These cute little delicious cookies are packed with pecan pieces, nutty flavor of the 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!
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 but both are not overpowering.
- They smell good. Your house will smell amazing while these cookies are baking. Baking these will get you in the mood for the 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!
Ingredients Needed
- Butter: Use unsalted butter when baking so you can control the amount of salt in the recipe.
- Brown sugar: Light or dark brown sugar would work for this.
- Sugar: You will use granulated sugar.
- Eggs: Room temperature eggs are best to use when making these cookies because it helps them mix with the butter better.
- Flour: All-purpose flour is used for these cookies.
- Salt
- Baking soda
- Cinnamon
- Cloves
- Pecans: If you have chopped pecans, you will want to be sure to coarsely chop them before incorporating in the dough.
Step by Step Instructions
Brown the Butter
STEP 1: Place the butter in a small saucepan and heat butter on medium until melted. Once the butter melts, continue to cook on medium heat for 5 or 6 more minutes. The melted butter will begin to get foamy and start to turn a golden brown. If you have a pan with a light colored bottom, it would be best to use that so you can more easily see the color of the butter. Keep a close eye on the butter and be careful not to burn it!
STEP 2: Once it is a beautiful golden color, remove it from the heat and set it aside to cool.
Prepare the Dough
STEP 1: In the bowl of a stand mixer, combine the cool brown butter (and all the golden brown bits of toasted milk solids) 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 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 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.
EXPERT TIPS
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!
FAQ
No. You could scoop the dough with a spoon and form into a ball with your hands.
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 6 months.
Freeze the dough balls in an airtight container for up to 6 months and bake when you are ready.
Other Recipes to Try
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Brown Butter Pecan Spice Cookies
Ingredients
- 2 cups unsalted butter
- 1 cup brown sugar, packed
- 1 cup sugar
- 3 eggs
- 5 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- 1 cup pecans, chopped
Instructions
- In a medium sized saucepan, melt the butter on medium heat. Once it is melted, continue to cook for 5-6 more minutes, or until golden brown. Remove from heat and let cool.
- Once the butter is cool, 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.
- Add the eggs, one at a time, and continue to beat at medium speed until combined.
- In a large bowl, combine the flour, salt, baking soda, cinnamon, and cloves. Stir with a whisk to combine. Gradually add to the butter mixture, mixing just until combined, scraping the sides and bottom with 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 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.
Jean Davis
These cookies are delicious!
Lori
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
Alisha Reese
Do you chill the brown butter and use it as a cooled liquid?
Ashlyn Meredith
For this recipe, I like to brown the butter and then let it cool to room temperature before using it.