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Brown Butter Pecan Cookies are your go-to treat for cozy gatherings, holiday baking marathons, or a moment of indulgence with your favorite hot drink. These cookies are a dreamy blend of nutty browned butter, crunchy pecans, and warm spices like cinnamon and nutmeg.
Imagine the aroma wafting through your kitchen as these beauties bake to golden perfection—absolutely irresistible! With minimal prep time and foolproof steps, they’re perfect for bakers of all skill levels.
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Why You’ll Love These Brown Butter Pecan Cookies
These cookies check all the boxes for the ultimate treat.
Incredible Flavor: The rich nuttiness of browned butter combined with pecans and spices is pure magic.
Perfect Texture: Soft and chewy centers with lightly crisp edges make every bite a delight.
Customizable: Easily adapt the recipe to suit vegan or gluten-free needs.
Quick and Easy: They come together in under 30 minutes—perfect for last-minute holiday baking!
Looking for more inspiration? You’ll love these recipes too:
Eggless Flourless Chocolate Fudge Cookies
Dark Chocolate Coconut Balls Without Condensed Milk
Cranberry Cream Cheese Snickerdoodles
Try The Best Spices Here!
Buy Now → Ingredients You’ll Need
- Unsalted Butter: ½ cup (or vegan butter for a plant-based option)
- Brown Sugar: 1 cup for deep caramel notes
- Granulated Sugar: 1 cup for balanced sweetness
- Vanilla Extract: ½ teaspoon for warmth and depth
- Salt: ½ teaspoon to enhance all the flavors
- Ground Nutmeg and Cinnamon: ½ teaspoon each for cozy spice
- All-Purpose Flour: 2 cups (or almond flour for gluten-free)
- Baking Powder: ½ teaspoon to help the cookies rise
- Pecans: ½ cup chopped, with extra for topping
- Whole Milk: 2 tablespoons (or almond milk for dairy-free)
Possible Ingredient Additions and Substitutions
This recipe is versatile! Here are a few ways to make it your own.
Make It Vegan: Swap butter for vegan butter and use almond or soy milk instead of whole milk.
Make It Gluten-Free: Substitute almond flour in a 1:1 ratio for all-purpose flour.
Add Chocolate Chips: For a chocolatey twist, fold in a handful of chocolate chips.
Toast the Pecans: Toasting the pecans before adding them to the dough enhances their nutty flavor.
Add Bourbon: Stir in a teaspoon of bourbon for a grown-up holiday flavor boost.
Step-by-Step Instructions
Brown the Butter: Melt butter in a light-colored saucepan over medium-low heat. Stir constantly as it bubbles and froths, then watch for a golden-brown hue and a nutty aroma. Quickly transfer the browned butter to a large mixing bowl to cool slightly.
Mix Wet Ingredients: To the browned butter, add brown sugar, granulated sugar, vanilla extract, salt, cinnamon, and nutmeg. Whisk for about 2-3 minutes until well combined.
Combine Dry Ingredients: Add the flour, baking powder, and chopped pecans. Stir until the dough comes together. Pour in the milk (or almond milk for a vegan version) and mix until a thick dough forms.
Chill the Dough: Refrigerate the dough for 20 minutes or freeze it for 10 minutes to make shaping easier.
Shape the Cookies: Roll the chilled dough into balls, flatten them slightly, and place them on a baking sheet lined with parchment paper. Top each with extra pecans.
Bake: Bake in a preheated oven at 350°F for 11-12 minutes. Leave the cookies in the hot oven for 10 minutes to set before cooling on a wire rack.$
What to Serve with Brown Butter Pecan Cookies
Pair these cookies with a warm beverage for the ultimate cozy experience. They’re fantastic with a steaming cup of coffee, hot cocoa, or spiced tea. For a festive touch, serve them alongside eggnog or mulled wine at holiday gatherings.
Tips for Perfect Cookies
Prevent Spreading: If the dough is too soft, chill it longer or mix in a bit of cornstarch.
Watch the Butter: Browning butter requires close attention to prevent burning—use a light-colored pan for visibility.
Don’t Overbake: These cookies will appear soft when they come out of the oven. Allow them to cool on the baking sheet for perfect texture.
Storage Instructions
Room Temperature: Store cookies in an airtight container for up to a week.
Freezer: Freeze cookie dough balls or baked cookies for up to three months. For cookie dough, bake directly from frozen, adding 2-3 minutes to the baking time.
Frequently Asked Questions
Can I make the dough ahead of time? Absolutely! Refrigerate the dough for up to three days or freeze it for three months.
How do I keep the cookies from spreading? Ensure the dough is well-chilled before baking and avoid adding excess milk or butter.
Can I customize these cookies? Yes! Add chocolate chips, dried cranberries, or even a pinch of sea salt for variation.
Conclusion
Brown Butter Pecan Cookies are the ultimate treat for any occasion—especially during the holidays. Their rich, buttery flavor and delightful texture make them impossible to resist. Plus, they’re easy to customize and quick to whip up.
Looking for more sweet inspiration? Check out these recipes:
Eggless Flourless Chocolate Fudge Cookies
Dark Chocolate Coconut Balls Without Condensed Milk
Cranberry Cream Cheese Snickerdoodles
Pin this recipe for later or share your cookie creations with us on Pinterest.
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Enjoy baking!
Brown Butter Pecan Cookies: Buttery, Chewy, and Perfect for the Holidays
- Total Time: 31 minutes
- Yield: 10 cookies 1x
Description
Brown Butter Pecan Cookies are buttery, chewy, and packed with nutty pecans and warm spices like cinnamon and nutmeg. Perfect for the holidays or a cozy treat, these cookies are easy to make and deliver bakery-quality flavor right at home.
Ingredients
- ½ cup Unsalted Butter (or vegan butter)
- 1 cup Brown Sugar
- 1 cup Granulated Sugar
- ½ teaspoon Vanilla Extract
- ½ teaspoon Salt
- ½ teaspoon Ground Nutmeg
- ½ teaspoon Ground Cinnamon
- 2 cups All-Purpose Flour (or almond flour for gluten-free)
- ½ teaspoon Baking Powder
- ½ cup Chopped Pecans (plus extra for topping)
- 2 tablespoons Whole Milk (or almond/soy milk for vegan)
Instructions
- Melt the butter in a light-colored saucepan over medium-low heat, stirring constantly. Allow it to brown and develop a nutty aroma, then pour it into a mixing bowl to cool slightly.
- Add the brown sugar, granulated sugar, vanilla extract, salt, cinnamon, and nutmeg to the browned butter. Whisk until well combined.
- Stir in the flour, baking powder, and chopped pecans. Add milk and mix until a thick dough forms.
- Chill the dough in the refrigerator for 20 minutes (or 10 minutes in the freezer).
- Roll the dough into balls, flatten them slightly, and place them on a baking sheet lined with parchment paper. Top with additional pecans.
- Bake at 350°F for 11-12 minutes. Let the cookies sit in the hot oven for 10 minutes before cooling on a wire rack.
Notes
- Refrigerate dough for up to three days or freeze for three months.
- Vegan option: Use vegan butter and plant-based milk.
- Gluten-free option: Substitute all-purpose flour with almond flour (1:1 ratio).
- Add-ins like chocolate chips or toasted pecans enhance flavor.
- Avoid overbaking; cookies will firm as they cool.
- Prep Time: 10 minutes
- chill time: 10 minutes
- Cook Time: 11 minutes
- Category: cookies
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 374
- Sugar: 42g
- Sodium: 147mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0.4g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
