Maple Pecan Cookies
12 cookies
Make super yummy Maple Pecan Cookies that are perfect for fall! They're soft on the inside, a little crunchy on the outside, and filled with the great taste of maple and pecans. The maple syrup gives them a sweet, homey flavor while the pecans add a nice crunch. The icing on top adds an extra layer of sweetness and a smooth finish.
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
Serving: 1cookie | Calories: 358kcal | Carbohydrates: 49g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 41mg | Sodium: 298mg | Potassium: 99mg | Fiber: 2g | Sugar: 28g | Vitamin A: 322IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 2mg