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    Browned Butter Pecan Sandies

    By Julia | Updated: Dec 05, 2023 | Published: Dec 26, 2014 | 41 Comments

    87.5K shares
    • Facebook332
    Jump to Recipe Print SaveSaved!
    This post may contain affiliate links. For more information, please see our affiliate policy.

    Browned Butter Pecan Sandies - delicious butter cookies made completely from scratch! These holiday cookies will be a fantastic choice for Thanksgiving, Christmas, and New Year's parties. Kids love them and adults adore these.  These pecan sandies are everybody's favorite cookies!

    Browned Butter Pecan Cookies with Pecans on top and brushed with maple syrup

     

    The cookies are made with browned butter chopped pecans, and I will show you how to carefully brown the butter without burning it (including step-by-step photos), how to add chopped pecans to the browned butter to toast them a bit. And, finally, this recipe will explain how to create these cute pecan sandies, which are rolled in granulated sugar before baking and each cookie is then individually topped with a pecan half!

    With pecans on top and brushed with maple syrup, these pecan sandies are the ultimate Autumn treat.  These cookies will be devoured by your family, friends, co-workers in no time!

    The browned butter pecan sandies keep well at room temperature for 1 week, and you can freeze them for up to 2 months!

    Browned Butter Pecan Cookies with Pecans on top on a red plate

    While these cookies taste great just as they are, without the maple syrup, you can also brush maple syrup over the top of the pecan sandies for an extra shine and flavor.  It's an optional step, and I recommend that you try it on a couple of cookies, taste them, and only then decide whether to brush the rest of the cookies with the maple syrup:

    Browned Butter Pecan Cookies with Pecans on top and brushed with maple syrup

    Browned Butter Pecan Cookies with Pecans on top and brushed with maple syrup on parchment paper

    And, now, get ready - I have a lot of step-by-step photos describing how to make browned butter and how to make these cookies!

    How to make browned butter

    In a medium saucepan, stir the butter (cut into small pieces) over medium heat until melted, stirring constantly:

    melting butter in a skillet (process shot)

    Continue to cook the butter over medium heat, simmering, stirring often. The butter will soon start to bubble and foam. As the butter foams, keep stirring and reduce heat if needed. Keep a close look at the butter - it will soon start to turn brown (which you will see through the foam):

    heating the butter until it get dark and foams (step-by-step photos)

    How to cook pecans in browned butter

    As soon as the butter starts to brown, add chopped pecans. The mixture will foam even more:

    adding pecans to browned butter (step-by-step photos)

    Continue cooking the butter with chopped pecans, constantly stirring, for not more than 1 minute, on low heat. Make sure to watch closely not to burn chopped pecans:

    cooking chopped pecans in browned butter (step-by-step photos)

    After you've cooked the butter with chopped pecans for about 1 minute, remove from heat and immediately pour this butter-pecan mixture into a separate, cool heatproof bowl. DO NOT LEAVE the butter with chopped pecans in the same pan you cooked them, otherwise, butter and pecans will burn!

    pouring pecan-butter mixture into a separate bowl to cool off (step-by-step photos)

    Cool the butter-pecan mixture in a separate heat-proof bowl for about 20-30 minutes, or even longer, depending on your kitchen temperature.  The butter-pecan mixture should thicken and solidify, and when mixed it should look like that:

    cooking brown butter and pecan mixture until it solidifies (step-by-step photos)

    How to make cookie dough

    Now that you've made brown butter with pecans, it's time to start making the cookie dough.

    Add powdered sugar, brown sugar, 3 tablespoons half-and-half, vanilla, and salt into the cooled butter-pecan mixture:

    adding sugar, half and half, and vanilla to browned butter and pecans (step-by-step photos)

    Stir until sugars are smoothly incorporated:

    stirring until the mixture of sugar, browned butter, pecans and half and half is smooth (step-by-step photos)

    Mix in the flour until dough forms. If the mixture is too crumbly and doesn't hold together, add small amounts of additional half-and-half, and continue to work the mixture. The dough should look like on my photo - the dough should form a huge ball and hold it together:

    forming a cookie batter (step-by-step photos)

    How to shape pecan cookies

    Divide dough into 4 equal portions. Divide each ¼th of the dough into 9 equal balls. Roll each ball in coarse sugar. Place balls about 2 ½ inches apart on parchment-lined baking sheets:

    shaping cookie dough into balls (step by step photos)

    Press a pecan half firmly into each ball. If edges of the cookies crack, just push back together:

    add pecan into each cookie (step-by-step photos)

    Bake one baking sheet at a time for 13 minutes until cookies start to brown. Transfer the baking sheet to a wire rack. Let cool 10 minutes for cookies to firm up. Using a wide spatula, transfer cookies to a wire rack.

    Browned Butter Pecan Cookies with Pecans on top and brushed with maple syrup

    Optional: Brush pecans on top with maple syrup. Do it only to a few cookies, try them, and brush more cookies, if desired.

