These Maple Pecan Cookies are super simple to make and packed with flavor. Soft and chewy in the center, with a bit of crispiness at the edges and a good crunch from pecans, they are a cookie lover’s dream. Plus, the warmth of maple syrup makes these cookies absolutely perfect for the fall season.
Why This Recipe Is So Good
- Simple Ingredients: Let’s face it, busy parents don’t have time to go hunting for unusual ingredients. This recipe keeps it simple by using ingredients that are easy to find in any grocery store.
- Kid-Friendly: Cookies are universally loved by kids. But these aren’t just any cookies; they’re cookies with a fun twist. The texture is soft enough for young kids to enjoy, yet the pecans add a bit of crunch that older kids and adults appreciate.
- Perfect for Fall: The combination of maple and pecan is like a warm hug on a chilly fall day. They’re also perfect for fall events like school bake sales, Thanksgiving dinners, or weekend gatherings.
- Quick to Make: These cookies can be whipped up in under 30 minutes. That’s right – in less time than it takes to watch an episode of your favorite TV show, you can have a batch of freshly baked cookies.
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Key Ingredients
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Maple Syrup: The star of the show. This liquid gold gives your cookies a warm, rich flavor. It’s worth investing in pure maple syrup rather than the artificial stuff. No maple syrup? You can substitute with honey, although it will give a different taste.
- Pecans: These nuts add the perfect crunch to your cookies. Don’t have pecans? You can replace them with walnuts. Make sure that you use toast nuts for the best flavor and crunch!
- Brown Sugar: This ingredient makes your cookies moist and gives them a lovely, deep sweetness. If you run out, you can use white sugar, but the texture will be slightly different.
- Butter: Go for unsalted, softened butter. This will help your cookies have the perfect texture. If you only have salted, just omit the extra salt in the recipe.
How To Make Maple Pecan Cookies
- Prepare the Dough: Start by mixing brown sugar with softened unsalted butter in a large mixing bowl. Use an electric mixer to make it smooth.
- Add the Flavors: Crack an egg into the mixture, followed by vanilla extract and maple extract. Pour in some maple syrup and mix until it’s all blended well.
- Mix in Dry Ingredients: Add in flour, baking soda, and salt to the mixture. Keep mixing until everything is well combined and the dough becomes smooth.
- Time for Pecans: Add chopped pecans to the dough and mix them in, providing your cookies with a delightful crunch.
- Chill the Dough: Place your cookie dough in the freezer for a short while. This will make the dough easier to handle and help the cookies hold their shape.
- Preheat the Oven: Turn on your oven so it’s ready and warm for your cookies.
- Shape and Bake: After the dough is chilled, make small balls and flatten them slightly on a baking sheet. Bake in your preheated oven until they’re done.
- Let Them Cool: After baking, let the cookies sit for a few minutes. This will make them easier to handle and help them firm up a bit.
- Icing Time: In a small pot, melt some unsalted butter. Add maple syrup and a pinch of salt. Once everything is melted, mix in powdered sugar until your icing becomes smooth. Drizzle this icing over your cooled cookies.
Recipe Tips
- Chilling is Key: The dough needs to be chilled so it’s easier to work with and the cookies hold their shape.
- Test Your Oven: Ovens can be tricky. Always do a test run with one cookie to make sure your oven temperature is accurate.
- Icing or No Icing: The icing is optional but adds an extra layer of sweetness. If you’re short on time or ingredients, the cookies taste great on their own.
Storing and Make-Ahead Tips
One of the best things about cookies is that they’re great for making in advance. You can either freeze the dough to bake fresh cookies on demand or freeze already-baked cookies to have a quick treat whenever you need it. Here’s how:
Freezing Unbaked Cookie Dough:
- Portion the Dough: After your cookie dough is prepared and chilled, divide it into individual cookie portions. You can use a cookie scoop or just your hands to form the balls.
- Prepare for Freezing: Place the cookie portions on a baking sheet lined with parchment paper. Make sure they’re not touching.
