Name: Maple Brown Sugar Cookies with Pecan Icing Recipe
Prep time: 30 min
Cook time: 13 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 2 and 1/3 cups (292g) all-purpose flour (spooned & leveled); 1 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature; 1 cup (200g) packed dark brown sugar; 1 large egg, at room temperature; 1/3 cup (113g/80ml) pure maple syrup; 1 teaspoon pure vanilla extract; 1 teaspoon maple extract; 1 cup (120g) chopped pecans; 2 Tablespoons (28g) unsalted butter; 1/3 cup (113g/80ml) pure maple syrup; 1 cup (112g) sifted confectioners’ sugar; Pinch of salt, to taste

Jump to Recipe· 4.2 from 6 reviews

If you’ve been searching for the perfect autumn-inspired treat that combines a rich, comforting sweetness with a touch of crunch, look no further than the Maple Brown Sugar Cookies with Pecan Icing Recipe. These cookies are a delightful blend of big maple flavor, irresistible chewy centers, crisp edges, and toasted pecans, all topped with a luscious maple icing that elevates every bite. Trust me, once you try this recipe, it’s destined to become one of your all-time favorites, perfect for cozy afternoons or sharing with loved ones during the holidays.

Ingredients You’ll Need

A clear glass bowl filled with thick, beige cookie dough that has small dark spots, likely chocolate chips, scattered throughout. A wooden spoon with a red silicone spatula tip is partially stuck into the dough from the top right side of the bowl. The bowl is set on a white marbled surface, and the texture of the dough looks soft but firm, showing some roughness from the mix-ins. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the key to unlocking the signature taste and texture of these cookies. Each component plays an essential role, from adding depth and moisture to imparting that unmistakable maple essence and crunch.

All-purpose flour (2 and 1/3 cups): This provides the structure for tender yet sturdy cookies that hold their shape.
Baking soda (1 teaspoon): Helps the cookies rise just enough to get a perfect texture with chewy centers.
Salt (1/4 teaspoon): Balances sweetness and enhances all the flavors in the cookie.
Unsalted butter (1/2 cup, softened): Ensures richness and a delicate crumb.
Dark brown sugar (1 cup, packed): Gives the cookies that deep, caramel-like sweetness and moist chew.
Large egg (1, room temperature): Binds everything together and adds moisture.
Pure maple syrup (1/3 cup): The star ingredient that infuses these cookies with authentic maple flavor and extra tenderness.
Vanilla extract (1 teaspoon): Adds warmth and rounds out the flavors beautifully.
Maple extract (1 teaspoon): Intensifies the maple notes so each bite sings with that classic taste.
Chopped pecans (1 cup): Offers a satisfying crunch and nutty contrast that perfectly complements the soft cookie.
Maple Icing Ingredients: Unsalted butter (2 tablespoons), pure maple syrup (1/3 cup), sifted confectioners’ sugar (1 cup), and a pinch of salt—all combine to create a silky, sweet glaze that crowns the cookies.

How to Make Maple Brown Sugar Cookies with Pecan Icing Recipe

Step 1: Prepare the Dry Mix

Start by whisking together your flour, baking soda, and salt in a medium bowl. This ensures the leavening and seasoning are evenly distributed, which is vital for a consistent cookie texture and taste.

Step 2: Cream Butter and Sugar

Using either a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and dark brown sugar on medium-high speed. This process is essential to incorporate air, giving your cookies a light yet satisfying chew. Beat for about 3 minutes until the mixture is light and creamy.

Step 3: Add Wet Ingredients

Next up, add the egg and beat on high speed until fully combined, ensuring the dough is smooth and emulsified. Then, mix in the pure maple syrup, vanilla extract, and maple extract. These flavors meld together beautifully, creating that rich maple backbone for the cookies.

Step 4: Combine Dry and Wet Ingredients

Switch to low speed and gradually add your flour mixture into the wet ingredients. Once blended, fold in the chopped pecans gently but thoroughly. The dough will be creamy and soft at this stage, promising a lovely chew and crunch.

Step 5: Chill the Dough

Cover your bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours. This chilling step is absolutely crucial—it lets the flavors develop and prevents your cookies from spreading too much in the oven, resulting in perfectly shaped, chewy cookies. If preparing in advance, you can chill the dough for up to 3 days.