    Browned Butter Pecan Cookies with Pecans on top and brushed with maple syrup

    Your amazing browned butter pecan sandies are all ready for everybody to grab!  A delicious treat for kids and adults alike!

    Related pecan cookie recipes

    • Pecan Shortbread Cookies
    • Chocolate Dipped Pecan Cookies
    4.94 from 16 votes

    Browned Butter Pecan Sandies

    These browned butter pecan sandies are the ultimate holiday cookies. Perfect for Thanksgiving, Christmas, and New Year's Eve festivities.
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 45 minutes mins
    Cook Time 15 minutes mins
    Total Time 1 hour hr
    Course Dessert
    Cuisine American
    Servings 36 cookies
    Calories per serving 132 kcal

    Ingredients

    • 1 cup butter , unsalted, cut into small pieces
    • 1 cup pecans , chopped
    • ¾ cup powdered sugar
    • ¼ cup brown sugar , packed
    • 4 tablespoons half and half or cream
    • 2 teaspoons vanilla
    • ½ teaspoon salt
    • 2 cups all-purpose flour , unbleached
    • ⅓ cup sugar , coarse
    • 36 pecan halves
    • ⅓ cup maple syrup optional

    Instructions 

    • Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.

    How to make browned butter with pecans

    • In a medium saucepan, stir the butter (cut into small pieces) over medium heat until melted, stirring constantly. Continue to cook the butter over medium heat, simmering, stirring often. The butter will soon start to bubble and foam.  
    • As the butter foams, keep stirring and reduce heat if needed. Keep a close look at the butter and as soon as it starts to turn brown (which you will see through the foam), add chopped pecans. The mixture will foam even more. 
    • Continue cooking the butter with chopped pecans, constantly stirring, for not more than 1 minute, on low heat. Make sure to watch closely not to burn chopped pecans. Remove from heat and immediately pour this butter-pecan mixture into a separate, cool heatproof bowl. 
    • DO NOT LEAVE the butter with chopped pecans in the same pan you cooked them, otherwise butter and pecans will burn! Cool the butter-pecan mixture in a separate heat-proof bowl for about 20-30 minutes, or even longer, depending on your kitchen temperature. The butter-pecan mixture should thicken and solidify.

    How to make cookie dough for pecan sandies

    • Add powdered sugar, brown sugar, 3 tablespoons half-and-half, vanilla, and salt into the cooled butter-pecan mixture and stir until sugars are smoothly incorporated.
    • Mix in the flour until dough forms. If mixture is too crumbly and doesn't hold together, add small amounts of additional half-and-half, and continue to work the mixture. The dough should look like on my photo above (scroll up and you'll see step-by-step photos).

    How to shape pecan sandies

    • Divide dough into 4 equal portions. Divide each ¼th of the dough into 9 equal balls. Roll each ball in coarse sugar. Place balls about 2 ½ inches apart on parchment-lined baking sheets; press a pecan half firmly into each ball. If edges of the cookies crack, just push back together.

    How to bake pecan sandies

    • Bake one baking sheet at a time for 13 minutes until cookies start to brown.
    • Transfer baking sheet to a wire rack. Let cool 10 minutes for cookies to firm up. Using a wide spatula, transfer cookies to wire rack.
    • Optional: Brush pecans on top with maple syrup. Do it only to a few cookies, try them, and brush more cookies, if desired.

    Notes

    Adapted from Better Homes & Gardens

    Nutrition

    Nutrition Information
    Browned Butter Pecan Sandies
    Serving Size
     
    2 g
    Amount per Serving
    Calories
    132
    % Daily Value*
    Fat
     
    8
    g
    12
    %
    Saturated Fat
     
    3
    g
    19
    %
    Cholesterol
     
    14
    mg
    5
    %
    Sodium
     
    78
    mg
    3
    %
    Potassium
     
    36
    mg
    1
    %
    Carbohydrates
     
    13
    g
    4
    %
    Sugar
     
    7
    g
    8
    %
    Protein
     
    1
    g
    2
    %
    Vitamin A
     
    165
    IU
    3
    %
    Calcium
     
    12
    mg
    1
    %
    Iron
     
    0.4
    mg
    2
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword christmas cookies, pecan cookies, pecan sandies
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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      Recipe Rating




    1. Spamella

      December 07, 2024 at 8:18 am

      What is meant by ‘half and half’?

      Reply
    2. Kathy

      November 28, 2023 at 6:35 pm

      What gluten free flour would you suggest making these with?

      Reply
      • Julia

        November 30, 2023 at 6:50 pm

        Kathy, I would use 1 for 1 or measure for measure gluten-free flour.

        Reply
    3. Lindsey

      December 01, 2022 at 1:15 am

      Do you think that almond milk could be substituted for the half and half to make this dairy free?

