Pecan Sugar Cookies

Pecan Sugar Cookies: A Delightful Treat with Brown Butter Icing

These Pecan Sugar Cookies are everything you love about classic sugar cookies, but with a delicious twist. Packed with toasted pecans and topped with a luscious brown butter icing, they offer a rich, nutty flavor that elevates them to something truly special. These cookies are perfect for the holiday season, family gatherings, or simply whenever you’re in the mood for a homemade treat. The combination of buttery pecans and sweet, caramelized icing is simply irresistible.

Why You’ll Love This Recipe

These Pecan Sugar Cookies are soft, chewy, and bursting with flavor. The toasted pecans add a delightful crunch, while the brown butter icing provides a rich, nutty sweetness that complements the cookie perfectly. The recipe is also versatile—cut the dough into any shapes you like and decorate them with the creamy icing for a beautiful finish. These cookies are great for sharing, gifting, or simply enjoying with a cup of coffee or tea.

Pecan Sugar Cookies Recipe

Ingredients:

Cookies:

• 1 1/4 cups (150g) pecan halves
• 2 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

Brown Butter Icing:

• 6 tablespoons (85g) unsalted butter
• 1 1/2 cups (180g) confectioners’ sugar, sifted
• 3 tablespoons (45ml) milk
• 1/2 teaspoon pure vanilla extract
• Optional: pinch of salt

Directions:

1. Toast the Pecans
   • Preheat your oven to 300°F (150°C). Spread the pecan halves on a lined baking sheet and toast them for 8–10 minutes until fragrant and slightly browned. Let the pecans cool, then chop them finely. Reserve 3/4 cup (90g) of the chopped pecans for the cookie dough and set the remaining pecans aside for garnish.
2. Make the Cookie Dough
   • In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
   • In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and brown sugar on high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides of the bowl as needed.
   • Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined. Stir in the 3/4 cup of toasted pecans. If the dough is too soft or sticky for rolling, add 1 more tablespoon of flour.
   • Divide the dough into 2 equal parts. Place each portion onto a lightly floured piece of parchment paper or a lightly floured silicone baking mat. Roll the dough out to about 1/4-inch thickness. Lightly dust one of the rolled-out doughs with flour, place a piece of parchment paper on top, then layer the second rolled-out dough on top. Cover with plastic wrap and refrigerate for at least 1–2 hours or up to 2 days.
3. Bake the Cookies
   • Preheat your oven to 350°F (177°C). Line 2–3 large baking sheets with parchment paper or silicone baking mats.
   • Remove one piece of dough from the refrigerator and use cookie cutters to cut into shapes. Re-roll the remaining dough and continue cutting until all the dough is used. Repeat with the second piece of dough.
   • Arrange the cookies on baking sheets about 3 inches apart and bake for 12–13 minutes, or until lightly browned around the edges. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
4. Make the Brown Butter Icing
   • Slice the butter into pieces and melt in a light-colored skillet over medium heat, stirring constantly. After 5–8 minutes, the butter will begin to brown and take on a nutty aroma. Remove from heat and let the butter cool for 5 minutes.
   • Whisk in the sifted confectioners’ sugar, milk, vanilla extract, and a pinch of salt (if desired) until smooth and glossy.
5. Decorate the Cookies
   • Dip the tops of the cooled cookies into the brown butter icing, or allow the icing to thicken slightly at room temperature (about 10–15 minutes) and spread it on with a knife or spatula. Garnish with the reserved toasted pecans.
   • Let the icing set at room temperature for a few hours before stacking or transporting the cookies.

Recipe Notes:

• Chill the Dough: Don’t skip the chilling step! This helps the cookies hold their shape during baking and makes them easier to cut into shapes.
• Brown Butter Tip: Keep a close eye on the butter as it browns. It can go from perfect to burnt quickly, so stir constantly and remove from heat as soon as it turns golden brown and smells nutty.
• Storage: Store the decorated cookies at room temperature for up to 3 days or refrigerate for up to 10 days. These cookies also freeze well if you want to make them ahead of time.

Nutritional Information:

• Prep Time: 25 minutes
• Cook Time: 12-13 minutes per batch
• Chill Time: 1-2 hours (or overnight)
• Total Time: 2 hours 40 minutes (including chilling)
• Calories: 150 per cookie
• Servings: 24 cookies

These Pecan Sugar Cookies with brown butter icing are a deliciously decadent treat. With their nutty, buttery flavor and melt-in-your-mouth texture, they’re perfect for any occasion, from holiday cookie swaps to a cozy afternoon snack. Whether you’re an experienced baker or a novice in the kitchen, these cookies are sure to impress with their rich taste and beautiful presentation.

Pecan Sugar Cookies

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• Author: Dulcia
• Total Time: 2 hours 40 minutes (including chilling)
• Yield: 24 1x

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Description

These Pecan Sugar Cookies are the ultimate combination of soft, buttery cookie goodness and rich, nutty flavor. The cookies are made with toasted pecans mixed into the dough and topped with a luscious brown butter icing that adds a creamy, caramel-like richness. Garnished with extra toasted pecans, these cookies are perfect for any occasion, especially during the holiday season.

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Ingredients

Scale 1x2x3x

Cookies:
1 1/4 cups (150g) pecan halves
2 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
Brown Butter Icing:
6 tablespoons (85g) unsalted butter
1 1/2 cups (180g) confectioners’ sugar, sifted
3 tablespoons (45ml) milk
1/2 teaspoon pure vanilla extract
Optional: pinch of salt

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Instructions

Toast the Pecans:
Preheat the oven to 300°F (150°C).
Spread the pecans on a lined baking sheet and bake for 8–10 minutes until toasted. Let cool, then chop the pecans. Use 3/4 cup (90g) for the cookie dough and save the rest for garnish.
Make the Cookie Dough:
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and brown sugar on high speed until smooth and creamy, about 2 minutes.
Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides of the bowl as needed.
Add the dry ingredients to the wet ingredients and mix on low speed until combined. Stir in the toasted pecans. If the dough seems too soft or sticky for rolling, add 1 more tablespoon of flour.
Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. Roll the dough out to about 1/4-inch thickness.
Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top, then place the second rolled-out dough on top. Cover with plastic wrap and refrigerate for at least 1–2 hours or up to 2 days.
Bake the Cookies:
Preheat the oven to 350°F (177°C). Line 2–3 large baking sheets with parchment paper or silicone baking mats.
Remove one piece of dough from the refrigerator and use cookie cutters to cut into shapes. Re-roll the remaining dough and continue cutting until all the dough is used. Repeat with the second piece of dough.
Arrange cookies on baking sheets about 3 inches apart and bake for 12–13 minutes until lightly browned around the edges. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Make the Brown Butter Icing:
Slice the butter into pieces and melt in a light-colored skillet over medium heat, stirring constantly. After 5–8 minutes, the butter will begin to brown and take on a nutty aroma. Remove from heat and let cool for 5 minutes.
Whisk in the confectioners’ sugar, milk, vanilla extract, and a pinch of salt until smooth.
Decorate the Cookies:
Dip the tops of the cooled cookies into the brown butter icing, or wait for the icing to thicken at room temperature (about 10–15 minutes) and spread it on with a knife or spatula.
Garnish with the remaining chopped toasted pecans.
Let the icing set at room temperature for a few hours before stacking or transporting the cookies.
Storage:
Store decorated cookies at room temperature for up to 3 days or refrigerate for up to 10 days.

• Prep Time: 25 minutes
• Cook Time: 12-13 minutes per batch

Nutrition

• Calories: 150