These Eggless Pecan Sugar Cookies with Brown Butter Icing are soft, buttery, and full of cozy flavor. They’re made completely without eggs, so everyone can enjoy them. The dough rolls easily, the pecans add the perfect crunch, and the brown butter icing gives each cookie a warm, nutty finish. Simple to make and safe for egg allergies, these are the kind of cookies that make any day feel a little more special.
This recipe kicks off The Great Eggless Holiday Cookie Bake-Off 2025, and I’m so excited to share it with you! Let’s make this season extra sweet together. And if you’re building cookie boxes this year, don’t miss my Holiday Egg-Free Cookie Box Guide — it’ll help you put everything together beautifully.
Oriana’s Thoughts On The Recipe
As an allergy mom, I’ve learned that the best baking moments happen when no one feels left out. These Eggless Pecan Sugar Cookies with Brown Butter Icing are proof that egg-free baking can be every bit as delicious and satisfying. The dough comes together beautifully—no eggs needed—and bakes into cookies with crisp edges, soft centers, and just the right amount of pecan crunch.
The brown butter icing takes them over the top. It’s rich, nutty, and adds that “something extra” without making things complicated. Whether you’re prepping for the holidays or just craving a cozy cookie moment, these always hit the sweet spot.
Why You’ll Want to Try My Recipe
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
For the Egg-Free Pecan Sugar Dough:
- Pecan halves: These add a lovely crunch and warm, nutty flavor to the cookies. Toasting them lightly before chopping brings out even more flavor. If you prefer smaller bits, you can pulse them in a food processor, but avoid over-grinding—they should stay chunky.
- All-purpose flour: This is the base of the cookie dough and gives the cookies structure. Make sure to measure it correctly to avoid dry or crumbly dough.
- Baking powder: Helps the cookies rise just a little and keeps them from being too dense. It gives them that soft, almost cake-like texture in the center.
- Ground cinnamon: Adds warmth and a subtle, cozy flavor that pairs perfectly with the pecans and brown butter icing.
- Salt: A small amount enhances all the flavors and balances the sweetness in both the dough and the icing.
- Unsalted butter: Adds richness and helps create a soft, tender cookie. Using unsalted butter gives you full control over the salt level.
- Light brown sugar: Provides sweetness and moisture. It also contributes to the warm flavor that makes these cookies extra delicious.
- Full-fat cream cheese: This is the secret to the soft, creamy centers. Cream cheese adds moisture and tenderness without making the dough sticky or hard to work with.
- Pure vanilla extract: Adds depth and sweetness. The vanilla ties all the flavors together beautifully.
For the Brown Butter Icing
- Unsalted butter: Browning the butter creates a nutty, caramel-like flavor that makes the icing stand out. It adds a rustic, homemade charm to the cookies.
- Confectioners’ sugar, sifted: This sweetens and thickens the icing. Sifting helps prevent lumps and ensures your icing is silky smooth.
- Milk: Thins the icing to the perfect drizzling consistency. Start with a small amount and add more as needed.
- Pure vanilla extract: Enhances the brown butter flavor and adds a warm, cozy aroma.
- Salt: Just a pinch helps balance the sweetness and brings out the nutty flavors in the icing.
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Wheat/Gluten-Free: Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nut-Free: Omit the pecans entirely. The cookies will still be delicious and soft. If you desire, you can use sunflower seeds; they are the closest texture match! Lightly toast them for a warm, nutty flavor.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Toast the Pecans
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Before we start mixing anything, go ahead and preheat your oven to 350ºF (180ºC). Spread the pecans on a lined baking sheet and pop them in for about 8–10 minutes—just until they smell nutty and delicious. Let them cool, then chop them up with a knife or pulse them in a food processor. You’ll use ¾ cup in the dough and save the rest for topping later. You can turn off the oven for now.
Mix the Dry Ingredients
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In a bowl, sift together the flour, baking powder, cinnamon, and salt. Give it a quick whisk and set it aside. This makes sure everything mixes smoothly into the dough later.
Make the Egg-Free Cookie Dough
In a large bowl, beat the softened butter and brown sugar until they’re smooth, fluffy, and creamy—about 3–4 minutes. Scrape the bowl as needed so everything gets mixed evenly. Add the cream cheese and vanilla, then mix again until it all comes together.
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In a large bowl, beat the softened butter and brown sugar until they’re smooth, fluffy, and creamy—about 3–4 minutes. Scrape the bowl as needed so everything gets mixed evenly. Add the cream cheese and vanilla, then mix again until it all comes together. Then turn your mixer to low and slowly add the dry ingredients. Mix just until the dough starts to come together—don’t overmix. Stir in ¾ cup of your toasted pecans until they’re nicely distributed throughout the dough.
