I’m sharing pecan cut-out sugar cookies with brown butter icing and a single simple decorating trick that makes these Pecan Cookies stand out on any platter.

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I love how these pecan cut-out sugar cookies with brown butter icing look way fancier than they are. The crunchy toasted and finely chopped pecans sneak into every bite so you get texture not just sweetness, and the unsalted butter for browning in the icing gives a deep, almost caramel note that makes them taste like something from a bakery.

I kept the decorating minimal, still they read like Butter Pecan Cookies on a holiday table. You might find yourself grabbing one before anyone notices, its kinda impossible to resist.

I definitely did that the first time.

Ingredients

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All purpose flour: Provides structure and carbs, makes cookies tender yet slightly chewy, low in fiber.
Unsalted butter: Adds rich fat and flavor, gives crisp edges and soft centers, lots of calories.
Granulated sugar: Sweetens and helps spread, creates slight crunch, mostly simple carbs nothing else.
Pecans, toasted: Bring nutty flavor, some healthy fats and protein, add texture and crunch.
Egg: Binds dough, adds moisture and protein, helps cookies brown and hold shape.
Browned butter for icing: Deep nutty aroma, richer butter flavor, boosts icing complexity with caramel notes.
Powdered sugar for icing: Sweet, smooth base for icing, dissolves easy, makes glossy finish and sweetness.
Milk or cream: Thins icing, adds richness, affects consistency and shine.

Ingredient Quantities

3 cups (360 g) all purpose flour

1/2 tsp baking powder

1/4 tsp fine salt

1 cup (227 g) unsalted butter, room temp

1 cup (200 g) granulated sugar

1 large egg, room temp

1 tsp vanilla extract

3/4 cup (75 g) pecans, toasted and finely chopped

2 tbsp milk (if dough seems dry)

6 tbsp (85 g) unsalted butter for browning, cooled slightly

1 1/2 cups (180 g) powdered sugar, sifted

1/2 tsp vanilla extract for the icing

2 to 3 tbsp milk or heavy cream to thin the icing

Pinch of fine salt

Extra chopped toasted pecans for sprinkling, about 1/4 cup (25 g)

How to Make this

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1. Preheat oven to 350°F (175°C). If your pecans arent toasted already, spread them on a baking sheet and toast 5 to 8 minutes until fragrant, cool and finely chop about 3 quarters cup for the dough and set aside about 1 quarter cup for sprinkling.

2. Whisk together 3 cups (360 g) all purpose flour, 1/2 teaspoon baking powder and 1/4 teaspoon fine salt in a bowl and set aside.

3. In a large bowl cream 1 cup (227 g) room temperature unsalted butter with 1 cup (200 g) granulated sugar until light and fluffy, about 2 to 3 minutes. Scrape the bowl, add 1 large room temperature egg and 1 teaspoon vanilla extract and mix just until combined, dont overmix.

4. Add the dry ingredients to the butter mixture in two additions, mixing until just combined. Fold in the 3 quarters cup chopped toasted pecans. If the dough seems dry, add up to 2 tablespoons milk, one teaspoon at a time. Gather dough into a disk, flatten slightly, wrap in plastic and chill at least 1 hour (or 15 minutes in the freezer if youre short on time).

5. On lightly floured parchment roll the chilled dough between two sheets to about 1/4 inch thick. Use cookie cutters, transfer shapes to a parchment lined baking sheet leaving room between cookies. Re-roll scraps, keep the dough cold so it doesnt spread.

6. For best shape, chill the cut cookies 10 to 15 minutes on the sheet before baking. Bake at 350°F (175°C) for 8 to 10 minutes, until edges just set and bottoms are very lightly golden. Dont overbake or theyll be dry.

7. While cookies cool, brown the butter for the icing. Melt 6 tablespoons (85 g) unsalted butter in a light colored skillet over medium heat, swirling occasionally, until the milk solids turn amber and it smells nutty, about 4 to 6 minutes. Remove from heat and let cool until warm, not piping hot, whisk if it separates.

8. Make the brown butter icing by whisking 1 1/2 cups (180 g) sifted powdered sugar with the cooled brown butter, 1/2 teaspoon vanilla extract for the icing and a pinch of fine salt. Add 2 to 3 tablespoons milk or heavy cream one tablespoon at a time until you reach a smooth, spreadable consistency. If it gets too thin chill briefly, if too thick add a little more milk.

