Maple Pecan Cookies
The maple pecan cookies are loaded with toasted pecans and plenty of maple flavor. They are topped with a maple glaze that makes them irresistible. If you love the taste of maple, these cookies will be your new favorite treat.
Servings: 4 dozen cookies
Ingredients
For the cookies
- 3 cups all purpose flour 360 grams
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 16 tablespoons butter softened (2 sticks)
- 1-¼ cups dark brown sugar packed (260 grams)
- 2 eggs
- ⅓ cup maple syrup
- 2 teaspoons maple extract or maple emulsion
- 1 teaspoon vanilla extract
- 1-½ cup chopped toasted pecans
Maple Icing
- 2 cups powdered sugar 226 grams
- ⅓ cup maple syrup
- 2 tablespoons butter melted
- ½ teaspoon maple extract
- ¼ teaspoon salt
Pecan topping
- 48 pecan halves for the tops of the cookies
Instructions
- Combine the flour, baking soda, baking powder, cinnamon, and salt in a bowl. Sift or whisk to combine well and set aside.
- Add the butter and brown sugar to a mixing bowl. Beat on medium speed until light and creamy, about 2 minutes. Add the egg and beat well. Add the maple syrup, vanilla extract, and maple extract. Beat well to combine.
- Stir in the dry ingredients and the pecans.
- Scoop balls of dough (about 1 tablespoon in size) and place on a plate or baking sheet then transfer to the fridge to chill for at least 2 hours. It is easier to scoop the cookie dough before you chill it.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Arrange the scoops of cookie dough on the baking sheet about 2 inches apart. Bake for 9 to 12 minutes or until golden brown on the edges.
- Let the cookies cool on the baking sheet for 2 minutes then transfer them to a cooling rack.
Ice the Cookies
- Combine the powdered sugar, maple syrup, melted butter, maple extract, and salt in a bowl. Whisk until smooth. If you want the icing thinner, whisk in additional maple syrup (1 tablespoon at a time) until it reaches your desired consistency.
- Dip the tops of the cookies in the icing and place them on a rack. Top each cookie with a pecan half and let the cookies sit undisturbed for 1 hour until the icing dries.
Notes
- Using maple extract or maple emulsion helps boost the maple flavor without adding too much liquid from more maple syrup.
- Maple emulsion and maple extract will provide a more authentic maple flavor than imitation maple flavoring.
- Since maple emulsion gets made with water instead of alcohol, the flavor does not bake out as easily as it does with maple extract. Both extract and emulsion will provide great flavor but the emulsion seems to have a more vibrant maple flavor.
Nutrition
Serving: 1 | Calories: 197kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 19mg | Sodium: 107mg | Fiber: 1g | Sugar: 22g
