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Maple Pecan Sugar Cookies with Brown Butter Frosting

Maple pecan sugar cookies with brown butter frosting are soft-centered cookies with set, lightly golden edges and a nutty, smooth topping. Chilled dough and two batches baked on a parchment-lined sheet help keep these cookies tender and evenly baked.
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Prep Time 20 minutes
Cook Time 32 minutes
Chilling and cooling 1 hour
Total Time 1 hour 52 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Make the cookies
  • 2.75 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp fine salt
  • 1.5 cups unsalted butter divided (1 cup softened for the cookies; 1/2 cup for the frosting)
  • 1 cup granulated sugar
  • 1 egg large, at room temperature
  • 0.25 cup pure maple syrup
  • 1 tsp vanilla extract
  • 0.75 cup pecans chopped
Make the frosting
  • 2 cups powdered sugar
  • 2 tbsp whole milk

Equipment

  • 1 large baking sheet
  • 1 hand mixer
  • 1 small saucepan

Method
 

Make the cookies
  1. Preheat the oven to 350°F.
  2. Line a large baking sheet with parchment paper.
  3. Whisk the flour, baking powder, and salt together in a medium bowl.
  4. In a large bowl, beat 1 cup of the softened butter and the granulated sugar with a hand mixer on medium speed until light and fluffy, about 2 minutes.
  5. Beat in the egg, maple syrup, and vanilla until combined.
  6. Mix in the flour mixture on low speed just until no dry streaks remain.
  7. Fold in the pecans.
  8. Cover and refrigerate the dough for 30 minutes.
  9. Scoop the dough into 24 portions, about 1 1/2 tablespoons each.
  10. Bake 12 at a time on the prepared sheet for 10–12 minutes per batch, keeping the remaining dough chilled.
  11. Bake until the edges are set and just beginning to turn golden.
  12. Cool the cookies on the sheet for 5 minutes before moving them to a rack.
  13. Let the sheet cool completely before baking the second batch.
Make the frosting
  1. Melt the remaining 1/2 cup butter in a small saucepan over medium heat, stirring often, for 5–8 minutes, until amber-brown flecks form and it smells nutty.
  2. Pour the butter and browned bits into a medium bowl and cool until thickened and soft, about 20–30 minutes.
  3. Beat the powdered sugar and milk into the cooled brown butter on low speed.
  4. Increase to medium and beat until smooth and spreadable.
  5. Spread the frosting over the completely cooled cookies.

Notes

For the best texture, let the cookies cool completely before frosting. Store in an airtight container in the fridge for up to 5 days; these cookies can be frozen. For a nut-free variation, omit the pecans.