Go Back

Maple Pecan Sugar Cookies With Brown Butter Frosting – Holiday Recipe

Maple pecan sugar cookies are baked until their edges are set and bottoms are lightly golden, then topped with fluffy brown butter frosting. Refrigerating the dough helps make these tender, pecan-studded cookies easy to shape.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 28 minutes
chilling 50 minutes
Total Time 1 hour 43 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 263
Ingredients Equipment Method Notes

Ingredients
  

For the cookies and frosting
  • 1.5 cup unsalted butter divided (1 cup softened for the cookies and 1/2 cup for the frosting)
For the cookies
  • 1.25 cup granulated sugar
  • 1 egg large
  • 1 tsp maple extract
  • 1 tsp vanilla extract
  • 2.75 cup all-purpose flour spooned into the measuring cup and leveled
  • 1 tsp baking powder
  • 0.5 tsp fine salt
  • 0.75 cup pecans finely chopped
For the frosting
  • 2 cup powdered sugar
  • 2 tbsp pure maple syrup
  • 1 tbsp milk 1 to 2 tablespoons total; use 1 tablespoon initially, then beat in up to 1 additional tablespoon as needed

Equipment

  • 2 baking sheets
  • 1 small saucepan
  • 1 electric mixer

Method
 

Make the cookie dough
  1. Heat the oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. In a large bowl, beat 1 cup of the softened butter and the granulated sugar on medium speed until light and fluffy, 2 to 3 minutes.
  4. Beat in the egg, maple extract, and vanilla extract until combined.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Add the flour mixture to the butter mixture and mix on low just until no dry flour remains.
  7. Fold in the pecans.
  8. Cover the dough and refrigerate for 30 minutes.
Bake the cookies
  1. Scoop the dough into 1 1/2-tablespoon portions and roll them into balls.
  2. Arrange the balls 2 inches apart on the prepared baking sheets.
  3. Gently flatten each ball to about 1/2 inch thick.
  4. Bake one sheet at a time for 10 to 12 minutes, until the edges are set and the bottoms are lightly golden.
  5. Let the cookies cool on the baking sheet for 5 minutes.
  6. Transfer the cookies to a wire rack to cool completely.
Make the frosting
  1. Melt the remaining 1/2 cup butter in a small saucepan over medium heat, stirring often, until it foams and the milk solids turn golden brown with a nutty aroma, about 5 to 7 minutes.
  2. Pour the browned butter into a heatproof bowl.
  3. Refrigerate for 15 to 20 minutes, stirring every 5 minutes, until cool and thick but still soft.
  4. Beat the powdered sugar, maple syrup, browned butter, and 1 tablespoon milk until smooth and fluffy.
  5. Beat in up to 1 additional tablespoon milk as needed for a spreadable consistency.
Frost the cookies
  1. Spread the frosting over the completely cooled cookies.

Notes

For the best frosting texture, let the browned butter cool until thick but still soft. Store the cookies in an airtight container in the refrigerator for up to 5 days; freeze them for up to 2 months. For a gluten-free option, use a 1:1 gluten-free baking flour blend.