With the perfect blend of rich buttery goodness, pure maple syrup, and crunchy pecans these Maple Pecan Cookies are totally scrumptious! The delectable maple-infused icing brings these homemade maple pecan cookies over the top. Perfect for holiday or seasonal baking.
If you’re a fan of warm, gooey cookies with a hint of maple goodness and a satisfying crunch of pecans, you’re in for a treat!!
My daughter made these soft and chewy maple pecan cookies for our Sunday coffee break at church and we came home empty-handed.
She received lots of compliments on how delicious these iced Maple Pecan Cookies were! I agree with all the great feedback as these maple extract-flavored cookies were indeed delightful!
In this blog post, we’ll be sharing an easy-to-follow recipe that guarantees delicious results every time. Simply follow our easy step-by-step guide, and explore the FAQs for a foolproof baking experience.
As a bonus, we’ll answer some frequently asked questions (FAQs) to ensure you master the art of baking these delightful cookies. So, put on your apron, preheat the oven, and let’s dive into the world of Maple Pecan Cookies!
Why You Would Love This Recipe for Maple Pecan Cookies
You’ll love this Maple Pecan Cookies recipe because it offers a perfect blend of rich, buttery goodness, the warmth of pure maple syrup, and the delightful crunch of pecans. These cookies are not only a treat for your taste buds but also a warm and inviting addition to any occasion.
With a heavenly aroma wafting through your kitchen and a delectable drizzle of maple-infused icing, these cookies are a sweet indulgence you won’t be able to resist. Enjoy the joy of baking and savoring these mouthwatering Maple Pecan Cookies!
Ingredients
For the Cookies
- 2 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 1 egg
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 1 cup chopped pecan pieces
For the Icing
- 2 tablespoons unsalted butter
- ½ teaspoon salt
- ⅓ cup maple syrup
- 1 cup powdered sugar
Instructions
In the bowl of a stand mixer, combine the softened butter and brown sugar. Cream until smooth. Add in the egg, vanilla, maple extract, and maple syrup and combine well.
Switch your mixer attachment from the whisk to the paddle attachment, if possible. Mix in the flour, baking soda, and salt – combine until smooth and the mixture pulls away from the side of the bowl. Add in the pecan pieces and mix until combined. Chill the dough in the freezer for about 30 minutes.
Preheat the oven to 350 degrees. Remove the dough from the freezer and scoop out a golf ball-sized mound or use a large cookie scooper for convenience. Flatten the dough slightly into a disc shape. You can make between 20-22 cookies. Bake in the preheated oven for 12-13 minutes or until edges are set and just slightly browned. Allow to cool.
To make the icing: In a small saucepan, combine the butter, salt and maple syrup. Heat over medium/low until the butter melts and the mixture just begins to bowl. Remove from the heat and whisk in the powdered sugar until smooth. Drizzle the icing over the cookies.
Storage
Store these irresistible cookies in an airtight container for up to 3 days or freeze them for a convenient, sweet treat for up to 3 months.
Frequently Asked Questions (FAQ)
Can I substitute ingredients in the Maple Pecan Cookies recipe?
Absolutely! Feel free to experiment with variations such as using different nuts or adjusting the level of maple flavor to suit your taste buds. However, keep in mind that substitutions may impact the texture and taste, so proceed with caution.
Why chill the cookie dough before baking?
Chilling the dough helps solidify the fats in the cookies, preventing them from spreading too much during baking. This results in a thicker, chewier texture.
Can I make the icing ahead of time?
Certainly! Prepare the icing and store it in the refrigerator. When you’re ready to use it, gently heat and whisk it until smooth before drizzling it over the cookies.
How do I know when the cookies are done baking?
Watch for the edges to set and turn slightly brown. The center should remain soft. Keep an eye on them to prevent over-baking, which can result in dry cookies.
Can I freeze the cookie dough for later use?
Yes, you can! Shape the cookie dough into balls, freeze them on a baking sheet, and then transfer to a freezer bag. When ready to bake, simply place the frozen dough on a baking sheet and extend the baking time slightly.
There you have it – a delightful Maple Pecan Cookie recipe with embedded FAQs to guide you through the baking process. Whether you’re a seasoned baker or a novice in the kitchen, these cookies are sure to become a favorite. Get creative with variations, and don’t forget to share these sweet treats with friends and family. Happy baking!
Maple Pecan Cookies
Ingredients
For the Cookies
- 2 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup brown sugar
- 1 egg
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 1 cup chopped pecan pieces
For the Icing
- 2 tablespoons unsalted butter
- ½ teaspoon salt
- ⅓ cup maple syrup
- 1 cup powdered sugar
Instructions
- Instructions
- In the bowl of a stand mixer, combine the softened butter and brown sugar. Cream until smooth.
- Add in the egg, vanilla, maple extract, and maple syrup and combine well.
- Switch your mixer attachment from the whisk to the paddle attachment, if possible. Mix in the flour, baking soda, and salt – combine until smooth and the mixture pulls away from the side of the bowl.
- Add in the pecan pieces and mix until combined. Chill the dough in the freezer for about 30 minutes.
- Preheat the oven to 350 degrees. Remove the dough from the freezer and scoop out a golf ball-sized mound or use a large cookie scooper for convenience. Flatten the dough slightly into a disc shape. You can make between 20-22 cookies.
- Bake in the preheated oven for 12-13 minutes or until edges are set and just slightly browned. Allow to cool.
- To make the icing: In a small sauce pan, combine the butter, salt and maple syrup. Heat over medium/low until the butter melts and the mixture just begins to bowl. Remove from the heat and whisk in the powdered sugar until smooth.
- Drizzle the icing over the cookies.
