These pecan sugar cookies combine brown sugar, toasted pecans, and cinnamon for a flavorful upgrade to traditional cut-out cookies. The brown butter icing requires no decorating skills—just slather on and enjoy!

  • Source: Sally’s Baking Addiction
  • Yield: 24 cookies

Note: Everything must be at room temperature for the best results. This includes the butter, egg, and milk.

Ingredients

Cookies

  • 1 1/4 cups (150g) pecan halves
  • 2 1/4 cups (281g) all-purpose flour, plus more for rolling
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 3/4 cup (170g) unsalted butter, room temperature
  • 3/4 cup (150g) packed brown sugar
  • 1 large egg, room temperature
  • 2 tsp pure vanilla extract

Brown Butter Icing

  • 6 Tbsp (85g) unsalted butter
  • 1 1/2 cups (180g) confectioners’ sugar, sifted (with food processor)
  • 3 Tbsp (45ml) milk
  • 1/2 tsp vanilla extract
  • Pinch of salt (optional)

Directions

Prepare Pecans

  1. Preheat oven to 300°F. Spread pecans on baking sheet and toast for 8–10 minutes.
  2. Let cool, then chop. Reserve 3/4 cup (90g) for dough and the rest for garnish.
  3. Turn off oven (as dough will be chilled before baking).
  1. Whisk flour, baking powder, cinnamon, and salt in a medium bowl. Set aside.
  2. Using stand mixer bowl, beat butter and brown sugar until creamy (2 minutes). Add egg and vanilla (1 minute).
  3. Mix in dry ingredients on low, then fold in (3/4 cup) pecans. Add (1 Tbsp) more flour if too sticky.
  4. Divide dough in half. Roll each portion to 1/4-inch thickness between lightly floured parchment paper.
    • Use more flour as needed to prevent sticking.
  5. Lightly dust one of rolled dough pieces with flour.
  6. Stack dough pieces with parchment paper between, cover (plastic wrap or foil), and refrigerate 1-2 hours.

Bake Cookies

  1. Preheat oven to 350°F. Line baking sheets with silicone mat (or parchment paper).
  2. Cut chilled dough into shapes. Re-roll scraps to use all dough.
    • Alternatively, roll into a log and slice into rounds.
  3. Place cookies 3 inches apart on sheets. Bake 12-13 minutes until edges brown.
  4. Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.

Make Icing & Decorate

  1. Slice butter into pieces in a light-colored skillet. Melt over medium heat, stirring constantly.
  2. Cook 5-8 minutes until brown specks form and butter smells nutty. Remove from heat and cool 5 minutes.
  3. Whisk in confectioners’ sugar, milk, vanilla, and optional salt until smooth.
  4. Wait 10-15 minutes for icing to thicken slightly.

Recipe Tips

  • Icing sets after a few hours; cookies can be stacked and stored up to 3 days at room temperature or 10 days refrigerated.
  • Freeze plain or decorated cookies up to 3 months between parchment paper layers.
  • For nut-free cookies, omit pecans or substitute with other nuts like walnuts or almonds.
  • Room temperature butter should be cool to touch—too soft butter makes sticky dough.
  • Dough can also be formed into logs for slice-and-bake cookies instead of cut-outs.