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Brown Butter-Pecan Sugar Cookies

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Brown Butter-Pecan Sugar Cookies
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  • Prep 20 min
  • Total 2 hr 30 min
  • Ingredients 7
  • Servings 28
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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 Sep 21, 2020

Ingredients

  • 1/3 cup butter
  • 1 roll (16.5 oz) refrigerated Pillsbury™ 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Toasting the pecans enhances their flavor and crispness.
  • tip 2
    Use a cookie scoop to portion equal-size cookies.
  • tip 3
    For best results, bake cookies on the middle oven rack. For even baking, it’s best to bake one sheet at a time.
  • tip 4
    Pipe the icing onto the cookies for a prettier presentation.
  • tip 5
    Store leftover cookies in an airtight container at room temperature, or freeze up to 1 month.

Nutrition Information

120 Calories, 7g Total Fat, 1g Protein, 15g Total Carbohydrate, 9g Sugars

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;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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