Maple Pecan Cookies
These Maple Pecan Cookies are soft and perfectly spiced! Such a cozy cookie recipe that comes together easily without refrigerating the dough. The maple glaze on top with chopped pecans really adds depth to this cookie!
Servings: 24 cookies
Ingredients
For the Cookies:
- 1.5 cups All purpose flour*
- 1/2 tsp Baking soda
- 1/2 tsp Sea salt
- 1 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- 1/8 tsp Ground cloves
- 1/8 tsp Ground nutmeg
- 3/4 cup Packed dark brown sugar
- 1/4 cup Butter, softened
- 2 tbsp Maple syrup
- 1 large egg
For the Glaze:
- 1 cup Powdered sugar
- 2 tbsp Maple syrup
- 1 tbsp butter, softened (almost melted)
- 1 tsp Milk
Instructions
- Preheat the oven to 350 degrees F. Line a large cookie sheet with parchment paper or lightly grease.
- In a medium bowl, combine flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
- In a separate large bow, beat the butter and brown sugar with an electric mixer at a high speed until light and fluffy (about 2 minutes). Add in the syrup and egg, beat until well incorporated.
- Slowly add in the dry ingredients while beating on low. Continue to beat until the dough forms and no dry pockets remain (it will appear pretty crumbly).
- Form the dough into 1.5 inch balls. It should make right around 2 dozen cookies. Place on the baking sheet and transfer to the heated oven. Bake for 12 - 14 minutes or until lightly golden on the edges. Remove from the oven.
- Let cool on the baking sheet for 5 minutes, then transfer to a cooling wire rack.
- Meanwhile, make the glaze. Whisk together the softened/melted butter with the powdered sugar. Now whisk in syrup and add in a splash of milk as needed. The glaze should be smooth. Spoon the glaze on top of each of the individual cooled cookies. Top with crumbled pecans. Let sit for a few minutes before enjoying.
Notes
*You can use all purpose gluten-free flour in place of all purpose flour.