Maple Pecan Cookies
These Maple Pecan Cookies are perfect for fall with maple syrup, chopped pecans, cinnamon and nutmeg in every bite!
Servings: 14 cookies
Calories: 345kcal
Equipment
- Baking sheet
- Large cookie scoop
- Mixing bowls
- Measuring spoons
- Scale or measuring cups
- Hand mixer or stand mixer with the paddle attachment
- Whisk
- Spatula
- Cooling rack
Ingredients
Cookie Dough
- 2½ cups (312.5 g) all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup (113.5 g) unsalted butter room temperature
- 1 cup (200 g) dark brown sugar packed (light brown sugar works too)
- 1 large egg room temperature
- ½ cup (118.29 ml) pure maple syrup
- 1½ cups (163.5 g) chopped pecans
Cream Cheese Icing (optional)
- 1 tablespoon cream cheese room temperature
- 1 tablespoon unsalted butter room temperature
- 1 tablespoon milk
- ½ cup (60 g) powdered sugar
Instructions
Cookies
- Preheat your oven to 350°F. Line a baking sheet with parchment paper for easy cleanup (optional).
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.
- In a large bowl, cream together the butter and brown sugar with a stand mixer paddle or hand mixer for 1-2 minutes. Stir in the egg, followed by the maple syrup.
- Slowly mix the dry ingredients into the wet ingredients just until the flour streaks are almost gone. Scrape the sides of the bowl with a spatula as necessary to get all of the ingredients incorporated well. Stir in the chopped pecans.
- Using a large cookie scoop, place dough balls onto the prepared baking sheet about 3 inches apart. Bake for 10-14 minutes or until the edges start to turn light tan. The centers will still look a bit gooey, that's okay! They'll continue to bake outside of the oven on the baking sheet and will stay soft.
- If you want to make the cookies nice and round, place a large circular object around them (like a sifter or biscuit cutter) and scoot them around while they're hot out of the oven.
- Let the cookies cool for 5-10 minutes on the baking sheet and then transfer them to a cooling rack.
Cream Cheese Icing (optional)
- Cream together the softened cream cheese & butter until smooth, then mix in the powdered sugar and milk really well.
- Drizzle icing over cooled cookies or dunk them in it!
Notes
Store in an airtight container with a slice of bread at room temperature for 1 week.
You can use a smaller scoop (~2 tablespoons of dough per cookie). This will yield more cookies.
The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.
Nutrition
Calories: 345kcal | Carbohydrates: 46g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 219mg | Potassium: 129mg | Fiber: 2g | Sugar: 27g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg
