Soft Maple Cookies (Print)
Sweet, chewy cookies made with maple syrup, brown sugar, pecans, and topped with a delicious maple glaze.
# Ingredients:
→ Cookie Ingredients
01 -
1 cup chopped pecans
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2 teaspoons maple flavoring
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1 large egg, brought to room temp
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1/3 cup real maple syrup (skip pancake syrups)
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1 cup packed dark brown sugar (light works too)
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½ cup room-temp salted butter (one stick)
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1 teaspoon baking soda
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2 1/3 cups plain white flour
→ Maple Topping Ingredients
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1/3 cup real maple syrup
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2 tablespoons salted butter
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1 cup powdered sugar
# Steps:
01 -
Place parchment paper over two large cookie trays. This makes cleaning quicker and easier.
02 -
Stir the baking soda into the flour in a medium bowl. Leave aside for later.
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With a mixer, beat together the butter (which should be soft) and dark brown sugar until creamy. Aim for 1–2 minutes of mixing.
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Crack in the egg and mix it in completely, scraping the sides of the mixing bowl as you go. Pour in the maple syrup and extract, then mix again until smooth.
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Slowly add the dry ingredients from earlier into the sugary liquid mix. Use low mixer speed to keep things from getting overworked.
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Gently stir in the pecan bits with the mixer on low. Make sure they’re spread out evenly in the dough.
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Scoop out 1 ½-tablespoon portions of dough and roll them into balls. Place them spaced out on the trays, then chill in the fridge for 2 hours or overnight (cover them if leaving overnight).
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Turn your oven on to 350°F (175°C) to preheat.
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Bake a tray at a time for 10–12 minutes. The centers should still be soft, and edges lightly golden. If you like a crinkled look, tap the tray lightly on your counter as soon as you take it out.
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Let the cookies sit on their tray for 5 minutes before moving them to a wire rack to cool down fully.
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Melt the butter and maple syrup together in a small pot on low heat. After it’s melted, pull it off the heat and whisk in powdered sugar until smooth.
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Drizzle the glaze on top of the fully cooled cookies. Let the glaze firm up before enjoying!
# Notes:
01 -
Skip the pecans or swap them for sunflower or pumpkin seeds to make these nut-free.
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Pop the dough balls or baked cookies in the freezer—they'll keep for about 3 months. Just thaw when needed.
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For a bolder taste, stick with dark brown sugar. Light brown sugar is fine if that’s all you’ve got though!