melt in your mouth buttery pecan cookies dipped in a delicious maple glaze – sandy and perfect!

*this post may contain affiliate links – this means that a small portion of the profit goes to me, at no additional cost to you. Thank you for supporting the brands that make Lion’s Bread possible.

The perfect little cookie for treat bags, cookie boxes, or to fill up your cookie jar (you have one, right?). This is truly my favorite kind of cookie, because it reminds me of an elevated pecan sandy! Trust me, take the extra step to brown the butter and toast the pecan makes ALL the difference. It gives these cookies plenty of caramel, nutty notes of flavor that are irresistible! 

These brown butter maple pecan cookies are super simple to make, and are fun baking project to do with kids as well. My own kids think that they “don’t like nuts” in their cookies, but guess what? They LOVE these buttery pecan shortbread cookies. Can you guess the reason why? The real maple extract in the glaze at the end takes these cute little cookies over the top!

Want more delicious Cookie recipes? Who doesn’t?!

Brown Butter Chocolate Chip Cookies with Toffee

Perfect Cut-Out Sugar Cookies

Soft Stamped Gingerbread Cookies

Ingredients

• grass fed butter – and plenty of it! The butter is the main character in this maple pecan cookie story, so go with the high quality grass fed butter – my go-to brand is of course Kerrygold Irish butter. The higher butterfat content in the butter makes my bakes rich and super flavorful.
• powdered sugar – for this recipe we’re using powdered sugar to give the cookies that melt-in-your-mouth experience.
• pecans –  light toast your pecan in a 350 degree oven for about 10-12 minutes. This little step enhances and elevates the flavor of the pecans so much. Chop them really finely so they just melt into the cookie dough.
• unbleached all purpose flour – in all of my bakes, I like to use King Arthur Baking Company’s flour. I like what the company stands for, it is 100% employee owned, and the high quality flour always gives me consistent, professional results, 10/10.
• pure maple extract – this is the only ingredient you might not already have in your pantry…but you should! HERE is link to my favorite all natural pure maple extract.
• kosher salt – kosher salt is my go to in both baking and cooking. I like Morton’s Kosher salt. If you’re using Diamond Crystal, add an extra 1/2 teaspoon of salt to the recipe. 

HOW TO BROWN BUTTER

Browning butter may seem intimidating but it’s very simple, and worth every extra minute of effort in the final product. You’re basically cooking the butter of medium heat for about 6-8 minutes.

First, it will bubble up, then it will start look foamy on top, and then you’ll see the browned milk solids poking through the middle. That’s when you know you’re done! Hot tip: don’t walk away from the stove, and don’t try to multitask. You don’t want to get distracted and burn your precious butter. Stay close by, and whisk the butter very regularly for about 6 minutes.

Then, pour the browned butter out of the pan, into a heatproof bowl, to stop the cooking. Brown butter instantly makes EVERYTHING taste richer, with real depth of flavor but don’t take my word for it, try it for yourself!

Allow the brown butter to thoroughly cool before mixing up your cookie dough. A lot of times, I like to brown the butter the night before I bake the cookies to let it cool completely. 