- Flash Freeze: Put the baking sheet in the freezer for a few hours. This helps the cookies maintain their shape when you transfer them to a storage bag.
- Store in Freezer Bags: Once the cookie portions are frozen solid, transfer them to a zip-top freezer bag. Label the bag with the date and type of cookies.
- Baking From Frozen: When you’re ready to bake, there’s no need to thaw the dough. Just place the frozen cookie portions on a baking sheet and bake. You might need to add a couple extra minutes to the original baking time.
Freezing Baked Cookies:
- Cool Completely: If you’ve baked more cookies than you can eat, let them cool completely first.
- Prepare for Freezing: Place the cooled cookies in a single layer on a baking sheet, making sure they’re not touching.
- Flash Freeze: Just like with the dough, flash freeze the cookies on the baking sheet for a couple of hours.
- Store in Freezer Bags: Transfer the frozen cookies to a zip-top freezer bag. Don’t forget to label the bag!
Thawing Frozen Cookies:
- Room Temperature: The easiest way to thaw frozen cookies is to place them on a plate at room temperature. It usually takes around 30 minutes for them to thaw completely.
- Quick Thaw in Oven: If you’re in a hurry, you can also quick-thaw cookies by placing them in a warm oven for a few minutes. Keep an eye on them so they don’t overcook!
Check Out These Other Awesome Fall Cookies!
If you like cookies with all those good fall flavors, we’ve got more recipes you won’t want to miss. Our site has a whole section just for cookies perfect for the fall season. Want more pumpkin? Take a look at our Pumpkin Sugar Cookies or give Pumpkin Snickerdoodles a try. If you’re into fruit, you’ll like our Apple Pie Cookies and Apple Cookies. For something a little different, we have Pie Crust Cookies and Cinnamon Roll Cookies that are like your favorite breakfast but in cookie form! And if you’re a pumpkin spice fan, you have to try our Pumpkin Spice Pudding Cookies. These recipes are easy to make and super fun for fall!
There you have it! Maple Pecan Cookies that are easy to make, kid-friendly, perfect for fall, and quick to prepare. These cookies are so simple that even the busiest of parents can find the time to make them. Don’t forget to rate, review, and pin this recipe to share the goodness with others.
Maple Pecan Cookies
Ingredients
For the Cookies:
- ½ cup unsalted butter softened to room temperature
- 1 cup light brown sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract optional
- ⅓ cup maple syrup
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped pecans
For the Icing:
- 2 tablespoons unsalted butter
- ½ teaspoon salt
- ⅓ cup maple syrup
- 1 cup powdered sugar
Instructions
Making the Cookie Dough:
- Put soft butter and brown sugar in a big mixing bowl. Mix them until they’re smooth.
- Add an egg, vanilla, maple extract, and maple syrup. Mix everything well.
- Now add flour, baking soda, and salt. Mix until it looks like dough.
- Add the chopped pecans and mix them in.
- Put the dough in the freezer for about 30 minutes to chill.
Baking the Cookies:
- Turn on the oven to 350°F (180°C).
- Take the dough out of the freezer. Make small balls, about the size of a golf ball, and press them flat.
- Put the flat dough pieces on a baking sheet. Bake them for 12 minutes. They should look a little brown at the edges. Let them cool down.
Making the Icing:
- Put butter, salt, and maple syrup in a small pot. Heat it up until the butter melts.
- Take the pot off the stove and add the powdered sugar. Mix until it’s smooth.
- Drizzle the icing over the cookies.
Notes
- Use pure maple syrup for the best flavor.
- Toast pecans: Spread on a baking sheet, and bake at 350°F (180°C) for 5-7 minutes. Cool before adding to the dough.
- Chill dough for 30 minutes for easier handling.
- Store in an airtight container for up to 3 days.
- To freeze unbaked cookies: Place scooped dough on a tray, freeze until solid, transfer to a ziplock bag. Store up to 3 months.
- To bake frozen cookies: Preheat oven to 350°F (180°C), and add 1-2 extra minutes to bake time.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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