Pecan Sugar Cookies with Brown Butter Icing
These delightful Pecan Sugar Cookies with Brown Butter Icing blend crunchy pecans with a rich brown butter icing, elevating traditional sugar cookies to a sophisticated treat perfect for any occasion.
Ingredients
For the cookies
- 1.25 cups pecan halves Fresh pecans are recommended.
- 2.25 cups all-purpose flour Plus more as needed for rolling.
- 0.5 teaspoon baking powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.75 cup unsalted butter, softened
- 0.75 cup packed light or dark brown sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
For the icing
- 6 Tablespoons unsalted butter To be browned.
- 1.5 cups confectioners’ sugar, sifted
- 3 Tablespoons milk
- 0.5 teaspoon pure vanilla extract Optional: pinch of salt for flavor.
Instructions
Preparation
- Preheat your oven to 300°F (150°C).
- Spread the pecan halves on a lined baking sheet and toast them in the oven for about 8 to 10 minutes until fragrant. Let them cool before chopping.
- In a bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt.
- In another bowl, beat the softened butter and brown sugar on high speed until creamy and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix until smooth.
- Gradually mix the dry ingredients into the wet mixture. Stir in the chopped pecans afterward.
- Chill the cookie dough in the refrigerator for 1 to 2 hours.
Baking
- Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
- Roll out the chilled dough on a floured surface and cut into shapes.
- Bake for 12 to 13 minutes until lightly golden around the edges. Cool on a wire rack.
Icing
- In a skillet, melt 6 tablespoons of unsalted butter over medium heat until it turns brown.
- Transfer the butter to a bowl, whisk in the sifted confectioners' sugar, milk, and vanilla extract.
- Optionally add a pinch of salt.
Decorating
- Dip cooled cookies in the icing or spread it on top with a knife.
- Garnish with remaining chopped pecans if desired.
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Notes
Chill the dough to maintain cookie shape. Store cookies in an airtight container for freshness.