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Brown Butter Maple Pecan Sandies

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Bakery-style cookies with nutty brown butter, toasted pecans, and pure maple syrup. These sandies are tender, crumbly, and packed with rich, comforting flavor—perfect for impressing guests or treating yourself.

Ingredients

Scale
  • 1 cup unsalted butter (226g), browned and cooled
  • 3/4 cup powdered sugar (90g)
  • 1/4 cup pure maple syrup (60ml)
  • 1 teaspoon vanilla extract (5ml)
  • 2 cups all-purpose flour (240g)
  • 2 tablespoons cornstarch (16g)
  • 1/2 teaspoon salt (3g)
  • 1 cup pecans (110g), chopped and lightly toasted
  • Coarse sugar, for sprinkling (optional)
  • Extra pecan halves, for topping (optional)

Instructions

  1. Place butter in a medium saucepan over medium heat. Stir frequently as it melts and foams. Watch for golden-brown bits forming on the bottom (about 5-7 minutes). When it smells nutty and looks amber, remove from heat. Pour into a heatproof bowl and cool for 20 minutes.
  2. While butter cools, spread chopped pecans on a baking sheet. Toast in a 350°F oven for 5-7 minutes until fragrant. Let cool.
  3. In a large mixing bowl, beat cooled brown butter, powdered sugar, and maple syrup until light and fluffy (about 3 minutes with a mixer). Add vanilla extract and mix just until combined.
  4. In a separate bowl, whisk together flour, cornstarch, and salt. Gradually add dry ingredients to the butter mixture, mixing on low speed until a soft, cohesive dough forms (2–3 minutes).
  5. Using a spatula, gently fold in toasted pecans. If dough is too dry, add a teaspoon of milk or maple syrup.
  6. Scoop dough by tablespoon (or use a cookie scoop) and roll into balls. Place 2 inches apart on a parchment-lined baking sheet. Flatten each ball slightly. For bakery look, press a pecan half on top and sprinkle with coarse sugar.
  7. Chill shaped cookies on the tray in the fridge for 20 minutes before baking (optional but recommended).
  8. Bake at 350°F for 14-16 minutes. Edges should be just golden, centers slightly underdone but will firm up as they cool.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough before baking helps prevent spreading and enhances flavor. Use pure maple syrup for best results. Toasting pecans intensifies their flavor—watch closely to avoid burning. For gluten-free, use a 1:1 flour blend. For vegan, use plant-based butter. Cookies can be stored in an airtight container for up to 5 days or frozen for longer storage.

Nutrition

Keywords: brown butter, maple, pecan, sandies, cookies, bakery-style, holiday, easy, egg-free, nutty, shortbread

Find it online: https://tempotaste.com/brown-butter-maple-pecan-sandies-best-bakery-style-cookies-recipe/