Description
Pecan sugar cookies blend Southern charm with sweet sophistication. Buttery, nutty rounds deliver delicate crunch and melt-in-mouth pleasure for cookie enthusiasts seeking classic comfort with elegant nuance.
Ingredients
Scale
Main Ingredients:
Pecans:
- 1 ¼ cups (150g) pecan halves
- 2 ¼ cups (281g) all-purpose flour
Cookie Base:
- ¾ cup (12 tablespoons; 170g) unsalted butter
- ¾ cup (150g) packed light or dark brown sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
Spices and Leavening:
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Brown Butter Icing:
- 6 tablespoons (85g) unsalted butter
- 1 ½ cups (180g) confectioners’ sugar
- 3 tablespoons (45 milliliters) milk
- ½ teaspoon pure vanilla extract
- Optional: pinch of salt
Instructions
- Prepare the pecans by spreading them on a parchment-lined baking sheet and roasting in a preheated oven at 300°F (150°C) for 8-10 minutes until fragrant and lightly golden.
- Allow pecans to cool completely, then finely chop. Measure out for the cookie dough, reserving the remaining pecans for garnishing.
- In a medium mixing bowl, whisk together flour, baking powder, ground cinnamon, and salt until thoroughly combined.
- Using an electric mixer, cream softened butter and brown sugar until light and fluffy, approximately 2 minutes on high speed.
- Incorporate egg and vanilla extract into the butter mixture, beating until completely integrated and smooth.
- Gradually fold dry ingredients into the wet mixture, mixing on low speed until just combined. Gently fold in the toasted chopped pecans.
- If the dough appears too soft, add an additional tablespoon of flour to achieve the right consistency.
- Divide the dough into two equal portions and roll each between sheets of parchment paper to 1/4-inch thickness.
- Stack the rolled dough sheets, cover with plastic wrap, and refrigerate for 1-2 hours to firm up.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Remove chilled dough and cut into desired shapes using cookie cutters, re-rolling scraps as needed.
- Arrange cookies on prepared baking sheets, spacing them 3 inches apart.
- Bake for 12-13 minutes until edges are lightly golden brown.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For brown butter icing, melt butter in a light-colored skillet over medium heat, stirring constantly until it turns golden brown and develops a nutty aroma (5-8 minutes).
- Remove browned butter from heat and let cool for 5 minutes.
- Whisk confectioners’ sugar, milk, vanilla extract, and a pinch of salt into the browned butter until smooth.
- Dip cooled cookie tops into the icing or wait 10-15 minutes for the icing to thicken slightly before spreading with a knife.
- Sprinkle remaining chopped pecans over the iced cookies as a garnish.
- Allow icing to set completely at room temperature for several hours before storing or serving.
- Store decorated cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 10 days.
Notes
- Toast pecans carefully to enhance their rich, nutty flavor without burning, which brings depth to the cookie’s taste.
- Refrigerating the dough helps prevent spreading and creates cleaner, more defined cookie shapes during baking.
- Brown butter icing adds a luxurious caramel-like complexity that elevates these simple sugar cookies to a gourmet treat.
- Use room temperature ingredients to ensure smooth mixing and consistent cookie texture.
- Allow icing to set completely before stacking to maintain the cookies’ delicate decorative appearance.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 35 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg