Introducing Maple Pecan Cookies – they’re unbelievably chewy, tender, and bursting with delightful maple pecan goodness! Made with brown butter for that irresistible caramel flavor and crowned with a luscious maple frosting, these cookies are the ultimate holiday treat!
Why You’ll Love This Recipe:
- These Maple Pecan Cookies boast chewiness, tenderness, and rich flavor.
- The brown butter infuses them with a heavenly caramel essence.
- Both the cookie and the frosting are infused with maple goodness.
- Easily adaptable to gluten-free with a 1:1 gluten-free flour blend.
- These maple pecan sugar cookies rank as my best-ever cookie creation.
- They offer a delightful chewy center and crispy edges.
- Packed with pure maple syrup and finished with a decadent maple frosting.
- Despite their gourmet taste, they’re a breeze to whip up!
Tips And Tricks:
- Browning the butter takes an extra 10 minutes, but it’s highly recommended for that extra special touch.
- Opt for a light-colored pan when browning butter to prevent burning.
- Remember that cookies continue to bake even after being removed from the oven. For a soft and chewy texture, take them out when slightly underdone.
- Ensure you use pure maple syrup, not pancake syrup.
Frequently Asked Questions:
- Can I make these cookies gluten-free?
Absolutely! Just swap in a 1:1 gluten-free flour blend like Bob’s Red Mill or King Arthur’s. - Is browning the butter necessary?
While not compulsory, it’s highly encouraged for that divine caramel flavor! - Do I need to chill the dough?
Yes, chilling the dough is a must! Use this time to tidy up the kitchen while you wait.
Maple Pecan Cookies
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Category: Dessert
Ingredients
Scale
Maple Cookies
- 2 1/3 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup browned butter
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 2 eggs
- 1 tsp vanilla paste or extract
- 1 cup chopped pecans
Frosting
- 1 cup powdered sugar
- 1 tbsp maple syrup
- 1 tbsp vanilla extract
Instructions
- Begin by browning the butter on the stovetop. Allow it to cool for about 10 minutes before adding it to a mixing bowl with coconut sugar, maple syrup, eggs, and vanilla extract. Beat on high speed for 2-3 minutes.
- In a separate bowl, combine all-purpose flour, baking powder, and salt. Add the dry ingredients to the wet mixture and mix until just combined. Avoid over-mixing.
- Fold in the chopped pecans, cover the dough, and chill for 30 minutes.
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Using a cookie scoop, form dough balls, flatten them slightly with your palm, and place them on the baking sheet.
- Bake for 10-12 minutes or until the cookies are slightly firm to the touch. For a chewy texture, slightly under-bake.
- Allow the cookies to cool completely before frosting.
- For the frosting, combine powdered sugar, maple syrup, and vanilla extract until smooth and thick.
- Frost the cookies, top each with a pecan, and enjoy!
Notes
- Browning the butter takes an additional 10 minutes, but it’s worth it for the flavor it adds.
- Use a light-colored pan when browning butter to prevent burning.
- Remember that cookies continue to bake even after being removed from the oven. For a soft and chewy texture, take them out when slightly underdone.
- Ensure you use pure maple syrup, not pancake syrup.