How to make Brown Butter Maple Pecan Cookies

1. Place the butter in a medium skillet or saucepan. Turn the heat to medium low, and cook the butter, stirring often until it is completely melted. It will begin to bubble, and turn golden brown and smell nutty and caramelized. This should take about 5 minutes. Pour the browned butter into a heatproof bowl, set aside and allow to cool completely.
2. In the bowl of a stand mixer, combine the cool butter, powdered sugar, and the salt. Beat with the paddle attachment until thoroughly combined. Use a rubber spatula to scrape down the sides of the mixing bowl.
3. Add the unbleached flour and ¾ of a cup of the toasted chopped pecans to the bowl. Mix on low speed until combined and the dough just comes together (Reserve the remaining ¼ cup of pecans for the top).
4. Pour the dough out onto your work surface. With lightly floured hands, bring the dough together into a ball. Wrap the dough tightly into a large piece of plastic wrap. Refrigerate the dough for 30 minutes.
5. Meanwhile, preheat the oven to 350 degrees F. 
6. Make the maple glaze: In a medium size mixing bowl, combine the powdered sugar, maple syrup, water, maple extract, and kosher salt. Whisk well to combine, until the glaze is smooth, and there are no lumps of powdered sugar.
7. Flour your work surface, and begin rolling the dough out into a large circle, until it is ⅓” thick. Use a 2” cookie cutter to stamp out as many cookies as possible. Re-roll the scraps, and stamp out more cookies.
8. Place the cookies on a baking sheet lined with parchment paper. Place the baking sheet back into the fridge for 10 minutes to let the cookies firm up. This will ensure that the cookies hold their shape when baked.
9. Bake the cookies in the preheated oven for 18-20 minutes, until the edges are just slightly golden brown. Allow the cookies to cool. 
10. Dip half of the cookies into the glaze, and sprinkle the remaining chopped pecans on top of the cookies. Allow the glaze to set for about 30 minutes, then serve.

Baking Tools I Use and Love

Here are just a few tools that I can’t live without in the kitchen, and I’ve linked them all for you here!

Don’t have a set scalloped edge cookie cutters? Maybe it’s time! Here are my favorites (linked).

If you make these delicious Brown Butter Maple Pecan Cookies please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Enough of the chitchat, here are my adorable Brown Butter Maple Pecan Cookies! Be sure to save this recipe and Pin It to your Cookie boards on Pinterest!

Happy Baking xo LeAnne

The Recipe

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Brown Butter Maple Pecan Cookies

delicious buttery pecan shortbread cookies dipped in a rich maple glaze

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Servings 20 cookies

Author LeAnne Yaakubov

Ingredients

For the cookies:

• 16 tablespoons Kerrygold Unsalted Butter
• ½ cup powdered sugar
• 1 teaspoon kosher salt
• 2 cups unbleached all purpose flour
• 1 cup pecans toasted then finely chopped, divided

For the maple glaze:

• 2 ¼ cups powdered sugar
• 2 tablespoons maple syrup
• ½ teaspoon maple extract
• 1-2 tablespoons water
• ¼ teaspoon kosher salt

Instructions

• Place the butter in a medium skillet or saucepan. Turn the heat to medium low, and cook the butter, stirring often until it is completely melted. It will begin to bubble, and turn golden brown and smell nutty and caramelized. This should take about 5 minutes. Pour the browned butter into a heatproof bowl, set aside and allow to cool completely.
• In the bowl of a stand mixer, combine the cool butter, powdered sugar, and the salt. Beat with the paddle attachment until thoroughly combined. Use a rubber spatula to scrape down the sides of the mixing bowl.
• Add the unbleached flour and ¾ of a cup of the toasted chopped pecans to the bowl. Mix on low speed until combined and the dough just comes together (Reserve the remaining ¼ cup of pecans for the top).
• Pour the dough out onto your work surface. With lightly floured hands, bring the dough together into a ball. Wrap the dough tightly into a large piece of plastic wrap. Refrigerate the dough for 30 minutes.
• Meanwhile, preheat the oven to 350 degrees F.
• Make the maple glaze: In a medium size mixing bowl, combine the powdered sugar, maple syrup, water, maple extract, and kosher salt. Whisk well to combine, until the glaze is smooth, and there are no lumps of powdered sugar.
• Flour your work surface, and begin rolling the dough out into a large circle, until it is ⅓” thick. Use a 2” cookie cutter to stamp out as many cookies as possible. Re-roll the scraps, and stamp out more cookies.
• Place the cookies on a baking sheet lined with parchment paper. Place the baking sheet back into the fridge for 10 minutes to let the cookies firm up. This will ensure that the cookies hold their shape when baked.
• Bake the cookies in the preheated oven for 18-20 minutes, until the edges are just slightly golden brown. Allow the cookies to cool.
• Dip half of the cookies into the glaze, and sprinkle the remaining chopped pecans on top of the cookies. Allow the glaze to set for about 30 minutes, then serve.

