Brown Sugar Pecan Cookies with Browned Butter Icing

Is it actually fall? It’s been so warm here in Ohio that I’m not quite sure what is going on. I do know that I’m not about to wait around for cool weather to break out my favorite fall recipes.

Okay, this one doesn’t exactly scream “fall”, but it’s one of my favorites and who doesn’t love a delicious cookie?? A brown sugar pecan cookie with browned butter frosting to be exact. The little crunches of pecans in this soft cookie work fabulously with the creamy browned icing. They’re addicting.

These cookies first showed up a few years ago during my days in culinary school and I’ve been obsessed with them ever since. As you know, I am obsessed with browned butter. You could put it in practically anything and I’d eat it. It brings out such a warm and nutty flavor to whatever you’re baking and it’s such an easy thing to do. Simply put your butter into a larger sauté pan and let it sit on medium-low heat until it’s nice and dark-amber in color. It’s that easy, just have patience. The larger pans allows for a larger surface area for the butter to brown instead of just boil. Now that you’ll be a butter browning pro after this, check out my Browned Butter Banana Bread Bundt. I promise it’ll be the best banana bread you’ll ever eat. (Well, I can’t really promise that, but it is better than my grandmas so that’s saying something).

Don’t let the fanciness of these cookies intimidate you. Piping the rosette on top is super easy. Using a piping bag and Wilton 1M tip, start in the center and swirl your way around to the edge. If you’re not feeling it, just grab a knife and spread some of that delicious icing right on top. The more the merrier.

No matter what oven I’ve used, I always have had trouble with my cookies flattening out. They never spread like I want them to and I’m left with a ball-like cookie. I’ve finally solved my problem: I chill my cookies until they’re firm and then smash the heck out of them. I bake them still chilled and I get a perfectly flat and doughy cookie. And now you will too.

This is a straightforward recipe that you can absolutely wow your friends with. Bake some up for the holidays and eat half yourself before you share them.

Remember – Stay Hungry

Print Recipe
Brown Sugar Pecan Cookies
Browned Butter Icing
Browned Butter Icing
Brown Sugar Pecan Cookies
  1. Preheat the oven 350 degrees.
  2. Cream together the butter and sugars in a mixer using the paddle attachment. Beat on medium speed for 5 minutes.
  3. Add in the eggs, one at a time, followed by the vanilla. Mix until combined. Scrape down the bowl and mix again.
  4. Combine all the remaining dry ingredients into a bowl. Mix on low until combined.
  5. Mix in the pecans by hand.
  6. Scoop onto cookie sheet, 4 x 3. Chill in fridge for 20 minutes or in freezer for 5-10. Once chilled, press dough down until flat.
  7. Bake for 10 minutes or until edges become golden brown.
Browned Butter Icing
  1. To brown butter, place in a pan over medium-low heat. Let butter sit until it becomes a dark amber color. Pour butter from pan into heatproof bowl and let sit until it becomes room temperature and thickens.
  2. Place the butter a mixing bowl fitted with a paddle attachment. Add in the vanilla and beat on medium speed for 2 minutes.
  3. Pour in all of the powdered sugar, mixing on low until it begins to come together. Slowly add in the milk until a creamy consistency is reached.
  4. Beat on high for 2-3 minutes. Pipe or spread frosting onto cupcakes.
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