If there’s ever been a reason to break out the mixing bowls, it’s this glorious Pecan Sugar Cookies with Brown Butter Icing Recipe. Imagine a soft, nutty cookie with a golden edge, dotted with toasty pecans, and then finished with a silky, nutty brown butter icing that frankly deserves its own fan club. This recipe feels like a warm embrace—perfect for holidays, tea parties, or any afternoon that could use a little extra sweetness. These cookies are beautiful, decadent, and—best of all—surprisingly simple to make, making them a staple in my own kitchen whenever I need something a bit special.
Ingredients You’ll Need
The magic of this Pecan Sugar Cookies with Brown Butter Icing Recipe truly lies in a smart collection of humble ingredients, each one pulling its weight to create irresistible flavor and texture. Every addition has a purpose, from pecans for crunch to brown sugar for extra caramel notes, so try not to swap or skip if you want that true bakery-quality result!
- Unsalted butter (softened): The foundation for tender, melt-in-your-mouth cookies and the key to a rich, perfectly nutty icing.
- Granulated sugar: Delivers sweetness and gives the cookies their classic, crisp edges.
- Packed light brown sugar: Adds moisture and caramel undertones for a soft, flavorful crumb.
- Large egg: Binds the dough and helps create structure that holds up the chunky pecans.
- Vanilla extract: Infuses both dough and icing with deep, fragrant warmth; don’t skimp!
- All-purpose flour: The canvas that brings all the flavors together, yielding the ideal chewy-but-soft bite.
- Baking soda: A little goes a long way for gentle lift and golden edges.
- Salt: Balances the sweetness and heightens flavors in every bite.
- Finely chopped pecans: For nutty texture and those irresistible buttery pockets.
- Unsalted butter (for icing): Browning this transforms the icing from good to unforgettable—with a gentle, roasted aroma.
- Powdered sugar: Blends smoothly for a luscious, cloudlike icing that sets beautifully.
- Milk: A spoonful or two is all you need for that dreamy, spreadable consistency.
- Vanilla extract (for icing): A second splash for extra dimension and warmth in the icing.
How to Make Pecan Sugar Cookies with Brown Butter Icing Recipe
Step 1: Prepare Your Baking Sheets
Start by preheating your oven to 350°F to guarantee even, reliable baking. Line two baking sheets with parchment paper for easy cleanup—you’ll thank yourself later. This step will help your cookies bake evenly and prevents sticking, so those precious pecan-studded rounds come off effortlessly.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is pale and fluffy—this usually takes 2 to 3 minutes. Creaming introduces air and ensures every bite of your Pecan Sugar Cookies with Brown Butter Icing Recipe is luxuriously soft and light.
Step 3: Add the Egg and Vanilla
Beat in the egg and vanilla extract, mixing until completely smooth and incorporated. The egg will help bind your dough while the vanilla brings that cozy, bakery-fresh aroma and flavor to the party.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This step ensures that the baking soda and salt are evenly distributed for consistent leavening and balanced flavor throughout every cookie.
Step 5: Mix Dry and Wet Ingredients Together
Gradually add the flour mixture into the butter mixture, stirring just until a soft dough forms. Overmixing can make cookies tough, so stop as soon as the flour disappears—your dough should be thick, soft, and a little sticky.
Step 6: Fold in Pecans
Gently fold in the chopped pecans, being careful not to crush them too much. If you have a few minutes, toast the pecans in a dry skillet beforehand for an even richer, deeper nutty flavor that takes this Pecan Sugar Cookies with Brown Butter Icing Recipe completely over the top.
Step 7: Shape and Flatten the Dough
Scoop tablespoon-sized portions of dough, roll them into balls, and space them evenly on your lined baking sheets. Flatten each slightly with your fingers or the bottom of a glass to help them bake up into those classic cookie rounds.
Step 8: Bake the Cookies
Slide the trays into your preheated oven and bake for 10 to 12 minutes. You’re looking for golden edges and centers that are just set—they’ll firm up as they cool. Let the cookies sit on the baking sheet for about 5 minutes, then transfer to a wire rack so they cool fully and stay airy.
Step 9: Make the Brown Butter Icing
In a small saucepan, melt 1/2 cup unsalted butter over medium heat. Stir constantly until the butter turns golden brown and develops a nutty aroma—don’t walk away, as it can go from brown to burnt fast! Remove from heat and let it cool for a few minutes. In a bowl, whisk the brown butter with powdered sugar, milk, and vanilla until you get a smooth, spreadable icing. Add a little more milk if needed for the perfect consistency.
