These cute little brown butter pecan spice cookies are packed with pecan pieces, the nutty flavor of browned butter and just a hint of cinnamon and cloves. They are perfect, chewy cookies with crispy edges to have with a cup of coffee or as a quick snack anytime of the day!
These Brown Butter Pecan Spice Cookies not only taste delicious, but they will have your home smelling amazing too! The cinnamon and ground cloves give these cookies the most amazing, comforting taste.
If you are looking for more amazing cookie recipes, try: Snickerdoodle Cookies, Brown Butter Brown Sugar Maple Glazed Cookies, or Chocolate Cookies with Buttercream Frosting.
Why You Will Love These
- They are perfectly spiced. These perfect cookies have both cinnamon and cloves and neither is overpowering. It's the perfect subtle flavor that works great with the brown butter and pecans.
- They smell good. Your house will smell amazing while these cookies are baking. Baking these will get you in the mood for the fall holiday season!
- Brown butter. Do I need to say more? The nutty aroma, the rich flavor and everything about brown butter is so, so good! It really takes these cookies to the next level!
Here are specific notes about some of the ingredients for this delicious cookie recipe. All ingredients can be found at your local grocery store or at an online retailer, like Amazon.
- Butter: Unsalted browned butter that is cooled to room temperature. (See Expert Tips below for notes about browning the butter.)
- Sugar: You will need both granulated white sugar and brown sugar. Light or dark brown sugar would work for this.
- Eggs: You will need three room temperature eggs. Take these out of the refrigerator at least an hour before you plan to use them.
- Flour: Use all purpose flour.
- Baking soda
- Ground cloves
- Pecans: Use chopped pecans. If you have whole pecans, you will want to be sure to coarsely chop them before incorporating in the dough.
Step by Step Instructions
Here is how to make this perfect cookie recipe. For the full ingredient list and instructions, see the recipe card below.
Prepare the Dough
STEP 1: In the bowl of a stand mixer fitted with the paddle attachment, combine the cooled brown butter (and all the golden brown bits of toasted milk solids at the bottom of the pan) and the sugars. You will beat this on medium speed until it is light and fluffy, which will take about 2 minutes.
STEP 2: Add the eggs, one at a time, and continue to beat on medium speed until they are combined and you no longer see the egg yolk.
STEP 3: In a large mixing bowl, combine the dry ingredients (flour, salt, baking soda, cinnamon, and cloves.) Stir with a whisk until combined. Gradually add this flour mixture to the bowl of your mixer with the butter mixture and beat on medium speed just until combined, scraping the sides and bottom with a spatula as needed.
STEP 4: Stir in the pecans.
STEP 5: Line two cookie sheets with parchment paper.
STEP 6: Using a small cookie scoop, place scoops of cookie dough balls on cookie sheets. Cover the unbaked cookie dough balls with plastic wrap and place in the refrigerator for at least 4 hours or overnight.
Bake the Cookies
STEP 1: Preheat your oven to 350°F.
STEP 2: Line a separate cookie sheet with parchment paper.
STEP 3: Place chilled scooped cookie dough about 2 inches apart on the prepared baking sheet and bake for 12 minutes, or until they are just lightly browned on the tops. You are looking for soft centers and crisp edges. Remove them from the oven and let them cool on the baking sheet for 2 minutes and then transfer to wire cooling rack to cool completely.
Here are some tips and tricks for making these brown butter cookies:
- To brown butter, place unsalted butter in a small saucepan and heat over medium heat until melted. Continue to cook, swiring pan occasionally for 8-10 more minutes, or until butter is a deep golden color. Remove from heat and let cool.
- When browning butter, brown about ¼-1/2 cup more than you need and then measure before adding it to your recipe. Some of the water content in the butter evaporates which causes a reduction in the volume during the browning process.
- You do not have to brown the butter. You could use softened butter in its place.
- For even more flavor, use toasted pecans. To toast pecans, place them in a medium skillet over medium heat, shaking the pan often, until they are fragrant and beginning to toast.
- It's important that you chill the dough for several hours or overnight. This prevents the cookies from spreading during baking.
- If would prefer a flatter cookie, shape the dough into a log, wrap it in plastic wrap and chill for 4 hours or overnight. When you are ready, you can take the log out, slice into ¼-inch thick slices and bake.
- Add a sprinkle of sea salt to the tops of the cookies after baking for even more flavor!
No. You could scoop the dough with a spoon and form it into a ball with your hands.
Yes. You could use a larger cookie scoop for bigger cookies. You may need to adjust the bake time by a couple minutes to ensure they are done in the centers. You will want to take them out when they are beginning to brown around the edges.
If you want the cookies to maintain their cute round shape, yes. Chilling prevents them from spreading out during baking. Not chilling the dough will alter the shape and texture of the cookies.
Storing and Freezing
Baked cookies will keep in an airtight container on the counter for up to 5 days, in the refrigerator for up to a week or in the freezer for up to 3 months.
Freeze the dough balls in an airtight container for up to 3 months and bake when you are ready.
Other Recipes to Try
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Brown Butter Pecan Spice Cookies
- 2 cups unsalted butter, browned and cooled to room temperature
- 1 cup brown sugar, packed
- 1 cup sugar
- 3 eggs, room temperature
- 5 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon ground cloves
- 1 cup pecans, chopped
- Combine the butter and sugars in the bowl of your mixer and beat on medium speed for about 2 minutes or until light and fluffy.1 cup brown sugar, packed, 1 cup sugar, 2 cups unsalted butter, browned and cooled to room temperature
- Add the eggs, one at a time, and beat at medium speed between each addition, until combined.3 eggs, room temperature
- In a large bowl, combine the flour, baking soda, cinnamon, salt, and cloves. Stir with a whisk to combine.5 cups flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon ground cloves, 1 cup pecans, chopped
- Gradually add the flour mixture to the butter mixture, mixing just until combined, scraping the sides and bottom with a rubber spatula as needed. Stir in the pecans.
- Line two large baking sheets with parchment paper. Using a small cookie scoop, place scoops of cookie dough onto baking sheets. Cover with plastic wrap and refrigerate at least 4 hours.
- Preheat oven to 350°F.
- Bake for 10-12 minutes or just until starting to brown around the edges. Cool for two minutes on baking sheets and then transfer to wire rack to cool completely.
These cookies are delicious!
Made these cookies yesterday and they are delish! Never got around to the icing.....the cookies were so good alone. Next time will make the maple icing
Do you chill the brown butter and use it as a cooled liquid?
For this recipe, I like to brown the butter and then let it cool to room temperature before using it.