The post Brown Butter Maple Pecan cookies first appeared on Lion’s Bread Blog

The post Brown Butter Maple Pecan Cookies appeared first on Lion's Bread.

How to make Soft Stamped Gingerbread Cookies

• Start by preheating your oven to 350 degrees F. 
• Next, in a large mixing bowl, combine the melted butter, brown sugar, and molasses. Whisk well to combine. Add the whole egg, and whisk until completely incorporated. 
• In a separate medium size mixing bowl, combine the unbleached flour, baking powder, kosher salt, ground ginger, cinnamon, cloves, and cocoa powder. Whisk well to combine.
• Add the dry ingredients to the large bowl with the butter/molasses mixture. Use a wooden spoon to combine until there are no streaks of flour. Use clean hands to knead the dough for 1-2 minutes until smooth. Cover the bowl with a clean tea towel, and refrigerate the dough for 15-20 minutes.
• LIne a rimmed baking sheet with parchment paper. Set aside.
• Flour your work surface, and pour the dough out on the work surface. Roll the dough out into a large even circle, about ½-inch thick. Use cookie stamps to imprint the design onto the dough, then use cookie/biscuit cutters to cut out the cookies. Place the stamped cookies onto the prepared baking sheet, and baked for 8-10 minutes until slightly puffy and set. Allow the cookies to cool completely on a wire rack.
• Meanwhile make the glaze. In a small mixing bowl, combine the powdered sugar, vanilla extract, and milk. Whisk until smooth. For a thicker glaze, add an extra 1-2 tablespoons of powdered sugar. For thinner glaze, and an extra teaspoon of milk.
• Once the cookies are cooled, dip them into the glaze, stamped side down, allowing any extra glaze to drip off, then place the cookies back on the cooling rack while the glaze sets.

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Without further ado, here are my new favorite Gingerbread cookies! Be sure to save this recipe and Pin It to your Cookie Pinterest board!

Happy Baking xo LeAnne

The Recipe

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Stamped Soft Gingerbread Cookies

These Stamped Soft Gingerbread Cookies are perfectly spiced, soft and tender, and incredibly beautiful! Very similar to a traditional German Pfeffernusse, these festive cookies are perfect for the holidays, or all year long.

Course Dessert

Cuisine German

Keyword Cookies, cut out cookies, gingerbread, holiday cookies, Pfeffernusse

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Servings 24 cookies

Author LeAnne

Equipment

• 2-3 cookies stamps
• 1 rolling pin

Ingredients

• 8 tablespoons, 113 g Kerrygold Unsalted Irish Butter melted and cooled
• ½ cup, 100 g dark brown sugar
• ⅓ cup, 110 g molasses
• 1 large egg at room temperature
• 2 ¼ cups, 270 g unbleached all purpose flour
• ½ teaspoon baking powder
• 1 teaspoon kosher salt
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• ½ teaspoon ground cloves
• 2 teaspoons unsweetened cocoa powder

For the glaze

• 1 cup, 125 g powdered sugar sifted
• 1 teaspoon pure vanilla extract
• 1-2 tablespoons whole milk

