Maple Pecan Cookies
Maple pecan cookies are the ultimate treat for those who love rich, nutty, and sweet flavors. These cookies are soft and chewy, with the warm taste of maple syrup and the crunch of toasted pecans in every bite. They’re perfect for fall gatherings, holiday cookie swaps, or a cozy treat with a cup of tea or coffee.
Equipment
- Mixing bowls
- Hand or stand mixer
- Whisk
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
Ingredients
- Cookies:
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/4 cup pure maple syrup preferably Grade A or B
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped pecans toasted for extra flavor
- Optional Glaze:
- 1 cup powdered sugar
- 2 –3 tablespoons maple syrup
- 1 –2 teaspoons milk for consistency
Instructions
- Prepare the Dough:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Mix in the maple syrup, egg, and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped pecans, ensuring they’re evenly distributed throughout the dough.
- Shape and Bake:
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden but the centers are still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Add the Glaze (Optional):
- In a small bowl, whisk together the powdered sugar, maple syrup, and milk until smooth.
- Drizzle the glaze over the cooled cookies and let it set before serving.