These Brown Butter Pecan Cookies are an easy slice and bake shortbread cookie made with brown butter, maple, cinnamon and tons of toasted pecans! They're buttey, tender, crisp and have the perfect snap!
Shortbread cookies are some of the most delicious and easiest cookies you can make, just like my Hot Chocolate Linzer Cookies, Shortbread Cookies 4 Ways, and Macadamia Nut Shortbread Cookies. I also love using it as a base, as seen here in these Homemade Salted Caramel Twix Bars.
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♡ Why You Will Love These Brown Butter Pecan Cookies
- Slice and bake. Slice and bake cookies requires very little effort. You roll the cookie dough into a log, chill for 30 minutes, slice and then bake!
- Flavor. These brown butter pecan cookies are very similar to pecan sandies, but with hints of maple and cinnamon. So addicting!
- Easy to make. This recipe is so simple to make, as it relies mostly on pantry staples and the prep time is fairly minimal.
- Can be made ahead. Slice and bake cookies are perfect for busy bakers. You can prepare the dough in advance and store it in the fridge for up to 3 days before baking.
- Perfect for sharing. These cookies are great for gifting, gatherings or as a special treat for family and friends. I love making these around the holidays, but they’re amazing year round.
Ingredient Notes
Here are some notes about all the ingredients used in these Brown Butter Pecan Maple Shortbread Cookies. Quantities and full instructions are in the recipe card below!
- Pecans - Make sure your pecans are toasted. You can dry roast them in a pan over medium heat for 5 to 7 minutes.
- Unsalted Butter - We'll be browning some unsalted butter and then solidifying it before making our shortbread cookie dough. The whole process from start to finish will take less than an hour, which is no longer than allowing your butter to soften on the counter.
- Powdered Sugar - Powdered sugar will make these shortbread cookies nice and tender.
- All-Purpose Flour - I recommend using a kitchen scale to weigh your ingredients, especially your flour. Adding too much will make your cookies too dry and crumbly.
- Salt - Enhances the flavors.
- Milk - Milk will help the dough come together more easily, as shortbread cookie dough can be very crumbly.
- Cinnamon - Adds a hint of flavor and compliments the flavor of the pecans and maple extract.
- Vanilla & Maple Extract - Adds flavor.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Brown Butter Pecan Cookies! Please find detailed instructions in the recipe card at the end of this post.
How to Make Brown Butter
Step 1. Make Brown Butter - In a light colored small saucepan and over medium heat, melt butter and cook until browned. As it cooks, the milk solids with turn brown and have a nutty aroma.
Step 2. Transfer Brown Butter - Immediately transfer the brown butter to a small glass bowl, making sure to scrape in all the brown bits from the bottom of the pan as well.
Step 3. Chill Brown Butter - Place in the fridge for 40 to 45 minutes to solidify to a soft and spreadable consistency. You’ll want to stir it every 10 to 15 minutes. You can also speed things up by placing it in the freezer, making sure to stir every 5 minutes. Don't go too long in the freezer though, as it can harden too much. Just keep an eye on it.
How To Make Brown Butter Pecan Cookies
Step 4. Combine Dry Ingredients - In a small mixing bowl, whisk together all-purpose flour, cinnamon and salt. Set aside.
Step 5. Combine Wet Ingredients - In a large mixing bowl, whisk together softened brown butter, powdered sugar, maple extract and vanilla extract until light and fluffy. You can use a stand mixer fitted with the paddle attachment or a hand-held mixer.
Step 6. Combine Wet & Dry Ingredients - In 2 additions, sift in the flour mixture and mix until just combined. Then mix in your finely chopped pecans. The mixture will look crumbly, which is normal.
Step 7. Add Milk - Add 2 teaspoons of milk and combine. The dough will come together and will be more clumpy.
Step 8. Shape Into a Log - Transfer the dough onto a clean work surface. Gather the all of the dough together and shape it into a 7 to 8 inch (18 to 20 cm) log. Roll it back and forth a few times until smooth.
