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Flavorful Butter Pecan Sandies Recipe with Easy Brown Butter Glaze

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Soft, buttery butter pecan sandies with a nutty brown butter glaze that adds a subtle caramel note. A quick and easy cookie recipe perfect for gifting or gatherings.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups (240g) all-purpose flour, sifted (or gluten-free flour blend for GF option)
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup (120g) pecans, toasted and roughly chopped
  • For the glaze:
  • 4 tablespoons (57g) unsalted butter, browned
  • 1 cup (120g) powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons (15-30ml) milk (dairy or dairy-free)

Instructions

  1. Brown the butter: Melt 1 cup unsalted butter in a medium saucepan over medium heat, swirling occasionally until golden brown with a nutty aroma (5-7 minutes). Remove from heat and cool for 10 minutes.
  2. Toast pecans: In a dry skillet over medium heat, toast pecans for 3-4 minutes until fragrant, stirring often. Set aside to cool.
  3. Mix sugars and butter: In a large bowl, combine the browned butter (warm, not hot) with granulated sugar and brown sugar. Beat on medium speed until smooth and creamy, about 2 minutes.
  4. Add vanilla extract and stir in.
  5. Combine dry ingredients: Whisk together flour, salt, and baking powder in a separate bowl.
  6. Gradually add dry ingredients to the butter mixture on low speed until just combined. Avoid overmixing.
  7. Fold in toasted pecans gently with a spatula.
  8. Shape cookies: Scoop dough by rounded tablespoons and roll into balls. Place 2 inches apart on a parchment-lined baking sheet.
  9. Bake at 350°F (175°C) for 12-14 minutes until edges are set and lightly golden but centers remain soft. Cool on baking sheet for 5 minutes.
  10. Prepare glaze: Brown 4 tablespoons butter in a small saucepan over medium heat (3-4 minutes). Remove from heat and whisk in powdered sugar, vanilla, and milk until smooth and pourable.
  11. Glaze cookies: Transfer cookies to a wire rack and drizzle glaze over warm cookies. Let glaze set about 15 minutes before serving.

Notes

Use a light-colored pan for browning butter to monitor color changes. Stir constantly to prevent scorching. Let browned butter cool to warm before mixing with sugar to avoid melting sugars. Chill dough 15 minutes if too soft. Check cookies at 12 minutes to avoid overbaking. Glaze while cookies are warm for best adhesion. Add more milk if glaze thickens too much.

Nutrition

Keywords: butter pecan sandies, brown butter glaze, easy cookies, pecan cookies, buttery cookies, homemade cookies, quick dessert

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