Browned butter pecan icebox cookies are a crispy cookie with a rich browned butter and toasted pecan flavor. Perfect for keeping in your freezer to bake anytime!
Browned Butter Pecan Icebox Cookies
Browned butter pecan icebox cookies get their name from the old-fashioned appliance: the icebox, which literally used a large block of ice to preserve foods and keep them cold before the use of electric refrigerators. Home bakers could preserve a roll of icebox cookie dough in their icebox and have a freshly baked cookie anytime, especially for when company stopped by. Although we don’t use the term icebox anymore, the name for these cookies has stuck around.
Browned butter became extremely popular in recent years – you can find so many recipes featuring rich browned butter! However, the concept of browning butter, or cooking the butter until it has a rich, amber color, has actually been around for quite some time. This particular recipe is from the 1960’s and even mentions to use “half butter, half lard for ordinary occasions and all butter for special occasions” since lard was a common staple ingredient in country kitchens like my Grandma’s.
About this Recipe
This recipe for browned butter pecan icebox cookies originated from a 1960’s cookbook of my Grandma’s. She used to write notes in her cookbooks and this recipe had “very good” written next to it – so I knew I had to try it. The best part of this recipe is that you can keep a roll of the dough frozen in your freezer to have freshly baked cookies anytime!
To start this recipe, the pecans are toasted (see tips below on doing this step in advance) and the butter is browned on the stovetop. Once the browned butter has slightly cooled, it is mixed with light brown sugar, beaten eggs and vanilla. The dry ingredients of all-purpose flour, salt, baking soda and cream of tartar are mixed in to form a soft dough. Half of the pecans are mixed into the dough, the remaining pecans are used to coat the outside of the rolls of dough. After the dough is chilled overnight (or can be frozen if not wanting to bake right away), the cookies are sliced and baked. See storage tips below on how to bake these cookies from a frozen state.
Tips for Browned Butter Pecan Icebox Cookies
- The toasted pecans can be done in advance. Store in an airtight container until ready to use.
- To store in refrigerator: store dough logs up to 7 days
- To store in freezer: store dough logs for up to 3 months. Add 2 minutes to the baking time if baking from a frozen state.
- Baked cookies: store at room temperature up to 3 days in an airtight container; store baked cookies in freezer up to 45 days in an airtight container
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Try this other icebox cookie recipe:
Browned Butter Pecan Icebox Cookies
Equipment
- cookie sheets
- parchment paper or silicone baking mat
- mixing bowls of various sizes
- plastic wrap
Ingredients
- 1 cup chopped pecans, divided
- 1 cup unsalted butter
- 3 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs, beaten
- 2 cups light brown sugar, packed
- 1 teaspoon vanilla extract
Instructions
- To toast pecans: spread 1 cup chopped pecans, on an ungreased sheet pan and bake at 350°F degrees for 6-8 minutes. Cool and store if not using right away.
- Place butter in a small skillet over medium heat. Once 1 cup unsalted butter is melted, gently swirl the butter in the pan while it cooks until the butter reaches a light amber color. Remove from heat once it reaches an amber color – do not overcook. Allow to cool slightly.
- Sift or whisk the 3 cups all-purpose flour, 1 teaspoon cream of tartar, 1/4 teaspoon salt and 1 teaspoon baking soda in a medium sized bowl.
- In a large mixing bowl, combine the 2 cups light brown sugar, and slightly cooled browned butter. Mix well and add the 2 large eggs, and 1 teaspoon vanilla extract.
- Add in sifted dry ingredients, followed by 1/2 cup of the toasted pecans. Form dough into logs about 2 inches in diameter; coat logs in remaining chopped pecans.
- Wrap logs of dough in either plastic wrap or parchment paper. Refrigerate overnight (or freeze if not planning to bake right away).
- Slice dough 1/4" thick; place on lined baking sheet and bake @375°F 10-12 minutes* Cool on wire rack.
Notes
- The toasted pecans can be done in advance
- To store in refrigerator: store dough logs up to 7 days
- To store in freezer: store dough logs for up to 3 months. Add 2 minutes to the baking time if baking from a frozen state.
- Baked cookies: store at room temperature up to 3 days in an airtight container; store baked cookies in freezer up to 45 days in an airtight container