If you are searching for a delightful treat to brighten up any occasion or simply satisfy a sweet craving, the Pecan Sugar Cookies with Brown Butter Icing Recipe is your perfect answer. These cookies offer a wonderful balance of buttery richness and nutty warmth, crowned with a luscious brown butter icing that elevates the flavor to something truly memorable. Each bite boasts a soft yet slightly crisp texture, studded with pecan halves that add a wonderful crunch and depth. This recipe is a true showstopper that brings comfort and elegance together in one irresistible cookie.
Ingredients You’ll Need
As with many great recipes, simplicity shines through in the ingredients list for this Pecan Sugar Cookies with Brown Butter Icing Recipe. Each component plays a vital role in achieving the perfect harmony of flavor, texture, and appearance that makes these cookies unforgettable.
- Pecan halves: Toasted and chopped to add a rich, nutty texture that complements the sweetness.
- All-purpose flour: The foundation of the cookie’s structure, providing the perfect chewiness.
- Baking powder: Helps the cookies rise just enough without losing their tender crumb.
- Ground cinnamon: Adds a subtle warmth that enhances the overall flavor profile.
- Salt: Balances the sweetness and intensifies other flavors.
- Unsalted butter: Used twice—first softened and creamed into the dough, and then browned for the icing to impart a nutty, caramel-like flavor.
- Light or dark brown sugar: Infuses the cookies with a rich molasses undertone and moisture.
- One large egg: Binds ingredients and contributes to the tender texture.
- Pure vanilla extract: Brings depth and aromatic warmth to both the dough and the icing.
- Confectioners’ sugar: Creates a smooth, sweet icing that balances the nutty notes.
- Milk: Adjusts the icing’s consistency to silky perfection.
- Optional pinch of salt: Enhances the brown butter icing’s complexity and offsets sweetness gracefully.
How to Make Pecan Sugar Cookies with Brown Butter Icing Recipe
Step 1: Prepare and Toast the Pecans
Start by warming your oven to 350°F (175°C). Spread pecan halves on a baking sheet and toast them for about 8-10 minutes until fragrant and slightly darker. Toasting brings out their natural oils and deepens their flavor, which is crucial for that unmistakable nutty punch in the cookies.
Step 2: Mix the Dry Ingredients
While pecans cool, whisk together the flour, baking powder, ground cinnamon, and salt in a large bowl. This step evenly distributes the leavening agent and spices so every cookie has consistent flavor and texture.
Step 3: Cream Butter and Sugar
In a separate bowl, cream the softened butter and brown sugar until light and fluffy. This aerates the mixture, ensuring your cookies rise well and develop a tender crumb.
Step 4: Add Egg and Vanilla
Beat in the room temperature egg and vanilla extract to the creamed butter and sugar. These ingredients add richness and moisture, perfectly binding the dough while enhancing flavor.
Step 5: Combine Wet and Dry Ingredients
Slowly add the dry mixture to the wet, stirring just until combined to avoid overworking the dough. Then fold in the toasted pecans, ensuring they are evenly distributed for great texture in every bite.
Step 6: Shape and Chill the Dough
Lightly flour your work surface and roll out the dough to a thickness of about 1/4 inch. Cut into your favorite shapes or simply scoop into balls. Place them on a baking sheet lined with parchment paper, and chill in the fridge for at least 30 minutes to help retain their shape during baking.
Step 7: Bake the Cookies
Bake for 10-12 minutes or until the edges turn golden brown. The centers should remain soft, ensuring that each cookie is tender and chewy rather than dry and crumbly.
Step 8: Make the Brown Butter Icing
While the cookies cool, melt the butter over medium heat until it foams and turns golden brown, releasing that incredible nutty aroma. Remove from heat and whisk in the confectioners’ sugar, milk, vanilla extract, and a pinch of salt if desired. Adjust consistency with more milk or sugar until silky smooth.
Step 9: Ice the Cookies
Using a spoon or piping bag, generously spread the brown butter icing over each cookie. Allow the icing to set for a few minutes before serving. This luscious topping adds a silky, caramelized touch that perfectly complements the pecan-studded base.
How to Serve Pecan Sugar Cookies with Brown Butter Icing Recipe
Garnishes
Feel free to sprinkle a few chopped toasted pecans or a light dusting of cinnamon over the icing for an extra pop of flavor and an inviting look. A subtle drizzle of melted chocolate can also add a decadent twist.
Side Dishes
These cookies make a perfect companion to a hot cup of coffee, spiced chai tea, or even a scoop of vanilla bean ice cream. Their warm tones pair beautifully with creamy or lightly bitter beverages and desserts.