Step 9. Chill - If you'd like to smooth and round out your log a little more, fold the parchment paper over the log once, then use a bench scraper or flat spatula to push the log against the paper at the base. Push the ends of the log inward, if needed to maintain the its shape. Wrap the log in parchment paper and chill for at least 30 minutes.
Step 10. Slice - Using a sharp knife, slice the log into ¼ inch (6.3mm) thick discs. I was able to cut 26 cookies. The quantity will vary on how thick or thin your slices are or on how long your log is.
💡 Tip
It's important to chill the cookie dough log for at least 30 minutes. This will make it easier to slice.
Step 11. Bake & C00l - Place cookies at least 1 inch apart on a parchment-lined baking sheet and bake for 10 to 14 minutes at 350ºF (180ºC). Keep remaining sliced cookies in the fridge to bake after. Cool cookies completely on a wire rack before enjoying!
Substitutions
- Butter - You can use unsalted or salted butter. If you use salted butter, omit the additional salt.
- Powdered Sugar - If you don't have any powdered sugar on hand, you can use ⅓ cup of white or brown sugar.
- Maple Extract - Highly highly recommended, but you can add more vanilla extract to amp up the flavor.
- Milk - Any milk will work, even plant based milk. You can also use heavy cream.
Variations
- Additional Mix-Ins - You can add toffee bits, mini chocolate chips, butterscotch chips or sprinkles!
- Other Nuts - Almonds, pistachios, hazelnuts, macadamia nuts and walnuts are all great options. You can even use peanuts.
- Coat the Log - Feel free to coat cookie dough log in demerara sugar, turbinado sugar, maple sugar or more pecans before chilling.
- Dip the Cookies - After baking, you can dip these shortbread cookies in melted milk, dark or white chocolate.
Key Equipment
- Pot or Pan - For making brown butter & toasting the pecans.
- Bowls
- Electric Mixer - You can use a stand mixer or hand-held mixer.
- Bench Scraper
- Baking Sheet
- Parchment Paper
Storage
- Baked Cookies at Room Temperature - Store baked cookies in an airtight container, on the counter for about a week.
- Baked Cookies in the Freezer - Store baked cookies in a freezer bag for up to 2 months. Thaw at room temperature before enjoying.
- Raw Cookie Dough in the Refrigerator - If making ahead, wrap the cookie dough log in plastic wrap and keep in the fridge for up to 3 days. Let the log sit on the counter for 5 minutes or until warm enough to slice.
- Raw Cookie Dough in the Freezer - I would recommend slicing the cookies and then freezing them on a baking tray lined with parchment paper for 1 hour. Transfer to a freezer bag and keep in the freezer for up to 2 months. Bake from frozen.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams, rather than volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur’s Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Don't overmix the dough. Overworking the dough can make your cookies tough.
It's important to chill the cookie dough log for at least 30 minutes. This will make it easier to slice and prevent the cookies from spreading when baked.
For a crisper texture, slice the cookies thinner and/or bake them longer. For tender cookies, slice the cookies thicker and/or bake them less. For reference, I cut my cookies ¼ inch thick and baked them for 12 minutes.
FAQ
You certainly can. Decrease the butter quantity by 1.5 tablespoons. Make sure your butter is softened before making the cookie dough.
Bake until cookies are just starting to turn golden brown at the edges. I baked my cookies for 12 minutes. If you'd like a crisper cookie, bake for a few extra minutes.
You certainly can! Just divide the dough into 2 logs to make it more manageable.
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📖 Recipe
Brown Butter Pecan Cookies
- Total Time: 1 Hour + 44 Minutes
- Yield: About 26 Cookies
Description
These Brown Butter Pecan Cookies are an easy slice and bake shortbread cookie made with brown butter, maple, cinnamon and loaded with toasted pecans.
