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
Scale
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.
