Maple Pecan Cookies
Maple Pecan Cookies are the ultimate Cozy Autumn Treat, offering rich maple flavor and pecan crunch with a creamy icing finish. They’re quick, versatile, and perfect for any occasion.
Ingredients
For the Cookie Dough:
- 2 ½ cups 300g all-purpose flour
- 1 tsp 5g baking soda
- ¾ tsp 4g salt
- 1 tsp 2g ground cinnamon
- ½ tsp 1g ground nutmeg
- ½ cup 113g unsalted butter, softened
- 1 cup 200g packed dark brown sugar (light brown sugar may be used)
- 1 large egg 50g, room temperature
- ½ cup 120ml pure maple syrup
- 1 ½ cups 180g chopped pecans
For the Cream Cheese Icing:
- 1 tbsp 14g cream cheese, softened
- 1 tbsp 14g unsalted butter, softened
- ½ cup 60g powdered sugar
- 1 tbsp 15ml milk
Instructions
Prepare Baking Equipment and Oven
- I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
Mix Dry Ingredients
- In a medium bowl, I whisk 2 ½ cups flour, 1 tsp baking soda, ¾ tsp salt, 1 tsp cinnamon, and ½ tsp nutmeg until combined, then set aside.
Cream Butter and Sugar, Then Add Wet Ingredients
- In a large bowl, I cream ½ cup softened butter and 1 cup brown sugar with a mixer for 1–2 minutes until smooth. I add 1 egg and ½ cup maple syrup, blending well for a chewy texture.
Combine Wet and Dry Ingredients, Then Add Pecans
- I slowly mix the dry ingredients into the wet mixture until no flour streaks remain, then gently fold in 1 ½ cups chopped pecans for even distribution.
Portion and Bake
- Using a cookie scoop, I place dough balls 3 inches apart on the sheet and bake for 10–14 minutes until edges are golden but centers are gooey. I shape them into circles with a sifter while warm and rest for 5–10 minutes on the sheet.
Cool Cookies
- I transfer the cookies to a wire rack to cool completely before icing, ensuring they hold their shape.
Make Cream Cheese Icing
- In a small bowl, I cream 1 tbsp cream cheese and 1 tbsp butter until smooth, then mix in ½ cup powdered sugar and 1 tbsp milk for a glossy icing. I add a pinch of cinnamon for extra flavor.
Ice the Cookies
- I drizzle the icing over cooled cookies or dip their tops, letting it set before serving with coffee.