Instructions

• Preheat the oven to 350 degrees F.
• In a large mixing bowl, combine the melted butter, brown sugar, and molasses. Whisk well to combine. Add the whole egg, and whisk until completely incorporated.
• In a separate medium size mixing bowl, combine the unbleached flour, baking powder, kosher salt, ground ginger, cinnamon, cloves, and cocoa powder. Whisk to combine.
• Add the dry ingredients to the large bowl with the butter/molasses mixture. Use a wooden spoon to combine until there are no streaks of flour. Use clean hands to knead the dough for 1-2 minutes until smooth. Cover the bowl with a clean tea towel, and refrigerate the dough for 15-20 minutes.
• LIne a rimmed baking sheet with parchment paper. Set aside.
• Flour your work surface, and pour the dough out on the work surface. Roll the dough out into a large even circle, about ½-inch thick. Use cookie stamps to imprint the design onto the dough, then use cookie/biscuit cutters to cut out the cookies. Place the stamped cookies onto the prepared baking sheet, and baked for 8-10 minutes until slightly puffy and set. Allow the cookies to cool completely on a wire rack.
• Meanwhile make the glaze. In a small mixing bowl, combine the powdered sugar, vanilla extract, and milk. Whisk until smooth. For a thicker glaze, add an extra 1-2 tablespoons of powdered sugar. For thinner glaze, and an extra teaspoon of milk.
• Once the cookies are cooled, dip them into the glaze, stamped side down, allowing any extra glaze to drip off, then place the cookies back on the cooling rack while the glaze sets.

Notes

Dip your cookie cutter and cookie stamp in flour before EACH TIME that you use it. Most cookie stamps have intricate designs where dough can get stuck, so a light coating of flour will give you a clean stamp for each cookie.

The post Stamped Soft Gingerbread Cookies first appeared on Lion’s Bread Blog

The post Stamped Soft Gingerbread Cookies appeared first on Lion's Bread.

Delicious soft and chewy, perfectly spiced brown butter oatmeal cookies sandwiched with creamy vanilla bean cinnamon filling. Perfect to fill up the ol’  cookie jar or pack into school lunches

*This post may contain affiliate links, which means that a small portion of the proceeds go to me, at no additional cost to you. Thank you for supporting the brands that make Lion’s Bread possible.

If you’re thinking to yourself that these Brown Butter Chai Oatmeal Sandwich Cookies look remarkably similar to the Little Debbie Oatmeal Cream Pie Cookies from our childhoods, you are right on the money, my friend. Except, they’re 1000x more delicious! 

My kids are absolutely obsessed with these cookies, and frankly I’m lucky if there is even 1 left in the jar for me. The hardest part about making these Brown Butter Chai Oatmeal Sandwich Cookies is waiting a few hours after you sandwich them together to let the filling really soften the buttery spiced oatmeal cookies.

There is magic in a sandwich cookie, mostly because you essentially get 2 cookies for the price of 1, and they are pure nostalgia in the making. Bookmark, pin, SAVE this recipe because it is one that you’ll come back to again and again, and is perfect all year long.

Want more delicious cookie recipes? Check out:

The Best Brown Butter Chocolate Chip Cookies with Toffee

Nutella Sandwich Cookies 

Orange Cinnamon Roll Cookies 

Raspberry Rugelach

Ingredients you’ll need for these Sandwich Cookies

quick cooking oats – I like the fine texture of the quick cooking oats here. They still lend a really nice chewiness to the dough.

salted butter – It’s no secret that oats NEED salt, and plenty of it. The saltiness of the butter is the perfect balance to the richness of the brown butter and the sweet filling.

unbleached all purpose flour – I always use King Arthur Flour brand flour. It is readily available in most grocery stores, and always gives me consistent professional quality results.

ground spices – this recipe calls for SEVERAL spices that can be found in most chai mixes. The complexity of the blend takes these cookies to the next level, so use them all if you can. Also, be sure that they are fresh!

pasture raised eggs – always, always always use pasture raised or organic eggs in your baking. Pasture raised eggs are more nutrient dense and add so much richness to your bakes. You can even see it in the color of the yolks, the deeper the orange the color, the better the quality of the eggs. The splurge is worth it, or keep your own chickens like me!

brown sugar – brown sugar is basically granulated sugar with added molasses. I LOVE the molasses flavor in this recipe for its warmth and serious caramel notes. Dark or light brown sugar could work here.

