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Maple Pecan Cookies with Maple Glaze and Toasted Pecans Recipe

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3.9 from 6 reviews

These Maple Pecan Cookies are soft and chewy brown sugar cookies topped with a silky maple glaze, toasted pecans, and flaky sea salt. Perfect for cozy fall days and holiday baking, these flavorful American-style cookies combine the warmth of maple and the crunch of toasted pecans for an irresistible treat.

Ingredients

For the Cookies:

  • 2 1/3 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup packed dark brown sugar
  • 1 large egg
  • 1/4 cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon maple extract

For the Maple Glaze:

  • 3 tablespoons unsalted butter
  • 1/3 cup pure maple syrup
  • 1/2 teaspoon maple extract
  • 1/2 teaspoon pure vanilla extract
  • 1 1/4 cups powdered sugar
  • Pinch of salt

For the Garnish:

  • 1 cup chopped toasted pecans
  • Flaky sea salt, for sprinkling on cookies

Instructions

  1. Preheat and prepare baking sheet: Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until well combined. Set aside.
  3. Cream butter and brown sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter and packed dark brown sugar together until creamy and smooth, scraping down the bowl as needed.
  4. Add wet ingredients: Beat in the large egg until combined, then add the pure maple syrup, pure vanilla extract, and maple extract. Mix until evenly incorporated.
  5. Combine dry and wet ingredients: With the mixer off, add the dry ingredients to the wet mixture, then mix on low speed until just combined. Avoid over mixing to ensure tender cookies.
  6. Form cookie dough balls: Scoop or roll the cookie dough into balls about 1 1/2 tablespoons each. Place them on the prepared baking sheet spaced about 2 inches apart.
  7. Bake cookies: Bake for 10-12 minutes or until the cookies are lightly browned on the edges but remain soft in the center. Remove from oven and let cool on the baking sheet for about 5 minutes.
  8. Cool completely: Transfer the cookies to a cooling rack and allow them to cool fully before glazing.
  9. Prepare maple glaze: While the cookies cool, melt the butter over medium heat in a small saucepan. Whisk in the pure maple syrup until melted and combined. Remove from heat and whisk in the pure vanilla extract, maple extract, powdered sugar, and a pinch of salt until smooth and silky.
  10. Glaze and garnish cookies: Spoon a thin layer of the maple glaze onto each cooled cookie. Immediately sprinkle with chopped toasted pecans and flaky sea salt for garnish.

Notes

  • To toast pecans, heat them in a dry skillet over medium heat for 1 to 2 minutes, stirring frequently, until fragrant and toasted. Be careful not to burn them; let cool before using.
  • Store cookies in an airtight container at room temperature for 3–4 days to maintain freshness.
  • Freeze baked, unglazed cookies for up to 3 months. Thaw and glaze just before serving for best texture.
  • Glazed cookies can also be frozen by layering them with parchment or wax paper to prevent sticking.
  • Cookie dough balls can be frozen and baked from frozen, adding 1–2 minutes to the baking time.

Find it online: https://recipeplenty.com/maple-pecan-cookies-with-maple-glaze-and-toasted-pecans-recipe/