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Brown Butter Maple Pecan Cookies

Buttery, crumbly and nutty brown butter shortbread cookies with toasted, chopped pecans and a sweet maple glaze.
4.54 from 30 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 16 - 20 cookies



  • 1 cup unsalted butter
  • 1/2 cup confectioner's sugar
  • 1/2 tsp fine sea salt
  • 2 cups all purpose flour
  • 1/2 cup pecans, toasted and finely chopped

Maple Glaze:

  • 2 cups confectioner's sugar
  • 3 tablespoons real maple syrup
  • 2-3 tablespoons water
  • 1/2 teaspoon maple extract
  • 1/8 teaspoon Fine sea salt


Make the cookie dough:

  • Place the butter into a medium saucepan over medium heat. Let the butter cook while occasionally stirring to ensure the butter is cooking evenly.
  • Cook the butter until it is a deep golden brown color and smells nutty and toasted, about 5 -7 minutes. Remove the pan from the heat.
  • Let the butter cool to room temperature. Place the butter in the refrigerator until solid but scoopable.
  • Combine the butter, the confectioner's sugar and the salt into a bowl of a stand mixer. 
  • Beat on low speed until combined, stopping to scraping the bowl to ensure all ingredients are well mixed.
  • Add the flour and the pecans to the butter mixture and mix until just combined, and no flour remains in the bowl. 
  • Transfer the dough to a lightly floured surface or a non-stick mat, and form the dough into a ball. Flatten to a disc, about 1" high, and wrap tightly with plastic wrap.
  • Chill the dough in the refrigerator for 30 minutes.

Roll and cut out the cookies:

  • Heat the oven to 350F. Line two cookies sheets with parchment.
  • On a lightly floured surface or a non-stick mat, roll out the dough to about 1/4" thick.
  • Using a round fluted cookie cutter, cut out rounds out of the dough and place on the parchment cookie sheets, leaving about 2" between the cookies.
  • Bake the cookies for 17-20 minutes until the edges are just starting to lightly brown. Cool for 10 minutes on the cookie sheets. Transfer the cookies to a cooling rack to cool completely.

Make the maple glaze:

  • In a medium bowl, whisk together the confectioner's sugar, salt, maple syrup, water, and maple extract until smooth. 
  • Dip half of the cookies into the glaze and place on parchment paper.
  • While the glaze is still wet, sprinkle with finely chopped pecans. 
  • Let the glaze set completely before serving.


Cookies will stay fresh in an airtight container for up to a week. 
Keyword brown butter cream cheese frosting, Brown Butter Maple Pecan Cookies, pecan cookies, shortbread cookies
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