9. Spread or drizzle the icing over completely cooled cookies and immediately sprinkle the extra chopped toasted pecans on top. Let the icing set at room temperature or pop cookies in the fridge for a few minutes. Store in an airtight container up to 3 days. Tip: measure flour by spooning into the cup and leveling for less dense cookies, and chilling dough overnight gives better flavor if you can wait.

Equipment Needed

1. Oven set to 350°F (175°C)
2. Baking sheets (2) and parchment paper
3. Large mixing bowl and a medium mixing bowl
4. Electric mixer or a sturdy wooden spoon for creaming
5. Measuring cups and spoons plus a kitchen scale for accuracy
6. Whisk and rubber spatula
7. Rolling pin cookie cutters and extra parchment for rolling and cutting
8. Light colored skillet for browning the butter
9. Cutting board and chefs knife or a small food processor for chopping pecans
10. Cooling rack and an airtight container for storing the cookies

FAQ

Q: Can I skip toasting the pecans?

A: You could, but toasting really wakes up their flavor and crunch. Toast in a single layer at 350 F for 6 to 8 minutes or toast in a dry skillet over medium heat, stirring, until fragrant. Let them cool before chopping so they dont go greasy.

Q: How do I brown butter for the icing without burning it?

A: Melt the butter in a light colored saucepan over medium heat and swirl often. It will foam, then the milk solids turn golden and smell nutty, that means its done. Remove from heat right away and cool for a few minutes before mixing with powdered sugar so the icing doesnt get watery.

Q: My cookie dough is crumbly, what do I do?

A: Add one teaspoon of milk at a time up to the 2 tablespoons listed, until it just comes together. You can also press the dough into a disk and chill 20 to 30 minutes, then roll. Dont overwork it or the cookies get tough.

Q: Can I make the dough or cookies ahead of time?

A: Yes. Chill shaped dough in the fridge up to 3 days or freeze for up to 3 months. Bake from chilled adding a minute or two to bake time if needed. Baked cookies keep in an airtight container at room temperature for about 4 days.

Q: What thickness and bake time should I use?

A: Roll cookies about 1/4 inch thick and bake at 350 F for 9 to 12 minutes, until edges are set and centers look slightly soft. They will firm as they cool so dont wait for them to brown too much.

Q: My icing is too thick or too thin, how do I fix it?

A: To thin, add milk or cream one teaspoon at a time until you reach the spreadable glaze you want. To thicken, add a tablespoon more sifted powdered sugar at a time. Stir until smooth and sprinkle extra chopped pecans on top before the icing sets.

Pecan Sugar Cookies (with Brown Butter Icing) Recipe Substitutions and Variations

All purpose flour (3 cups): swap for a cup-for-cup gluten-free all-purpose blend that contains xanthan gum, measure the same, chill the dough 20-30 minutes and add 1-2 tbsp milk if it feels too crumbly — it’ll behave a little different but still taste great.
Granulated sugar (1 cup): use light brown sugar packed, 1:1, for more chew and a deeper caramel note, just know the dough will be a tad moister and the cookies a bit darker.
Unsalted butter (1 cup): use salted butter 1:1 but leave out the 1/4 tsp fine salt called for in the recipe, and for the browned-butter icing let it cool a bit more since salted butter can taste stronger.
Powdered sugar for the icing (1 1/2 cups): make a quick substitute by blitzing 1 1/2 cups granulated sugar with 1 tbsp cornstarch in a high speed blender or food processor until super fine, then sift before using, and thin with milk or cream as needed.

Pro Tips

1. Measure flour by spooning it into the cup and level it off with a knife, dont pack it down or your cookies will come out dense and heavy.

2. Chill the dough longer if you can, overnight is best. Itll firm up so the cutters hold their shape and the flavor gets deeper, plus the cookies spread less in the oven.

3. Watch the brown butter like a hawk, milk solids can go from golden to burnt in seconds. Let it cool until just warm before you mix it with powdered sugar or the icing will seize and get lumpy.

4. Toast and chop the pecans just before you use them, or pulse them briefly in a food processor so they stay a little chunky. If you grind them too fine you lose that nice nutty texture and they can make the dough greasy.