If you’re on the hunt for a delightful treat that perfectly balances nutty richness with sweet indulgence, look no further than this Pecan Sugar Cookies with Brown Butter Icing Recipe. These cookies boast a tender crumb packed with toasted pecans, making every bite a joyful crunch surrounded by buttery sugar goodness. Topped off with a luscious, golden brown butter icing that’s irresistibly smooth and full of depth, this recipe is a spectacular way to brighten any day or holiday gathering. Once you try these cookies, they will quickly become one of your all-time favorites to bake and share.
Ingredients You’ll Need
This recipe sticks to a simple but carefully chosen set of ingredients, ensuring each element plays its part in creating perfectly tender, flavorful cookies with a decadent icing. Every item adds a special note — from the creamy softened butter that lends moisture and richness, to the toasted pecans that contribute satisfying texture and nutty flavor.
- Unsalted butter (softened): The cornerstone of tender, moist cookies and essential for making the brown butter icing.
- Granulated sugar: Adds the classic sweet crunch and helps create that delightful cookie texture.
- Light brown sugar (packed): Brings a subtle caramel note and chewiness that pairs beautifully with pecans.
- Large egg: Binds the dough and adds structure without drying out the cookies.
- Vanilla extract: Infuses warm, aromatic flavor that elevates the entire cookie experience.
- All-purpose flour: Forms the sturdy base of the dough, allowing for softness with just the right amount of chew.
- Baking soda and baking powder: Work together to give cookies their gentle rise and light texture.
- Salt: Enhances flavor and balances the sweetness perfectly.
- Finely chopped pecans (toasted): Adds crunch and rich nuttiness, essential for the star pecan sugar cookies flavor.
- Powdered sugar: The sweet base for the smooth brown butter icing that tops each cookie.
- Milk: Adjusts the icing consistency, making it ideal for spreading or drizzling.
- Pinch of salt (in icing): Rounds out the sweetness and enhances all the buttery notes.
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 (175°C) and lining baking sheets with parchment paper to prevent sticking. In a large bowl, cream together the softened butter with both granulated and brown sugars until the mixture turns light and fluffy — this process infuses air into the dough for irresistibly tender cookies. Next, beat in the egg and vanilla extract, which help bind the dough and add depth of flavor.
Step 2: Combine Dry Ingredients and Mix
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring until just combined to avoid overworking the dough. Fold in the finely chopped pecans, freshly toasted if you’ve got the time — this elevates their nutty aroma and crunch, making every bite extra special.
Step 3: Shape and Bake
Scoop the dough into portions about 1½ tablespoons each and roll them into neat balls. Place these on your prepared baking sheets spaced about 2 inches apart, then gently flatten with your palm for that perfect cookie shape and thickness. Bake for 10 to 12 minutes until the edges turn a gentle golden brown, signaling a crisp-tender texture that’s hard to resist. Allow them to cool on the pan for 5 minutes before moving them to a wire rack to cool completely.
Step 4: Make the Brown Butter Icing
While the cookies cool, melt the butter in a saucepan over medium heat, stirring occasionally until it turns golden brown and releases a nutty scent — this step is what makes your icing uniquely flavorful. After removing the browned butter from heat, let it cool just slightly before whisking in powdered sugar, milk, vanilla extract, and a pinch of salt until the icing is smooth and glossy. Adjust the milk to get the desired consistency for either drizzling or spreading.
Step 5: Ice the Cookies
Once your cookies have cooled completely, generously spread or delicately drizzle each one with the luscious brown butter icing. Allow the icing to set slightly before serving or storing to ensure it attains the right texture and that each cookie is a perfect bite of sweet, nutty heaven.
How to Serve Pecan Sugar Cookies with Brown Butter Icing Recipe
Garnishes
To elevate the presentation, sprinkle a few extra toasted pecan pieces or a light dusting of finely grated nutmeg or cinnamon on top of the icing. These little touches not only make the cookies look gorgeous but add an extra layer of festive aroma and flavor that’s bound to impress family and friends.
Side Dishes
Pair these warm, buttery pecan sugar cookies with a classic cup of freshly brewed coffee or a creamy chai latte. For an indulgent treat, serve alongside a scoop of vanilla bean ice cream or a simple drizzle of caramel sauce. These combinations amplify the comforting, nutty sweetness of the cookies and make for a dreamy dessert experience.
Creative Ways to Present
For gatherings or gift-giving, stack the cookies tied with rustic twine or arrange them on a wooden board garnished with whole pecans and autumn leaves. You can also sandwich two cookies together with a thin layer of brown butter icing in the middle for a delicate pecan sugar cookie sandwich. These creative presentations make your cookies look thoughtfully crafted and irresistibly inviting.
Make Ahead and Storage
Storing Leftovers
After enjoying a batch, store your pecan sugar cookies in an airtight container at room temperature to keep them soft and flavorful for up to 5 days. Place parchment paper between layers to prevent them from sticking together and to preserve the delicate icing finish.
