Description
These Maple Pecan Cookies are a delightful treat combining warm spices, rich maple syrup, and crunchy pecans for a perfect soft and chewy texture. Enhanced optionally with a luscious cream cheese icing, they are an irresistible baked delight ideal for fall or any cozy occasion.
Ingredients
Dry Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients
- ½ cup unsalted butter (room temperature)
- 1 cup dark brown sugar (packed; light brown sugar works too)
- 1 large egg (room temperature)
- ½ cup pure maple syrup
Other Ingredients
- 1½ cups chopped pecans
Cream Cheese Icing (Optional)
- 1 tablespoon cream cheese (room temperature)
- 1 tablespoon unsalted butter (room temperature)
- 1 tablespoon milk
- ½ cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
- Cream Butter and Sugar: In a large bowl, use a stand mixer with paddle attachment or a hand mixer to cream together the room temperature unsalted butter and dark brown sugar for 1-2 minutes until light and fluffy.
- Add Egg and Maple Syrup: Beat in the large egg, then gradually add the pure maple syrup, mixing until combined.
- Incorporate Dry Ingredients and Pecans: Slowly add the dry flour mixture to the wet ingredients, mixing just until the flour streaks are almost gone. Scrape the bowl as needed. Fold in the chopped pecans evenly.
- Scoop Dough: Using a large cookie scoop, drop dough balls onto the prepared baking sheet, spacing them about 3 inches apart to allow room for spreading.
- Bake Cookies: Bake for 10-14 minutes until the edges begin to turn a light tan color. The centers may still look slightly gooey, which is normal as they will set after cooling.
- Shape Cookies (Optional): To achieve perfectly round cookies, immediately after removing them from the oven, place a large circular object like a sifter or biscuit cutter around each cookie and gently scoot them to round their edges.
- Cool Cookies: Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
- Prepare Cream Cheese Icing (Optional): In a small bowl, cream together the softened cream cheese and butter until smooth. Gradually mix in the powdered sugar and milk until well blended and smooth.
- Apply Icing: Drizzle the cream cheese icing over the cooled cookies or dip the cookies into the icing for extra indulgence.
Notes
- Room temperature ingredients help create a smooth batter and even baking.
- Do not overmix once the dry ingredients are added to avoid tough cookies.
- Cookies will continue to set after baking; slightly gooey centers are desired for softness.
- Optional cream cheese icing adds a sweet tangy contrast but can be omitted for a simpler cookie.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Chopped pecans can be substituted with walnuts or other nuts as preferred.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American