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Savor the cozy flavors of autumn with our Maple Pecan Sugar Cookies. Each cookie is generiously rolled in chopped pecans for a satisfying crunch, then crowned with a luscious brown butter maple frosting. It's like a warm hug for your taste buds.
Makes
12 Cookies
Ingredients
12 Otis Spunkmeyer Sugar Cookies
4 tablespoons Butter
1 1/2 cups Powdered Sugar
1-2 tablespoons Maple Syrup
1/2 teaspoon Vanilla Extract
pinch of Kosher Salt
Finely chopped Pecans
Preparation
- Brown 2 sticks of butter over a medium heat stirring occasionally. Once solids begin to brown and smell nutty, remove from heat and cool to room temperature until solidified.
- Add all of the ingredients to a bowl of a stand mixer with a paddle attachment. Mix on medium-high speed until light and fluffy, about 1 minute.
- Transfer to a container, cover the surface with plastic wrap or parchment, and place in the fridge until ready to use.
- Take sugar cookie pucks out of the freezer to thaw slightly, until the outsides feel slightly sticky. Roll in the pecan pieces.
- Place the cookies on a parchment lined sheet pan and bake for 11-14 minutes at 300° F. Cool immediately.
- Spread the frosting on the cookies and sprinkle with additional pecan pieces.
