Why Make This Recipe

Maple Pecan Cookies are a delightful treat that perfectly combine the rich flavors of toasted pecans with the warm sweetness of maple syrup. This cookie recipe is a wonderful way to celebrate the changing seasons and indulge in a comforting dessert. The use of browned butter adds a nutty depth that elevates each bite, making these cookies more than just a sweet snack—they’re an experience. Whether enjoyed with a cup of coffee, served at a gathering, or gifted to loved ones, these cookies will surely impress.

How to Make Maple Pecan Cookies

Ingredients

1 cup + 2 tbsp Unsalted butter (browned and cooled)
1 1/2 cups Brown sugar (dark or light)
1/4 cup Maple syrup
1 Large egg (room temperature)
1 Egg yolk (room temperature)
1 tsp Vanilla extract
1 tsp Maple extract (optional)
2 1/2 cups All-purpose flour
3/4 tsp Baking soda
1/2 tsp Kosher salt
1 tsp Ground cinnamon
1 cup Chopped pecans (lightly toasted, plus more for topping cookies)
2 tbsp Unsalted butter (melted)
1/3 cup Maple syrup
1/2 tsp Maple extract (optional, can substitute with vanilla extract)
3/4 cup Powdered sugar

Directions

Start by placing the butter in a small saucepan over medium heat. Once melted, the butter will begin to foam. Stir continuously until the butter turns a light amber color, revealing brown specks at the bottom of the pan. Pour the browned butter into a large bowl and allow it to cool for 30 minutes.
While the butter cools, toast the pecans in a dry skillet over medium heat. Stir frequently for about 5 minutes until they become fragrant and turn a deep brown color. Be cautious not to burn them. Once toasted, set them aside to cool completely before chopping them into small pieces.
In the bowl with the cooled butter, combine the brown sugar and maple syrup. Then, add in the whole egg, egg yolk, maple extract (if using), and vanilla extract, mixing until fully combined.
In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Gradually fold the dry ingredients into the wet mixture, mixing just until combined. Gently fold in the chopped pecans.
Using a 1 ½ oz ice cream scoop, portion the cookie dough onto a parchment-lined baking sheet. Refrigerate the dough for 1-2 hours to firm up.
Preheat your oven to 350°F (175°C). Once chilled, remove the dough from the refrigerator and place the cookies on a parchment-lined sheet pan, spacing them 2 inches apart (approximately 6 cookies per sheet). Bake for 11-12 minutes until lightly golden.
After baking, if desired, use a round cookie cutter slightly larger than the cookies to scoot them into a perfectly round shape. Top with additional chopped pecans. Let the cookies cool on the pan for a few minutes before transferring them to a wire rack.
For the maple glaze, melt the butter in a small saucepan, then add the maple syrup, maple extract, and powdered sugar. Whisk until smooth and drizzle the glaze over each cooled cookie.

How to Serve Maple Pecan Cookies

Serve these delicious cookies warm, drizzled with the maple glaze. They pair wonderfully with a hot cup of coffee or tea and make for a charming dessert at any gathering. You can also create a dessert platter by pairing them with other cookies or confections for a delightful treat.

How to Store Maple Pecan Cookies

To keep your Maple Pecan Cookies fresh, store them in an airtight container at room temperature. They will stay delicious for up to one week. For longer-term storage, consider freezing the cookies. Simply layer them with parchment paper in an airtight container and freeze for up to three months. Whenever you’re craving a treat, let them thaw at room temperature or warm them in the oven for a few minutes.

Tips to Make Maple Pecan Cookies

Browning the Butter: Take your time while browning the butter. The flavor enhances the cookie significantly, so don’t rush this step.
Chilling the Dough: Chilling the cookie dough is essential for achieving the perfect texture. It helps to prevent the cookies from spreading too much during baking.
Toasting Pecans: Toasting enhances the nutty flavor of pecans. Keep an eye on them while toasting, as they can burn quickly.

Variation

For a different twist, try adding chocolate chips or dried cranberries to the cookie dough. You could also substitute walnuts for pecans to switch up the flavor profile while still maintaining that delightful crunch.

FAQs

Q: Can I use maple extract instead of maple syrup?
A: While you can use maple extract for flavor, it shouldn’t replace the maple syrup in the recipe since the syrup adds moisture and sweetness.

Q: What can I substitute for chopped pecans?
A: If you’re not a fan of pecans, you can use any other nuts, such as walnuts or almonds, or even skip the nuts altogether for a nut-free version.

Q: How can I ensure my cookies stay soft?
A: Avoid overbaking the cookies. Check for doneness at the shorter baking time and remove them from the oven when they are just set and lightly golden on the edges.

Maple Pecan Cookies

Maple Pecan Cookies combine toasted pecans with the sweet flavors of maple syrup and browned butter for a delightful treat perfect for any occasion.

Prep Time 30

Cook Time 12

Total Time 2

Serving Size cookies

Ingredients

Cookie Ingredients

1 cup Unsalted butter (browned and cooled) Brown the butter for added flavor.
1.5 cups Brown sugar (dark or light)
0.25 cups Maple syrup
1 large Egg (room temperature)
1 large Egg yolk (room temperature)
1 tsp Vanilla extract
1 tsp Maple extract (optional)
2.5 cups All-purpose flour
0.75 tsp Baking soda
0.5 tsp Kosher salt
1 tsp Ground cinnamon
1 cup Chopped pecans (lightly toasted, plus more for topping cookies) Toast the pecans to enhance flavor.

Maple Glaze Ingredients

2 tbsp Unsalted butter (melted)
0.33 cups Maple syrup
0.5 tsp Maple extract (optional, can substitute with vanilla extract)
0.75 cups Powdered sugar

Instructions

Preparation

Brown the butter: Place the butter in a saucepan over medium heat and stir continuously until it turns a light amber color with brown specks. Cool for 30 minutes.
Toast the pecans: In a dry skillet, toast the pecans over medium heat for about 5 minutes until fragrant. Cool and chop.
Combine ingredients: In a bowl, mix cooled butter with brown sugar, maple syrup, whole egg, egg yolk, and both extracts until combined.
Mix dry ingredients: In a separate bowl, whisk flour, baking soda, salt, and cinnamon. Gradually fold into the wet mixture, then add chopped pecans.
Chill dough: Use a 1 ½ oz scoop to portion dough onto a lined baking sheet and refrigerate for 1-2 hours.

Baking

Preheat your oven to 350°F (175°C).
Place chilled dough portions 2 inches apart on a lined baking sheet and bake for 11-12 minutes until lightly golden.
Cool the cookies for a few minutes on the pan before transferring them to a wire rack.

Glazing

In a small saucepan, melt butter and mix with maple syrup, maple extract, and powdered sugar. Whisk until smooth and drizzle over cooled cookies.

Notes

For added flavor, you can experiment by adding chocolate chips or dried cranberries. To store, keep cookies in an airtight container at room temperature for up to one week, or freeze for up to three months.