These Brown Butter Pecan Cookies with Vanilla Glaze are pure bakery-style indulgence—rich nutty brown butter folded into soft, chewy cookies studded with toasted pecans, all finished with a silky vanilla glaze. Every bite is luxurious and comforting, with deep caramel notes from the brown butter and the irresistible crunch of pecans.
These cookies are perfect for holidays, gifting, bake sales, or simply treating yourself. Once you experience brown butter in cookies, regular cookies just won’t compare!
Why I Love This Recipe
- Brown butter = MAX flavor with zero extra effort
- The perfect texture: soft centers + lightly crisp edges
- Pecans add toasty crunch and warmth
- The vanilla glaze takes them to a whole new level
- They stay soft for days—ideal for gifting or storing
Why It’s a Must-Try Dessert
- Gourmet flavors but incredibly simple to make
- A cookie that tastes like it came from a pastry shop
- Brown butter gives an unmatched buttery richness
- A crowd-pleaser—everyone asks for the recipe!
Recipe Overview
| Category | Details |
|---|---|
| Course | Dessert / Cookies |
| Cuisine | American |
| Servings | 20–24 cookies |
| Prep Time | 20 minutes |
| Chill Time | 30 minutes |
| Bake Time | 10–12 minutes |
| Total Time | ~1 hour |
| Calories | ~180 per cookie with glaze |
Ingredients
For the Cookies:
- 1 cup unsalted butter (browned & cooled slightly)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1 cup toasted pecans, roughly chopped
- 1 tsp cinnamon (optional but recommended)
For the Vanilla Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk or cream
- 1 tsp vanilla extract
- Pinch of salt (to balance sweetness)
Quick Cooking Directions
- Brown butter.
- Toast pecans.
- Mix wet, then dry ingredients.
- Fold in pecans & chill dough.
- Roll balls & bake.
- Glaze once cooled.
Step-by-Step Preparation Method
Step 1 Brown the Butter
Melt butter in saucepan over medium heat, stirring until it turns golden brown & fragrant (tiny brown bits = flavor!). Cool 10 minutes.
Step 2 Toast Pecans
Bake/heat pecans in a dry pan until fragrant (3–5 min).
Step 3 Mix Dough
- Whisk sugars with cooled brown butter
- Add eggs and vanilla
- In separate bowl: flour, salt, baking soda (+ cinnamon if using)
- Combine gently until dough forms
Step 4 Fold in Pecans
Mix in toasted pecans evenly.
Step 5 Chill the Dough
Refrigerate 30 minutes to help cookies keep shape.
Step 6 Bake
Scoop dough into 1.5-inch balls.
Bake 10–12 minutes at 350°F (175°C).
Edges should be slightly golden, centers soft.
Step 7 Glaze
Whisk glaze ingredients.
Drizzle over cooled cookies and allow to set.
How to Serve
Serve:
- Warm with coffee, cappuccino, or chai
- At holiday parties or cookie exchanges
- In gift tins for a thoughtful homemade treat
Add a sprinkle of extra chopped pecans on top before glaze sets for beauty + crunch!
Recipe Tips
- Don’t skip cooling the brown butter → prevents greasy dough
- For extra nutty flavor → increase toasted pecans to 1 1/4 cups
- Don’t overbake — cookies set as they cool
- Use coarse sugar inside dough for extra texture
- Add 1 tbsp bourbon for a deeper caramel note (optional)
Variations
| Version | Changes |
|---|---|
| Chocolate Pecan | Stir in 1/2 cup dark chocolate chunks |
| Maple Glaze | Replace milk + vanilla with maple syrup |
| Salted Caramel | Drizzle caramel + sprinkle flaky sea salt |
| Browned Butter Oat Cookies | Add 1 cup quick oats, reduce flour to 2 cups |
| Gluten-Free | Swap flour 1:1 GF blend |
Freezing & Storage
| Type | How Long | Notes |
|---|---|---|
| Room Temp | 5–7 days | Airtight container |
| Freeze Baked Cookies | Up to 2 months | Freeze w/o glaze & glaze later |
| Freeze Dough Balls | Up to 3 months | Bake from frozen +2 minutes |
Special Equipment Needed
- Baking sheet
- Mixing bowls
- Small saucepan
- Whisk
- Parchment paper or silicone mat
- Cooling rack
Optional: Cookie scoop for even sizes
FAQ
Q1: Why is my dough oily?
Butter was too hot → cool longer before mixing.
Q2: Can I skip chilling?
Not recommended — cookies may spread too thin.
Q3: Do I have to glaze them?
No, they’re delicious plain — but glaze = perfection!
Q4: Can I substitute walnuts for pecans?
Yes! Walnuts, almonds, or hazelnuts all work great.
Conclusion
Brown Butter Pecan Cookies with Vanilla Glaze are the ultimate combination of flavor, texture, and pure comfort. They’re simple enough for everyday baking but special enough to serve at celebrations. One bite and you’ll understand why brown butter + pecans = cookie heaven.
Brown Butter Pecan Cookies with Vanilla Glaze
Course: DessertsCuisine: AmericanDifficulty: Easy20
servings20
minutes40
minutes1
hourIngredients
For the Cookies:
1 cup unsalted butter (browned & cooled slightly)
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 tsp vanilla extract
1 cup toasted pecans, roughly chopped
1 tsp cinnamon (optional but recommended)
For the Vanilla Glaze:
1 cup powdered sugar
2–3 tbsp milk or cream
1 tsp vanilla extract
Pinch of salt (to balance sweetness)
Directions
- Step 1 — Brown the Butter : Melt butter in saucepan over medium heat, stirring until it turns golden brown & fragrant (tiny brown bits = flavor!). Cool 10 minutes.
- Step 2 — Toast Pecans : Bake/heat pecans in a dry pan until fragrant (3–5 min).
- Step 3 — Mix Dough : Whisk sugars with cooled brown butter. Add eggs and vanilla.In separate bowl: flour, salt, baking soda (+ cinnamon if using) Combine gently until dough forms
- Step 4 — Fold in Pecans : Mix in toasted pecans evenly.
- Step 5 — Chill the Dough : Refrigerate 30 minutes to help cookies keep shape.
- Step 6 — Bake : Scoop dough into 1.5-inch balls. Bake 10–12 minutes at 350°F (175°C). Edges should be slightly golden, centers soft.
- Step 7 — Glaze : Whisk glaze ingredients. Drizzle over cooled cookies and allow to set.
