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Cozy Brown Butter Fall Cookies Recipe with Toasted Pecans

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These cozy brown butter fall cookies with toasted pecans offer a rich, nutty flavor with crisp edges and a soft, chewy center, perfect for autumn and holiday gatherings.

Ingredients

Scale
  • 1 cup (2 sticks, 227 g) unsalted butter, browned
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (packed, 100 g) light brown sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1 3/4 cups (220 g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 cup (100 g) toasted pecans, roughly chopped

Instructions

  1. Brown the butter: Place 1 cup (227 g) unsalted butter in a medium saucepan over medium heat. Stir constantly with a wooden spoon or heatproof spatula. After about 5–7 minutes, the butter will foam, then start turning golden brown and smell nutty. Remove from heat and let it cool slightly.
  2. Toast the pecans: In a dry skillet over medium heat, add 1 cup (100 g) roughly chopped pecans. Stir frequently for about 3–5 minutes until fragrant and slightly darker in color. Transfer to a plate to cool.
  3. Mix sugars and butter: In a large bowl, combine 3/4 cup granulated sugar, 1/2 cup packed light brown sugar, and the cooled browned butter. Whisk until smooth and combined, about 1-2 minutes.
  4. Add egg and vanilla: Beat in 1 large egg and 1 tsp vanilla extract until fully incorporated.
  5. Combine dry ingredients: In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg.
  6. Fold dry ingredients into wet: Gradually add the dry mix to the wet ingredients, stirring gently until just combined. Avoid overmixing.
  7. Fold in toasted pecans evenly through the dough.
  8. Chill the dough (optional): Cover and refrigerate for 30 minutes to help cookies hold shape and deepen flavors. This step can be skipped if short on time.
  9. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  10. Scoop and bake: Using a tablespoon or cookie scoop, drop dough balls about 2 inches apart on the baking sheet. Bake for 10–12 minutes or until edges are golden brown but centers remain soft.
  11. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Brown the butter slowly and watch carefully to avoid burning. Toast pecans separately to bring out their natural oils and flavor. Chilling the dough is optional but recommended for thicker cookies. Rotate baking sheets halfway through baking for even cooking. For gluten-free, substitute flour with a 1:1 gluten-free blend. For vegan, use plant-based butter and a flax egg.

Nutrition

Keywords: brown butter cookies, fall cookies, toasted pecans, easy cookies, autumn dessert, cozy cookies, quick cookies

Find it online: https://junomeals.com/cozy-brown-butter-fall-cookies-recipe-with-toasted-pecans-easy-and-perfect/