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The Best Maple Pecan Cookies Recipe

The Best Maple Pecan Cookies Recipe
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★★★★★

5.1 from 12 reviews

These Best Maple Pecan Cookies are soft, chewy, and infused with rich maple flavors complemented by crunchy pecans. Perfectly sweetened with brown sugar and maple syrup, topped with a luscious maple glaze, they make a delightful treat for any occasion.

Ingredients

Scale

Dry Ingredients

  • 2 1/4 cups (280 g) unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup (170 g) unsalted butter (room temperature)
  • 3/4 cup (150 g) packed dark brown sugar
  • 1 large egg (room temperature)
  • 1 egg yolk (room temperature)
  • 1/4 cup (60 ml) pure maple syrup (not pancake syrup)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon maple extract

Mix-ins and Topping

  • 1 cup (150 g) pecans (roughly chopped)

Maple Glaze

  • 1 cup (120 g) confectioners’ sugar (sifted)
  • 1 Tablespoon pure maple syrup (not pancake syrup)
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon milk (or more for desired consistency)

Instructions

  1. Whisk dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set aside for later mixing.
  2. Beat wet ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the unsalted butter and dark brown sugar together on medium-high speed until light and fluffy, approximately 3 minutes. Add the large egg and egg yolk, mixing until fully incorporated. Scrape down the bowl sides as needed. Add maple syrup, pure vanilla extract, and maple extract. Mix until everything is evenly combined.
  3. Combine wet and dry ingredients: Gradually add the whisked dry ingredients to the wet mixture. Mix on low speed just until the dough forms. Avoid overmixing to keep cookies tender. Fold in the roughly chopped pecans by hand with a spatula to distribute them evenly.
  4. Chill dough: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and dough to firm up.
  5. Preheat oven: About 20 minutes before baking, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  6. Bake cookies: Using a medium cookie scoop or tablespoon, portion out dough and roll it into balls. Optionally, roll the dough balls in crushed pecans for extra texture and crunch. Space the dough balls about 2 inches apart on the prepared baking sheet. Bake in the preheated oven for approximately 12 minutes, or until edges are set and centers are soft. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  7. Make maple glaze: While cookies cool, whisk together sifted confectioners’ sugar, maple syrup, pure vanilla extract, and milk in a small bowl. Adjust milk quantity to achieve desired consistency for drizzling. Drizzle glaze over cooled cookies and let set briefly before serving.

Notes

  • Use pure maple syrup, not pancake syrup, for authentic flavor.
  • Chilling the dough is essential for flavor development and preventing excessive spreading during baking.
  • Rolling dough balls in crushed pecans is optional but adds a delightful crunch.
  • For a stronger maple flavor, you can add an extra 1/2 teaspoon of maple extract if desired.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Nutrition

Keywords: maple pecan cookies, maple cookies, pecan cookies, soft cookies, maple glaze, fall dessert

Find it online: https://flavorsbymaya.com/the-best-maple-pecan-cookies-recipe/