      Reply
      • Julia

        December 05, 2022 at 10:43 pm

        Lindsey, yes you can us almond milk instead of half-and-half in the same proportions here, without making any changes.

        Reply
      • Sharon

        October 22, 2023 at 6:37 am

        Is the maple syrup brushed on before the cookies are baked or after?

        Reply
        • Julia

          October 22, 2023 at 2:33 pm

          Sharon, I brushed the maple syrup after the cookies were baked.

          Reply
    4. Tai

      November 14, 2021 at 10:08 pm

      Julia- I cannot explain in words how delicious these cookies are. Omg. YES to the brushed maple syrup, too. Thank you for sharing, I’ll be subscribing!

      Reply
      • Julia

        November 18, 2021 at 3:53 pm

        Tai, I am so happy you gave this recipe a try and took the time to leave a comment! Glad you liked the cookies! 🙂

        Reply
    5. Karen

      November 30, 2020 at 11:43 am

      Excellent cookies! Made them this Thanksgiving. They were pretty looking and very delicious. Thank you for sharing!

      Reply
      • Julia

        November 30, 2020 at 11:59 am

        You are very welcome!

        Reply
        • Melissa

          October 09, 2022 at 7:52 pm

          This looks so good and is definitely going to be on my list for holiday treats!! I've just discovered your recipes and I'm enjoying browsing through. The pictures are wonderful!! Thanks for sharing your inspiration.

          Reply
          • Julia

            October 10, 2022 at 7:41 pm

            Melissa, thank you for such a wonderful comment - it made my day! 🙂 Glad you're finding the inspiration in these recipes and photos!

            Reply
    6. Nicole Quenzer

      November 24, 2020 at 3:48 pm

      Do you think this recipe would translate well to do a giant skillet cookie?

      Reply
      • Julia

        November 24, 2020 at 9:06 pm

        I think it actually would! Why not? It's a buttery cookie so should do just fine as a larger cookie.

        Reply
    7. Jennifer

      December 07, 2019 at 12:08 pm

      I’m baking these today but I don’t see the temperature for baking in the oven?

      Reply
      • Julia

        February 20, 2020 at 7:28 pm

        Bake these in the preheated oven at 350 F.

        Reply
    8. Anna

      March 06, 2018 at 4:17 pm

      Love love love these! Thank you julia for the rscipe and perfect description. These cookies turned out really good- I made some of them with birch-syrup (instead of maple syrup) that I brought from Canada while I was there.. I -also love that combination! - thank you Julia, with love from Amsterdam

      Reply
      • Julia

        March 07, 2018 at 1:13 am

        Anna, you're very welcome! 🙂 So happy you enjoyed these cookies! 🙂

        Reply
    9. Karen

      January 23, 2017 at 6:43 pm

      Oh my these were a hit!! I made these back in December for a cookie exchange and I froze the left over cookie batter. And today as I was cleaning out my freezer I seen these. So decided to bake the rest, only problem is I keep digging my fingers in the unbaked cookie batter.... IT'S SOOO GOOD!! I did eventually bake them ommitting the pecans that you put on top since I had none and it was STILL good like the first time I made them!

      Oh and some of my friends was asking me the recipe for this delicious insane cookies. I was gonna say "It's an old family recipe" haha jk 😉
      but I directed them here to give you credit.

      Reply
      • Julia

        January 31, 2017 at 12:36 am

        Hi Karen! Thank you for taking your time to leave such a nice comment that made my day! I am so glad you liked the cookies, and good to know that the cookie batter kept well since December! I agree - these do have that good old, cozy "old family recipe" feel and taste to them. 🙂

        Reply
    10. Jessica

      December 19, 2016 at 5:46 pm

      This recipe is fantastic! The first time I made them, they looked and tasted great. I just made these today for the second time and they turned out flat instead of holding their shape. Still delicious of course but they look nothing like the first time I made them. Any idea what could have went wrong? I ensured the butter was solidified before I made the batter. I just went back and read over the ingredients and instructions and I didn't miss anything. The only thing I did different this time was use my kitchen aid to mix everything instead of hand mixing. It's 10 degrees out so I know humidity is not a factor ha.

      Reply
      • Julia

        December 22, 2016 at 12:48 pm

        Thank you - I am glad you liked it! About the second time you made it - if you ensured that the butter was solidified before adding the rest of the ingredients, maybe you just measured the flour differently this time and ended up not adding enough flour? Was the uncooked cookie dough quite crumbly? It should've been. If this issue happens again, make sure that the uncooked cookie dough is very crumbly and holds its shape well. If not - add more flour.

        Reply
    11. Laurie

      November 27, 2016 at 2:52 pm

      I made these little delights for Thanksgiving...they were wonderful!!!

      Reply
      • Julia

        December 17, 2016 at 8:13 pm

        Thank you! So glad you liked them!

        Reply
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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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