The best Fall flavor packed cutout cookies you’ll ever have! The brown butter icing brings these to the next level!
Best Pecan Sugar Cookies
We recently had a Fall Fest at our church with the purpose of raising money for our school. There was a huge show of support, including donated goodies for a bake sale!
These Pecan Sugar Cookies stood out but I was busy all night and didn’t get a chance to try them until the next day. Oh. My. Goodness. They are absolutely divine and nothing like any other cookie I’ve ever tried! I had to find out who made them right away. I was not surprised when it was Lisa – she is a fantastic baker and cook! Everything she makes stands out in taste and appearance!
These are so amazing I just had to share them with you, so she gave me permission to, but she actually got the recipe from Sally’s Baking Addiction. Then I was like, “Why re-make these when I have a whole plate of these beauties ready to shine?!” So then I asked her if I could take pictures of her cookies. As I am texting her about this, I thought to myself… “Who gets cookies from a bake sale, takes them home to take pictures of them, and then puts them on their blog?!” Seriously, who does that?! Apparently I do! #facepalm
Anyway, I haven’t advertised this, but it’s time you know that in situations like this I compensate the person monetarily. (Not the blogger, Lisa in this case. The blogger gets recognition and the traffic from me sharing their link.) It’s just been something I’ve quietly done behind the scenes because no two situations are alike. But I keep sharing recipes with you from other people and I don’t want you thinking I’m over here making money off recipes people give me for free. I try my best to thank them fairly!
Which brings me to one of the reasons I love blogging so much! It’s impossible for one person to have all of the greatest recipes – there is no all knowing recipe resource for us. Each of us have books and binders packed with our favorites and this blog is becoming a community of contributors who have shared their best recipes with me, and then with their permission I share them with you! We are a growing recipe sharing family and I am loving it!
Some of my other all-time favorite Fall recipes are Pumpkin French Toast, Pumpkin Caramel Cheesecake Bars, Mini Pecan Pie Cheesecakes, and Caramel Apple Cheesecake Bars!
What You’ll Need for the Cookies:
- 1 1/4 cups Pecans, Chopped
- 2 1/4 cups Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Cinnamon
- 3/4 cup Butter, Softened
- 3/4 cup Brown Sugar
- 1 Egg
- 2 tsp Vanilla
And the Brown Butter Icing:
- 6 tbsp Butter
- 1 1/2 cups Powdered Sugar
- 3 tbsp Milk
- 1/2 tsp Vanilla
How to Make Pecan Sugar Cookies
- Preheat oven to 300 degrees.
- Spread 1 1/4 cups chopped pecans on a parchment paper lined baking pan. Bake for 8-10 minutes. Set aside.
- In a medium size bowl, whisk together 2 1/4 cups flour, 1/2 tsp baking powder, and 1/2 tsp cinnamon. Set aside.
- In a large bowl, beat 3/4 cup softened butter and 3/4 cup brown sugar together until creamy. Add in 1 egg and 2 tsp vanilla and beat again until smooth.
- Add the dry ingredients into the wet and beat until well combined.
- Stir in 3/4 cup chopped toasted pecans.
- Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper. Lightly flour a rolling pin and roll out to 1/4″ thickness.
- Lightly dust one of the rolled out doughs with flour and stack the other one on top. Cover with plastic wrap and refrigerate for 1 hour.
- Once chilled, preheat oven to 350 degrees.
- Using cookie cutters of your choice, cut the dough into shapes. Re-roll remaining dough and continue cutting into shapes until all of the dough is used.
- Arrange cookies on a parchment paper lined baking sheet, leaving room between the cookies, and bake for 12-13 minutes.
- Make the brown butter icing by cutting 6 tbsp butter into pieces and put into a light colored skillet. Melt over medium heat, stirring constantly. The butter will begin to foam once melted. Keep stirring. After about 5 minutes or so, the butter will begin browning. It should smell nutty and have light, brown specks at the bottom of the pan.
- Remove melted butter from the stove and let cool for 5 minutes. Then whisk in 1 1/2 cups powdered sugar, 3 tbsp milk, and 1/2 tsp vanilla.
- You can frost the cookies one of two ways – either dip the top of the cookies in the icing right away, or wait until the icing thickens and spread onto the cookies.
- Garnish with remaining chopped pecans.
Recipe Notes:
- Vanilla – You can substitute the vanilla with maple syrup if you’d like.
More Fall Treats:
- Mini Pumpkin Cheesecakes
- Easy Apple Crisp
- Haystack Cookies
- Acorn Kisses Treats
- Mini Pecan Pie Cheesecakes
- Pumpkin Caramel Cheesecake Bars
- Candied Pecans
- Pumpkin Roll
- Swirled Pumpkin Cheesecake Bars
Pecan Sugar Cookies
Pecan Sugar Cookies, the best Fall flavor packed cutout cookies you'll ever have! The brown butter icing brings these to the next level!
Ingredients
Cookies
- 1 1/4 cups Pecans, Chopped
- 2 1/4 cups Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Cinnamon
- 3/4 cup Butter, Softened
- 3/4 cup Brown Sugar
- 1 Egg
- 2 tsp Vanilla
Brown Butter Icing
- 6 tbsp Butter
- 1 1/2 cups Powdered Sugar
- 3 tbsp Milk
- 1/2 tsp Vanilla
Instructions
- Preheat oven to 300 degrees.
- Spread chopped pecans on a parchment paper lined baking pan. Bake for 8-10 minutes. Set aside.
- In a medium size bowl, whisk together flour, baking powder, and cinnamon. Set aside.
- In a large bowl, beat softened butter and brown sugar together until creamy. Add in egg and vanilla and beat again until smooth.
- Add the dry ingredients into the wet and beat until well combined.
- Stir in 3/4 cup chopped toasted pecans.
- Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper. Lightly flour a rolling pin and roll out to 1/4" thickness.
- Lightly dust one of the rolled out doughs with flour and stack the other one on top. Cover with plastic wrap and refrigerate for 1 hour.
- Once chilled, preheat oven to 350 degrees.
- Using cookie cutters of your choice, cut the dough into shapes. Re-roll remaining dough and continue cutting into shapes until all of the dough is used.
- Arrange cookies on a parchment paper lined baking sheet, leaving room between the cookies, and bake for 12-13 minutes.
- Make the brown butter icing by cutting butter into pieces and put into a light colored skillet. Melt over medium heat, stirring constantly. The butter will begin to foam once melted. Keep stirring. After about 5 minutes or so, the butter will begin browning. It should smell nutty and have light, brown specks at the bottom of the pan.
- Remove melted butter from the stove and let cool for 5 minutes. Then whisk in powdered sugar, milk, and vanilla.
- You can frost the cookeis one of two ways - either dip the top of the cookies in the icing right away, or wait until the icing thickens and spread onto the cookies.
- Garnish with remaining chopped pecans.
Leave a Reply