Ingredients
Method
- Preheat your oven to 300°F (150°C) and spread the pecan halves in a single layer on a parchment-lined baking sheet.
- Bake the pecans for 8–10 minutes until fragrant and lightly deepened in color, then set aside to cool for a few minutes before roughly chopping them — you can use a knife or a quick pulse in a food processor.
- Measure out ¾ cup (about 90g) of the chopped pecans for the dough and keep the remainder in a small bowl for finishing the decorated cookies; turn off the oven.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt until evenly combined; set aside.
- In a large bowl using a hand or stand mixer fitted with the paddle attachment, beat the softened butter and brown sugar together on high speed for about 3 minutes until the mixture is pale, fluffy, and completely smooth.
- Add the egg and vanilla extract to the creamed butter mixture and beat on high speed for 1 minute until fully combined, scraping down the bowl as needed.
- Reduce the mixer to low and add the dry ingredient mixture, beating just until no flour streaks remain, then fold in the ¾ cup of chopped toasted pecans by hand; if the dough feels very soft and sticky, mix in 1 extra tablespoon of flour.
- Divide the dough into two equal portions and place each on a lightly floured sheet of parchment paper; using a lightly floured rolling pin, roll each portion to an even ¼-inch thickness — the shape doesn't matter, just keep the thickness consistent.
- Dust the top of one rolled-out sheet lightly with flour, lay a piece of parchment directly on it to prevent sticking, then stack the second dough sheet on top; wrap the whole stack in plastic wrap or foil and refrigerate for a minimum of 1 hour and up to 2 days.
- When ready to bake, preheat the oven to 350°F (177°C) and line 2–3 baking sheets with parchment paper or silicone mats.
- Remove the chilled dough from the refrigerator, carefully separate the sheets, and use a 3-inch cookie cutter to stamp out shapes, re-rolling the scraps and cutting until all the dough is used; repeat with the second sheet.
- Arrange the cut cookies on the prepared baking sheets, spacing them about 3 inches apart, and bake for 12–13 minutes until the edges are just barely golden — rotate the pans halfway through if your oven runs unevenly.
- Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack and allow to cool completely before icing.
- To make the brown butter icing, place the butter pieces in a light-colored skillet over medium heat and stir continuously; once melted, the butter will foam, then after 5–8 minutes small golden-brown specks will form at the bottom and the aroma will turn nutty — remove from heat immediately and let cool for 5 minutes.
- Whisk the sifted powdered sugar, milk, vanilla, and optional pinch of salt into the cooled brown butter until the icing is completely smooth.
- Either dip the top of each cooled cookie directly into the icing, or wait 10–15 minutes for the icing to thicken slightly and then spread it on with an icing spatula or butter knife — do not use piping tips as the icing will clog them.
- Immediately scatter the reserved toasted chopped pecans over the wet icing on each cookie before it sets.
- Allow the icing to set fully at room temperature for a few hours before stacking; store covered at room temperature for up to 3 days or refrigerated for up to 10 days.
Nutrition
Notes
These cookies taste like the very best version of a holiday tin—warmly spiced, buttery, and just a little fancy without asking much of you. The brown butter icing is the kind of thing you'll want to drizzle on everything. Make the dough a day ahead and the whole project feels effortless.