Description
These Maple Pecan Cookies combine a soft, chewy texture with the rich flavors of pure maple syrup and toasted pecans. Topped with a glossy maple glaze and a sprinkle of flaky sea salt, they deliver a perfect balance of sweetness and nutty crunch, ideal for a delightful homemade treat.
Ingredients
Dry Ingredients
- 2 1/3 cups all-purpose flour (spoon and leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
Cookie Dough
- 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
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
Toppings
- 1 cup chopped toasted pecans
- Flaky sea salt, for sprinkling
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to ensure cookies don’t stick and promote even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spices.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the room temperature butter and dark brown sugar until the mixture becomes creamy and smooth. Scrape down the bowl as needed.
- Add Wet Ingredients: Beat in the large egg until combined. Then add the pure maple syrup, pure vanilla extract, and maple extract, mixing until all wet ingredients are fully incorporated.
- Combine Dry and Wet Mixtures: Turn off the mixer, then add the dry ingredients. Mix on low speed just until combined to avoid overworking the dough, which could make cookies tough.
- Form Cookies: Scoop or roll the cookie dough into balls, approximately 1 1/2 tablespoons each. Place them on the prepared baking sheet spaced about 2 inches apart to allow spreading.
- Bake Cookies: Bake for 10 to 12 minutes until the edges are lightly browned but the centers remain soft. Remove from the oven and let them cool on the baking sheet for 5 minutes.
- Cool Cookies Completely: Transfer the cookies to a wire rack and allow them to cool completely before glazing to prevent melting the glaze.
- Prepare Maple Glaze: In a small saucepan, melt the butter over medium heat. Whisk in the pure maple syrup until combined and melted thoroughly. Remove from heat and whisk in the pure vanilla extract, maple extract, powdered sugar, and a pinch of salt until smooth and glossy.
- Glaze and Top Cookies: Spoon a thin layer of the maple glaze over each cooled cookie. Immediately sprinkle with chopped toasted pecans and a pinch of flaky sea salt for enhanced flavor and texture.
Notes
- Toast the pecans lightly in a dry skillet over medium heat for a few minutes until fragrant to enhance their flavor.
- Use room temperature butter for easier creaming and better dough texture.
- If you don’t have maple extract, you can omit it but the flavor will be less intense.
- Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Ensure cookies are completely cooled before glazing to prevent the glaze from melting off.
