Maple Pecan Cookies
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Why You’ll Love This Recipe
- These Maple Pecan Cookies are chewy, tender and full of flavor.
- They’re made with brown butter giving them a lovely caramel flavor.
- There is maple in both the cookie and the frosting.
- Can easily be made gluten free with the use of a 1:1 gluten free flour blend.
- These maple pecan sugar cookies are the best cookies I’ve ever made.
- Unbelievably chewy and soft in the center but crisp on the edges.
- Filled with pure maple syrup and topped with a luscious maple frosting.
- These cakey cookies require minimal effort, but you’ll achieve amazing results
- Check out my small batch maple butter pecan cookies for a gluten free recipe!
Ingredients And Substitutions
These are the main ingredients and substitutions for Maple Pecan Cookies. Scroll down to the recipe card for a full list of ingredients and instructions.
All-purpose flour is the base of this cookie, I have not tested it with any other flours. However, if needed to make this recipe gluten free, a 1:1 gluten free flour blend such as Bob’s Red Mill or King Arthurs will work just fine.
Baking powder provides lift giving the cookies a fluffy texture.
A touch of salt balances out the flavors.
Brown butter gives this cookie a lovely caramel like flavor that is just absolutely amazing. You definitely don’t have to brown the butter if you prefer not too, but I highly recommend that you do!
Coconut sugar is an unrefined sugar that I love using in my recipes, you can however use cane sugar or brown sugar.
Eggs are going to add to the overall structure, stability, and richness of these cookies. I have not tested it with a vegan egg replacement such as flax eggs.
Pure maple syrup is what gives these cookies that maple flavor! Avoid “breakfast maple syrup” which doesn’t have the same maple flavor that pure syrup contains. You can use Grade A or Grade B.
Vanilla extract adds a lovely flavor to any baked good!
Chopped pecans are going to add a crunch factor to this recipe and is both baked into the cookie and placed on top.
The frosting is made with powdered sugar, pure maple syrup and a touch of vanilla extract.
What Is, And How Do You Brown Butter
Brown butter is melted butter that has a lovely nutty, bold flavor and aroma. It’s a classic French staple in the kitchen that elevates both sweet and savory dishes.
With just one simple ingredient and about 10 minutes of time, you’ll have an amazing ingredient that can be used over pasta, meat, veggies or in desserts like this one.
- You can use unsalted or salted butter, my personal favorite is Kerry Gold’s Irish Butter, but make sure it’s cut into chunks, about 1 tbsp in size so it cooks evenly. Take the butter out of the fridge about 20-30 minutes before starting.
- It’s recommended to use a light-colored pan so you can see when the butter has browned, you can use a dark colored pan, but watch it carefully so you don’t burn the butter.
- Add the cubed butter to a pan over medium to low heat and allow it to melt, stirring occasionally. Use a wooden spoon, spatula or whisk to keep mixing the ingredients. In about 5-8 minutes the butter will first sizzle, foam and then turn brown. Remove from heat and let cool slightly before using in a recipe.
How To Make
ONE: Start by browning the butter on the stove top, see steps above for clarification. Let it cool for about 10 minutes before adding to a mixing bowl with the coconut sugar, maple syrup, eggs and vanilla extract. Mix on high speed for about 2-3 minutes.
TWO: In a separate bowl, combine the all purpose flour, baking powder and salt. Then add to the dry ingredients to the wet and mix until just combined. Don’t over mix the dough. Fold in the pecans last and then cover and chill the dough for 30 minutes.
THREE: When ready, preheat the oven to 350F and prepare a baking sheet by lining it with parchment paper. Use a cookie scoop and scoop the dough, roll it into a ball and flatten with the palm of your hands before placing on the baking sheet.
FOUR: Bake for 10-12 minutes or until slightly firm to the touch. For a chewy texture, slightly under bake the cookies. Let them cool completely before adding on the frosting.
FIVE: To make the frosting, simply combine the powdered sugar, maple syrup and vanilla extract. Whisk until smooth and thick. Add on the frosting and top with a pecan, and enjoy!
Tips And Tricks
Browning the butter takes an additional 10 minutes, it’s not required but strongly recommended as it’s what set this recipe apart from the rest.
Use a light colored pan to brown the butter if you can, otherwise, watch the butter carefully so that it doesn’t burn.
The cookies will continue to bake and firm up even after taking them out of the oven. For a soft and chewy texture, take them out when they are almost done.
Use pure maple syrup and not pancake syrup.
How To Serve And Store
Serve these maple pecan cookies at room temperature or slightly warmed up. Enjoy with a glass of milk, cup of coffee or tea.
Store in an airtight container on the counter and enjoy within 3-4 day. Cookies can also be refrigerated and enjoyed within 5-6 days. To extend the life, place them in the freezer and enjoy within 2-3 months. Thaw on the counter before enjoying.
Taste And Texture
These Maple Pecan Cookies taste like a maple bar that you’d get from a donut shop. These cookies are filled with pure maple flavor in both the base of the cookie and again in the frosting on top.
They are incredibly soft, chewy and tender. Almost cake like but have a really good sturdy structure.
Frequently Asked Questions
No, you definitely don’t have too. But I strongly encourage it!
Yes, chilling the cookie dough is imperative! Set aside 30 extra minutes, use this time to clean up the kitchen.
Other Recipes You May Like
- Gluten Free Pumpkin Chocolate Chip Cookies
- Almond Flour Maple Pecan Cookies
- Pecan Pie Bars
- Pecan Pie Brownie Bars
- Pumpkin Pop-Tarts
If you make these Maple Pecan Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!