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A close up of a maple pecan cookie topped with randomly drizzled maple icing, and chopped pecans.
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5 from 4 votes

Maple Pecan Cookies

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. 
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dessert
Cuisine: American, Canadian
Keyword: Cookies, Maple, Maple Cookies, pecans
Servings: 20
Calories: 194kcal

Equipment

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

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.

Nutrition

Calories: 194kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 123mg | Potassium: 67mg | Fiber: 1g | Sugar: 17g | Vitamin A: 165IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg