Maple Pecan Cookies
Maple Pecan Cookies combine the sweet, rich flavor of maple syrup with the crunch of toasted pecans for a comforting, flavorful treat. These cookies are easy to make and perfect for anyone craving a warm, nutty, and sweet dessert.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Cookie Dough
- ▢ 2½ cups 312.5 g all-purpose flour
- ▢ 1 teaspoon baking soda
- ▢ ¾ teaspoon salt
- ▢ 1 teaspoon ground cinnamon
- ▢ ½ teaspoon ground nutmeg
- ▢ ½ cup 113.5 g unsalted butter, at room temperature
- ▢ 1 cup 200 g dark brown sugar, packed (light brown sugar can be used as well)
- ▢ 1 large egg at room temperature
- ▢ ½ cup 118.29 ml pure maple syrup
- ▢ 1½ cups 163.5 g chopped pecans
Cream Cheese Icing (optional)
- ▢ 1 tablespoon cream cheese at room temperature
- ▢ 1 tablespoon unsalted butter at room temperature
- ▢ 1 tablespoon milk
- ▢ ½ cup 60 g powdered sugar
Cookies
Preheat your oven to 350°F and line a baking sheet with parchment paper for easier cleanup (optional).
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, cream the butter and brown sugar using a stand mixer paddle or hand mixer for 1-2 minutes. Add the egg and then stir in the maple syrup.
Gradually mix in the dry ingredients, combining them just until the flour streaks are almost gone. Scrape down the sides of the bowl with a spatula as needed to ensure everything is well incorporated. Stir in the chopped pecans.
Using a large cookie scoop, drop dough balls onto the prepared baking sheet, spacing them about 3 inches apart. Bake for 10-14 minutes, or until the edges turn light tan. The centers will still appear slightly gooey, but that’s fine! They’ll continue baking on the baking sheet, staying soft.
For perfectly round cookies, place a large circular object (like a sifter or biscuit cutter) around the cookies while they’re hot out of the oven and gently scoot them around to shape them.
Allow the cookies to cool for 5-10 minutes on the baking sheet before transferring them to a cooling rack.
Cream Cheese Icing (optional)
Cream together the softened cream cheese and butter until smooth. Then, mix in the powdered sugar and milk until well combined.
Drizzle the icing over the cooled cookies or dunk them into it for extra sweetness!
Store the cookies in an airtight container with a slice of bread at room temperature for up to 1 week.
For smaller cookies, you can use a smaller scoop (about 2 tablespoons of dough per cookie), which will yield more cookies.
The nutritional information provided is an estimate, and the calorie accuracy is not guaranteed.
