These maple pecan cookies are bursting with a delicious maple flavor, with lots of maple flavor from both pure maple syrup and maple extract. They are soft, filled with crunchy pecans and topped with a sweet maple icing. They’re such a good cookie for the fall.
These maple pecan cookies are so soft and chewy, and packed full of that perfect maple flavor in every bite. They’re topped with the best maple glaze, to really push them to that next level goodness.
These maple cookies are definitely a new favorite. Last fall one of our favorite cookie shops had a salted maple pecan cookie, and they were incredible! I just knew I needed to try making them at home one day, so that’s where I got the idea for these cookies. They’re not a typical flavored cookie, but if you love the flavor of real maple syrup you will love these cookies!
I finally figured out how to make them at home, though I’m sure they’re a little different than the ones at the cookie shop, but they are still so yummy! You won’t regret making this delicious recipe!
Although in the fall, my favorite go to flavors have usually been apple and pumpkin, like our caramel apple spice recipe, homemade apple crisp, pumpkin cobbler, or pumpkin cake.
I think the maple flavor in these cookies is going to give them a run for their money. These maple pecan cookies are definitely a must make in the fall! Now I just need to find even more maple recipes to make too, if you have any ideas – send them my way!
Why these maple pecan cookies are the best:
- They have a delicious buttery, pure maple, and brown sugar flavor in every bite
- They’ve got an amazing soft and chewy texture with nice crispy edges
- Topped with the best, rich, and tender maple icing
Ingredients Needed:
This is a quick overview of the ingredients you’ll need for this Maple Pecan Cookies Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- unsalted butter – this gives the cookies their moisture and holds it all together, while also giving a good flavor
- brown sugar – this gives the cookies the best sweet flavor, and texture
- pure maple syrup – this gives the cookies a nice maple flavor. Don’t use breakfast syrup for this recipe.
- vanilla extract – to add flavor to the cookies
- pure maple extract – to give the cookies a concentrated maple flavor, the cookies need just a little more flavor than the syrup can give them.
- egg – just one to help with texture and stability of the cookies, without too much extra moisture
- all purpose flour – the main structure of the cookie
- baking soda – helps provide lift to keep the cookies soft
- salt – to balance out the sweet flavor
- chopped pecans – to add a nice crunch, and nutty flavor to the cookies
- powdered sugar – to add sweetness and structure to the icing
How to make Maple Pecan Cookies?
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Combine butter and brown sugar in a large bowl and stir them together for a couple of minutes until the mixture gets nice and creamy and fluffy. I recommend using a stand mixer with a paddle attachment, but a hand mixer will work too.
- Add in the egg, maple syrup, vanilla extract, and maple extract and stir until combined.
- Add in the dry ingredients; flour, baking soda, and salt and stir it together until you have a nice soft cookie dough.
- Fold in the chopped pecans.
- Scoop the maple cookie dough into 1.5 to 2 TBS sized balls. Roll them into smooth balls and place them onto the lined cookie sheet, about 2 to 3 inches apart from each other as the cookies will spread when baking.
- Bake the cookies until the edges are lightly golden brown and the tops of the cookies look just set. Remove the pan from the oven and let the cookies cool for a few minutes on the cooking sheet. Then transfer them to a wire rack to cool completely.
- Stir together all the ingredients for the icing. Drizzle the icing over the top of the cookies. Then let them sit until it’s set.
Tips and Tricks:
- You are welcome to leave the pecans out, if you don’t like nuts or are allergic. But personally, I love the crunchy texture, and flavor they add to the cookies!
- Make sure you’re using pure maple syrup, not breakfast syrup which usually doesn’t have actual maple in it.
- I recommend using dark brown sugar for the richest flavor. But light brown sugar can work as well if needed.
- Add white chocolate chips to the cookies for a delicious flavor.
- I like to sprinkle a pinch of salt over the top of the cookies after their baked as well, but this is optional.
- Pecan halves can also be placed on top for a nice look.
How to store the cookies?
Once the maple icing is set the cookies can be stacked in an airtight container as needed for storing or transporting. They will stay good at room temperature for up to 6 or 7 days.
The cookies can also be frozen with or without the icing. Let them freeze on a baking sheet, then once they are frozen transfer them to a freezer safe bag or other freezer safe container. They can be frozen for up to 3 months. Let them thaw at room temperature until soft and then enjoy.
You can also freeze the unbaked cookie dough balls. Bake the cookie dough from frozen, without thawing, by adding 1 or 2 minutes to the cooking time.
These soft and chewy cookies have the best texture and flavor. They’re bursting with the best pure maple flavor in every bite with their delicious chewy centers, and crunchy pecan pieces throughout. The maple icing is the “icing on the cake” by taking these cookies to the next level. They’re such a great fall, or winter cookie that you won’t be able to resist.
More cookie recipes:
- Applesauce Chocolate Chip Cookies
- Apple Cider Cookies
- Better than Sex Cookies
- Coconut Pecan Chocolate Chip Cookies
- Cowboy Cookies
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Maple Pecan Cookies
Ingredients
For the Maple Pecan Cookies:
- 1/2 cup unsalted butter (1 stick, softened)
- 1 cup brown sugar (packed)
- 1 egg
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 1 tsp pure maple extract
- 1 3/4 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped pecans
For the Maple Glaze:
- 1/2 TBS unsalted butter (softened)
- 2-3 TBS pure maple syrup
- 1/2 cup powdered sugar (sifted)
- 1 pinch salt
Equipment
- Large Mixing Bowl
Instructions
For the Maple Pecan Cookies:
- Cream together the butter and brown sugar in a large bowl for a couple minutes, or until light and creamy.
- Add in the egg, maple syrup, vanilla extract, and maple extract and stir until combined.
- Add in the flour, baking soda, and salt and stir together on low speed until you have a nice soft dough.
- Fold the chopped pecans into the batter.
- Cover the dough and refrigerate for one hour, up to overnight.
- Preheat the oven to 350 degrees. Line a baking sheet with a silicone liner or parchment paper.
- Scoop the cookie dough into 2 TBS portions and roll it into a smooth ball. Place it onto a prepared cookie sheet, a couple inches apart.
- Place the pan in the oven and bake for 10 to 14 minutes, or until the cookie edges are golden, and the middles look mostly set.
- Let the cookies rest on the pan for 5 minutes, then transfer them to a cooling wrap to cool completely.
For the Maple Icing:
- Add butter, maple syrup, powdered sugar and maple syrup to a medium sized bowl and whisk them together until combined.
- If the icing is too thick add 1/2 to 1 TBS of half and half or milk. If it's too thin, add 1 TBS of powdered sugar. You want the icing to be thin enough to drizzle with a spoon, but not too thin that it won't ever set.
- Drizzle the icing over the cooled cookies.
- Sprinkle the tops of the cookies with finely diced pecans if desired.
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