Otis Spunkmeyer Sugar Cookie dough rolled in chopped pecans, baked and then topped with a brown butter maple frosting.


12 Cookies


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

  1. 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.
  2. 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.
  3. Transfer to a container, cover the surface with plastic wrap or parchment, and place in the fridge until ready to use.
  4. Take sugar cookie pucks out of the freezer to thaw slightly, until the outsides feel slightly sticky. Roll in the pecan pieces.
  5. Place the cookies on a parchment lined sheet pan and bake for 11-14 minutes at 300° F. Cool immediately.
  6. Spread the frosting on the cookies and sprinkle with additional pecan pieces.
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