Maple Pecan Cookies
What I love most about this maple cookies recipe is how it balances comfort and indulgence. The maple syrup and brown sugar bring that deep caramel-like sweetness, while the pecans add a toasty crunch that makes each bite interesting.
Equipment
- Mixing Bowls
- Electric mixer (hand or stand)
- Baking sheets
- Cookie scoop
- Cooling Rack
- Spatula
Ingredients
For the Cookies:
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¾ cup unsalted butter softened
- 1 cup light brown sugar packed
- ¼ cup pure maple syrup
- 1 large egg
- 2 tsp vanilla extract
- 1 cup chopped pecans plus extra for topping, if you like
Optional Maple Glaze:
- 1 cup powdered sugar
- 2 tbsp pure maple syrup
- 1 –2 tsp milk as needed for consistency
Instructions
Preheat & Prep
- Preheat oven to 350°F (175°C).
- Line 2 baking sheets with parchment paper.
- Make sure your butter is soft to the touch (it should dent easily but not look oily).
- Pro tip: Start with room-temperature ingredients so the dough creams smoothly and bakes evenly.
Optional: Toast the Pecans
- Spread 1 cup chopped pecans on a baking sheet.
- Toast in the preheated oven for 6–8 minutes, until fragrant.
- Let cool completely before adding to the dough.
- Pro tip: Cool toasted nuts fully—adding warm nuts can melt the butter in your dough and cause excess spread.
Whisk the Dry Ingredients
- In a medium bowl, whisk together:
- 2 ¼ cups flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, 1 tsp cinnamon.
- Set aside.
- Pro tip: Whisking evenly distributes leaveners so every cookie rises the same.
Cream the Butter, Brown Sugar & Maple
- In a large bowl, add ¾ cup softened unsalted butter and 1 cup packed light brown sugar.
- Beat with a hand or stand mixer on medium until light and fluffy, 2–3 minutes.
- Pour in ¼ cup pure maple syrup and beat again for 30–45 seconds to combine.
- Pro tip: Don’t rush the creaming step—incorporating air here gives you thick, chewy centers.
Add the Egg & Vanilla
- Beat in 1 large egg on low, just until incorporated.
- Mix in 2 tsp vanilla extract.
- Scrape down the bowl with a spatula.
Add Dry to Wet (But Don’t Overmix)
- With the mixer on low, add the dry ingredients in two additions.
- Stop mixing as soon as you see the flour disappear and no dry streaks remain.
- Pro tip: Overmixing after the flour goes in = tough cookies. Keep it gentle.
Fold in the Pecans
- Use a spatula to fold in 1 cup chopped (cooled) pecans.
- If you love extra crunch, reserve a handful to press on top later.
Chill the Dough (Quick but Mighty)
- Cover the bowl and chill for 20–30 minutes (up to 24 hours).
- If chilling longer than 1 hour, let the dough sit at room temp 10–15 minutes before scooping.
- Pro tip: A short chill tightens the dough so cookies bake thicker with chewier centers.
Scoop & Pan
- Use a 1½–2 Tbsp cookie scoop to portion dough onto lined sheets, spacing 2 inches apart.
- If desired, press a few extra pecan bits on top for bakery looks.
Bake
- Bake one sheet at a time on the center rack for 10–12 minutes.
- Look for set edges, lightly golden tops, and soft centers (they’ll continue to set as they cool).
- Optional: Rotate the pan at the 7-minute mark for even browning.
- Pro tip: Pull them when the centers still look a touch soft—that’s your ticket to chewy, maple-brown sugar magic.
Cool
- Let cookies cool on the sheet for 5 minutes.
- Transfer to a wire rack to cool completely (or until warm, if glazing).
Optional Maple Glaze
- In a small bowl, whisk 1 cup powdered sugar with 2 Tbsp pure maple syrup.
- Add 1–2 tsp milk until the glaze is thick but pourable.
- Drizzle over cooled (or just-warm) cookies; let set 10–15 minutes.
Notes
Nutritional Value (per cookie, approx.)
- Calories: 150–170 kcal
- Carbohydrates: 20 g
- Fat: 7 g
- Protein: 2 g
- Sugar: 12 g