Step 6: Shape and Bake

Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats—these help with even baking and easy cleanup. If the dough was refrigerated for more than 3 hours, allow it to sit at room temperature for about 30 minutes. Scoop out approximately 1.5 tablespoons of dough per cookie, roll into balls, and space them about 3 inches apart on the trays. Bake for 12 to 13 minutes until edges are lightly browned but centers still look soft and inviting.

Step 7: Make the Pecan Icing

While the cookies cool on racks, prepare the icing. Melt the butter with maple syrup over low heat in a small saucepan, whisking occasionally. Once melted, remove from heat and stir in sifted confectioners’ sugar and a pinch of salt. This maple icing is wonderfully smooth and sweet, creating a gorgeous glossy finish when drizzled over the cooled cookies. Let the icing set for about an hour before serving or storing.

How to Serve Maple Brown Sugar Cookies with Pecan Icing Recipe

The image shows a grid of round baked cookies with a light brown, slightly cracked surface. Each cookie is decorated with a creamy beige drizzle that forms loose lines crossing over the top. The cookies are placed closely together on a black wire cooling rack, which is set against a white marbled background. The texture of the cookies looks soft with a few small bumps, and the drizzle adds a smooth, glossy layer on top. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra-special touch, sprinkle a few chopped toasted pecans or a light dusting of flaky sea salt on top of the maple icing right before it sets. This adds an element of texture and enhances the maple-nut flavor combo these cookies are loved for.

Side Dishes

These cookies pair beautifully with a warm cup of chai tea or a rich latte, making them an ideal cozy afternoon snack. For a festive dessert spread, serve alongside creamy vanilla ice cream or alongside a pot of spiced apple cider.

Creative Ways to Present

Try arranging your cookies on a rustic wooden platter interspersed with sprigs of fresh rosemary or cinnamon sticks for a charming, seasonal display. You could also sandwich two cookies with a smear of softened buttercream or cream cheese frosting for an indulgent twist.

Make Ahead and Storage

Storing Leftovers

Store your baked Maple Brown Sugar Cookies with Pecan Icing Recipe in an airtight container at room temperature for up to 2 days to keep them soft and flavorful. If you want them a bit firmer, refrigeration will extend their life up to a week but may slightly harden the icing.

Freezing

You can freeze unbaked cookie dough balls—place them on a tray in the freezer until firm, then transfer to a resealable bag for up to 3 months. This is super convenient because you can bake fresh cookies anytime without sacrificing quality or flavor.

Reheating

If your cookies have cooled off or been refrigerated, briefly warming them in a 300°F oven for 5 minutes refreshes their soft texture and lets the maple aroma bloom anew. Just be gentle so the icing doesn’t melt completely, preserving that lovely sheen.

FAQs

Can I use light brown sugar instead of dark brown sugar in this recipe?

While dark brown sugar adds a richer molasses flavor that compliments the maple notes perfectly, light brown sugar can be used in a pinch. Just expect a slightly lighter taste but still delicious results.

Is chilling the dough really necessary?

Yes, chilling the dough is key to controlling spread in the oven and deepening the flavors. Skipping this step will cause thinner cookies with less chew and muted maple taste.

Can I substitute pecans with other nuts?

Absolutely! Walnuts or almonds make great alternatives if you prefer. Just make sure to chop them roughly to maintain that satisfying crunch.

How thick should I make the cookie dough balls?

About 1.5 tablespoons per cookie is ideal. This size ensures cookies bake evenly with crisp edges and chewy centers, making them just the right bite.

Will the maple icing become too sweet?

The pinch of salt in the icing balances the sweetness splendidly. It provides the perfect maple glaze without overwhelming the palate.

Final Thoughts

I can’t recommend the Maple Brown Sugar Cookies with Pecan Icing Recipe enough if you want to delight friends, family, or just yourself with a cookie that’s packed with cozy flavor and perfect texture. It’s the kind of recipe that invites you back for just one more bite, time and again. So go ahead, give it a try and enjoy the delicious magic of maple combined with brown sugar and toasted pecans!