Maple Pecan Cookies
Chewy maple pecan cookies with a hint of warm spices, perfect for holiday swaps and cozy evenings.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (substitute 1:1 gluten-free flour if needed)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, softened (or dairy-free stick for vegan)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup pure maple syrup (use Grade A for delicate maple notes)
- 1 large egg (or flax egg for vegan: 1 tbsp ground flax + 3 tbsp water)
- 1 teaspoon vanilla extract
Additional Mix-ins
- 1 cup chopped pecans (toast lightly for better flavor)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- In a large bowl, beat the softened butter with the brown sugar and granulated sugar until creamy and lighter in color, about 2–3 minutes.
- Add the maple syrup, egg, and vanilla to the butter mixture. Beat until smooth and homogenous.
- Gradually add the dry ingredients to the wet mixture. Stir with a spatula until just combined; don’t overmix.
- Fold in the chopped pecans evenly.
Baking
- Drop rounded tablespoonfuls of dough (or use a small cookie scoop) onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until the edges are set and lightly golden but centers still look slightly soft.
- Let cookies cool on the baking sheet for 3–4 minutes, then transfer to a wire rack to cool completely.
Notes
If your maple syrup is very dark and robust, reduce additional sweeteners slightly. For extra crunch, toast pecans on a sheet pan at 350°F for 6–8 minutes and cool before chopping. To avoid spreading, you can chill the dough before baking.