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
Scale
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.
