Maple Pecan Pleasure Cookies
These irresistible maple pecan cookies feature a buttery, chewy base enhanced with pure maple syrup and crunchy toasted pecans. Perfect for fall gatherings or year-round indulgence, they offer sophisticated flavor with minimal effort.
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup brown sugar packed
- 1/3 cup pure maple syrup not pancake syrup
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups pecans toasted and roughly chopped
- 1/4 teaspoon cinnamon optional
- Flaky sea salt for topping optional
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Toast the pecans in a dry skillet over medium heat for 5-7 minutes, stirring frequently until fragrant. This step deepens their flavor considerably. Allow to cool before chopping.
- Cream together the butter and brown sugar in a large bowl until light and fluffy, about 3 minutes. The mixture should lighten in color and increase in volume.
- Add the maple syrup, egg, and vanilla to the butter mixture and beat until fully incorporated and smooth. Make sure to scrape down the sides of the bowl.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using) until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Overmixing will develop gluten and result in tough cookies.
- Fold in the chopped toasted pecans by hand until evenly distributed throughout the dough.
- Use a cookie scoop or tablespoon to portion the dough into 1 1/2 tablespoon balls, placing them 2 inches apart on the prepared baking sheets.
- Lightly press down on each cookie with your palm or the bottom of a glass to slightly flatten them. If desired, sprinkle with a tiny pinch of flaky sea salt.
- Bake for 12-15 minutes until the edges are golden brown but the centers still look slightly soft. They will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For the best maple flavor, use only pure maple syrup (Grade A Dark or Grade B) – never pancake syrup or maple-flavored products.
- The dough can be made ahead and refrigerated for up to 3 days. Let it sit at room temperature for 15 minutes before scooping and baking.
- For extra maple intensity, try replacing the vanilla extract with maple extract.
- These cookies freeze beautifully, both as dough and after baking. Freeze portioned dough balls and bake directly from frozen, adding 2-3 minutes to the baking time.
- For a holiday twist, add 1/2 teaspoon of nutmeg along with the cinnamon.