Roll Out the Dough
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Divide the dough into two equal portions. Place one piece between two sheets of parchment (or on a silicone mat with one sheet on top) and roll it to about ¼ inch thick. Do the same with the second piece. -
Stack both rolled-out dough sheets on a baking tray and refrigerate them for at least 2 hours. This helps the cookies hold their shape. You can leave them in the fridge for up to 2 days if needed.
Cut Out the Cookies
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When you’re ready to bake, preheat the oven to 350ºF (180ºC) again and line two baking sheets. Take one sheet of dough out at a time and cut out your cookie shapes. Place them on the baking sheets about ½ inch apart. Gather the scraps, roll them out again, and chill for 15–20 minutes before cutting more shapes.
Bake the Cookies
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Bake the cookies for 10–12 minutes, just until the edges start to turn lightly golden. Let them cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
Make the Brown Butter Icing
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In a light-colored skillet, melt the butter over medium heat. Keep stirring as it melts, foams, and then starts to brown—this usually takes about 5–8 minutes. When it smells nutty and you see little brown bits forming, take it off the heat right away. Let it cool for 5 minutes, then whisk in the confectioners’ sugar, milk, vanilla, and salt until smooth. Let it sit another 5–10 minutes to thicken slightly.
Decorate the Cookies
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Spread or drizzle the icing over the cooled cookies using a knife or icing spatula, then sprinkle the remaining chopped pecans on top right away so they stick. The icing will set after a couple of hours, making the cookies easy to stack and pack.
Recipe Tips For Success
➤ Troubleshooting Tips:
- The cookies spread too much while baking: Over-softened butter or warm dough can cause excess spreading. Pro Tip: After cutting the cookie shapes, pop the tray into the fridge for 10–15 minutes before baking.
- The brown butter icing separates or becomes too thin: Brown butter can be tricky to mix with sugar if too hot. Pro Tip: Let the browned butter cool for at least 5–10 minutes before whisking in sugar and milk.
- Icing looks lumpy: This happens when confectioners’ sugar isn’t sifted. Pro Tip: Always sift the sugar, and if the icing still seems lumpy, whisk vigorously or blend briefly with a hand mixer.
- Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
- Don’t over-mix your cookie dough, or you will end up with dense cookies.
- Don’t skip chilling the dough. It’ll make cutting much easier. Plus, this is key to making the cookies hold their shape when baking.
- Brown the butter for the icing until it smells nutty and turns a golden brown, but watch carefully so it doesn’t burn.
- Always sift your confectioners’ sugar for the icing to ensure a smooth, lump-free texture.
- Preheat the oven. Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
- Dip your cookie cutters in flour to prevent sticking.
- Bake the cookies until they are just golden around the outside. They might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for 2 – 3 minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking and become hard.
- Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Ice the cookies once completely cooled to keep the icing from melting or sliding.
Variations & Additions
- Add a pinch of nutmeg for an even cozier flavor profile.
- Swap pecans for walnuts or omit nuts completely.
- Add a splash of maple extract to the icing for a seasonal twist.
Storage and Freezing Instructions
Store Baked Cookies: Cover and store decorated cookies for up to 4 -5 days at room temperature or up to 7 days in the refrigerator.
Freeze-Baked Cookies: Plain or decorated sugar cookies freeze well for up to 3 months. To thaw, place in the refrigerator or at room temperature. However, I recommend adding icing after thawing for the best results. You can also freeze the cookie dough for up to 3 months before rolling it out.
Frequently Asked Questions
Try These Egg-Free Cookie Recipes Next!
Recipe Card
Eggless Pecan Sugar Cookies with Brown Butter Icing
Soft, buttery eggless sugar cookies filled with crunchy pecans (or nut-free seeds) and topped with a rich brown butter icing. Perfectly tender with crisp edges, these allergy-friendly cookies are ideal for holidays or everyday baking.
For the Egg-Free Pecan Sugar Dough:
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Toast The Pecans:
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Preheat the oven to 350º F (180º C).
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Spread the pecans on a lined baking sheet and bake for 8–10 minutes. Let cool for a few minutes, then chop, either with a knife or a food processor. You’ll use 3/4 cup (about 90 g) in the dough, and save the rest for garnish. You can turn off the oven for now.
Make the Cookie Dough:
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Sift the flour, baking powder, cinnamon, and salt into a bowl. Set aside.
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Using an electric hand mixer or a stand mixer, beat the butter and sugar on medium speed until smooth and creamy, 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the cream cheese and vanilla; mix until incorporated.
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Reduce the speed to low and gradually beat in the flour mixture; beat just until incorporated and the dough starts to come together. Stir in 3/4 cup (90 g) toasted chopped pecans; mix just until distributed.
