These pecan sugar cookies raise the classic cut-out sugar cookie to new heights, delivering both extra flavor and texture. Best of all, the rich and flavorful brown butter icing requires zero decorating skills—just slather on and enjoy! If you love frosted cookies and are looking for extra flavor (with minimal decorating work), these brown sugared roast-y toasty pecan cut-out cookies are for you.
Today’s pecan sugar cookies are delicious in a totally unforgettable way. Let’s combine brown sugar, toasted pecans, and a hint of cinnamon to create a flavorful upgrade to traditional cut-out sugar cookies. Plus, we’ll swap royal icing for unfussy brown butter icing, which, clearly, is the right move.
I asked around and all other cookie icings are jealous. 😉
Why You’ll Love These Toasted Pecan Sugar Cookies
- Extra flavorful cookies with toasted pecans and brown butter.
- Brown sugar + cinnamon complement these flavors.
- Soft in the middle with crisp edges + extra texture from the nuts.
- Easy icing requires zero decorating skills. Ditch the piping tips and steady piping hand!
- Perfect when you want a festive cut-out sugar cookie, but crave more flavor.
- Not strictly a holiday cookie—enjoy any time of year using any shape cutter.
You’ll find an ordinary gang of baking ingredients in today’s recipe. Isn’t it incredible how many ways you can use these same ingredients? Heck, you use many of them to make wildly different treats like banana bread and pecan pie bars. Just another reason why baking is the best. 🙂
Grab These Ingredients:
Most of the ingredients are for the cookie dough, and some are repeated in the brown butter icing. I use almost the same cookie dough ingredients when making these brown sugar cut-out cookies. (Those do not have nuts!)
Success Tip: Pecans can be a little greasy when mixed into cookie dough, so it’s especially important that your butter isn’t greasy. Make sure you start with proper room temperature butter, which is cool to the touch and about 65°F (18°C). Room temperature butter should not be melted in the slightest.
Start by Toasting the Pecans
How to Make Toasted Pecan Sugar Cookies
After you chop the toasted pecans, make the cookie dough. You’ll use about 3/4 cup (90g) of pecans in the dough and reserve the rest for garnish on the iced cookies.
Just like when you’re making chocolate chip cookies, to prevent the cookies from over-spreading, the dough must chill. But I roll the dough out BEFORE chilling it and I’ll explain why this is so successful. Divide the dough in half, roll out each portion, and then chill:
Arrange cookies on a lined baking sheet. I usually get about 2 dozen 3-inch cookies from this recipe.
Brown Butter Icing (No Decorating Skills Required)
Browned butter is a massively underused ingredient. Like toasting the pecans, browning the butter takes 5–10 minutes and the result promises extra flavor. And it’s not just more butter flavor; brown butter has a deep toffee-like, nutty flavor that pairs wonderfully with toasted pecans. This brown butter icing is also delicious on peach Bundt cake, and you’ll find a thinner version on apple blondies, pumpkin oatmeal cookies, and pistachio cookies.
Here is my full tutorial on how to brown butter. You’re gently melting and cooking it on the stove. It’s all very easy. Once browned, let it cool for a few minutes and then whisk in sifted confectioners’ sugar, milk, vanilla, and a pinch of salt. Since butter is solid at room temperature, the icing thickens as it cools. You can drizzle it on or dip the tops of the cookies into it while it’s still warm and fluid, or you can wait about 10–15 minutes to spread it on with a knife or icing spatula. No special cookie decorating supplies needed here!
If you prefer a thicker frosting, my chai spice buttercream frosting and regular cookie decorating buttercream are fantastic alternatives.
Favorite Cookie Cutters to Use
Pecan Sugar Cookies Recipe
Ingredients You’ll Need
Instructions
- Preheat oven to 300°F (150°C).
- Spread the pecans on a lined baking sheet and bake for 8–10 minutes. Let cool for a few minutes, then chop, either with a knife or a food processor. You’ll use 3/4 cup (about 90g) in the dough, and save the rest for garnish. You can turn off the oven for now.
- Whisk the flour, baking powder, cinnamon, and salt together in a medium bowl. Set aside.
- In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, and vanilla, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Stir in 3/4 cup (90g) toasted chopped pecans. Dough will be a bit soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
- Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
- Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the second rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1–2 hours and up to 2 days.
- Once chilled, preheat oven to 350°F (177°C). Line 2–3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it’s sticking to the bottom, run your hand under it to help remove it. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with second piece of dough. (Note: It doesn’t seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.)
- Arrange cookies on baking sheets about 3 inches apart. Bake for 12–13 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating. No need to cover the cookies as they cool.
- Slice the butter up into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning; I love this one.) Melt the butter over medium heat, stirring constantly. Once melted, the butter will begin to foam. Keep stirring. After 5–8 minutes, the butter will begin browning—you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. Once browned, immediately remove from heat and cool for 5 minutes..) Whisk in the remaining icing ingredients until smooth.
- Immediately dip the top of each cookie into the icing, or wait 10–15 minutes for the icing to thicken at room temperature..) Then, spread on with a knife or icing spatula. Do not use piping tips because this icing thickens and they will clog. Garnish with remaining toasted chopped pecans right after applying the icing.
- Icing sets after a few hours at room temperature, so you can easily stack and transport these cookies. Cover and store decorated cookies for up to 3 days at room temperature or up to 10 days in the refrigerator.
Frequently Asked Questions
Yes, the icing eventually sets, but it doesn't dry hard. It sets enough after a few hours so you can carefully stack and store the decorated pecan sugar cookies.
You could, but this recipe requires creamed butter. You'll have to brown the butter for the dough, and then let it fully solidify and come to room temperature. (You don't want it cold, because it cannot cream with the sugar. Room temperature and solidified.) It's easier to stick with regular butter in the dough and use brown butter in just the icing.
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