Step 10: Ice the Cookies
Once the cookies are completely cool, spread or artistically drizzle each one with the brown butter icing. Admire your tasty, glossy masterpieces before digging in! This is the finishing touch that transforms these from everyday cookies into showstoppers worthy of any celebration.
How to Serve Pecan Sugar Cookies with Brown Butter Icing Recipe
Garnishes
Add a shower of finely chopped toasted pecans or a pinch of flaky sea salt over the icing while it’s still soft—this brings extra crunch, texture, and flavor flashes that make these cookies irresistible and extra photogenic.
Side Dishes
Serve your Pecan Sugar Cookies with Brown Butter Icing Recipe alongside a steamy mug of coffee, spiced chai, or a tall glass of cold milk. They also love being part of a dessert platter with fresh berries, chocolate bark, or tangy lemon bars for an elegant finish to any get-together.
Creative Ways to Present
Arrange the iced cookies in a pretty tin lined with parchment for gifting, or stack them on a cake stand for a lovely tea party display. For a festive touch, tuck each cookie into its own cupcake liner and wrap with ribbon—they make thoughtful, homemade holiday favors.
Make Ahead and Storage
Storing Leftovers
Once the icing has set, store any leftover cookies in an airtight container at room temperature for up to 4 days. Keep parchment or wax paper between layers so they don’t stick together and the icing stays picture-perfect.
Freezing
You can freeze baked, un-iced cookies for up to 2 months—just layer them with parchment in a freezer-safe container. When ready to serve, thaw at room temperature, then whip up fresh icing and decorate as usual for that just-baked taste and look.
Reheating
If you love a slightly warm cookie, give un-iced cookies a short 5- to 10-second spin in the microwave. Iced cookies are best enjoyed as is, but if you really must, gently warm them on low in the oven for a minute or two so the icing stays put and the cookie regains its softness.
FAQs
Can I use dark brown sugar instead of light?
Absolutely! Dark brown sugar will add a bit more molasses flavor and a deeper color to your cookies. Both work beautifully in the Pecan Sugar Cookies with Brown Butter Icing Recipe—choose based on your flavor preference.
How do I know when the brown butter is ready?
The butter is ready when the solid bits at the bottom turn golden brown and it smells deeply nutty. Watch closely and stir often, as it goes from brown to burnt quickly. Remove from heat promptly for the best flavor.
Can I make these cookies gluten-free?
Yes, you can substitute a good-quality 1-to-1 gluten-free flour blend for the all-purpose flour. The cookies may have a slightly different texture, but should still be delicious and hold together well.
What if I don’t have pecans?
No problem! Walnuts make a wonderful substitute, or you can leave the nuts out altogether for a classic sugar cookie base (though the Pecan Sugar Cookies with Brown Butter Icing Recipe is best with pecans, in my opinion!).
Can the dough be made ahead?
Definitely! Prepare the dough up to 48 hours ahead and refrigerate it tightly covered. Let it come slightly to room temperature before scooping and baking for best results.
Final Thoughts
If you’re searching for a cookie that’s as soul-soothing to make as it is to eat, this Pecan Sugar Cookies with Brown Butter Icing Recipe is calling your name. Each buttery bite, with its melt-in-your-mouth crumb, toasted pecans, and nutty icing, is a celebration of classic flavors with a little bakery magic. Give these a go—you’ll find yourself reaching for this recipe year after year, sharing (or secretly hoarding) them with joy!
Print
Pecan Sugar Cookies with Brown Butter Icing Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich, nutty flavors of Pecan Sugar Cookies topped with a luscious Brown Butter Icing. These soft, melt-in-your-mouth cookies are perfect for the holiday season or any time you crave a sweet treat.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup finely chopped pecans
Brown Butter Icing:
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. Fold in the chopped pecans.
- Bake: Scoop tablespoon-sized portions of dough, roll into balls, and place on the prepared baking sheets. Flatten slightly with your fingers or the bottom of a glass. Bake for 10–12 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make icing: Melt 1/2 cup butter in a small saucepan over medium heat until golden brown. Remove from heat and cool slightly. Whisk with powdered sugar, milk, and vanilla extract until smooth. Adjust milk for consistency.
- Ice the cookies: Spread or drizzle icing over completely cooled cookies.
Notes
- Toasting the pecans before adding them enhances their flavor.
- Let the brown butter cool for a few minutes before mixing into icing to avoid melting the sugar too quickly.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 17g
- Sodium: 75mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
