Maple Pecan Cookies

Soft, buttery, and loaded with maple flavor—these Maple Pecan Cookies are the perfect Fall treat!

Ingredients

• 2 cups butter, softened

• 1 cup sugar

• 1 cup brown sugar

• 2 eggs

• 2 tsp. maple extract

• 4 cups flour

• 1 tsp. baking soda

• 1 tsp. salt

• 1 cup pecan halves, roughly chopped

For the glaze:

• 1/2 cup butter, melted

• 3 cups powdered sugar

• 2 tbsp. brown sugar

• 3 tsp. pure maple syrup

• 2 tbsp. milk

• 1/3 cup pecans, finely chopped

Instructions

• Beat together butter and sugars, then add in the egg and maple extract and beat until combined.

• In a separate bowl, whisk together the flour, baking soda, and salt.

• Gradually add the dry ingredients into the wet ingredients and beat until combined. Stir in the roughly chopped pecans.

• Refrigerate dough for 1 hour.

• Preheat oven to 350F. Line a cookie sheet with parchment paper.

• Use a large heaping 2 tablespoons of dough per cookie. Pile the dough up TALL and place each cookie about 2 inches apart on a parchment paper lined cookie sheet (I usually fit 8 cookies per sheet).

  • Note: Piling the dough up tall rather than rolling it into a ball makes the cookie chunky, soft on the inside, and a slight crisp on the outside—as the dough melts down into the base of the cookie instead of melting into a flat pancake-like cookie. This is the special trick for the perfect cookie.

• Bake in preheated oven for 12-15 minutes. Allow to cool completely before glazing.

For the glaze:

• Whisk together melted butter and sugars, then add the pure maple syrup and milk. If glaze is too thin, add more powdered sugar, one tablespoon at a time. If glaze is too thick, add more milk or maple syrup.

• Drizzle glaze over cookies and immediately top with the finely chopped pecans so they stick to and dry with the glaze.

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Maple Pecan Cookies

Yield: 30

Author: Crystal Magiera

Prep time: 15 MinCook time: 15 Mininactive time: 1 HourTotal time: 1 H & 30 M

Ingredients

• 2 cups butter, softened
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 2 tsp. maple extract
• 4 cups flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 cup pecan halves, roughly chopped

For the glaze

• 1/2 cup butter, melted
• 3 cups powdered sugar
• 2 tbsp. brown sugar
• 3 tsp. pure maple syrup
• 2 tbsp. milk
• 1/3 cup pecans, finely chopped

Instructions

1. Beat together butter and sugars, then add in the egg and maple extract and beat until combined.
2. In a separate bowl, whisk together the flour, baking soda, and salt.
3. Gradually add the dry ingredients into the wet ingredients and beat until combined. Stir in the roughly chopped pecans.
4. Refrigerate dough for 1 hour.
5. Preheat oven to 350F. Line a cookie sheet with parchment paper.
6. Use a large heaping 2 tablespoons of dough per cookie. Pile the dough up TALL and place each cookie about 2 inches apart on a parchment paper lined cookie sheet (I usually fit 8 cookies per sheet).
7. Note: Piling the dough up tall rather than rolling it into a ball makes the cookie chunky, soft on the inside, and a slight crisp on the outside—as the dough melts down into the base of the cookie instead of melting into a flat pancake-like cookie. This is the special trick for the perfect cookie.
8. Bake in preheated oven for 12-15 minutes. Allow to cool completely before glazing.

For the glaze

1. Whisk together melted butter and sugars, then add the pure maple syrup and milk. If glaze is too thin, add more powdered sugar, one tablespoon at a time. If glaze is too thick, add more milk or maple syrup.
2. Drizzle glaze over cookies and immediately top with the finely chopped pecans so they stick to and dry with the glaze.

Notes:

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