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Perfect Brown Butter Maple Pecan Shortbread Cookies

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These cookies combine the nutty richness of brown butter with the natural sweetness of maple syrup and toasted pecans, finished with a sprinkle of flaky sea salt for a perfect balance of flavors. They have a melt-in-your-mouth texture and are quick and easy to make.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned and cooled slightly
  • ¼ cup (60 ml) pure maple syrup (Grade A amber preferred)
  • 2 cups (240 g) all-purpose flour, sifted
  • 1 cup (100 g) finely chopped toasted pecans
  • ¼ cup (50 g) granulated sugar (optional)
  • 1 teaspoon vanilla extract
  • About 1 teaspoon flaky sea salt, for sprinkling

Instructions

  1. Brown the butter: Place 1 cup (227 g) of unsalted butter in a heavy-bottomed skillet over medium heat. Stir constantly with a spatula as the butter melts, foams, then turns a golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and let cool slightly.
  2. Toast the pecans: While the butter cools, toast 1 cup (100 g) pecans in a dry pan over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly browned. Let cool, then chop finely.
  3. Mix dry ingredients: In a large bowl, whisk 2 cups (240 g) all-purpose flour and ¼ cup (50 g) granulated sugar until combined.
  4. Combine wet ingredients: In a medium bowl, mix the browned butter, ¼ cup (60 ml) pure maple syrup, and 1 teaspoon vanilla extract.
  5. Make the dough: Gradually pour the wet mixture into the dry ingredients, stirring gently with a spatula until just combined. Fold in the toasted pecans. The dough will be crumbly but should hold together when pressed.
  6. Shape cookies: Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper. Using your hands or a cookie scoop, form dough into 1.5-inch (4 cm) balls and place evenly spaced on the sheet. Gently flatten each ball with the palm of your hand or the bottom of a glass to about ¼ inch (6 mm) thickness.
  7. Add flaky salt: Sprinkle a pinch of flaky sea salt on top of each cookie to balance the sweetness.
  8. Bake: Bake for 18-22 minutes or until the edges just start to turn golden. Keep an eye on them to avoid overbaking.
  9. Cool: Remove from oven and let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Watch the butter carefully when browning to avoid burning. If dough feels too dry, add a teaspoon of maple syrup or a splash of milk. Don’t rush flattening the cookies to prevent cracking. For extra crispness, chill dough for 20 minutes before baking. Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks. Dough balls can be frozen for up to 3 months.

Nutrition

Keywords: brown butter, maple syrup, pecan, shortbread cookies, flaky salt, homemade cookies, easy cookies, holiday treats

Find it online: https://coracooks.com/perfect-brown-butter-maple-pecan-shortbread-cookies-recipe-easy-homemade-treats/