These cookies are rich in flavor yet simple to make, combining the cozy taste of maple with the satisfying crunch of pecans. They have a soft, tender texture with slightly crisp edges, making them perfect for any occasion. Whether enjoyed with a cup of tea or served at gatherings, they always feel special and homemade.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour baking soda salt unsalted butter (softened) brown sugar granulated sugar egg maple syrup vanilla extract chopped pecans
Directions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a bowl, whisk together the flour, baking soda, and salt.
In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and mix well, then stir in the maple syrup and vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chopped pecans.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them slightly apart. Bake for 10 to 12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe yields about 18 to 22 cookies. Preparation time is approximately 15 minutes, baking time is 10 to 12 minutes per batch, and cooling time is about 15 minutes.
Variations
You can add white chocolate chips for extra sweetness or drizzle the cooled cookies with a simple maple glaze. For a deeper flavor, toast the pecans before adding them to the dough. You can also substitute walnuts if pecans aren’t available.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them for up to a week. To enjoy warm, heat them in the microwave for about 10 seconds. These cookies can also be frozen for up to 2 months; thaw at room temperature before serving.
FAQs
Can I use maple extract instead of syrup?
Yes, but use a small amount since it’s more concentrated.
Should I toast the pecans?
Toasting is optional but enhances their flavor and crunch.
Can I make these cookies softer?
Slightly underbake them for a softer texture.
Can I use only brown sugar?
Yes, it will make the cookies more moist and rich.
Why did my cookies spread too much?
The butter may have been too soft or the dough too warm.
Can I chill the dough?
Yes, chilling helps control spreading and improves flavor.
Can I make them gluten-free?
Yes, use a gluten-free flour blend designed for baking.
Can I add icing?
Yes, a maple glaze pairs perfectly with these cookies.
How do I know when they’re done?
The edges should be lightly golden while the centers remain soft.
Can I double the recipe?
Yes, just double the ingredients and bake in batches.
Conclusion
Maple Pecan Cookies are a warm, comforting treat that brings together rich maple flavor and crunchy pecans in every bite. Easy to make and full of cozy charm, they’re perfect for sharing or enjoying as a simple homemade indulgence.
Maple Pecan Cookies are soft, buttery cookies flavored with rich maple syrup and filled with crunchy toasted pecans. This easy cookie recipe delivers the perfect balance of sweet and nutty flavors, making it a cozy homemade treat ideal for holidays, gatherings, or everyday baking.
Ingredients
1 ¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter (softened)
¾ cup brown sugar
¼ cup granulated sugar
1 large egg
¼ cup maple syrup
1 teaspoon vanilla extract
¾ cup chopped pecans
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together flour, baking soda, and salt.
In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
Add egg and mix well, then stir in maple syrup and vanilla extract.
Gradually add dry ingredients to wet ingredients and mix until just combined.
Fold in chopped pecans.
Scoop tablespoon-sized portions of dough onto prepared baking sheets.
Bake for 10–12 minutes, until edges are lightly golden.
Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Toast pecans beforehand for deeper flavor and crunch.Slightly underbake for softer cookies.Chill dough for 20–30 minutes if cookies spread too much.