Creative Ways to Present
Arrange these cookies on a rustic wooden board with small bowls of pecans and a few sprigs of fresh rosemary for a charming visual contrast. Serving them in decorative tins also makes a delightful gift or festive party centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep your pecan sugar cookies in an airtight container at room temperature for up to 4 days. They stay soft and flavorful, especially if you layer them between sheets of parchment paper to prevent sticking.
Freezing
You can freeze baked cookies for up to 3 months. Place them in a single layer on a baking sheet to freeze individually before transferring to a freezer-safe bag, which helps retain their texture and prevents breakage.
Reheating
Warm frozen or refrigerated cookies in a preheated 300°F (150°C) oven for 5-7 minutes to refresh their softness. Avoid microwaving, as it can make them too soft or rubbery.
FAQs
Can I use chopped walnuts instead of pecans?
Absolutely! Walnuts offer a similar texture and nutty flavor, making them a great substitute if you prefer or have walnuts on hand.
Is it necessary to brown the butter for the icing?
Yes, browning the butter adds a deep, caramel-like flavor that transforms the icing from ordinary to extraordinary. It’s worth the extra attention to detail.
How do I prevent the cookies from spreading too much?
Chilling the dough before baking is key. This firms up the butter and helps the cookies keep their shape during baking.
Can I make this recipe gluten-free?
To adapt for gluten intolerance, substitute the all-purpose flour with a gluten-free flour blend designed for baking, ensuring it contains xanthan gum for structure.
What’s the best way to store these cookies if I want to keep the icing intact?
Store the iced cookies in a single layer to avoid smudging, preferably in a box that provides just a little room so they don’t shift or press into one another.
Final Thoughts
With its perfect blend of buttery richness, nutty pecans, and that addictive brown butter icing, the Pecan Sugar Cookies with Brown Butter Icing Recipe is undoubtedly a keeper. Whether you are baking for friends, family, or just treating yourself, this recipe invites you to enjoy moments of pure, flavorful joy. Feel yourself smile with every bite and don’t be surprised if these cookies become your new go-to favorite!
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Pecan Sugar Cookies with Brown Butter Icing Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 12-14 minutes
- Total Time: 2 hours 12 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully rich Pecan Sugar Cookies topped with a luscious Brown Butter Icing, combining a nutty flavor with a sweet, creamy glaze. Perfectly crisp on the edges and tender inside, these cookies are an irresistible treat for any occasion.
Ingredients
Cookies
- 1 1/4 cups (150g) pecan halves
- 2 1/4 cups (281g) all-purpose flour, plus extra for rolling
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 3/4 cup (12 tbsp; 170g) unsalted butter, softened
- 3/4 cup (150g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 2 tsp pure vanilla extract
Brown Butter Icing
- 6 tbsp (85g) unsalted butter
- 1 1/2 cups (180g) confectioners’ sugar, sifted
- 3 tbsp (45ml) milk
- 1/2 tsp pure vanilla extract
- Optional: pinch of salt
Instructions
- Prepare Pecans: Toast the pecan halves in a dry skillet over medium heat for about 5-7 minutes, stirring often, until fragrant and lightly browned. Remove from heat and let cool completely, then chop coarsely.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. Set aside.
- Cream Butter and Sugar: In a separate large mixing bowl, beat the softened unsalted butter with the brown sugar until light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until combined and smooth.
- Combine Ingredients: Gradually add the flour mixture to the butter mixture, stirring until just incorporated. Fold in the toasted, chopped pecans gently.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up, making it easier to roll.
- Preheat Oven and Prepare Baking Sheets: Heat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Shape Cookies: Lightly flour your hands and a work surface. Roll chilled dough into 1-inch balls and place them about 2 inches apart on prepared baking sheets. Flatten each ball slightly with the palm of your hand.
- Bake Cookies: Bake in the preheated oven for 12-14 minutes or until edges are golden and centers are set. Remove from oven and allow to cool on the baking sheet for 5 minutes, then transfer cookies to wire racks to cool completely.
- Make Brown Butter Icing: In a small saucepan over medium heat, melt the 6 tablespoons unsalted butter. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 3-5 minutes. Remove from heat and cool slightly.
- Mix Icing: In a bowl, whisk together the sifted confectioners’ sugar, milk, vanilla extract, and optional pinch of salt. Slowly whisk in the browned butter until smooth and creamy.
- Ice Cookies: Once cookies are completely cooled, drizzle or spread the brown butter icing over the tops. Allow icing to set before serving.
Notes
- Ensure the butter for the icing is browned carefully to avoid burning; remove from heat as soon as it turns golden and fragrant.
- You can substitute pecans with walnuts if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a stronger pecan flavor, toast the pecans extra carefully but do not burn them.
- Chilling the dough improves the texture and makes shaping easier.