Ingredients
- ¾ Cup Unsalted Butter (170g | 12 Tablespoons), browned and solidified
- ½ Cup (56g) Powdered Sugar
- 1 ½ Teaspoon Maple Extract
- 1 Teaspoon Vanilla Extract
- 1 ½ cup (180g) All-Purpose Flour
- ½ Teaspoon Cinnamon
- ¼ Teaspoon Fine Sea Salt
- ¾ cup (85g) Toasted Pecans, finely chopped
Instructions
- Make Brown Butter - In a light colored saucepan and over medium heat, add unsalted butter. Swirl the pan and keep the butter moving around constantly. Once completely melted, the butter will foam and sizzle and gradually start to brown and deepen in color. You'll notice a nutty aroma and tiny brown specks at the bottom of the pan. The whole process should take about 5 to 7 minutes. Be careful not to burn it.
- Chill Brown Butter - Immediately transfer to a small glass bowl, making sure to scrape in all the brown bits from the bottom of the pan. Place in the fridge for 40 to 45 minutes, stirring every 10 to 15 minutes, until the butter has solidify to a soft and spreadable consistency. Please see photos in the body of the post as reference.
- Prep the Pecans - If your pecans are not toasted, use this time to do so. You can toast them in a dry pan for 4 to 6 minutes over medium heat, making sure to stir constantly until lightly toasted. Remove from the heat and then finely chop them. Set aside and let cool.
- Combine Dry Ingredients - In a small mixing bowl, whisk together all-purpose flour, cinnamon and salt. Set aside.
- Combine Wet Ingredients - In a large mixing bowl, whisk together softened brown butter, powdered sugar, maple extract and vanilla extract until light and fluffy. You can use a stand mixer fitted with the paddle attachment or a hand-held mixer.
- Combine Wet & Dry Ingredients - In 2 additions, sift in the flour mixture and mix until just combined. Then mix in your finely chopped pecans. The mixture will look crumbly, which is normal.
- Add Milk - Add 2 teaspoons of milk and combine. The dough will come together and will be more clumpy.
- Shape Into a Log - Transfer the dough onto a clean work surface. Gather the pieces of dough together and shape it into a 7 to 8 inch (18 to 20 cm) log. Roll the log back and forth a few times until smooth. If you'd like to smooth and round out your log a little more, fold the parchment paper over the log once, then use a bench scraper or flat spatula to push the log against the paper at the base (see photo as reference). Push the ends of the log inward, if needed to maintain the its shape.
- Chill - Wrap the log in parchment paper and chill for at least 30 minutes. If making ahead, wrap in plastic wrap and store in the fridge for up to 3 days.
- Preheat Oven - When you are ready to bake, set a rack in the center of the oven and preheat it to 350ºF (180ºC).
- Slice - Using a sharp knife, slice the log into ¼ inch (6.3mm) thick discs. I was able to cut 26 cookies. The quantity will vary on how thick or thin your slices are. If you'd like a thicker cookie, cut them ½ inch thick.
- Bake - Place cookies at least 1 inch apart on a parchment-lined baking sheet and bake for 10 to 14 minutes. Shortbread cookies are ready when the edges start to become golden brown. I baked mine for 12 minutes, but you can go longer for crisper cookies. Keep remaining sliced cookies in the fridge to bake after. Cool cookies completely on a wire rack before enjoying!
Notes
Brown Butter - Before making your shortbread cookies, make sure your brown butter has solidified into a spreadable consistency. You can view photos in the body of the post as reference. Place the hot brown butter into the fridge and stir it every 10 to 15 minutes. It will only take 40 to 45 minutes to solidify to a soft spread.
Cookie Thickness - I prefer thinner shortbread cookies, so I like to slice them ¼ inch thick. If you'd prefer a thicker cookie, you can slice them ½ inch thick.
Storage - Baked cookies can be stored in an airtight container and set on the counter for at least 1 week.
- Prep Time: 1 Hour
- Chill Time: 30 Minutes
- Cook Time: 12 to 14 Minutes
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