Maple Pecan Cookies

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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

Course Dessert
Prep Time 45 minutes
Cook Time 12 minutes
Total Time 1 hour

Ingredients

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.

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