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Maple Pecan Cookies Recipe

Maple Pecan Cookies Recipe
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★★★★★

5 from 6 reviews

Delight in these soft and chewy Maple Pecan Cookies, featuring a rich blend of pure maple syrup and crunchy pecans. Finished with a luscious maple icing glaze, this cookie recipe offers a perfect balance of sweetness and nutty flavor, ideal for any maple syrup lover looking for a comforting homemade treat.

Ingredients

Scale

Cookie Dough

  • 1/2 cup unsalted butter (1 stick, softened)
  • 1 cup packed brown sugar
  • 1 large egg
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp pure maple extract
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chopped pecans

Maple Icing

  • 1/2 tbsp unsalted butter (softened)
  • 2–3 tbsp pure maple syrup
  • 1/2 cup powdered sugar (sifted)
  • 1 pinch salt
  • Optional: 1/2 to 1 tbsp half and half or milk (for thinning icing)
  • Optional: finely diced pecans for topping

Instructions

  1. Cream Butter and Sugar: In a large bowl, cream together the softened butter and packed brown sugar for a couple of minutes until the mixture becomes light and creamy.
  2. Add Wet Ingredients: Beat in the egg, pure maple syrup, vanilla extract, and pure maple extract until fully combined and smooth.
  3. Mix Dry Ingredients: Gradually add the flour, baking soda, and salt to the wet mixture. Stir at low speed until a soft dough forms.
  4. Fold in Pecans: Gently fold the chopped pecans into the dough until evenly distributed.
  5. Chill the Dough: Cover the dough and refrigerate it for at least one hour or up to overnight to firm up.
  6. Preheat Oven and Prepare Pan: Heat the oven to 350°F (175°C). Line a baking sheet with a silicone liner or parchment paper.
  7. Shape Cookies: Scoop 2-tablespoon portions of dough and roll into smooth balls. Place on the prepared sheet about 2 inches apart.
  8. Bake: Bake the cookies for 10 to 14 minutes, or until the edges turn golden and the centers look mostly set.
  9. Cool Cookies: Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Prepare Maple Icing: In a medium bowl, whisk together softened butter, maple syrup, powdered sugar, and a pinch of salt until combined. If the icing is too thick, add 1/2 to 1 tablespoon of half and half or milk; if too thin, add more powdered sugar until you achieve a drizzling consistency.
  11. Ice the Cookies: Drizzle the maple icing over the cooled cookies using a spoon.
  12. Garnish and Serve: Optionally sprinkle finely diced pecans over the iced cookies to add an extra crunch and decorative touch.

Notes

  • Refrigerating the dough helps the cookies keep their shape and develop flavor.
  • Maple extract can be found in specialty baking stores or online for an enhanced maple taste.
  • For a dairy-free option, substitute butter with a plant-based alternative and use non-dairy milk for thinning the icing.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • To make these cookies gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: Maple Pecan Cookies, Maple Cookies, Pecan Cookies, Maple Dessert, Homemade Cookies, Maple Syrup Recipes

Find it online: https://platedandproud.com/maple-pecan-cookies-recipe/