Maple Frosted Butter Pecan Cookies with Brown Butter (Print version)
Chewy brown butter pecan cookies with toasted nuts and a soft maple frosting that sets into a sweet, glossy finish.
# Ingredients:
For the cookies
01 -
1 cup (226 g) unsalted butter
02 -
1 1/4 cups (150 g) pecans, chopped
03 -
1 cup (200 g) packed light brown sugar
04 -
1/4 cup (50 g) granulated sugar
05 -
1 large egg, room temperature
06 -
1 large egg yolk, room temperature
07 -
2 tablespoons real maple syrup
08 -
2 teaspoons vanilla extract
09 -
1/2 teaspoon maple extract, optional
10 -
2 1/2 cups (313 g) all-purpose flour
11 -
1 teaspoon baking soda
12 -
1/2 teaspoon baking powder
13 -
3/4 teaspoon fine salt
For the maple frosting
14 -
3 tablespoons (42 g) unsalted butter
15 -
1 1/2 cups (180 g) powdered sugar
16 -
3 tablespoons real maple syrup
17 -
1-2 tablespoons milk or cream
18 -
1/2 teaspoon vanilla extract
19 -
Pinch of fine salt
20 -
Extra chopped toasted pecans for topping
# Instructions:
01 -
Melt 1 cup butter in a skillet over medium heat. Cook, stirring often, until the foam settles and the milk solids turn golden brown, about 4-6 minutes. Scrape into a mixing bowl and cool until thick but soft, about 20 minutes.
02 -
Heat the oven to 350°F (175°C). Spread the pecans on a lined baking sheet and toast for 6-8 minutes, stirring once. Cool completely and reserve a few tablespoons for topping.
03 -
Beat the cooled brown butter with the brown sugar and granulated sugar until combined. Mix in the egg, egg yolk, maple syrup, vanilla, and maple extract if using.
04 -
Whisk the flour, baking soda, baking powder, and salt in a separate bowl. Mix the dry ingredients into the butter mixture just until no dry streaks remain, then fold in the toasted pecans.
05 -
Scoop 2-tablespoon portions onto parchment-lined baking sheets, spacing them about 2 inches apart. Chill for 20 minutes while the oven stays at 350°F.
06 -
Bake for 10-12 minutes, until the edges are set and the centers still look slightly soft. Let the cookies cool on the pan for 10 minutes, then move them to a rack to cool completely.
07 -
Brown the 3 tablespoons butter in a small pan, then whisk it with powdered sugar, maple syrup, vanilla, salt, and 1 tablespoon milk. Add more milk by the teaspoon until thick and spreadable.
08 -
Spoon or dip the frosting over the cooled cookies. Sprinkle with reserved pecans and let the frosting set for about 30 minutes before storing or serving.
# Good to know:
01 -
Makes about 24 cookies.
02 -
Chilling the scooped dough helps control spreading.
03 -
Nutrition is an estimate per cookie.