Brown Butter-Pecan Sugar Cookies

Name: Brown Butter-Pecan Sugar Cookies
Prep time: 20 min
Total time: 2 h 30 min
Yield: 28
Ingredients: 1/3 cup butter; 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookie dough; 1/2 cup finely chopped pecans, toasted; 1/4 cup all-purpose flour; 2 tablespoons firmly packed brown sugar; 1/2 cup powdered sugar; 3 teaspoons half-and-half

4 Ratings

4 Reviews

Kitchen Tested

Prep 20 min
Total 2 hr 30 min
Ingredients 7
Servings 28

The combination of brown butter and toasted pecans in these shortbread-inspired sugar cookies takes them to the next level of deliciousness. In just 20 minutes, you can have these delectable cookies on your table ready for devouring as an after-school treat or for a special occasion.

By Pillsbury Kitchens

Updated September 21, 2020

Make With

Pillsbury™ Cookie Dough

Ingredients

1/3 cup butter
1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookie dough
1/2 cup finely chopped pecans, toasted
1/4 cup all-purpose flour
2 tablespoons firmly packed brown sugar
1/2 cup powdered sugar
3 teaspoons half-and-half

Steps

1

Heat oven to 350°F. In 1-quart saucepan, cook butter over medium heat, 3 to 5 minutes, stirring frequently, until golden brown. Remove from heat; cool 10 minutes.
2

In large bowl, break up cookie dough. Add 2 tablespoons of the cooled butter, the pecans, flour and brown sugar; stir with spoon, or knead with hands until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 28 (1 1/4-inch) balls. Place 2 inches apart on large ungreased cookie sheets.
3

Bake 11 to 14 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
4

Meanwhile, in small bowl, stir remaining cooled butter, powdered sugar and half-and-half until smooth, if necessary, adding 1/2 teaspoon half-and-half at a time until thin enough to drizzle. Pour into 1-quart resealable food-storage plastic bag. Cut off small corner of bag. Pipe onto cookies. Let stand about 1 hour or until drizzle is set. Store in airtight container.

Toasting the pecans enhances their flavor and crispness.
Use a cookie scoop to portion equal-size cookies.
For best results, bake cookies on the middle oven rack. For even baking, it’s best to bake one sheet at a time.
Pipe the icing onto the cookies for a prettier presentation.
Store leftover cookies in an airtight container at room temperature, or freeze up to 1 month.

Nutrition Facts

Serving Size: 1 Cookie

Calories: 120

Calories from Fat: 60

Total Fat: 7g; 10%

Saturated Fat: 2 1/2g; 13%

Trans Fat: 0g

Cholesterol: 10mg; 3%

Sodium: 70mg; 3%

Potassium: 10mg; 0%

Total Carbohydrate: 15g; 5%

Dietary Fiber: 0g; 0%

Sugars: 9g

Protein: 1g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 0%; 0%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;