Maple Pecan Cookies
Recipe from Two Peas and Their Pod
Soft and chewy brown sugar cookies topped with a silky maple glaze, toasted pecans, and flaky sea salt. These Maple Pecan Cookies are cozy, flavorful, and perfect for fall and holiday baking!
Servings: 23 cookies
Calories: 169kcal
Ingredients
For the Cookies:
- 2 1/3 cups all-purpose flour, spoon 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
- For the cookies: Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar together until creamy and smooth. Scrape down the bowl with a spatula, as necessary. Add the egg and beat until combined. Add the maple syrup, vanilla, and maple extract. Mix until combined.
- With the mixer off, add the dry ingredients. Mix on low until just combined. Don’t over mix.
- Scoop or roll the cookie dough into balls, about 1 1/2 tablespoons per cookie. Place on prepare baking sheet, 2-inches apart.
- Bake for 10-12 minutes or until the cookies are lightly browned on the sides but still soft in the center. Remove from the oven and let cool on the baking sheet for about 5 minutes. Transfer to a cooling rack and cool completely.
- While the cookies are cooling, make the maple glaze. In a small saucepan, melt the butter over medium heat. Whisk in the maple syrup until melted. Remove from the heat and whisk in the vanilla, maple extract, confectioner’s sugar, and salt. Whisk until smooth.
- Spoon a thin layer of the glaze onto the cooled cookies. Sprinkle immediately with toasted pecans and flaky sea salt.
Notes
To toast the pecans, place the nuts in a dry skillet and heat over medium heat for 1 to 2 minutes, stirring frequently. Watch them closely because they can burn quickly. They are done when they give off a rich, toasty fragrance. Remove from the pan and let cool before adding them to the tops of the cookies.
How to Store:
- Room Temperature: Store in an airtight container for up to 3–4 days.
- Freeze (Unglazed Cookies): Freeze baked, unglazed cookies for up to 3 months. Thaw and glaze when ready to serve.
- Freeze (Glazed Cookies): You can freeze glazed cookies, place parchment paper or wax paper between the cookies so they don't stick.
- Freeze the Dough: Scoop the dough into balls and freeze. Bake from frozen, adding 1–2 minutes.
Nutrition
Calories: 169kcal | Carbohydrates: 22g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 105mg | Potassium: 56mg | Fiber: 0.5g | Sugar: 19g | Vitamin A: 182IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 0.2mg