Maple Brown Sugar Cookies with Pecans
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For all of you who believe the perfect cookie doesn’t exist, I challenge you to make these Maple Brown Sugar Cookies with Pecans and get back to me! These truly do have all of the characteristics of the best cookies you’ll ever taste, and you just need to make them, okay?
It all starts with brown butter, which in my humble opinion is step one to creating the perfect cookie. I’ll let you keep reading to discover the rest of the easy steps!
Like many, I love making cookies throughout the end-of-the-year holiday season, and this recipe will carry me all the way through to March. I may or may not be guilty of making it during the fall as well. Once you try pecan maple cookies, I’m sure you’ll want to make them all year round too.
In case you need more recipes to add to a holiday cookie platter, or just to keep at home, a few of my other favorites include my gingerdoodle cookies, gluten-free chai cookies, and these fun s’mores cookies!
What You Need to Make Maple and Pecan Cookies
- Browned unsalted butter: Brown butter is the key to making these Maple Brown Sugar Cookies with Pecans so rich and flavorful. It also helps make them nice and tender. The browning process is super easy, don’t worry! You technically don’t have to use brown butter, but I 10000% encourage you to.
- Maple syrup: For sweetness and that signature maple flavor that complements the pecans so well. There really isn’t a good substitute for it.
- Brown sugar: Pairs perfectly with the maple syrup, pecans, brown butter, and vanilla. It adds a hint of molasses to every bite.
- Egg: Binds the cookie dough together. Use a flaxseed egg, and plant-based butter make these vegan.
- Vanilla extract: Adds warmth and enhances many of the other ingredients.
- All-purpose flour: Nothing fancy for your maple pecan cookies! AP works great here — or feel free to use your preferred gluten-free flour if needed.
- Baking soda & baking powder: Both help the cookies rise.
- Chopped pecans: For some crunch and added richness! I really love pecans with maple, but you could alternatively use chopped walnuts or almonds.
- Maple glaze: Comes together quickly and easily with more maple syrup, vanilla, and powdered sugar.
How to Make Maple Pecan Brown Sugar Cookies
Begin by browning the butter in a skillet over medium heat. Remove from heat once it turns golden brown and starts to smell nutty. Set it aside to cool for 10 minutes before adding it to a bowl with the maple syrup and brown sugar. Mix, add the egg and vanilla, and whisk until the mixture turns pale and light.
Add all of the dry ingredients to a bowl and combine. Introduce the dry ingredients to the wet ones and gently fold them together. Add the chopped pecans and continue to mix.
Use a cookie scoop to add the maple and pecan cookies to a parchment paper-lined baking sheet and refrigerate for an hour. When you’re ready to bake, preheat the oven to 350 degrees F and bake for 10-11 minutes.
Let the cookies cool for 5 minutes. While you wait, add all of the maple glaze ingredients to a small bowl and whisk to combine. Top with the icing and more chopped nuts, and enjoy!
A Few Tips For Making Pecan Maple Cookies
- The butter can go from browned to burnt very quickly, so keep an eye on that skillet! I also usually try to use a light-colored pan so I can clearly see when it starts to change color. The sweet spot is a deep amber hue.
- Work gently when combining the dry ingredients with the wet ones. Overmixing will overdevelop the gluten in the flour, which will cause your maple pecan cookies to come out tough. I like to add the mix-ins well before the flour is fully incorporated and then finish mixing everything at once.
- Don’t skip the cookie dough chilling step: You can get away with baking some cookie recipes right away — this is not one of them. Refrigerating the dough for at least 1 hour keeps the cookies from spreading too much, and I find that helps make them even chewier.
- This cookie dough freezes wonderfully! I always make a double batch when I have time… it always comes in handy during the holidays. I recommend forming the maple and pecan cookies and then flash-freezing them on a baking sheet. Once solid, add to a freezer-safe bag and they’ll keep for about 3 months. Bake directly from frozen whenever you’re ready.
Other Recipes You May Like:
- Gluten Free Maple Cookies
- Coffee Cake Cookies
- Small Batch Maple Butter Cookies
- Cinnamon Roll Sugar Cookies
If you make these Maple Brown Sugar Cookies with Pecans, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, TikTok, or Pinterest!
Maple Brown Sugar Cookies with Pecans
Ingredients
Maple Cookies:
- 1/2 cup unsalted butter (browned)
- 1/2 cup maple syrup
- 1/3 cup brown sugar
- 1 egg
- 2 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chopped pecans + more for topping
Maple glaze:
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup powdered sugar
Instructions
- Begin by browning the butter in a skillet over medium heat. This process with take about 10 minutes, stirring occasionally. Remove from heat once it turns golden brown and starts to smell nutty. Set it aside to cool for 10 minutes.
- In a small bowl, combine the all purpose flour, baking soda, baking powder, and salt. Set aside.
- When ready, add brown butter to a bowl with the maple syrup and brown sugar. Whisk to combine. Then, mix in the egg and vanilla and whisk until the mixture turns pale and light.
- Introduce the dry ingredients to the wet ones and gently fold them together with a rubber spatula, stop when it’s almost combined but there is still some flour, then add the chopped pecans and continue to mix until full incorporated.
- Use a 40 cookie scoop to add the maple and pecan cookies to a parchment paper-lined baking sheet and refrigerate for an hour.
- When you’re ready to bake, preheat the oven to 350 degrees F and add cookie dough to a baking sheet, 6 at a time. Bake for 10-11 minutes.
- Let the cookies cool for 5 minutes. While you wait, add all of the maple glaze ingredients to a small bowl and whisk to combine. Top with the icing and more chopped nuts, and enjoy!
Notes
- The butter can go from browned to burnt very quickly, so keep an eye on that skillet! I also usually try to use a light-colored pan so I can clearly see when it starts to change color. The sweet spot is a deep amber hue.
- Work gently when combining the dry ingredients with the wet ones. Over mixing will overdevelop the gluten in the flour, which will cause your maple pecan cookies to come out tough. I like to add the mix-ins well before the flour is fully incorporated and then finish mixing everything at once.
- Don’t skip the cookie dough chilling step: You can get away with baking some cookie recipes right away — this is not one of them. Refrigerating the dough for at least 1 hour keeps the cookies from spreading too much, and I find that helps make them even chewier.
- This cookie dough freezes wonderfully! I always make a double batch when I have time… it always comes in handy during the holidays. I recommend forming the maple and pecan cookies and then flash-freezing them on a baking sheet. Once solid, add to a freezer-safe bag and they’ll keep for about 3 months. Bake directly from frozen whenever you’re ready.