Foolproof way to Brown Butter

Browning butter may seem intimidating but it’s very simple, and worth every extra minute of effort in the final product. You’re basically cooking the butter of medium heat for about 6-8 minutes.

First, it will bubble up with big bubbles. Then, it will start to look foamy on top, and you’ll see the browned milk solids poking through the middle. That’s when you know you’re done! Hot tip: don’t walk away from the stove, and don’t try to multitask. You don’t want to get distracted and burn your precious butter. Stay close by, and whisk the butter very regularly for about 6 minutes.

Then pour the browned butter out of the pan, into a heatproof bowl, to stop the cooking. Brown butter instantly makes EVERYTHING taste richer, with real depth of flavor but don’t take my word for it, try it for yourself!

Allow the brown butter to thoroughly cool before mixing up your cookie dough. A lot of times, I like to brown the butter the night before I bake the cookies to let it cool completely.

Step-by Step How to make the best Oatmeal Sandwich Cookies

• Preheat your oven to 350 degrees F. Melt the butter in a medium saucepan over medium heat. Once the butter has melted, whisk constantly for about 4 minutes. The butter will begin to bubble, then become foamy, and have a nutty aroma. 
• Brown flecks will appear in the center of the melted butter, cook for 30 more seconds, then remove the pan from the heat. Carefully pour the browned butter into a heat proof bowl, then set aside to cool completely. 
• To the bowl of a stand mixer fitted with the paddle attachment, add the cooled brown butter, brown sugar and granulated sugar. Whisk until smooth. Add the room temperature eggs, mix, then add the pure vanilla extract. Beat on medium speed until thoroughly combined.
• In a separate mixing bowl, whisk together the flour, quick oats, baking soda, salt, cinnamon, cardamom, nutmeg, ginger, cloves, and allspice. 
• Pour the dry ingredients into the mixer, and beat on low speed until just combined, and there are no dry streaks of flour. Allow the dough to rest at room temperature for 10 minutes. 
• Line a baking sheet with parchment paper, set aside. Scoop heaping tablespoons of dough, then use your hands to roll the dough into balls. Place on a parchment lined baking sheet. Bake the cookies for 10-12 minutes until they are golden brown. Let cool completely.
• While the cookies are cooling, make the spiced cream cheese frosting. In a stand mixer fitted with the paddle attachment, combine the room temperature salted butter and cream cheese. Beat on medium speed for 2 to 3 minutes, or until mixture is light and fluffy. 
• Reduce the mixer speed to low, then gradually add the powdered sugar. Once the powdered sugar is incorporated, add the vanilla extract, cinnamon, cardamom, nutmeg, ginger, cloves, allspice, and salt. Beat for 30 seconds, then add the heavy cream. Increase speed to high, and beat for 1-2 minutes, or until frosting is light and fluffy. 
• Transfer the frosting to a piping bag or plastic zip bag. 
• Place the cookies on a cooling rack or baking sheet bottom side up, and pipe a tablespoon of frosting in the center of 12 of the cookies. Top the cookie sandwiches with the remaining cookie halves. 

Pro Sandwich Cookie Baking Tips

1. Allow the baked cookies to cool COMPLETELY before piping the icing on top. If you rush this step, the filling will melt right away, and will make a sticky mess. Honestly, it will still be delicious, but not the same.
2. Make the brown butter ahead to allow it to cool completely. I’ve browned my butter up to 1 day in advance, and it makes the cookie dough rest time much shorter.
3. Invest in 1 or 2 basic piping tips. My favorite brand is Wilton, and they have so many sizes to choose from. To start out, go with a star tip and a smooth tip. They’re really versatile, you can make so many fun custom designs, and they really elevate your baked goods.
4. Use a cookie scoop/ice cream scoop when portioning out the dough. This ensures that all of the cookies will be roughly the same size and will bake evenly.
5. Last but not least, the trick to getting perfectly round cookies is to use a large jam jar lid or round biscuit cutter to round-out and scooch the cookies into a nice circular shape right when they come out of the oven.

