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Brown Butter Maple Pecan Sugar Cookies

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These soft and chewy sugar cookies are elevated with nutty brown butter, pure maple syrup, and toasted pecans for a cozy, crowd-pleasing treat. Perfect for any occasion, they deliver a nostalgic flavor with a gourmet twist.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 1/4 cup (60ml) pure maple syrup
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 3/4 cups (340g) all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 1 cup (120g) pecans, chopped and toasted
  • Coarse sugar, for sprinkling (optional)
  • Extra chopped pecans, for topping (optional)

Instructions

  1. Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, foams, and turns golden brown with brown specks on the bottom (5-7 minutes). Remove from heat when it smells nutty and looks deep amber. Pour into a heatproof bowl and let cool for 10-15 minutes.
  2. While the butter cools, toast 1 cup chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring often, until fragrant. Remove from heat and set aside.
  3. In a large bowl, whisk together 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 3/4 teaspoon fine sea salt. Set aside.
  4. In another large bowl, combine the cooled brown butter, 1 cup granulated sugar, and 1/2 cup light brown sugar. Beat on medium speed for 2-3 minutes until light and fluffy.
  5. Beat in 1/4 cup pure maple syrup, 2 large eggs, and 2 teaspoons vanilla extract until smooth and glossy.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand with a spatula until just combined. Do not overmix.
  7. Gently fold in the toasted pecans until evenly distributed. The dough will be soft but not sticky.
  8. Using a 1.5-2 tablespoon cookie scoop, portion dough onto parchment-lined baking sheets, spacing at least 2 inches apart. Optionally, press extra pecans and a sprinkle of coarse sugar on top of each ball.
  9. Bake at 350°F (175°C) for 10-12 minutes, until edges are just set and lightly golden but centers still look slightly underbaked.
  10. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

For thicker cookies, chill dough balls for 20-30 minutes before baking. If cookies spread too much, your butter may have been too warm—try chilling the dough. The dough freezes well; scoop and freeze for fresh cookies anytime. For a nut-free version, substitute toasted coconut flakes or sunflower seeds. Do not overbake for best chewy texture.

Nutrition

Keywords: brown butter, maple, pecan, sugar cookies, chewy cookies, fall baking, holiday cookies, easy cookies, dessert, nutty cookies

Find it online: https://magnetmeal.com/brown-butter-maple-pecan-sugar-cookies-recipe-soft-and-chewy/