.
Step 5: Make the Brown Butter Icing for Pecan Sugar Cookies with Brown Butter Icing Recipe
While the cookies cool, melt the butter in a small saucepan over medium heat, stirring constantly. Watch carefully until it turns a golden brown color and fills the kitchen with a rich, nutty scent—that’s your cue to remove it from heat. Let it cool briefly, then whisk it together with powdered sugar, milk, vanilla extract, and a pinch of salt until smooth and spreadable. Adjust the milk as needed for your perfect icing consistency.
Step 6: Ice the Cookies
Spread the luscious brown butter icing generously over the cooled cookies. Let the icing set before serving so you get that beautiful, velvety finish that makes these pecan sugar cookies stand out. For an extra-special touch, sprinkle with chopped pecans or a dusting of cinnamon right after icing.
How to Serve Pecan Sugar Cookies with Brown Butter Icing Recipe
Garnishes
To enhance your presentation, consider sprinkling an extra handful of finely chopped toasted pecans or a light dusting of cinnamon or nutmeg atop the icing before it sets. These garnishes not only make the cookies look inviting but also add subtle extra layers of flavor.
Side Dishes
These cookies pair wonderfully with a steaming cup of hot coffee, chai tea, or even a velvety glass of cold milk. Their nutty sweetness balances perfectly against warm or creamy drinks, making any snack time feel special. For a holiday spread, they also complement fruit preserves or a dollop of whipped cream beautifully.
Creative Ways to Present
Channel your inner host and serve these pecan sugar cookies on a rustic wooden board accompanied by small bowls of chopped nuts and cinnamon sticks. Layer them in pretty tins or wrap in parchment with twine for thoughtful homemade gifts. You can even sandwich two cookies together with extra brown butter icing for a delicious twist on the classic.
Make Ahead and Storage
Storing Leftovers
Once fully iced and set, transfer the cookies to an airtight container stored at room temperature. They keep beautifully soft and fresh for up to five days, making them a great make-ahead treat for busy weeks or holiday gifting.
Freezing
If you want to stash some away, these cookies freeze well. Freeze them uniced first by placing the dough balls on a baking sheet until firm, then transfer to a freezer-safe bag. Once baked and iced, wrap the cookies individually in plastic wrap and store them in a freezer container to maintain their fresh flavor and texture.
Reheating
Warm the cookies gently in the microwave for about 10 seconds or pop them in a low oven at 300°F for a few minutes. This revives their soft texture and brings out the toasty aroma of the pecans and brown butter. Just don’t overheat or the icing may melt.
FAQs
Can I use walnuts instead of pecans in this recipe?
Absolutely! Walnuts are a great substitute and will provide a similar nutty flavor and crunch. Toasting the walnuts before adding will also boost their flavor.
What if I don’t have brown sugar? Can I use all granulated sugar?
While you can swap out with all granulated sugar, the cookies might lack a bit of the rich, molasses-y depth that brown sugar contributes. If you do, consider adding a teaspoon of molasses or honey to mimic that complexity.
Can I make the dough ahead and bake later?
Yes, the dough can be stored tightly wrapped in the refrigerator for up to 48 hours before baking. Chilling firms the dough, which helps control cookie spread and enhances flavor.
How long does the brown butter icing stay good?
The brown butter icing can be stored in an airtight container in the fridge for up to a week. Let it come to room temperature and whisk before spreading if it thickens too much.
Are these cookies gluten-free?
This recipe uses all-purpose flour, so it’s not gluten-free. However, you can experiment with gluten-free flour blends designed for baking to make a gluten-free version, keeping an eye on dough consistency.
Final Thoughts
These Pecan Sugar Cookies with Brown Butter Icing Recipe have a way of turning everyday moments into something cozy and celebratory. Their buttery crumb, toasted nuts, and the divine caramel notes from brown butter icing make every bite a little celebration of flavor. I can’t wait for you to try making this recipe and sharing it with your favorite people—it’s pure cookie bliss from the first bite to the last.
Print
Pecan Sugar Cookies with Brown Butter Icing Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes (plus cooling time)
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these rich and nutty Pecan Sugar Cookies topped with a luscious Brown Butter Icing. Perfectly soft and slightly crisp, these American-style holiday cookies combine the warm flavors of toasted pecans, brown sugar, and buttery goodness finished with a smooth, caramelized brown butter frosting that enhances every bite.
Ingredients
For the cookies:
- 1 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup finely chopped pecans
For the brown butter icing:
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer or hand whisk until the mixture is light, fluffy, and well combined.
- Add egg and vanilla: Beat in the large egg and vanilla extract until fully incorporated, creating a smooth and creamy base for the dough.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring carefully until just combined without overmixing to ensure tender cookies.
- Incorporate pecans: Fold in the finely chopped pecans evenly throughout the dough to add texture and a nutty flavor.
- Shape cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place each dough ball about 2 inches apart on the prepared baking sheets, then gently flatten each ball slightly to promote even baking.
- Bake cookies: Bake in the preheated oven for 10 to 12 minutes or until the edges turn lightly golden, signaling they are perfectly baked.
- Cool cookies: Remove from the oven and allow the cookies to cool completely on the baking sheet before applying icing to prevent melting.
- Prepare brown butter icing: In a small saucepan over medium heat, melt the butter, stirring constantly until it becomes golden brown and emits a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly.
- Mix icing: In a medium bowl, whisk together the browned butter, powdered sugar, 2 tablespoons of milk, vanilla extract, and a pinch of salt until smooth and spreadable. Add extra milk as needed to achieve desired consistency.
- Ice cookies: Spread the brown butter icing evenly over the cooled cookies and allow it to set before serving for a deliciously silky finish.
Notes
- Toast the pecans before adding to dough for a deeper, more intense nutty flavor.
- Store the cookies in an airtight container to keep them fresh for up to 5 days.
- For a festive presentation, sprinkle extra chopped pecans or a pinch of cinnamon on top of the icing before it sets.