Freezing
You can freeze these cookies either iced or uniced. Arrange them in a single layer on a baking sheet and freeze until firm before transferring to a freezer-safe container with parchment layers. Frozen cookies maintain their wonderful flavor and texture for up to 3 months — perfect for prepping holiday treats in advance.
Reheating
To freshen up frozen or stored cookies, let them come to room temperature or give them a quick 5-10 second zap in the microwave to soften the icing slightly before serving. This little trick revives their just-baked warmth and makes the brown butter icing gooey again without melting off.
FAQs
Can I substitute pecans with other nuts?
Absolutely! Walnuts or almonds can be delicious alternatives, offering different textures and flavors while still complementing the brown butter icing marvelously.
Is it necessary to brown the butter for the icing?
Brown butter adds a deep, nutty flavor that elevates the icing from ordinary to extraordinary. While you could skip this step, browning the butter is highly recommended to achieve the signature taste of this Pecan Sugar Cookies with Brown Butter Icing Recipe.
Can I make the icing ahead of time?
Yes! You can prepare the brown butter icing a day ahead and store it covered in the refrigerator. Just whisk it well and add a splash of milk to loosen it if it thickens before spreading.
Are these cookies suitable for vegetarians?
Yes, this recipe is vegetarian-friendly. It uses no animal-derived ingredients other than eggs and dairy, which are common in vegetarian diets.
What’s the best way to prevent the cookies from spreading too much?
Make sure your butter is softened but not melted, and chill the dough briefly if your kitchen is warm. Flattening the balls gently avoids over-spreading, giving nicely shaped cookies.
Final Thoughts
There’s truly something magical about these Pecan Sugar Cookies with Brown Butter Icing Recipe that makes every bite feel like a warm hug. From the buttery, pecan-studded cookies to the richly decadent brown butter icing, this recipe brings together comfort and elegance in the most delightful way. I can’t wait for you to bake a batch and experience the joy and compliments that follow — these cookies might just become your next irresistible favorite to share and savor.
Print
Pecan Sugar Cookies with Brown Butter Icing Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes (plus cooling and icing 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 buttery cookies are enhanced with toasted pecans for a crunchy texture, while the homemade brown butter icing adds a deep, caramelized sweetness. Ideal for holiday gatherings or everyday indulgence, these cookies blend classic flavors with a gourmet twist.
Ingredients
For the cookies:
- 1 cup unsalted butter (softened)
- ¾ cup granulated sugar
- ½ cup light brown sugar (packed)
- 1 large egg
- 1½ tsp vanilla extract
- 2¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup finely chopped pecans (toasted if desired)
For the brown butter icing:
- ½ cup unsalted butter
- 2 cups powdered sugar
- 2–3 tbsp milk
- 1 tsp vanilla extract
- pinch of salt
Instructions
- Prepare the oven and baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream the butter and sugars: In a large mixing bowl, beat the softened unsalted butter with both granulated and light brown sugars until the mixture becomes light and fluffy, which should take about 3-4 minutes.
- Add egg and vanilla: Beat in the large egg and vanilla extract until fully incorporated, creating a smooth base for your cookie dough.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt, ensuring they are evenly mixed for consistent rising.
- Mix dry and wet ingredients: Gradually add the dry ingredient mixture to the butter and sugar mixture, stirring just until combined. Avoid overmixing to keep cookies tender.
- Incorporate pecans: Fold in the finely chopped pecans, toasted if desired, evenly distributing nuts throughout the dough.
- Scoop and shape dough: Using a tablespoon and a half measure, scoop portions of dough and roll them into balls. Place them on the prepared baking sheets spaced about 2 inches apart, then gently flatten each ball slightly with the palm of your hand for even baking.
- Bake the cookies: Bake in the preheated oven for 10–12 minutes, or until the edges turn lightly golden, giving a hint of a crispy texture while the center remains soft.
- Cool cookies: Remove cookies from the oven and allow them to cool on the baking sheets for 5 minutes to set. Then transfer to a wire rack to cool completely before icing.
- Make brown butter icing: In a saucepan over medium heat, melt the ½ cup unsalted butter. Continue cooking for 4–5 minutes, swirling occasionally, until it turns golden brown and emits a nutty aroma. Remove from heat and cool slightly.
- Combine icing ingredients: Whisk the powdered sugar, milk (start with 2 tbsp and add more to adjust consistency), vanilla extract, and pinch of salt into the browned butter until the mixture is smooth and spreadable.
- Ice the cookies: Once cookies have fully cooled, spread or drizzle the brown butter icing on top. Allow icing to set before serving or storing.
Notes
- Toast pecans before adding them to the dough to enhance their flavor and crunch.
- These cookies store well in an airtight container for up to 5 days, maintaining freshness.
- You can freeze the cookies with or without icing; just thaw before serving.