Baking Tools I use ALL. THE. TIME.

There are just a few tools that I can’t live without in the kitchen, and I’ve linked them all for you here!

If you loved these delicious Brown Butter Chai Oatmeal Sandwich Cookies, I would truly appreciate it so much if you would give a star review and comment! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @lions.bread. It always makes my day seeing your creations!

For more delicious Lion’s Bread recipes, be sure to follow us on Pinterest, and Instagram.

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Brown Butter Chai Oatmeal Sandwich Cookies

Delicious soft and chewy, perfectly spiced brown butter oatmeal cookies sandwiched with creamy vanilla bean cinnamon filling. Perfect to fill up the ol’  cookie jar or pack into school lunches

Course Dessert

Cuisine American

Keyword butter cookies, Cookies, oatmeal, sandwich cookies

Prep Time 45 minutes minutes

Servings 16 cookies

Author LeAnne Yaakubov

Ingredients

The cookies:

• 1 cup 16 tablespoons Kerrygold Salted Butter
• 1 cup dark brown sugar packed
• ¼ cup granulated sugar
• 2 large pasture raised eggs at room temperature
• 1 teaspoon pure vanilla extract
• 1 ½ cups unbleached all purpose flour
• 2 cups quick cooking oats
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ¼ teaspoon cardamom
• ¼ teaspoon nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon allspice

Chai Cream Cheese Frosting:

• 6 tablespoons Kerrygold Salted butter at room temperature
• 8 ounces cream cheese room temperature
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ¼ teaspoon cardamom
• 1 pinch ground nutmeg
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• ¼ teaspoon kosher salt
• 1 tablespoon whole milk

Instructions

• Preheat the oven to 350 degrees F. Melt the butter in a medium saucepan over medium heat. Once the butter has melted, whisk constantly for about 4 minutes. The butter will begin to bubble, then become foamy, and have a nutty aroma. Brown flecks will appear in the center of the melted butter, cook for 30 more seconds, then remove the pan from the heat. Carefully pour the browned butter into a heat proof bowl, then set aside to cool completely.
• To the bowl of a stand mixer fitted with the paddle attachment, add the cooled brown butter, brown sugar and granulated sugar. Whisk until smooth. Add the room temperature eggs, mix, then add the pure vanilla extract. Beat on medium speed until thoroughly combined.
• In a separate mixing bowl, whisk together the flour, quick oats, baking soda, salt, cinnamon, cardamom, nutmeg, ginger, cloves, and allspice. Pour the dry ingredients into the mixer, and beat on low speed until just combined, and there are no dry streaks of flour. Allow the dough to rest at room temperature for 10 minutes.
• Line a baking sheet with parchment paper, set aside. Scoop heaping tablespoons of dough, then use your hands to roll the dough into balls. Place on a parchment lined baking sheet. Bake the cookies for 10-12 minutes until they are golden brown. Let cool completely.
• While the cookies are cooling, make the spiced cream cheese frosting. In a stand mixer fitted with the paddle attachment, combine the room temperature salted butter and cream cheese. Beat on medium speed for 2 to 3 minutes, or until mixture is light and fluffy. Reduce the mixer speed to low, then gradually add the powdered sugar. Once the powdered sugar is incorporated, add the vanilla extract, cinnamon, cardamom, nutmeg, ginger, cloves, allspice, and salt. Beat for 30 seconds, then add the heavy cream. Increase speed to high, and beat for 1-2 minutes, or until frosting is light and fluffy. Transfer the frosting to a piping bag or plastic zip bag.
• Place the cookies on a cooling rack or baking sheet bottom side up, and pipe a tablespoon of frosting in the center of 12 of the cookies. Top the cookie sandwiches with the remaining cookie halves.

The post Brown Butter Chai Oatmeal Sandwich Cookies first appeared on Lion’s Bread

The post Brown Butter Chai Oatmeal Sandwich Cookies appeared first on Lion's Bread.