Pecan Sugar Cookies Recipe With Brown Butter Icing

Butter: Provides richness and moisture to the cookies. Granulated sugar: Adds sweetness and helps with the cookie's texture. Pecans: Adds a nutty flavor and crunchy texture. All-purpose flour: The base of the cookie dough, providing structure. Baking powder: Helps the cookies rise and become fluffy. Vanilla extract: Enhances the flavor of the cookies and icing. Egg: Binds the ingredients together and adds richness. Brown butter: Adds a deep, nutty flavor to the icing. Powdered sugar: Sweetens and thickens the icing. Milk: Helps achieve the desired consistency for the icing.

When browning the butter for the icing, keep a close eye on it as it can go from perfectly browned to burnt very quickly. Stir continuously and watch for the butter to turn a golden brown color and develop a nutty aroma. This will add a rich, deep flavor to your icing.

• butter - Substitute with margarine: Margarine can be used as a direct substitute for butter in most baking recipes, providing a similar texture and moisture content.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, which complements the pecans and brown butter icing.

• chopped pecans - Substitute with chopped walnuts: Walnuts have a similar texture and flavor profile to pecans, making them a suitable alternative.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cookies slightly denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon baking powder, providing the necessary leavening.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor that pairs well with nuts.

• large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water to replace one egg, suitable for vegan diets and adds extra fiber.

• browned butter - Substitute with ghee: Ghee has a similar nutty flavor and can be used in the same quantity as browned butter.

• powdered sugar - Substitute with blended coconut sugar: Blend coconut sugar to a fine powder to use as a healthier alternative to powdered sugar.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in icing recipes.

• vanilla extract - Substitute with maple extract: Maple extract provides a unique flavor twist that pairs well with the nutty elements of the cookies.

• Allow the cookies to cool completely on a wire rack before storing or freezing. This ensures the icing sets properly and prevents any condensation from forming, which could make the cookies soggy.

• For storing at room temperature:

  • Place the pecan sugar cookies in an airtight container, layering them with parchment paper to prevent sticking.
  • Store the container in a cool, dry place away from direct sunlight. The cookies will stay fresh for up to one week.

• For refrigerating:

  • Arrange the cookies in a single layer on a baking sheet and place them in the refrigerator for about 30 minutes. This helps the icing to firm up.
  • Transfer the chilled cookies to an airtight container, again using parchment paper between layers.
  • Store in the refrigerator for up to two weeks.

• For freezing:

  • Flash freeze the cookies by placing them in a single layer on a baking sheet and freezing for about an hour. This prevents them from sticking together.
  • Once frozen, transfer the cookies to a freezer-safe container or a resealable plastic bag, layering with parchment paper.
  • Label the container with the date and type of cookies.
  • Store in the freezer for up to three months.

• When ready to enjoy frozen cookies:

  • Remove the desired number of cookies from the freezer and let them thaw at room temperature for about 30 minutes.
  • For a freshly baked taste, you can warm them in a preheated oven at 300°F (150°C) for 5-7 minutes.

• Additional tips:

  • If you prefer to freeze the cookie dough instead of baked cookies, scoop the dough onto a baking sheet and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag. When ready to bake, simply add a couple of extra minutes to the baking time.
  • Always ensure your cookies are completely cool before storing or freezing to maintain their texture and flavor.

• Preheat your oven to 300°F (150°C). Place the pecan sugar cookies on a baking sheet lined with parchment paper. Heat them for 5-7 minutes, or until they are warmed through. This method helps maintain the cookies' original texture and flavor.

• For a quicker option, use a microwave. Place a damp paper towel over the cookies to prevent them from drying out. Microwave on medium power for 10-15 seconds. Be cautious not to overheat, as this can make the cookies rubbery.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cookies in the basket in a single layer. Heat for 3-4 minutes. This method can help retain the crisp edges while warming the cookies evenly.

• To reheat on the stovetop, use a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for 2-3 minutes, flipping halfway through. This method is gentle and helps keep the cookies from becoming too dry.

• For a more unconventional method, use a toaster oven. Preheat to 300°F (150°C) and place the cookies on the rack. Heat for 5-7 minutes. This method is similar to using a conventional oven but can be more energy-efficient for smaller batches.

• If you prefer a softer texture, wrap the cookies in aluminum foil and place them in a preheated oven at 300°F (150°C) for 5-7 minutes. The foil traps moisture, making the cookies softer and more tender.

• For a quick fix, use a steam method. Place the cookies on a plate and cover with a microwave-safe bowl. Add a small cup of water to the microwave and heat on high for 20-30 seconds. The steam will help rehydrate the cookies, making them soft and warm.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Mixing bowl: Essential for combining the ingredients such as butter, sugar, egg, and vanilla extract.

• Whisk: Useful for whisking together the flour and baking powder.

• Spatula: Handy for folding in the chopped pecans into the dough.

• Baking sheet: Needed to place the spoonfuls of dough for baking.

• Wire rack: Important for cooling the cookies after they are baked.

• Saucepan: Used to brown the butter for the icing.

• Measuring cups: Necessary for accurately measuring ingredients like flour, sugar, and milk.

• Measuring spoons: Needed for measuring smaller quantities like baking powder and vanilla extract.

• Spoon: Useful for dropping spoonfuls of dough onto the baking sheet.

• Electric mixer: Helpful for creaming together the butter and sugar until light and fluffy.

• Cooling rack: Another term for wire rack, used for cooling the cookies.

• Icing spatula: Ideal for spreading the brown butter icing over the cooled cookies.

Prepare ingredients in advance: Measure and chop pecans and other ingredients before starting to save time during mixing.

Use a cookie scoop: A cookie scoop ensures uniform cookie dough portions, speeding up the process and ensuring even baking.

Brown butter ahead: Make the browned butter for the icing in advance and store it in the fridge. This way, it’s ready to use when the cookies are cooled.

Cool cookies quickly: Place baked cookies on a wire rack immediately to cool faster, so you can ice them sooner.