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
Scale
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.