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Divide the dough into two equal pieces (about 535 g each). Place one piece of dough on a big piece of parchment paper (or a silicone mat). Place a piece of parchment on top to prevent sticking. With a rolling pin, roll the dough out to about ¼-inch (6 mm) thick. Repeat with the second piece of dough.
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Place both rolled-out doughs, one on top of the other, on a baking tray, and refrigerate for at least 2 hours and up to 2 days.
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Preheat the oven to 350º F (180º C). Line two baking sheets with parchment paper or silicone baking mats.
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Working with one sheet of dough at a time, use a cookie cutter to cut the dough into shapes. Transfer the shapes to the prepared baking sheets, spacing them about 1/2 inch apart. Gather up the dough scraps and form them into a disk, then roll out and refrigerate for 15 to 20 minutes.
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Bake for 10 to 12 minutes or until the cookies are just beginning to turn brown around the edges. Remove from the oven and let them sit on the baking sheets for 3 – 5 minutes. Then use a wide metal spatula to transfer the cookies to a wire rack and let cool completely. Repeat the process to cut and bake the remaining dough.
Make the Icing:
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Place the butter in a light-colored skillet. Melt the butter over medium heat, stirring constantly. Once melted, the butter will begin to foam. Keep stirring. After 5–8 minutes, the butter will begin browning—you’ll notice lightly browned specks begin to form at the bottom of the pan, and it will have a nutty aroma. Once browned, immediately remove from heat and cool for 5 minutes.
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After 5 minutes, whisk in the remaining icing ingredients until smooth. Let the icing cool for 5 – 10 minutes; it will thicken a bit as it cools.
Decorate The Cookies:
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Spread the icing on the cookies with a knife or icing spatula. Garnish with remaining toasted chopped pecans right after applying the icing. The icing will set after a few hours at room temperature, so you can easily stack and transport these cookies.
This recipe kicks off The Great Eggless Holiday Cookie Bake-Off 2025, and I’m so excited to share it with you! Let’s make this season extra sweet together. And if you’re building cookie boxes this year, don’t miss my Holiday Egg-Free Cookie Box Guide — it’ll help you put everything together beautifully.
Yield: The number of cookies you’ll get from this recipe will depend on the cookie cutter you use. I got around 30 medium-sized cookies.
Store Baked Cookies: Cover and store decorated cookies for up to 3 days at room temperature or up to 7 days in the refrigerator.
Freeze-Baked Cookies: Plain or decorated sugar cookies freeze well for up to 3 months. To thaw, place in the refrigerator or at room temperature. You can also freeze the cookie dough for up to 3 months before rolling it out.
Food Allergy Swaps:
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Wheat/Gluten-Free: Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nut-Free: Omit the pecans entirely. The cookies will still be delicious and soft. If you desire, you can use sunflower seeds; they are the closest texture match! Lightly toast them for a warm, nutty flavor.
Recipe Tips For Success:
➤ Troubleshooting Tips:
- The cookies spread too much while baking: Over-softened butter or warm dough can cause excess spreading. Pro Tip: After cutting the cookie shapes, pop the tray into the fridge for 10–15 minutes before baking.
- The brown butter icing separates or becomes too thin: Brown butter can be tricky to mix with sugar if too hot. Pro Tip: Let the browned butter cool for at least 5–10 minutes before whisking in sugar and milk.
- Icing looks lumpy: This happens when confectioners’ sugar isn’t sifted. Pro Tip: Always sift the sugar, and if the icing still seems lumpy, whisk vigorously or blend briefly with a hand mixer.
➤ Extra Tips:
- Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
- Don’t over-mix your cookie dough, or you will end up with dense cookies.
- Don’t skip chilling the dough. It’ll make cutting much easier. Plus, this is key to making the cookies hold their shape when baking.
- Brown the butter for the icing until it smells nutty and turns a golden brown, but watch carefully so it doesn’t burn.
- Always sift your confectioners’ sugar for the icing to ensure a smooth, lump-free texture.
- Preheat the oven. Preheat it for at least 15 -20 minutes before you start, to give it plenty of time to reach the ideal recipe temperature.
- Dip your cookie cutters in flour to prevent sticking.
- Bake the cookies until they are just golden around the outside. They might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for 2 – 3 minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking and become hard.
- Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Ice the cookies once completely cooled to keep the icing from melting or sliding.
➤ Variations & Additions
- Add a pinch of nutmeg for an even cozier flavor profile.
- Swap pecans for walnuts or omit nuts completely.
- Add a splash of maple extract to the icing for a seasonal twist.
Calories: 208kcalCarbohydrates: 24gProtein: 2gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 24mgSodium: 78mgPotassium: 53mgFiber: 1gSugar: 14gVitamin A: 293IUVitamin C: 0.05mgCalcium: 25mgIron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Oriana Romero
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